Chicken Enchilada Soup
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This Chicken Enchilada Soup is hearty and so satisfying. Chockfull of chicken and spices, it’s one of my favorite keto instant pot recipes.
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• Boneless skinless chicken thighs or breasts • Pureed tomatoes • Onion • Jalapeños • Butter • Taco seasoning • Salt • Chicken broth • Sour cream
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Place all of the ingredients except for the sour cream into the Instant Pot or slow cooker.
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Set the Instant Pot to the soup function for 20 minutes. For the slow cooker, cook on high for 3 to 4 hours or low for 6 to 8 hours.
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When cooking is complete, remove chicken to a plate. Shred with two forks and add back into the pot.
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Add 1 cup of the hot broth to a bowl and whisk in the sour cream. Whisk this combo back into the pot.
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Adjust seasonings to taste.
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