Chicken Enchilada Soup

This Chicken Enchilada Soup is hearty and so satisfying. Chockfull of chicken and spices, it’s one of my favorite keto instant pot recipes.

• Boneless skinless      chicken thighs or      breasts • Pureed tomatoes  • Onion • Jalapeños • Butter • Taco seasoning • Salt • Chicken broth • Sour cream

Place all of the ingredients except for the sour cream into the Instant Pot or slow cooker.

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.

When cooking is complete, remove chicken to a plate. Shred with two forks and add back into the pot.

Add 1 cup of the hot broth to a bowl and whisk in the sour cream. Whisk this combo back into the pot.

Adjust seasonings to taste.

Click on the link below for full recipe details.

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