Instant Pot Creamy Tomato Chicken Soup

The only thing that beats my love to cook is my love to eat. I eat a pretty clean diet and have a ton of fun converting recipes to healthier versions without any sacrifice of flavor.

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

2 tsp salt *this has been edited from 1.5 tbs! Apparently I like things a little saltier than some. Ha.

A few grinds of black pepper

2 tsp Italian seasoning

Big pinch of red pepper flakes

2 14.5 oz 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* (if you can’t find it, see note below)

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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