Servings: 6

1 lb boneless skinless chicken breasts 1 lb boneless skinless chicken breasts
1 onion diced 1 onion diced
2 green bell pepper diced 2 green bell pepper diced
2 7 oz can diced green chiles 2 7 oz can diced green chiles
1 tsp dried oregano 1 tsp dried oregano
1 tsp ground cumin 1 tsp ground cumin
1 tsp chili powder 1 tsp chili powder
1/2 tsp paprika ½ tsp paprika
1/2 tsp crushed red pepper flakes optional for spice ½ tsp crushed red pepper flakes optional for spice
1 tsp salt 1 tsp salt
1 tbsp minced garlic 1 tbsp minced garlic
4 cup chicken broth (added on day of cooking) 4 cup chicken broth (added on day of cooking)
8 oz cream cheese (added on day of cooking) 8 oz cream cheese (added on day of cooking)

1) Label your 1 gallon-sized plastic freezer bag. Make sure to include name, instructions, and a use-by date (I recommend 90 days after prep date).
2) Add all ingredients to your freezer bag except the cream cheese and chicken broth. Stir gently to combine.
3) Remove air, seal, and freeze.
Instant Pot Instructions: subheading: Instant Pot Instructions:
-From frozen, sauté in Instant Pot for 5 minutes then flip the meal over. Add the chicken broth and cream cheese. Pressure cook for 25 minutes on high, then allow 10 minutes for natural release.
-From thawed, add contents of the freezer bag to the Instant Pot. Stir in the chicken broth and cream cheese. Pressure cook for 20 minutes on high, then allow 10 minutes for natural release.
-Remove the chicken breasts. Use an immersion blender or countertop blender to blend about half of the soup for a creamy consistency. Shred the chicken breast and return to the soup, stirring to combine.
TIP: Serve warm with desired toppings like avocado, cilantro, and lime juice!

270 calories per 13.5 oz  270 calories per 13.5 oz