Description
This healthy Southwest chicken soup is packed with tender chicken, colorful vegetables, and bold but family-friendly flavors in a lightly creamy, comforting broth.
Ingredients
- 2 to 2 1/2 lb boneless, skinless chicken breasts or thighs
- 1 tablespoon olive oil
- 1 large yellow onion, diced
- 3 carrots, peeled and diced
- 3 celery stalks, diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 2 cans (4 oz each) diced green chiles
- 6 cups low sodium chicken broth
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper
- 2 cups unsweetened plain almond milk
- 1/2 cup heavy cream (optional)
- Juice of 1 lime
- 1/4 cup chopped fresh cilantro
Instructions
- Heat olive oil in a large pot or Instant Pot on sauté mode and lightly sear the chicken on both sides.
- Remove the chicken and add the onion, carrots, celery, and bell peppers, cooking until softened.
- Stir in the chili powder, cumin, garlic powder, onion powder, salt, and black pepper until fragrant.
- Return the chicken to the pot and add the green chiles and chicken broth.
- Pressure cook on high for 12 minutes with a natural release, or simmer on the stovetop until chicken is tender.
- Remove the chicken, shred it, and return it to the soup.
- Stir in the almond milk, optional heavy cream, lime juice, and cilantro.
- Taste, adjust seasoning, and serve hot with desired toppings.
Notes
Add dairy at the end to prevent curdling. Adjust the amount of green chiles and spices to control heat for the whole family.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop / Pressure Cooker
- Cuisine: Southwest