Keto Instant Pot Chicken Enchilada Soup
Calories 340kcal
Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 yellow onion (large, diced, 150 g/ 5.3 oz)
- 3 cloves 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 milliliters tomato sauce (large, diced, 150 g/ 5.3 oz)
- 1 tablespoon chili powder
- 1 tablespoon chipotles in adobo (large, diced, 150 g/ 5.3 oz)
- 2 teaspoons ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon white wine vinegar
- 1 teaspoon sea salt (large, diced, 150 g/ 5.3 oz)
- 1/2 teaspoon oregano
- 3 cups chicken broth (large, diced, 150 g/ 5.3 oz)
- 1 pound chicken breasts (large, diced, 150 g/ 5.3 oz)
- avocado (diced)
- jalapeno chilies (large, diced, 150 g/ 5.3 oz)
- sour cream
- cilantro (minced)
Instructions
- Drizzle the olive oil into the Instant Pot and set to Sauté.
- Add in the onion, garlic, bell pepper, and jalapeño pepper.
- Cook 3-4 minutes until soft.
- In a small bowl, mix together the tomato sauce, vinegar, chipotle chili, and spices.
- Pour into the pot.
- Add in the broth and chicken and give it a stir.
- Put the lid on and reset to Manual high pressure for 20 minutes.
- At the end of 20 minutes, release the vent valve.
- Remove the chicken and shred, add it back to the pot and give it a stir.
- To serve, top with desired toppings.
- Enjoy hot or let it cool down and store covered in the refrigerator for up to 4 days.
Originally posted 2019-02-20 17:12:00.
