Keto Chicken Enchilada Soup
A delicious and easy-to-make Keto Chicken Enchilada Soup, perfect for a healthy and low-carb meal.
Equipment
- Instant Pot
- Slow Cooker
Ingredients
- 2 lbs boneless, skinless chicken thighs or breasts
- 2 cups pureed tomatoes (canned or fresh)
- 0.5 cup chopped onion
- 2 jalapeños diced
- 0.25 cup butter
- 3 tablespoons taco seasoning
- 0.75 teaspoon salt
- 5 cups chicken broth
- 0.75 cup full-fat sour cream (or whole milk Greek yogurt for a lighter option)
Instructions
- Prep the Pot: Place the chicken, tomatoes, onion, diced jalapeños, butter, taco seasoning, and salt into your Instant Pot or slow cooker. Pour the chicken broth over all the ingredients.
- Cook to Perfection (Instant Pot Method): Seal the lid, make sure the vent is set to seal, and use the "Soup" function for 20 minutes. Allow the pressure to release naturally for 15 minutes before opening.
- Cook to Perfection (Slow Cooker Method): Cover with the lid and cook on low for 6 to 8 hours, or on high for 3 to 4 hours, until the chicken is tender.
- Creamy Finish: Once cooked, carefully remove about 1 cup of the hot broth into a separate bowl. Whisk the sour cream (or Greek yogurt) into this broth until smooth, then stir this creamy mixture back into the main pot.
- Shred & Serve: Take the cooked chicken out of the pot and shred it using two forks (or a hand mixer for super quick shredding!). Return the shredded chicken to the soup. Taste and adjust seasonings if needed.
- Enjoy! Serve your delicious soup hot, perhaps topped with fresh cilantro, sliced avocado, or a sprinkle of cheese.
Notes
This Keto Chicken Enchilada Soup is a hearty and flavorful low-carb meal. Feel free to customize toppings like fresh cilantro, sliced avocado, or cheese.
Nutrition Information (per serving):
Calories: 310 kcal
Total Carbs: 5.9g
Net Carbs: 4.9g
Fats: 16.4g
Protein: 29.3g
Calories: 310 kcal
Total Carbs: 5.9g
Net Carbs: 4.9g
Fats: 16.4g
Protein: 29.3g
