ZESTY CHICKEN SOUP

Just a chicken breast, some taco seasoning, cheese, tomatoes, and salsa can yield of 6 servings of this zesty dish. Super easy to double in the Instant Pot. All of it can be ready in 35 minutes. Great for chilly nights!
              It’s rainy and the temperatures have dropped slightly which means it’s time for zesty chicken soup. I have a friend who is struggling with Chemo and I’m trying to come up with something that she might like once she gets her appetite back. Anyone out there who may have some suggestions I would love to hear from you. Sometimes you feel so helpless. Taking food makes me feel like I am helping in some small way.

INGREDIENTS

   1-2 tablespoon olive oil
 1 small onion diced
 4-5 medium carrots peeled and diced
 3-4 stalks celery diced small
 1 teaspoon cumin
 ½ teaspoon coriander
 ½ teaspoon chili powder
 pinch cayenne pepper
 4 cloves garlic minced
 5 cups chicken stock
 2 chicken breasts cooked and shredded
 1 cup corn
 1 teaspoon lime zest
 1 lime lime juice
 2 tablespoons cilantro chopped

INSTRUCTIONS

STEP 1
Heat olive oil in a Dutch oven or large pot. Once hot, add onion, carrots and celery and saute for 1-2 minutes. Add salt and pepper and the rest of the spices and saute for 1-2 minutes until the vegetables are tender. Add garlic and cook an additional minute. Add chicken stock.
STEP 2
Bring soup to a rolling simmer and then reduce heat to low, cover and simmer gently for 20 minutes or until vegetables are as tender as you like them.
STEP 3
Add remaining ingredients and additional salt and pepper to taste. Bring to boil and serve.
STEP 4

NUTRITION FACTS
Calories 234 Fat 7 Protein 23 Carbs 19 Fiber 2