This Chicken Enchilada Soup is hearty, creamy, and so satisfying. Chockfull of chicken and spices, it's one of my favorite keto instant pot recipes. Slow cooker instructions included too!
❤ With love and full tummies ~ Mama Bear ❤
- ~ * ~ * ~ * ~Let's Get Cooking!~ * ~ * ~ * ~✨Share this post and let’s spread the joy of authentic home cooking! ✨Servings: 8 (1 cup) | 4 net carbs | 31 g Protein | Total Cook Time 40 Minutes
- Why You'll Love This Soup:
- Part of what makes this keto chicken enchilada soup so appealing is the ease factor. You simply toss all the ingredients in your Instant Pot, and dinner is ready in 45 minutes, start to finish. Or if you prefer, you could use your slow cooker and set it to be finished cooking whenever you arrive home from work.
- It’s warm and comforting with minimal effort. It’s the dietary equivalent of a cozy blanket. Or a roaring fire.
- Best of all, the whole family loves it so I don’t have to listen to any complaints about what’s for dinner.
Equipment:
- 1 Instant Pot
- 1 slow cooker
- Ingredients :
- 2 lbs boneless skinless chicken thighs or breasts
- 2 cups pureed tomatoes (canned is fine)
- ½ cup chopped onion
- 2 jalapeños, diced
- ¼ cup butter
- 3 tablespoon taco seasoning
- ¾ teaspoon salt
- 5 cups chicken broth
- ¾ cup sour cream
- Instructions :
- Place the chicken, tomatoes, onion, jalapeños, butter, taco seasoning and salt in the bottom of an Instant Pot or slow cooker. Pour the broth over top.
- For the Instant Pot, seal the lid and make sure the vent is on seal. Set to the Soup Function for 20 minutes. Let the pressure release naturally for 15 minutes.
- For a slow cooker, place the lid on and set to low for 6 to 8 hours or high for 3 to 4 hours.
- When cooking is complete, remove the chicken to a plate. Remove about 1 cup of the hot broth to a bowl and whisk in the sour cream, then whisk this combo back into the pot.
- Shred the chicken with two forks and add back into the pot. Adjust seasonings to taste. Serve hot with cheese and chopped avocados.
- Ingredient Notes :
This easy keto soup recipe takes just a handful of ingredients that you can find at any grocery store. You will need:
- Chicken: Use boneless, skinless chicken breast or thighs. It cooks quickly and is easier to shred.
- Pureed tomatoes: You can use canned or fresh tomatoes for this soup.
- Onion: Onions have a fair bit of carbs, so keep it to a minimum to add flavor. I use half a cup.
- Jalapeño: I use fresh peppers, but you can also use canned chopped jalapeños. Just add two or three tablespoons, depending on how much heat you want.
- Butter: The butter makes the soup richer and creamier, so it’s more satisfying. Grassfed butter also adds healthy keto-friendly fats.
- Sour cream: Sour cream and enchiladas are an ideal combination! I recommend using full fat sour cream for the best flavor. You can sub whole milk Greek yogurt for the sour cream.
- Pantry staples: Taco seasoning, chicken broth and salt.
- Expert Tips :
- I use forks to shred the chicken but you can also do it easily and quickly by using a mixer. Just add the cooked chicken to the bowl and use the paddle attachment and turn to medium high.
- This soup works well with frozen chicken too. Give it an extra 10 to 15 minutes in the Instant Pot. You shouldn’t have to add more time for the crockpot version, if you use the longer end of the time range.
- If using pre-cooked chicken, just do this chicken enchilada soup in a pot on the stove. Combine all the ingredients except the chicken and sour cream and simmer for 10 minutes. Then add the cream and shredded chicken as instructed.
- Dairy-Free Option: Skip the butter and use 1 cup of coconut cream in place of the sour cream.
- Question & Answers:
How do I store leftover chicken enchilada soup?
- Store leftover chicken enchilada soup in an airtight container in the fridge for up to 5 days. You can also freeze it. Once cooled, transfer to an airtight container and freeze for up to 3 months. To thaw, defrost frozen soup overnight in the refrigerator. Reheat in the microwave or on the stove.
How to serve Chicken Enchilada Soup?
- Chopped avocado
- Jalapeño slices
- Fresh cilantro or green onions
- Shredded cheese
- Sour cream
Source: All Day I Dream About Food
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