This Keto Chicken Enchilada Soup is hearty, creamy, and so satisfying. Chockfull of chicken and spices, it’s the perfect keto instant pot recipe. Slow cooker instructions included too!
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 Keto Chicken Enchilada Soup is hygge to the max.
We are knee deep in winter now, and by all accounts, it’s been a tough one across the country.
As always in the Pacific Northwest, we’ve had an incredible amount of cold, dreary rain. It’s a tough time of year to stay positive and be happy. But if anything can make you feel warm and cozy, this easy enchilada soup is it!
Easy instant pot recipe
Part of what makes this keto chicken enchilada soup so appealing is the ease factor. You simply toss all the ingredients in your Instant Pot, and dinner is ready in 45 minutes, start to finish.
Or if you prefer, you could use your slow cooker and set it to be finished cooking whenever you arrive home from work.
It’s warm and comforting with minimal effort. It’s the dietary equivalent of a cozy blanket. Or a roaring fire.
Best of all, the whole family loves it so I don’t have to listen to any complaints about what’s for dinner. Whiny children do have a tendency to kill that hygge vibe!
This easy keto soup recipe takes just a handful of ingredients that you can find at any grocery store. You will need:
- Pureed tomatoes
- Taco seasoning
- Chicken broth
- Sour cream
How to make keto chicken enchilada soup
This recipe is so easy, it almost feels like you’re cheating!
- Skip the beans: Most enchilada soups call for bean, corn, or grain-based thickeners. But this keto recipe focuses mostly on the chicken, broth, and spices.
- Use boneless, skinless chicken: Chicken breasts or thighs work equally well, and they’re perfect for the instant pot or slow cooker. No need to brown them first.
- Add everything to the bottom of the pot: This is what I call a dump-and-run recipe, because you really do just dump it all right in.
- Check your taco seasoning: Make sure to check your labels as 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.
- Shred the chicken: Remove the chicken from the pot and shred with two forks. It should be tender enough to shred easily.
- Remove a little broth and stir in the sour cream. Adding sour cream straight to a hot liquid can cause it to curdle a bit. I recommend removing a cup of the hot broth and whisking it into the sour cream, before whisking it all back into the soup.
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.
Frequently Asked Questions
Yes, you should be able to use frozen chicken, but it will clearly take longer to cook through. I would add a least another 20 minutes to the cooking time in the Instant Pot. If the chicken doesn’t shred easily, give it another 10 to 15 minutes.
You really don’t need an instant pot or slow cooker to use pre-cooked chicken. Simply heat the other ingredients in a saucepan and then stir in the chopped or shredded chicken at the very end.
Sure! I recommend using coconut oil instead of butter, and stirring in some plant-based sour cream or yogurt.
Absolutely. I would add two or three tablespoons of them in place of the fresh jalapeños.
Store the keto chicken enchilada soup in a covered container in the fridge for up to 5 days.
More Delicious Keto Chicken Soup Recipes
- Keto Tuscan Chicken Soup
- Thai Chicken Zoodle Soup
- Buffalo Chicken Soup
- Chile Relleno Chicken Soup
- Creamy Garlic Chicken Soup
- Queso Chicken Soup
Chicken Enchilada Soup
- 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.