Add frozen chicken, zucchini, onion, carrots, garlic, tomato paste, seasonings, and TWO cans of the diced tomatoes to your instant pot.

Set pressure cooker to manual high pressure and cook for 10 minutes, making sure the steam valve is closed. When the timer goes off, I always let mine release naturally for 10-15 minutes but if you're in a hurry, release the steam valve and open as soon as it lets you.

Remove chicken with a slotted spoon or tongs and shred with two forks or throw in the Kitchen-aid with the basic paddle attachment to shred like I do. If you used tenderloins, it should be very tender and easy to shred.

Add steamed cauliflower (I just microwave a 12 oz bag of fresh from Trader Joe's as directed), two more cans of diced tomatoes, basil paste, and greek or low-fat cream cheese to the jar of your blender. Blend 'till smooth. Throw in a pinch of salt and pepper for good measure.

Add your shredded chicken back into the instant pot. Pour in the blender mixture. Add the 2 cups of chicken stock, and 3 oz or two huge handfuls of chopped kale. Stir it all together and close the lid and let it sit for at least ten minutes for the kale to wilt. If it's not wilty enough for you, turn to the sauté setting and let it get really hot for a few minutes.

Enjoy immediately or let it sit on warm until you're ready to eat! Top each bowl with a little extra shaved parmesan, and some fresh basil.

I love to do homemade bread on a soup night. This easy french bread from Your Home Based Mom is our favorite!

I like to cook a separate pot of pasta or tortellini for the kids to throw in theirs. If I want more bulk, I'll cook extra broccoli or cauliflower or even sautéed mushrooms to throw into mine.

Grilled cheese is a great addition of course.

Or we love to just do some broiled parmesan toasts for dipping or big croutons for topping.