Low Carb Instant Pot Mexicali Chicken & Vegetable Soup

This quick & healthy soup is full of flavor and has
 a spicy kick. 🌶 (It tastes similar to chicken & rice.)

Ingredients: 

2 pounds chicken breasts, chopped in small bite sized pieces

1/4 cup diced red or yellow onion

1/2 cup salsa (mild, medium or hot depending on what you prefer)

1 cup chopped zucchini

1 tablespoon homemade taco seasoning**

1 (4.5 ounce) can diced green chiles

1/4 cup chicken or vegetable broth***

1 (10 - 12 ounce) package frozen riced cauliflower

1 cup shredded colby jack or pepper jack cheese

salt and pepper to taste

Optional Garnishes:

Chopped green onions

lime wedges

diced avocado

Method:

Add the chicken, onion, salsa, zucchini, seasoning, diced chiles, broth and cauliflower to an instant pot. Stir to combine.

Pressure cook on high for 9 minutes.

Aloow the pressure to vent. Remove the lid and stir in the cheese. Season with salt and pepper or place salt and pepper shakers on the table for everyone to season their own meal. 

If desired, garnish with green onions, a lime wedge and/or diced avocado. Makes 6 cups ~ 4 (1 & 1/2 cup) servings.

**Homemade seasoning is easy to make and healthier because it is chemical free. Here is a link to the recipe: 

https://carriekitchencreations.blogspot.com/2019/02/keto-friendly-homemade-taco-seasoning.html

***When I make vegetable or chicken broth (or purchase broth) I make frozen ice cubes with the leftovers. I keep broth cubes in the freezer to have on hand as needed. 

Nutritional Info per serving, approximately: 506 calories ~ 22 grams fat  ~ 8.8 grams carbs ~ 2 grams fiber ~ 6.8 grams net carbs ~ 70.5 grams protein

Notes: 

I use pepper jack cheese, but the colby jack would be a little less spicy.

I used a medium salsa. The flavor was good with just the right amount of heat. 

This is a quick, healthy & satisfying meal that would also be good to treat a cold and to enjoy during the cooler fall and winter months.