My Recipe
Equipment
- Instapot
Ingredients
- 1 onion diced
- 1 Tbsp. vegetable oil
- 1/2 tsp cumin
- 1/4 tsp cayenne pepper (or more if you like it spicier)
- 1/2 tsp. chili powder
- 5 c. chicken broth
- 3 Tbsp. fresh cilantro finely chopped
- 1/2 lime juiced
- pepper to taste
- 2 boneless skinless chicken breasts (or 1 bottle of chicken)
- 2 Tbsp. taco seasoning
- 1 Tbsp. paprika
- vegetable oil to taste
- pico de gallo
- guacamole
- 2 c. pepper jack cheese
- tortilla strips
- cilantro for garnish
- lime wedges for garnish
Instructions
- In the instapot set to saute, saute onion in 1 Tbsp. oil until onions become slightly soft. Stir in cumin, cayenne, and chili powder and saute an additional minute or two.
- Add chicken broth, cliantro, lime juice, and pepper to onions. Put lid on instapot and cook for 10 minutes.
- In the meantime, combine taco seasoning and paprika. Brush chicken with oil and rub with taco seasoning/paprika mixture. If uncooked (not bottled), grill chicken over medium-heat until cooked through (try to turn only once during the grilling process). Remove from grill and shred.
- In individual bowls layer chicken, about 1/3 c. pico de gallo, a scoop of guacamole, and 1/3 c. pepper jack cheese. Ladle about 1 cup of soup directly over the layers. Top with tortilla strips and garnish with cilantro and lime wedges.
