Southwest Chicken Sweet Potato Soup
This Southwest Chicken Sweet Potato Soup is so hearty, creamy and delicious! It is paleo and gluten free with nutrient dense ingredients like veggies, chicken, and bone broth! It's the perfect meal to enjoy on a cozy day. I love to make a huge batch of this in my instant pot to enjoy many meals throughout the week. It's so delicious topped with some dairy free sour cream, grain free tortilla chips, cilantro, and green onions which I highly recommend.
Equipment
- 1 Instant Pot or Pressure Cooker
- 1 Immersion blender
Ingredients
- 1 Pound Chicken Breast
- 4 cups peeled and cube sweet potatoes
- 1/2 cup chopped yellow onion
- 1 small can of green chilis
- 1 cup red enchilada sauce
- 1 can fire roasted tomatoes
- 3 cups chicken bone broth
- 1 can full fat coconut milk
- 1 tbsp ground cumin
- 3 cloves minced garlic
Toppings
- Green onions
- Dairy free sour cream
- Cilantro
- Crushed grain free tortilla chips.
Instructions
- Add 1 cup of the bone broth to your Instant Pot. Cut your chicken into smaller pieces and place in the pot and seal the lid. Set valve to sealed and pressure cook for 10 mins and then let the pressure release naturally for 5 mins.
- Take the cooked chicken out of the pot and place in a bowl and shred with 2 forks or using a hand mixer and then set aside.
- Add in all the other ingredients to the pot except for the coconut milk and seal the lid. Set steam valve to sealed and pressure cook everything for 10 mins.
- Carefully release all the pressure and then take the lid off. Puree the ingredients using an immersion blender(You can pour into an actual blender and do it that way.)
- Add in your coconut milk and shredded chicken and stir well.
- Pour into a bowl, add your toppings, and enjoy!