Why You’ll Love This Recipe
- Effortlessly Delicious: Say goodbye to long cooking times! Your Instant Pot transforms simple ingredients into a rich, complex Instant Pot Low Carb Chicken Enchilada Soup in minutes, making it perfect for busy weeknights.
- Low Carb & Keto-Friendly: Craving comfort food without the carb crash? This soup delivers all the bold flavors of enchiladas with a mere 11g net carbs per serving, making it a dream come true for your low-carb lifestyle.
- Packed with Flavor: From the smoky chipotle and paprika to the zesty lime and fresh cilantro, every spoonful is an explosion of authentic Mexican-inspired taste that will tantalize your taste buds.
- Hearty & Wholesome: Loaded with tender chicken, vibrant veggies, and creamy cheese, this isn’t just a meal – it’s a satisfying, protein-packed bowl of goodness that will keep you full and happy.
Spice Up Your Weeknights with the Ultimate Instant Pot Low Carb Chicken Enchilada Soup!
Ever find yourself dreaming of a cozy bowl of enchilada goodness, but then sighing at the thought of all the rolling, baking, and carb-counting? Well, get ready to have your mind blown and your taste buds sing! We’re about to introduce you to a game-changer: the Instant Pot Low Carb Chicken Enchilada Soup. This isn’t just a recipe; it’s a culinary hug in a bowl, designed for those who crave vibrant flavors without derailing their healthy eating goals. Imagine tender, shredded chicken swimming in a rich, cheesy, and perfectly spiced broth, all conjured up with minimal effort thanks to your trusty Instant Pot. Forget complicated steps and lengthy cooking times – this soup is so quick and easy, it’s practically magic. It’s comforting, it’s zesty, it’s undeniably delicious, and best of all, it’s wonderfully low-carb. Get ready to ditch the takeout menu and dive into a bowl of pure, wholesome joy!
Ingredients with Measurements
- 🍗 1 lb. boneless, skinless chicken thighs
- 🫑 1 medium orange bell pepper, chopped
- 🍅 1 medium tomato, seeded and chopped
- 🌶️ 1 4-oz. can green chiles, undrained
- 🥣 4 cups chicken broth
- 🥫 ¼ cup sugar-free tomato sauce
- 🌶️ ½ tablespoon chili powder
- 🌿 1 teaspoon ground cumin
- 🌶️ ½ teaspoon chipotle powder
- 💨 ½ teaspoon smoked paprika
- 🧄 1 teaspoon garlic powder
- 🧂 Sea salt and black pepper, to taste
- 🧀 1 cup Mexican-blend cheese, finely shredded (plus extra for garnish)
- 🌿 ¼ cup fresh cilantro, chopped (plus extra for garnish)
- 🥑 1 large avocado, cut into chunks
- 🍋 1 large lime, cut into wedges
Detailed Step-by-Step Directions on How to Make the Recipe
- Prep Your Pot: Gather your ingredients and place the boneless, skinless chicken thighs, chopped orange bell pepper, seeded and chopped tomato, and the entire can of undrained green chiles directly into the inner pot of your Instant Pot.
- Season and Stir: Pour in the chicken broth and sugar-free tomato sauce. Sprinkle generously with chili powder, ground cumin, chipotle powder, smoked paprika, and garlic powder. Don’t forget a good dash of sea salt and freshly cracked black pepper to taste. Give everything a gentle stir to combine the spices and liquids evenly.
- Pressure Cook to Perfection: Secure the lid onto your Instant Pot, making sure the pressure release valve is firmly set to the “Sealing” position. Select the “Manual” or “Pressure Cook” setting on high pressure and set the cooking time for a speedy 10 minutes.
- Release the Pressure: Once the cooking cycle is complete, resist the urge to open it immediately! Allow the pressure to release naturally for 10 minutes – this helps tenderize the chicken even further. After 10 minutes, carefully switch the pressure valve to “Venting” for a quick release of any remaining steam.
- Shred and Return: Once the float valve drops, indicating all pressure is released, open the lid. Carefully use tongs to remove the cooked chicken thighs and place them on a clean plate. Using two forks, shred the chicken into bite-sized pieces. Return all the shredded chicken back into the flavorful soup in the Instant Pot.
- Melt in the Cheese & Cilantro: With the pot still warm (or on a “Keep Warm” setting if needed), gradually stir in the Mexican-blend cheese, a little at a time. This method ensures the cheese melts smoothly without clumping, creating a creamy texture. Once the cheese is mostly melted, add the fresh chopped cilantro and stir until the cheese is fully incorporated and beautifully melty.
- Serve and Enjoy: Your incredible Instant Pot Low Carb Chicken Enchilada Soup is ready!
Detailed Different Ways You Can Present the Recipe and How to Serve It
Serving this vibrant Instant Pot Low Carb Chicken Enchilada Soup is an art form in itself! While it’s utterly delicious straight from the pot, a few simple garnishes can elevate it from a humble meal to a show-stopping experience. Ladle the rich, fragrant soup into your favorite rustic bowls. Start with the suggested garnishes: a generous sprinkle of fresh, vibrant cilantro adds a burst of freshness and color, while extra finely shredded Mexican cheese melts beautifully into the hot soup, creating irresistible gooey pockets. Pile on those creamy avocado chunks for a lovely texture contrast and healthy fats.
But why stop there? For an extra zing, squeeze a fresh lime wedge directly over your bowl – it truly brightens all the flavors. If you love a creamy finish, a dollop of sour cream or plain Greek yogurt swirled into the soup adds a delightful tang and luxuriousness. Craving a crunch? Crushed low-carb tortilla chips or even crispy baked cheese crisps can provide that satisfying texture. For those who like it fiery, a few slices of fresh jalapeño or a dash of your favorite hot sauce will kick things up a notch. Serve alongside a simple green salad with a light vinaigrette for a complete and healthy meal. Whether it’s a cozy weeknight dinner or a casual gathering with friends, this soup is guaranteed to impress!
How You Can Store It and How Long Does It Last
This Instant Pot Low Carb Chicken Enchilada Soup is fantastic for meal prep and leftovers, making your healthy eating journey even easier! Once the soup has cooled down completely, transfer it to airtight containers. It will keep beautifully in the refrigerator for up to 3-4 days, making it perfect for grab-and-go lunches or quick dinners throughout the week.
For longer storage, this soup also freezes exceptionally well. Pour the cooled soup into freezer-safe containers or heavy-duty freezer bags, leaving about an inch of headspace to allow for expansion. It can be stored in the freezer for up to 2-3 months. When you’re ready to enjoy, simply thaw it in the refrigerator overnight and then reheat gently on the stovetop over medium-low heat, stirring occasionally until heated through. Alternatively, you can reheat individual portions in the microwave. Keep in mind that the cheese might separate slightly upon reheating, but a good stir will usually bring it back together. Remember to add fresh garnishes like cilantro, avocado, and lime wedges *after* reheating for the best flavor and texture, as these don’t freeze or reheat well.
FAQs
- Is this Instant Pot Low Carb Chicken Enchilada Soup truly low carb?
Yes! With just 11g net carbs per serving, this soup is specifically designed to fit into a low-carb or keto lifestyle, delivering full flavor without the carb load. - Can I use chicken breast instead of thighs?
Absolutely! Chicken breast works well, though chicken thighs tend to be more tender and flavorful due to their higher fat content. The cooking time should remain the same. - What if I don’t have an Instant Pot? Can I make this on the stovetop?
You can! In a large pot, sauté the bell pepper and tomato for a few minutes. Add chicken, chiles, broth, sauce, and spices. Bring to a boil, then reduce heat, cover, and simmer for 20-25 minutes, or until chicken is cooked through. Remove and shred chicken, then return to pot and stir in cheese and cilantro. - How can I make this soup spicier?
To increase the heat, add an extra pinch of chipotle powder, a dash of your favorite hot sauce, or a few slices of fresh jalapeño or serrano pepper when serving. - Can I add other vegetables to this Instant Pot Low Carb Chicken Enchilada Soup?
Definitely! Spinach, zucchini, or even riced cauliflower would be great low-carb additions. Stir in spinach or zucchini during the last few minutes of cooking, or with the cheese and cilantro. - Is this soup dairy-free?
No, this recipe includes Mexican-blend cheese. However, you could try using a dairy-free shredded cheese alternative and a nutritional yeast sprinkle for a cheesy flavor, though the texture may vary. - Why do you recommend natural pressure release for 10 minutes?
Natural pressure release helps the chicken become extra tender and prevents the soup from frothing or spraying out during the quick release, resulting in a cleaner and safer process. - Can I prepare some ingredients ahead of time?
Yes, you can chop your bell pepper, tomato, and cilantro ahead of time. You can also shred the cheese in advance, storing everything in airtight containers in the refrigerator until ready to cook. - What are good low-carb sides to serve with this soup?
A fresh green salad, a side of cauliflower rice, or even some low-carb tortillas for dipping (if you can fit them into your macros) would complement this soup beautifully. - What kind of sugar-free tomato sauce should I use?
Any plain tomato sauce without added sugar will work perfectly. Always check the label to ensure it fits your dietary needs, as some brands can surprisingly contain hidden sugars.
Instant Pot Low Carb Chicken Enchilada Soup
Equipment
- Instant Pot
Ingredients
Soup Ingredients
- 1 lb. boneless, skinless chicken thighs
- 1 medium orange bell pepper chopped
- 1 medium tomato seeded and chopped
- 1 4-oz. can green chiles undrained
- 4 cups chicken broth
- 0.25 cup sugar-free tomato sauce
- 0.5 tablespoon chili powder
- 1 teaspoon ground cumin
- 0.5 teaspoon chipotle powder
- 0.5 teaspoon smoked paprika
- 1 teaspoon garlic powder
- Sea salt and black pepper to taste
For Garnish
- 1 cup Mexican-blend cheese finely shredded (plus extra for garnish)
- 0.25 cup fresh cilantro chopped (plus extra for garnish)
- 1 large avocado cut into chunks
- 1 large lime cut into wedges
Instructions
- Combine chicken thighs, bell pepper, tomato, and green chiles in your Instant Pot.
- Pour in chicken broth and tomato sauce. Sprinkle with chili powder, ground cumin, chipotle powder, smoked paprika, and garlic powder. Season with salt and black pepper, then stir everything together gently.
- Secure the lid on your Instant Pot, making sure the pressure valve is set to "Sealing." Select the "Manual" setting on high pressure and set the cooking time for 10 minutes.
- Once cooking is complete, let the pressure release naturally for 10 minutes. After that, carefully do a quick release for any remaining steam.
- Open the lid and carefully take out the chicken thighs, placing them on a plate. Use two forks to shred the chicken, then return it to the pot.
- Gradually stir in the Mexican cheese, a little at a time, to ensure it melts smoothly without clumping. Then, add the chopped cilantro and stir until the cheese is fully melted.
- To serve, ladle the delicious soup into bowls. Garnish with a sprinkle of fresh cilantro, some extra Mexican cheese, and avocado chunks. Serve immediately with lime wedges for a fresh squeeze, if you like. Enjoy your easy, healthy meal!
Notes
Calories: 236
Total Carbs: 14g
Net Carbs: 11g
Fats: 13g
Protein: 19g