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4 from 122 votes

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.