High Protein Low Calorie Chicken Chili Verde Soup by Justinb Cooks

Ingredients

• 1/2 medium white onion, rough chopped
• 6 large (or 12 small) tomatillos, husked and rinsed
• 1 avocado
• 1/2 cup chicken stock (for blending)
• 3 medium roma tomatoes, diced
• 2 jalapeños, diced (or more, to taste)
• 8-10 cloves garlic, minced
• 4 medium boneless, skinless chicken breasts
• 1 small can (4 oz) hatch green chilies
• 6 cup chicken stock (for soup base)
• 2 bay leaves
• 1 tsp dried oregano
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper (adjust to taste)
• Juice of 4 limes

Instructions

1. Preheat your broiler. On a sheet pan, combine the rough chopped white onion and tomatillos. Broil for 5-7 minutes, flipping once, until they are charred and softened.
2. Transfer the broiled onion and tomatillos to a blender. Add the avocado and 1/2 cup of chicken stock. Blend until smooth, then set aside; this is your salsa verde.
3. Dice the Roma tomatoes and jalapeños, and mince the garlic. Prepare your Instant Pot (or pressure cooker).
4. Add the chicken breasts to the Instant Pot. Then add the diced tomatoes, diced jalapeños, minced garlic, Hatch green chilies, the blended salsa verde, and 6 cups of chicken stock (ensure the chicken is covered).
5. Stir in the bay leaves, oregano, salt, pepper, and fresh lime juice. Secure the lid on the Instant Pot and pressure cook on high for 25 minutes. Allow for a natural release for 10 minutes, then quick release any remaining pressure.
6. Carefully remove the lid. Discard the bay leaves. Take out the cooked chicken breasts and shred them using two forks. Return the shredded chicken to the soup.
7. Stir well and serve hot with your favorite toppings, such as fresh cilantro, a dollop of Greek yogurt, or extra lime wedges.