Chicken Poblano Soup

Chicken Poblano Soup

Serves: 6

1 cup onion diced

3 poblano peppers chopped

5 cloves garlic

1 cup cauliflower diced

1.5 pounds chicken breast, large chunks

1/4 cup cilantro chopped

1 tsp ground coriander

1 tsp ground cumin

1-2 teaspoons salt

2.5 cups water

2 ounces cream cheese

1.      Put everything except the cream cheese into pressure cooker.

2.      Cook at high pressure for 15 minutes.

3.      Allow it to release pressure naturally for ten minutes, and then release all remaining pressure.

4.      Remove chicken with tongs and using an immersion blender, roughly purée the soup and vegetables.

5.      Turn your pot onto Sauté, and when the broth is hot and bubbling, put in the cream cheese cut into chunks. Use a whisk to blend in the cream cheese if needed.

6.      Shred the chicken and put back into the pot, until heated through.

7.      You can also purée the vegetables and chicken together, to get a thicker, more robust soup.

Nutrition: 182 calories; 5g fat; 76mg cholesterol; 152mg sodium; 469mg potassium; 6g carb; 2g fiber; 2g sugar; 28g protein