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My Gymshark Haul + Buffalo Chicken Soup!

https://youtu.be/libKgcN-h4Q

Buffalo Chicken Soup

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Ingredients:

 

    • 1.5 pounds Organic Chicken Breast

 

    • 2 Cups Riced Cauliflower

 

    • 1 Large Onion

 

    • 2 Stalks Celery

 

    • 2 Large Carrots

 

    • 5 Garlic Cloves

 

    • 1T Tomato Paste

 

    • 1tsp Chili Powder

 

    • Salt and Pepper to taste

 

    • 3 Cups Low Sodium Chicken Broth

 

    • 1 14oz Can Diced Tomatoes

 

    • 1/4 Cup Hot Sauce

 

Directions:

 

    • Chop all veggies

 

    • Mix together all ingredients in Instant Pot

 

    • Cook on High Pressure for 15 minutes (Crockpot 4 hours on high, 8 on low)

 

    • When cooked, take out chicken, shred and mix back in.

 

    • Macros for 6 servings: 2F 11C 28.5P per serving

 

Optional garnishes: sour cream, avocado, cilantro, jalepeno, tortilla strips.