Keto Instant Pot Chicken Enchilada Soup
Ingredients:
- 1 tbsp Olive Oil
- 1 c Onions chopped
- 3 cloves Garlic minced or pressed
- 1 Bell Peppers red, chopped
- 1 Jalapenos minced
- 8 oz Tomato Sauce
- 1 tbsp Chili Powder
- 1 tbsp Chipotle Peppers In Adobo Sauce
- 2 tsp Cumin
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- 1 tsp White Wine Vinegar
- 1 tsp Sea Salt
- .5 tsp Dried Oregano
- 3 c Chicken Broth
- 1 lb Boneless Skinless Chicken Breasts
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 like diced avocados, sliced jalapenos, sour cream, or sour cream.
Nutrition
Calories: 227kcal | Carbohydrates: 12g | Protein: 27g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 72mg | Sodium: 1735mg | Potassium: 944mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1895IU | Vitamin C: 63.7mg | Calcium: 53mg | Iron: 2.7mg
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