Everyone needs a good Chicken Enchilada Soup recipe, especially in the dead of winter. This easy and warming keto soup can be made in the Instant Pot or the slow cooker. Grab a spoon and dig in!
Have you ever heard the word “hygge”? It’s all the rage these days and I am seeing it everywhere. It’s a Danish term that roughly translates to coziness. And this Chicken Enchilada Soup is hygge to the max.
I am currently obsessed with hygge (pronounced hoo-gah). A friend gave me a fun little book for Christmas called The Little Book of Hygge, written by the CEO of The Happiness Institute in Copenhagen. Yes, apparently it’s a real thing, and happiness is a serious business. Kind of mind blowing.
But now we are knee deep in February and by all accounts, it’s been a tough one across the country. We had a prediction for multiple snow days here in Portland that never materialized. Instead, we got dreary cold rain. It’s a tough time of year to stay positive and be happy.
Good hot flavorful soup is a necessity right now. It’s just the hygge thing to do. It makes you feel cozier and warmer the moment it touches your lips. The author of my book definitely recommends soup and plenty of it. He also recommends coffee, mulled wine, candles, and a roaring fire. Blankets too. I like the way this man thinks!
Easy Soup in the Instant Pot
Part of what makes this soup so hygge is the ease factor. You could come home from work, toss all the ingredients in your Instant Pot, and dinner would be ready in 45 minutes. Or if you prefer, you could use your slow cooker and set it to be finished cooking whenever you arrive home.
It’s warm and comforting with minimal effort. It’s the dietary equivalent of a cozy blanket. Or a roaring fire. I don’t have a fireplace so I will just have to eat this easy chicken enchilada soup instead.
Better yet, the whole family likes it so I don’t have to listen to any complaints about what’s for dinner. Complaining children are definitely going to ruin that hygge vibe.
How To Make Keto Chicken Enchilada Soup
This one is so easy, it almost feels like you’re cheating. But for a keto version, we need to skip all the beans and corn and grain-based thickeners and focus mostly on the chicken and the broth.
Boneless skinless chicken is perfect for the instant pot or slow cooker because it cooks easily right in the broth and you don’t have to brown it first. Just put it right at the bottom of your pot and once cooking is complete, you should be able to shred it easily.
I used pureed tomatoes from my garden, which I’d stored in the freezer in glass jars. But you can use tomato puree from a can or even diced tomatoes if that’s all you can find. Fire roasted tomatoes would be delicious!
If you’re using store-bought taco seasoning for this recipe, make sure to check your labels. Some contain sugars or starches as fillers. I make my own or I buy the bag from Natural Grocers. You could also try Primal Palate, a paleo spice mix.
Since some of my favorite enchiladas are ones with a sour cream sauce, I opted for sour cream to make the broth rich and creamy. Adding sour cream straight to a hot liquid can cause it to curdle a bit so I recommend removing about a cup of the hot broth and whisking it into the sour cream, then whisking the whole thing back into the pot.
Really this is such a simple and straightforward soup with a huge flavor impact. And it’s wonderful to be able to dump all of the ingredients in without too many extra steps.
Here’s to delicious comforting soup and a sense of hygge, my friends. Stay warm!
And if you happen to be following Whole 30, check out this Whole30 Chili Recipe
More Delicious Keto Chicken Soup Recipes
Instant Pot Chicken Enchilada Soup
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 overtop.
- 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.
Rachel Baumeister says
Made this tonight for dinner. This recipe was so easy to follow! The soup came out amazing and was delicious! Hubby and kid approved! Thank you for your talent and for sharing it with the world!
Nicole says
DAIRY-FREE option! I made this dairy-free by subbing vegan butter and a can of coconut milk. So good!
Betsy says
Would substituting yoghurt for sour cream work ? Also use already cooked chicken ? Thanks
Carolyn says
I am sure yogurt will be fine but this is a recipe that requires raw chicken.
Brionda Risen says
Would it be alright to use canned diced jalapenos instead of fresh? That’s all I have on hand.
Carolyn says
Sure, that works!
Leah Kedra says
This is really yummy and was easy
I used FROZEN chicken breast and did 12 mins in the pressure cooker and let it release for 5 mins. I’m wondering what the purpose of the butter is? Will make this again! Topped with avocado and some feta.
Sadia says
The butter will make it creamier and if you use grass fed butter, it has benefits from the type of fat that are good for people doing the keto diet. Grass fed butter is used in many keto recipes. Besides everything tastes better with butter! I haven’t tried this yet but I’m just about to. Starting back on keto tomorrow!
Phil says
I have yet to find a single recipe by Carolyn that isn’t absolutely amazing!
Shawna says
I just got an Instant Pot for Christmas and I tried it for the first time using this recipe. It was delicious! My husband even liked it and he can be difficult to cook for. Thanks for posting these recipes!
Carolyn says
Hooray! Thanks so much.
Margaret Shea says
I made a half-recipe of this (because I had only one pound of chicken) for dinner tonight and it was SUPERB. And so easy to make! Im going to ask for your cookbook for Christmas! Thank you for sharing your recipes with us.
Riri says
How about using frozen chicken breasts? How long would cooking time be? TIA
Carolyn says
I don’t know, that’s not how I made this recipe. I am sure you can google it to find out.
Stephanie says
This soup is so yummy! I put only 1 jalapeño in my soup. It was still had some heat. I will make this recipe again.
Andrea Sherman says
Making this today! Does it freeze well?
Aimee Shugarman says
I love using my instant pot for making this soup. So good.
Tara says
The Instant Pot makes this recipe SO easy. Delicious!
Natasha says
This look Ah-mazing! And even better its made in the instant pot! Who has time otherwise!?
Suzy says
This fits right into my diet! Love to find delicious recipes that are keto friendly.
Sommer says
Such delicious and comforting flavors in this soup!
Stephanie Deal says
Made this soup this weekend and oh my — super delicious and super easy! I topped my soup with avocado and my husband topped his with cheese and sour cream. Just delightful — thanks for sharing!!
Heather Cheney says
Thanks so much for sharing my Queso Chicken Soup! Your recipe looks delicious!!
Kai says
Can you do this well with chicken thighs?
Carolyn says
The recipe specifies chicken thighs or breasts…
Karen says
Oh how YUM. It is raining here in San Diego (shocking, I know!) like crazy today. We don’t even know what to do. This soup will be perfect for dinner tonight. HYGEE on !