This Chicken Enchilada Soup is hearty, creamy, and so satisfying. Chockfull of chicken and spices, it's one of my favorite keto instant pot recipes. Slow cooker instructions included too!
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.
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Notes
Storage Information: Store leftover chicken enchilada soup in an airtight container in the fridge for up to 5 days. You can also freeze it. Once cooled, transfer to an airtight container and freeze for up to 3 months. To thaw, defrost frozen soup overnight in the refrigerator. Reheat in the microwave or on the stove.
Nutrition
Serving: 1cup per serving, approximately | Calories: 310kcal | Carbohydrates: 5.9g | Protein: 29.3g | Fat: 16.4g | Fiber: 1g