If you follow me over on Instagram, then you probably already know that I’m totally obsessed with my instant pot (this is the one I use). The kid’s schedules, now that school is back in session, are keeping us all super busy, and the mornings are just too hectic to be messing around with my crock pot. The quicker and easier it is for me to get dinner on the table, the better. You also may or may not know that I am currently on Weight Watchers and have been having pretty good success with it over the last few months. Part of that success has come from meal planning, making better food choices, and taking advantage of the Freestyle program’s zero point food list!
In the fall and winter I love to make a pot of soup on Sundays so that I can enjoy the leftovers for lunch all week long. I also happen to love Mexican food, and seeing as chicken, black beans, corn, etc. are all on the Freestyle zero points list, I decided that I wanted to attempt a zero point soup that would fill me up, but still leave me with lots of points to enjoy the rest of the day! Thanks to some help from the instant pot, this soup comes together in no time at all!
- 1 pound boneless skinless chicken breast (about 3 breasts)
- 1 32 ounce box fat free chicken broth
- 1 can Rotel
- 1 15 oz. can of tomato sauce
- 1/2 medium red onion, diced
- 1 tsp cumin
- 1 tsp garlic powder
- 1/2 tsp chili powder
- 1 can black beans
- 2 cups of frozen corn
- 1. Add broth, Rotel, tomato sauce, chicken, red onion and spices to Instant Pot.
- 2. Pressure cook for 20 minutes.
- 3. With instant pot on warming mode, manually release steam, and add corn and black beans. Stir and allow to sit for a few minutes.
- 4. Serve. I added a dollop of non-fat greek yogurt (0 points) and 1 Tbs reduced fat shredded cheddar (1 point).
- *Toppings are optional
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