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!
Ingredients
This easy keto soup recipe takes just a handful of ingredients that you can find at any grocery store. You will need:
- Chicken
- Pureed tomatoes
- Onion
- Jalapeno
- Butter
- Taco seasoning
- Salt
- 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.
Storage information
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
Equipment
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 !