My Gymshark Haul + Buffalo Chicken Soup!
Buffalo Chicken Soup
Ingredients:
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- 1.5 pounds Organic Chicken Breast
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- 2 Cups Riced Cauliflower
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- 1 Large Onion
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- 2 Stalks Celery
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- 2 Large Carrots
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- 5 Garlic Cloves
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- 1T Tomato Paste
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- 1tsp Chili Powder
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- Salt and Pepper to taste
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- 3 Cups Low Sodium Chicken Broth
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- 1 14oz Can Diced Tomatoes
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- 1/4 Cup Hot Sauce
Directions:
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- Chop all veggies
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- Mix together all ingredients in Instant Pot
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- Cook on High Pressure for 15 minutes (Crockpot 4 hours on high, 8 on low)
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- When cooked, take out chicken, shred and mix back in.
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- Macros for 6 servings: 2F 11C 28.5P per serving
Optional garnishes: sour cream, avocado, cilantro, jalepeno, tortilla strips.
