Mexican Chicken Soup
The first time I made this soup, I was watching Riverdale (guilty pleasure) and got so wrapped up in “who is the Black
Ingredients
- 0.3 cup (60 ml) avocado oil
- 1 small white onion, diced
- 2 clove garlic, minced
- 1 red bell pepper, diced
- 1 lb (455 g) boneless, skinless chicken
- 1 can fire-roasted whole tomatoes, 14½-oz/410-g
- 1½ cups (355 ml) chicken bone broth
- 1 cup (240 ml) full-fat coconut milk
- 1 tbsp apple cider vinegar
- 1 tsp ground cumin
- 1 tsp dried oregano leaves
- 1 tsp paprika
- 0.8 tsp finely ground sea salt
- 1 cup (140 g) shredded cheddar cheese (dairy-
- 2 medium Hass avocados, peeled, pitted, and
Instructions
- 1
Heat the oil in a large saucepan over medium heat. Add the onion, garlic, and bell pepper and sauté until fragrant, about 5 minutes. Add the chicken, tomatoes, broth, coconut milk, vinegar, cumin, oregano, paprika, and salt. Stir to combine, cover, and bring to a light simmer over medium-high heat. Once simmering, reduce the heat and continue to simmer for 15 minutes, until the chicken is cooked through and the bell peppers are soft. When the soup is done, divide evenly among 4 bowls. Top each bowl with ¼ cup (35 g) of the cheese (if using), one- quarter of the avocado slices, and a sprinkle of cilantro. PRESSURE COOK IT: Use the sauté mode for Step 1, then place everything listed in Step 2 in the pressure cooker, seal the lid, and either set to the soup mode or cook on high pressure for 10 minutes. Allow the pressure to release naturally before removing the lid, then pick up with Step 3.