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1 onion
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1 tablespoon minced garlic
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1 teaspoon salt
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1 teaspoon dried oregano
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1 teaspoon dried cumin
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1 teaspoon smoked paprika
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2 cups bone broth*
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1 (15 oz) can pinto beans
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1 (15 oz) can refried beans
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1 (15 oz) can diced tomatoes
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1 (16 oz) jar salsa
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2 cups cooked chicken
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2 tablespoons olive oil
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1 cup Greek yogurt
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1/2 cup shredded cheese
Toppings
- 2 Avocados
Directions:
The estimated total time to make this recipe is 10-15 Minutes. Bone broth contains high amounts of healthy protein. You can use any type of broth but the recipe will not be as protein rich.
Stove Top
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Add oil to a pot. Sauté the onion and garlic over medium heat until tender (about 3 minutes), then add the seasonings and sauté an additional minute.
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Add the broth, beans, diced tomatoes, and salsa. Bring to a boil and simmer over medium low heat for 10 minutes.
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Pour half of the soup into blender and blend (You could use an immersion blender to blend to desired creaminess).
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Add blended soup back to the pot and stir. Stir in Greek yogurt, cheese, and chicken. Top with avocado. Enjoy!
Instant Pot:
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Spray the Instant Pot insert with cooking spray. Sauté the onion and garlic on sauté mode until tender (about 3 minutes), then add the seasonings and sauté an additional minute.
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Add the broth, beans, diced tomatoes, and salsa. Stir and pressure cook for 5 minutes. Release pressure immediately and remove cover.
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Pour half of the soup into blender and blend (You could use an immersion blender to blend to desired creaminess).
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Add blended soup back to the pot and stir. Stir in Greek yogurt, cheese, and chicken. Top with avocado. Enjoy!
Serves 8
