Instant Pot Creamy Tomato Chicken Soup

lillieeatsandtells.com

Leslie Bohr

subheading: In the instant pot:

1.5 lb (680) g FROZEN chicken tenderloins (may use thawed of course)*

2 zucchini, chopped (365g)

1 onion diced (250 g)

2 cups carrots chopped (195g)

5 cloves garlic

2 tbs tomato paste (I love the tubed option from Trader Joe’s for easy storing)

1.5 tbs salt

A few grinds of black pepper

2 tsp Italian seasoning

Big pinch of red pepper flakes

2 14.5oz cans of diced tomatoes (undrained)

subheading: In the Blender:

12 oz cauliflower steamed

2 MORE 14.5 can diced tomatoes (undrained)

18 g basil paste (in a tube from the produce section, or 3 frozen cubes or 1 tbs fresh minced basil)

6 tbs (66g) whipped greek cream cheese*

subheading: After all combined:

2 cups chicken broth (I use Kirkland boxed)

3 oz kale chopped (remove big, hard, miserable stems)

Parmesan and fresh basil for topping

note: May sub 66 g reduced-fat (⅓ less fat) cream cheese. It will add an additional 7 grams of fat to the entire pot and reduce carbs by about four. TINY difference in your bowl.. so I wouldn’t worry about it!

Directions at lillieeatsandtells.com

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