Instant Pot Chicken Enchilada Soup

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This soup recipe will have a meal on the table in 30 minutes! What I like about this Instant Pot Chicken Enchilada Soup is it offers a rich flavor that tastes as if it has been simmering all day. This low carb soup is a quick and easy meal for the whole family.

Instant Pot Low Carb Chicken Enchilada Soup Recipe

Low Carb Chicken Enchilada 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 c. chicken broth
  • ¼ c. sugar-free tomato sauce
  • ½ T. chili powder
  • 1 t. ground cumin
  • ½ t. chipotle powder
  • ½ t. smoked paprika
  • 1 t. garlic powder
  • Sea salt and black pepper, to taste
  • 1 c. Mexican-blend cheese, finely shredded (+ additional for garnish)
  • ¼ c. fresh cilantro, chopped (+ additional for garnish)
  • 1 large avocado, cut into chunks
  • 1 large lime, cut into wedges

You’ll find these kitchen tools useful (I've included affiliate links to the products I use at home):

  • Obviously an Instant Pot, the instructions are for the IP-Duo series, other models may offer different features or buttons. I have an Instant Pot, Mealthy Pot, and previously had the Crock-Pot Express Pot; while they all offer the same basic cooking principle I find it is personal preference on which you choose.

Chicken Enchilada Soup Directions

  1. Place the chicken thighs, bell pepper, tomato, and green chiles in an Instant Pot cooking container. Pour the chicken broth and tomato sauce on top and sprinkle with the chili powder, ground cumin, chipotle powder, smoked paprika, and garlic powder. Season with salt and black pepper, to taste, and stir to combine.
  2. Add the lid and lock into place. Flip the pressure valve to “Sealing” and select the “Manual” setting on high. Adjust the cook time to 10 minutes.
  3. When cook time is complete, allow the pressure to release naturally for 10 minutes before doing a quick release of any remaining steam.
  4. Remove the lid and carefully transfer the chicken thighs from the Instant Pot to a plate. Shred the chicken with two forks and return to the pot. Add the Mexican cheese a little at a time to avoid clumping and then the cilantro. Stir until the cheese is completely melted.
  5. To serve, ladle the soup into individual serving bowls and garnish with some fresh cilantro, Mexican cheese, and chopped avocado. Serve immediately with lime wedges for squeezing, if desired. Enjoy!

This Instant Pot chicken enchilada soup takes minimal prep but offers a dish full of flavor. I like to freeze leftover portions in individual portion sizes to pack for lunches! I hope you enjoy this low carb soup recipe as much as I do!

Instant Pot Chicken Enchilada Soup

Prep Time 1 hr 10 mins
Cook Time 20 mins
Course Soup
Cuisine Mexican
Servings 10 cups

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 c. chicken broth
  • ¼ c. sugar-free tomato sauce
  • ½ T. chili powder
  • 1 t. ground cumin
  • ½ t. chipotle powder
  • ½ t. smoked paprika
  • 1 t. garlic powder
  • Sea salt and black pepper to taste
  • 1 c. Mexican-blend cheese finely shredded (+ additional for garnish)
  • ¼ c. fresh cilantro chopped (+ additional for garnish)
  • 1 large avocado cut into chunks
  • 1 large lime cut into wedges

Instructions
 

  • Place the chicken thighs, bell pepper, tomato, and green chiles in an Instant Pot cooking container. Pour the chicken broth and tomato sauce on top and sprinkle with the chili powder, ground cumin, chipotle powder, smoked paprika, and garlic powder. Season with salt and black pepper, to taste, and stir to combine.
  • Add the lid and lock into place. Flip the pressure valve to “Sealing” and select the “Manual” setting on high. Adjust the cook time to 10 minutes.
  • When cook time is complete, allow the pressure to release naturally for 10 minutes before doing a quick release of any remaining steam.
  • Remove the lid and carefully transfer the chicken thighs from the Instant Pot to a plate. Shred the chicken with two forks and return to the pot. Add the Mexican cheese a little at a time to avoid clumping and then the cilantro. Stir until the cheese is completely melted.
  • To serve, ladle the soup into individual serving bowls and garnish with some fresh cilantro, Mexican cheese, and chopped avocado. Serve immediately with lime wedges for squeezing, if desired. Enjoy!

Notes

Nutritional Information:*
Carbs/1 Cup Serving:
Total Carbs: 5.91g
Fiber:  2.3g
Net Carbs: 3.61g
Calorie Breakdown:
Protein: 36%
Fat: 52%
Carbohydrates: 12%
*Source: HappyForks.com recipe analyzer

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