Okay this isn't the best looking picture, but trust me, the soup is delicious! Really, I'm not exaggerating. This will be one of my new go-to's. I love how quick and easy it is. Just a bit of chopping, a quick sweat of the onions, everything goes in the pot, and then you’re good to go. Also, it’s just so full of goodness. Fresh veggies, protein-packed chicken, and a super-flavorful, nourishing broth; it’s all there in one big, beautiful bowl. I found the recipe on a blog called real food whole life. It looks like there are some other great, healthy recipes there that I may want to try as well.
INGREDIENTS
1 tablespoon olive oil
2 teaspoons kosher salt, divided
1 medium yellow onion, chopped
1 teaspoon cumin
1 teaspoon garlic powder
¼ teaspoon mild chili powder
2 pounds boneless, skinless chicken breasts or thighs
1 (15-oz) can tomato sauce
3 small zucchinis, sliced in half the long way, then sliced into 1-inch half moons
1 quart chicken stock
3 cups baby spinach or baby kale
1 pint cherry tomatoes, halved
2 limes, juiced
Optional toppings: chopped cilantro, chopped scallions, sliced avocado, lime wedges, hot sauce
Instructions
1. Add the olive oil to an electric pressure cooker. Turn to saute, add the onion and ¼ teaspoon salt and saute for 7 minutes, stirring occasionally.
2. Add the cumin, garlic powder, and chili powder, stirring to combine.
3. Add the chicken, tomato sauce, zucchini, remaining 1 ¾ teaspoon salt, and chicken stock, stirring to combine.
4. Secure the lid, select the manual setting, and set it to high pressure for 15 minutes.
5. When the pressure cooker timer is done, quick release the pressure.
6. Remove the chicken, chop or shred into bite sized pieces and add back to the pot. Stir in the spinach or kale, cherry tomatoes, and lime juice. Taste and add additional salt if desired. Top with any toppings you like and serve.
Serves 4 to 6.
