This is a staple soup in our house. Originally this was a Weight Watchers recipe that we have modified more to our tastes. You’ll see why soon considering the flavor this soup has. I’ve added zucchini and squash to make a pot go a little farther before…think extreme chicken tortila soup. So delicious that Father Foodie wants it for lunch every week. It’s a regular in Sunday meal preps.

Ingredients:
2 medium poblano chiles; chopped
1 Tbsp garlic; minced
2 tsp chili powder
2 tsp cumin
2 tsp ancho chile powder
1 can diced tomatoes; 15 oz.
1 can black beans; 15 oz., rinsed and drained
2 cups onions; chopped
1 1/2 tsp salt; divided
4 cups fat free chicken broth
1 lb boneless skinless chicken breast
1 can corn kernels; drained – reserve for after cooking

Once all of the produce is chopped I put everything in the instapot and turn the valve so that it cooks under pressure. I leave the corn out of the initial cooking so it doesn’t cook to bits.

I set the instapot to 20 min if I was prepared and thawed the chicken. If the chicken is frozen I go 28-30 minutes. Once the cooking is done release the pressure.

Once you can remove the lid get the chicken breasts out, shred them and return to the pot with the corn kernels.

Single recipe makes 12 large servings

Weight Watchers Blue Smart Points: Zero Points
Calories: 370 per serving