Creamy Southwest Chicken Soup for Instant Pot

INGREDIENTS

4 tbsp

ghee or avocado oil

– 2 1/2 pounds of boneless, skinless chicken breasts or thighs (about 3 large breasts)

1 tbsp

+ 1 teaspoon Sweet Potato Fry Seasoning (see note)

large onion, diced

medium carrots, diced

celery stalks, diced

bell peppers (any color), diced

2 4 ounce cans

of diced green chiles

6 cups

chicken broth

1/2 tsp

sea salt

1 cup

almond milk

1/2 cup

heavy cream (optional — you can use more almond milk if you like)

2 tbsp

freshly squeezed lime juice, plus additional limes for serving

1 handful

fresh chopped cilantro (about 2/3 cup), plus more for serving

Sliced avocado and hot sauce, for serving