Chicken Verde Soup
  • Alaina Hinkle

Chicken Verde Soup


This is truly going to be one of my go to meal prep soups on the weekends. I love how EASY it was to put it into a freezer bag and then pop it out during the week and just pour it all in the Insta Pot & BAM dinner! This is what weekly dinners are about... now I am on the hunt for how I can make almost every other dinner like this hahaha. Also it made enough for leftovers and lunches... which again I am ALL about :)








Ingredients:


3 chicken breasts

1 orange pepper diced

1 can of Hatch diced tomatoes & green chilies

1 jar of 16 oz salsa roasted verde

1/2 yellow onion diced

1 1/2 cups of frozen corn

1 can of Westbrae Natural Organic Chili beans

3 tsp cumin

1 tsp coriander

1 tsp garlic powder

2 tsp salt

4 cloves garlic

4 cups of low sodium chicken broth


After cooking


1 tbsp arrow root powder + 1 tbsp water stirred to a slurry

Juice of one lime

1/2 cup of chopped cilantro

1/2 cup Half & Half


Directions NOT frozen or was frozen and now is thawed:


1. Pour all the ingredients above except for the ones after cooking into the Insta Pot ( We use a 6 qt) Give it a quick stir. Close the lid to seal, move the steam release valve to sealing and hit manual pressure cook to 15 minutes. Once it hits LO 00, let it naturally release for 5 minutes, when it reaches LO 05, quick release until the float valve drops.


2. Once the float valve drops, open the lid and remove the chicken breasts and let it cool enough to touch and shred each breast. Then put the shredded chicken back in. Then in a small glass bowl at the arrow root powder and water and mix until it becomes a slurry, Add the slurry in a continue to stir in a figure 8 with a large spoon, until it starts to thicken. Then add in the cilantro, lime juice and Half & Half. Stir well, and then serve with your favorite toppings! We love to put cheese and sour cream of course :)


Directions FROZEN:


1. Put all the ingredients except chicken broth and the ones after cooking into a gallon size freezer bag.


2. Let the freezer bag soak under warm water until you are able to break apart the frozen pieces to be able to fit into the Insta Pot. I let it soak in warm water and break apart the pieces in the bag. Then in the insta pot, I open the bag and pour the pieces in. Then pour the chicken broth over the frozen mixture. Close the lid to seal, move the steam release valve to sealing and hit manual pressure cook to 20 minutes. Once it hits LO 00, let it naturally release for 5 minutes, when it reaches LO 05, quick release until the float valve drops.


3. 2. Once the float valve drops, open the lid and remove the chicken breasts and let it cool enough to touch and shred each breast. Then put the shredded chicken back in. Then in a small glass bowl at the arrow root powder and water and mix until it becomes a slurry, Add the slurry in a continue to stir in a figure 8 with a large spoon, until it starts to thicken. Then add in the cilantro, lime juice and Half & Half. Stir well, and then serve with your favorite toppings!



Thank you for looking at this scrumptious recipe!! Remember to follow me @honestfoodie_blog and #honestgrubhonestfoodie to let me know what you are making!

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