Ingredients
For the Soup:
- 1 pound frozen chicken breasts or tenders
- 1 can full fat coconut milk
- 1 14.5 ounce can diced tomatoes, with liquid
- 1 14.5 ounce can tomato sauce
- 1 cup chicken broth, divided
- 1 and 1/2 cup diced red onion
- 2 tablespoons chili powder
- 1 tablespoon garlic powder
- 1/2 tablespoon paprika
- 1 teaspoon cumin
- 1/2 teaspoon cayenne
- 1/2 teaspoon chipotle powder
- Juice of 1/2 lime
For toppings (optional):
- Cilantro
- Avocado
- Lime
- Red onion
- Cheese – if not strict Paleo
Instructions
In the instant pot:
- First place the chicken, coconut milk and 1/2 cup chicken broth into the instant pot
- Close the lid and cook on high pressure for 10 minutes (Set to 6 minutes if you’re using already defrosted chicken breasts)
- Do a quick release and transfer chicken to a cutting board
- Chicken should be almost completely, if not thoroughly cooked – depending on thickness (if not completely cooked yet, don’t worry it’s going back in!)
- Shred with two forks or chop chicken
- Transfer chicken back into the instant pot
- Add diced tomatoes, tomato sauce, the remaining 1/2 cup of broth, onion, lime juice and spices
- Place the lid back on and cook on high pressure for 15 minutes
In the slow cooker:
- Add all ingredients into the slow cooker
- Stir to combine the spices
- Cook on low for 5-6 hours or high for 3-4 hours
- Remove chicken breasts, shred and place back into slow cooker
- Serve and enjoy!
Nutrition Facts:
- Calories: 423
- Sugar: 10
- Fat: 27
- Carbohydrates: 22
- Protein: 27
Find it online: https://www.wholekitchensink.com/ip-chicken-taco-soup/