When my kids were little, our favorite out-to-eat experience was the local soup and salad buffet. Everyone could find something they wanted to eat. One night, they featured "Spicy Santa Fe Chicken Soup", and I was hooked. I had several bowls. Alas, that one night was the only time that soup and I were in the restaurant at the same time. I tried for years to re-create the recipe. And now, I've done it! Enjoy this decadent soup without guilt!
Spicy Santa Fe Chicken Soup
coconut oil or olive oil
2 large chicken breasts, completely thawed, and pounded to uniform thickness
1 onion, diced
4 cloves garlic, minced
4 c. chicken stock
1/2 large cauliflower, chopped into bean-size pieces
1-2 c. butternut squash, cubed
1 can chopped green chiles
1 jalapeńo pepper, sliced (more if you like it hotter)
2 T. cilantro, chopped
1 t. chili powder
salt to taste
1/4 c. coconut milk
Heat oil in skillet and cook chicken breasts. While they're cooking, use the saute feature on the instant pot to heat a little oil, and saute the onion and garlic.
Add chicken stock, cauliflower, butternut squash, green chiles, jalapeńo pepper, cilantro, and chili powder to instant pot. Cover and set to manual for 3 minutes.
Once the chicken is cooked, transfer to a cutting board and cut into cubes.
When the instant pot is done, do a quick release, then use a slotted spoon to remove about 1 cup of the chopped veggies (try to leave the butternut cubes in the pot). Use an immersion blender to make a smooth soup, and to combine the coconut milk. Stir in the reserved vegetables and the cubed chicken. Salt to taste.
Serve with chopped avocado, shredded cheese, and tortilla chips.
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