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!
More Delicious Keto Chicken Soup Recipes
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.
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.