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: For nutritional information on all the ingredients in Keto Spicy Chicken Soup just click on each ingredient name. Then adjust the serving size for any Keto Spicy Chicken Soup ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

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.