INGREDIENTS
2 boneless, skinless chicken breasts
64 oz chicken broth
1/4 cup chives
15 oz diced fire-roasted tomatoes
15 oz diced tomatoes
8 oz chilis
1 cup baby carrots sliced
6 small potatoes diced
15 oz white beans
2 tbsp olive oil
2 cloves garlic, finely chopped
1 tsp salt
1/4 tsp pepper
3 stalks celery, finely diced
15 oz corn
chili lime rub
2 limes, juiced - zest first and save zest for rub
1/2 cup parmesan cheese
1/4 cup chopped cilantro, add extra for garnish if desired
Chili Lime Rub
2 tbsp chili powder
2 tsp lime zest
1 tsp cumin
1/2 tsp garlic powder
1/4 tsp coriander
INSTRUCTIONS
Rub chicken with chili lime rub, 1/2 tsp salt, 1/4 tsp pepper
Heat olive oil in the instant pot and add chicken
Saute on both sides until cooked through, let chicken cool, and shred
Return chicken to Instant Pot
Add stock, lime juice, and all remaining ingredients. Seal Pot and cook on
high pressure for 15 minutes; release pressure.
Pour soup into bowls and garnish with a bit of parmesan cheese and
cilantro. Squeeze extra lime in if desired.
