Keto Instant Pot Chicken Enchilada Soup

Keto Instant Pot Chicken Enchilada Soup

Ingredients

• 1 tbsp extra-virgin olive oil
• 1 yellow onion ((large, diced, 150 g/ 5.3 oz))
• 3 clove garlic ((large, diced, 150 g/ 5.3 oz))
• 1 red bell pepper ((large, diced, 150 g/ 5.3 oz))
• 1 jalapeno chilies ((large, diced, 150 g/ 5.3 oz))
• 240 ml tomato sauce ((large, diced, 150 g/ 5.3 oz))
• 1 tbsp chili powder
• 1 tbsp chipotles in adobo ((large, diced, 150 g/ 5.3 oz))
• 2 tsp ground cumin
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp white wine vinegar
• 1 tsp sea salt ((large, diced, 150 g/ 5.3 oz))
• 1/2 tsp oregano
• 3 cup chicken broth ((large, diced, 150 g/ 5.3 oz))
• 1 lb chicken breasts ((large, diced, 150 g/ 5.3 oz))
• avocado (diced)
• sour cream
• cilantro (minced)

Instructions

1. Drizzle the olive oil into the Instant Pot and set to Sauté.
2. Add in the onion, garlic, bell pepper, and jalapeño pepper.
3. Cook 3-4 minutes until soft.
4.  In a small bowl, mix together the tomato sauce, vinegar, chipotle chili, and spices.
5. Pour into the pot.
6.  Add in the broth and chicken and give it a stir.
7. Put the lid on and reset to Manual high pressure for 20 minutes.
8. At the end of 20 minutes, release the vent valve.
9.  Remove the chicken and shred, add it back to the pot and give it a stir.
10.  To serve, top with desired toppings.
11. Enjoy hot or let it cool down and store covered in the refrigerator for up to 4 days.