Instant Pot, Recipes, Soups, Stews, Chili

Instant Pot Low Carb Chicken Enchilada Soup

Low Carb Chicken Enchilada Soup is easy when you use the Instant Pot®! This recipe is low carb, healthy, and ready in about 45 minutes.

Instant Pot Low Carb Chicken Enchilada Soup

The Instant Pot® Makes Low Carb Chicken Enchilada Soup Easy!

Chicken enchiladas are one of the dishes that are on our monthly meal plan at least twice. My youngest would love to have them on the menu every week! To change up the dish, I decided to turn it into a soup. It’s perfect and warming on cold winter days.

This recipe is low carb and kid-friendly. I love tossing everything into the Instant Pot® and letting it cook while I get busy with something else that needs done — #multitasking. You could also put this on slow cooker mode and let it cook for about 7 hours. Either way, it’s a soul-warming soup.

Chicken Enchilada Soup in white serving bowls with spoons

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
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 (+ additional for garnish)
¼ cup 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!

Instant Pot Chicken Enchilada Soup ready to serve
Chicken Enchilada Soup in white serving bowls with spoons

Chicken Enchilada Soup

Yield: 4 to 5 Servings
Prep Time: 15 minutes
Cook Time: 10 minutes
Additional Time: 10 minutes
Total Time: 35 minutes

Low Carb Chicken Enchilada Soup is easy when you use the Instant Pot®! This recipe is low carb, healthy, and ready in about 45 minutes.

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
  • 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 (+ additional for garnish)
  • ¼ cup 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!

Nutrition Information:
Yield: 5 Serving Size: 1
Amount Per Serving: Calories: 377Total Fat: 20gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 136mgSodium: 1278mgCarbohydrates: 22gFiber: 5gSugar: 14gProtein: 31g

This data was provided and calculated by Nutritionix on 12/30/2020

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Low Carb Chicken Enchilada Soup is easy when you use the Instant Pot®! This recipe is low carb, healthy, and ready in about 45 minutes.

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