Keto Instant Pot Chicken Enchilada Soup

Keto Instant Pot Chicken Enchilada Soup

30 minutes
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.

Nutrition

Calories: 340kcal

Originally posted 2019-02-20 17:12:00.

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