![]() Detox Immune-Boosting Chicken Soup – the perfect remedy for cold and flu season filled with antioxidants that boost immunity and tastes delicious.Creamy Broccoli Cheddar Soup – a delicious low carb soup packed with veggies and made in under 30 minutes.Chicken and Wild Rice Soup – the perfect cozy soup packed with flavor and loaded with chicken, veggies and tender wild rice. ![]() Warm it up in a pot on the stove or re-heat individual servings in the microwave. When ready to enjoy, let the soup thaw completely in the fridge. To Freeze: If planning to freeze this soup, first let the soup cool completely and then store it in a sealed container in the freezer for up to 3 months. I love making this soup for my weekly meal prep! You can easily reheat this soup in the microwave or stovetop for a quick, delicious meal. To Store: This chicken tortilla soup will last in your fridge in a sealed, airtight container for up to 5 days. Taste and season with additional salt and pepper, if needed. ![]() Add the shredded chicken back into the pot along with some lime juice and give it a good stir. If using chicken breasts and not rotisserie chicken, remove the chicken with a slotted spoon or tongs and shred with two forks. Add the rest of the ingredients (except for lime juice) and bring to a boil, then cover and simmer for about 30. In a large dutch oven or pot on medium high heat, drizzle oil and sauté onion for 3 to 4 minutes then add garlic, sautéing an additional minute. Remove chicken and shred using two forks, then return chicken to the pot and stir in lime juice. Once cooking is complete, let the instant pot sit for about 12 minutes then release the steam by placing the valve to the venting position. ![]() Then add the rest of the ingredients (except lime juice) and set the Instant Pot to the soup setting and set timer for 7 minutes. Once oil is simmering, sauté the onion for 3 to 4 minutes then add garlic, sautéing an additional minute. Instant Potĭrizzle olive oil in the bowl of your instant pot and turn on the sauté function. Add the shredded chicken back into the slow cooker along with the lime juice. Remove chicken with a slotted spoon or tongs and shred with two forks. In a 6-quart slow cooker, add chicken and the rest of the ingredients (except lime juice), cover and place on high for 3 to 4 hours or low 6 to 8 hours.
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