Keto Spicy Chicken Soup

2  tablespoons		Natural Oils Extra Virgin Olive Oil
1  lb.		Perdue Fresh Skinless Boneless Chicken Thighs
2  teaspoons		Morton Table Salt - Iodized
10		STALKS CELERY,s DICED
10		CLOVES GARLIC,s MINCED
1		JALAPENO, DICED
1  ounce		FRESH LIME JUICE
2  tablespoons		CILANTRO, MINCED
1		AVOCADO, PEELED, CORED AND DICED
4  cups		CHICKEN STOCK

Tip: Click on the ingredient links to learn the nutritional information for all the Keto Spicy Chicken Soup ingredients. The serving size for any ingredient in Keto Spicy Chicken Soup may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

Set the pressure cooker to “Saute” and add the olive oil to
the bottom of the pot. Pat dry the chicken thighs and salt
them. When the oil is simmering, add the chicken thighs
and brown, turning once or twice. Add the celery, garlic, and jalapeno and toss to combine.
Add the chicken stock, then close and lock the lid. Make
sure the pressure gauge is set to “Airtight”.
Cook the soup for 5 minutes and let the pressure release
naturally. Once the pressure has released, remove the
chicken thighs. When they are cool enough to handle, chop
into a large dice and add back to the soup. Stir in the lime
juice. Serve the soup with the fresh cilantro and diced
avocado on top.