Servings: 4 servings
Calories: 265kcal
Ingredients
- 1 1/2 lb boneless skinless chicken breasts; sub: boneless thighs for richer flavor
- 1 tbsp olive or avocado oil
- 1 cup diced onion sub: 2 diced shallots
- 2 cloves garlic minced; sub: 1 tsp garlic powder
- 1 (10-oz) can diced tomatoes with green chiles sub: 1 (14-oz) can diced tomatoes + 2 Tbsp canned green chiles
- 4 cups chicken broth sub: bone broth for extra collagen
- 1 tsp chili powder
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- 1/2 tsp dried oregano (optional)
- 1 medium zucchini spiralized or cut into ribbons; sub: yellow squash
- 1 tbsp fresh lime juice
- Salt & pepper to taste
- Garnish (optional): sliced avocado chopped cilantro, lime wedges, jalapeño rings, shredded cheese
Instructions
- Bloom the aromatics: Set Instant Pot to Sauté. Warm oil, then cook onion and garlic 2–3 min until softened. Stir in chili powder, cumin, and paprika; let spices toast 30 sec.
- Build the soup base: Add chicken breasts, diced tomatoes + chiles, broth, oregano, and a pinch of salt. Secure lid, set valve to Sealing, and cook on Manual / High Pressure — 12 min. Allow a 5-min natural release, then quick-release any remaining pressure.
- Shred & finish: Transfer cooked chicken to a plate; shred with two forks. Return meat to pot, add zucchini ribbons and lime juice, and switch back to Sauté for 2 min — just until the “noodles” soften. Taste; adjust salt, pepper, or lime.
- Serve: Ladle into bowls and top with avocado, cilantro, extra lime, or your favorite low-carb garnishes.
Nutrition
Serving: 1serving | Calories: 265kcal | Protein: 34g | Fat: 10g | Fiber: 1g
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