Servings: 8
Net Carbs: 4
Equipment:
- 1 Instant Pot
- 1 slow cooker
Ingredients:
- 2 lbs boneless skinless chicken thighs or breasts
- 2 cups pureed tomatoes (canned is fine)
- ½ cup chopped onion
- 2 jalapeños, diced
- ¼ cup butter
- 3 tablespoon taco seasoning
- ¾ teaspoon salt
- 5 cups chicken broth
- ¾ cup sour cream
Instructions:
Place the chicken, tomatoes, onion, jalapeños, butter, taco seasoning and salt in the bottom of an Instant Pot or slow cooker. Pour the broth over top.
For the Instant Pot, seal the lid and make sure the vent is on seal. Set to the Soup Function for 20 minutes. Let the pressure release naturally for 15 minutes.
For a slow cooker, place the lid on and set to low for 6 to 8 hours or high for 3 to 4 hours.
When cooking is complete, remove the chicken to a plate. Remove about 1 cup of the hot broth to a bowl and whisk in the sour cream, then whisk this combo back into the pot.
Shred the chicken with two forks and add back into the pot. Adjust seasonings to taste. Serve hot with cheese and chopped avocados.
Source: All Day I Dream About Food
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