So we changed up this recipe, but it turns out AMAZING! Maybe give this a try, you’ll be going back for seconds! - 2-4 chicken breasts (whatever will fit in the pressure cooker) - A bag of celery - 1 big white onion - 4-5 cloves of garlic - 14 oz diced tomatoes - 6 cups chicken broth - Lime juice, cumin, and cilantro (to taste) - Sautéing olive oil 1. Sauté the chopped celery, onion, and garlic in the pressure cooker WITH some olive oil. Specifically one that is made for sautéing. Do that for roughly 10 minutes, stirring constantly 2. Once it’s done, add in the can of tomatoes, chicken breast, and chicken broth. Put the lid on and turn it on high pressure for about 30-40 minutes. This will change depending on how big the chicken breasts are. 3. Once it’s done cooking, take out the chicken and put it in a bowl. Shred it (we use two forks to do this). Then add it back in. 4. add in your cumin, lime juice, and cilantro. Do a couple squirts of lime juice and shakes of cumin. Mix it. If it tastes like tomato water, you need to add more cumin and lime. The more you put, the more it’ll taste good. If you can still strongly taste the tomatoes, add more lime and cumin. WARNING!!! Add more cumin first, the lime taste can be overpowering. 5. Add in the cilantro. Roughly a handful We serve this with white rice and it’s amazing!!

Makes a good starter base for a soup that has the potential to be really good. It lacked substance as is. Definitely needs something additional to make it more flavorful or filling.

I used this as inspiration, and my adaptation tasted great!

Easy, good added carrots, mushrooms and poblano peppers