-
1 Onion
-
1 tablespoon Minced garlic
-
1 teaspoon Salt
-
1 teaspoon Dried oregano
-
1 teaspoon Dried cumin
-
1 teaspoon Smoked paprika
-
2 cups bone broth*
-
1 (15 oz) can Pinto beans
-
1 (15 oz) can Refried beans
-
1 (15 oz) can Diced tomatoes
-
1 (16 oz) jar Salsa
-
2 cups Cooked chicken
-
2 tablespoons olive oil
-
1 cup Greek yogurt
-
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
-
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.
-
Add the broth, beans, diced tomatoes, and salsa. Bring to a boil and simmer over medium low heat for 10 minutes.
-
Pour half of the soup into blender and blend (You could use an immersion blender to blend to desired creaminess).
-
Add blended soup back to the pot and stir. Stir in Greek yogurt, cheese, and chicken. Top with avocado. Enjoy!
Instant Pot:
-
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.
-
Add the broth, beans, diced tomatoes, and salsa. Stir and pressure cook for 5 minutes. Release pressure immediately and remove cover.
-
Pour half of the soup into blender and blend (You could use an immersion blender to blend to desired creaminess).
-
Add blended soup back to the pot and stir. Stir in Greek yogurt, cheese, and chicken. Top with avocado. Enjoy!
Serves 8