Slimming World Chicken Enchilada Soup In The Instant Pot
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Press saute on the Instant Pot and add the garlic, onion, tinned tomatoes and cook for 3-4 minutes or until the onion has softened.
Add the chicken broth, tomato sauce, seasoning and stir.
Slowly add the chicken into the sauce doing so that the chicken is buried. Cook for 20 minutes on the manual setting and then quickly release the pressure.
Using tongs remove the chicken and place it on your chopping board. With a knife and fork cut it up so that it is like shredded chicken,
With what is left use a hand mixer to blend the rest of the soup. Add the chicken to the mix and stir. Add the limes (juice and rind) and season with extra salt and pepper if needed.
Stir in the Greek yoghurt.
Serve with sliced avocado, crushed tortilla chips and grated cheese.
I like to serve mine with tortilla chips. Not exactly Syn Free but you could Syn them if you wanted to use them too. I also use fat free Greek yoghurt instead of sour cream that you would find in a traditional recipe.
You want to really taste the limes so it is best to add it last rather than earlier on during the cooking process.
If you opt out of the tortilla chips it works out at 2.5 Syns for the avocado and ¼ of a healthy extra A serving for the cheese.
Serving: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg