One of my favorite dinners in the winter is a hearty soup! Nothing tastes better after a long cold day than a warm bowl of cheesy goodness. The nice thing about this recipe? It's healthy! Most "creamy" soups are very calorie dense because they use a lot of cheese or heavy cream to give that creamy texture we love. This soup is really lightened up and is a great source of protein! You can make this entire dish in under 30 min and it makes 5-1.5cup servings. The leftovers are great and it also freezes well!
-1-1.5lbs boneless skinless chicken breast
1 package smoked sun-dried tomatoes
1/2 T olive oil
1 medium onion, chopped (about 8oz)
1 T minced garlic (about 3 gloves)
1/2 jar roasted rep peppers (fresh would be fine too-one sliced)
1.5tsp cumin powder
1.5tsp dried oregano
1 tsp chipotle chili powder
1 tsp paprika
4 cups chicken broth
10T (5 servings) greek cream cheese
1 cup shredded light cheddar or 3 cheese blend
Additional salt and fresh cracked pepper to taste.
1. Turn your Instant Pot on saute mode. Heat the oil in the bottom of the insert and add the chopped onion and garlic and stir for a couple of minutes until tender.
2. Add chicken, sun-dried tomatoes, oregano, cumin, paprika, chili powder, salt and chicken stock. Give a quick stir and cover the Instant Pot with the lid. Set the timer for 15 minutes on high pressure. Once the timer beeps, release pressure manually.
3. Remove chicken from the Instant Pot and transfer to a cutting board. Shred cooked chicken with 2 forks then return back into the pot.
4. Stir in Greek cream cheese, red peppers, and cheddar. Turn the Instant Pot to saute mode to heat up the soup while stirring until cream and cheese are melted and the soup is smooth. Adjust seasoning with salt and pepper and ladle the soup into bowls and garnish with fresh cilantro and a few baked tortilla strips for a little crunch!
Makes 5-6 servings (Serving size approx 1.5c)
Macros per serving (5): 341kcal, 40gP/20gC/10gF