Chicken Enchilada Soup (Instant Pot)

Makes 4-5 servings

Ingredients:

• 1.5lb chicken breasts

• 1 yellow onion, diced

• 2 tsp minced garlic

• 1-10oz enchilada sauce, mild

• 1-14oz can diced tomatoes

• 4 cups bone broth

• 1 can black beans, drained

• 2 tbsp cumin

• 1 tbsp chili powder

• 1 tbsp oregano

• pink salt and pepper

Instructions:

In an instant pot, turn on the saute setting and add 1 tbsp avocado oil. Pour in diced onions and allow to saute and caramelize. Add in remaining ingredients and stir together. Lay in full chicken breasts. Cook according to instant pot directions for “chicken” or “soup” (it’s usually about 15 minutes or so). After it is done and allow the pressure to release naturally, take out chicken breast and shred (it should be very easy) and then put back into pot and stir together. When serving, topping suggestions — pickled jalapenos, cheese, plain Greek yogurt as sour cream, cilantro, avocado.

Nutrition | 1 serving (if recipe divided into 4) — calories: 354, protein: 44g, carbs: 28g, fat: 4.3g, fiber: 6.25g