Keto Instant Pot Chicken Enchilada Soup
Lauren Lester- Ready in 30m
- 8.9 g net carbs
- 275 kcal
- Serves 4
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This Keto Instant Pot Chicken Enchilada Soup makes a great weeknight dinner! With only a few minutes of prep time you can have this on the table in around 30 minutes! While the soup is delicious on its own, the star of the show is definitely the toppings! You just can’t go wrong with sour cream, avocado, and jalapeño!
Step-by-step
Drizzle the olive oil into the Instant Pot and set to Sauté. Add in the onion, garlic, bell pepper, and jalapeño pepper. Cook 3-4 minutes until soft.
In a small bowl, mix together the tomato sauce, vinegar, chipotle chili, and spices. Pour into the pot.
Add in the broth and chicken and give it a stir. Put the lid on and reset to Manual high pressure for 20 minutes. At the end of 20 minutes, release the vent valve.
Remove the chicken and shred, add it back to the pot and give it a stir.
To serve, top with desired toppings.
Enjoy hot or let it cool down and store covered in the refrigerator for up to 4 days.
Recipe
Keto Instant Pot Chicken Enchilada Soup
★★★★★4.7This quick and easy keto Instant Pot Chicken Enchilada Soup makes a great weeknight dinner!
- Hands on
- 10m
- Overall
- 30m
- Servings
- 4
- 8.9 g
- Net carbs
- 31.3 g
- Protein
- 10.8 g
- Fat
- 275
- kcal
Ingredients makes 4 servings
- Soup:
Instructions
Drizzle the olive oil into the Instant Pot and set to Sauté. Add in the onion, garlic, bell pepper, and jalapeño pepper. Cook 3-4 minutes until soft.
In a small bowl, mix together the tomato sauce, vinegar, chipotle chili, and spices. Pour into the pot.
Add in the broth and chicken and give it a stir. Put the lid on and reset to Manual high pressure for 20 minutes. At the end of 20 minutes, release the vent valve.
Remove the chicken and shred, add it back to the pot and give it a stir.
To serve, top with desired toppings.
Enjoy hot or let it cool down and store covered in the refrigerator for up to 4 days.
Nutrition per serving, 1 ¾ cups/ 420 ml
Carbs 14%Protein 48%Fat 38% of calories
- Net carbs
- 8.9 g
- Total carbs
- 12.9 g
- Fiber
- 4 g
- Sugars
- 7.1 g
- Protein
- 31.3 g
- Fat
- 10.8 g
- Saturated fat
- 3 g
- Calories
- 275 kcal
- Sodium
- 1,023 mg · 44.5% RDA
- Magnesium
- 68 mg · 17% RDA
- Potassium
- 1,041 mg · 52% EMR
Nutrition by ingredient
| Per 1 3/4 cups/ 420 ml | Net carbs | Protein | Fat | kcal |
|---|---|---|---|---|
| Olive oil, extra virgin | 0 g | 0 g | 3.4 g | 30 |
| Onion, brown (yellow), raw | 2.4 g | 0.3 g | 0 g | 14 |
| Garlic, fresh | 0.7 g | 0.1 g | 0 g | 3 |
| Peppers, red bell, fresh | 1.6 g | 0.4 g | 0.1 g | 12 |
| Peppers, jalapeno, raw | 0.3 g | 0.1 g | 0 g | 3 |
| Tomato sauce (passata), unsweetened | 2.3 g | 0.7 g | 0.2 g | 15 |
| Chile (chili) powder, spices (ancho, chipotle, Mexican chile powder) | 0.3 g | 0.3 g | 0.3 g | 6 |
| CHIPOTLE PEPPER IN ADOBO SAUCE | 0.1 g | 0.1 g | 0.1 g | 3 |
| Cumin, ground | 0.2 g | 0.1 g | 0.1 g | 2 |
| Garlic powder, spices | 0.5 g | 0.1 g | 0 g | 3 |
| Onion powder, spices | 0.4 g | 0.1 g | 0 g | 2 |
| Wine vinegar | 0 g | 0 g | 0 g | 1 |
| Salt, pink Himalayan rock salt | 0 g | 0 g | 0 g | 0 |
| Oregano, dried | 0.1 g | 0 g | 0 g | 1 |
| Chicken stock (broth), chicken only, homemade | 0 g | 3.6 g | 3.6 g | 47 |
| Chicken, breast (without skin, raw) | 0 g | 25.3 g | 2.9 g | 135 |
| Total | 8.9 g | 31.3 g | 10.8 g | 275 |
Serving size 1 3/4 cups/ 420 ml
- Gluten free
- Dairy free
- Egg free
- Nut free
- Pork free
- Coconut free
- Fish free
- Shellfish free
- Beef free
Goes well with
Add a side and it's a complete meal.
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Comments & ratings (33)
Could this be made using a cooked roasted chicken from the grocery store? I read the reviews and it sounds amazing! I'm on the lookout today to see how to use the roasted chicken I bought a couple of days ago. Thanks in advance for your help!!
Absolutely! Even with cooked chicken, there's chicken stock (flavor) so it shouldn't be any different 😊
We love this!! I make double to triple the recipe and freeze it in meal sizes for a quick and delicious meal.
Thank you for your lovely feedback!
How is a recipe that has I’ve 1000mg of sodium considered remotely healthy?
That’s 2/3 of a low sodium diet recommended daily allowance and half of the normal recommended daily allowance!
Dear Rob, you can skip the salt if you want to lower the sodium content, it's not that hard to make an adjustment. As for RDA, this is more complicated but one of the reasons is that you should actually eat more sodium when you go low-carb, especially in the first few weeks: Keto-Flu and Sufficient Intake of Electrolytes
I tried this and it's amazing, but now I can't print it out.
Thank you Evelyn! You can click on the "download recipe" button. This will save on your computer as a regular PDF that can be printed.
Already did, girl, already did!
I love your recipes!
This dish was amazing! Insanely easy and it really turned out delicious. Hubs and both kiddos (10 & 6) loved it too. Bonus points for that! I haven’t had great luck with IP chicken breast recipes so I was highly skeptical that I would be successful with this one, but I tried it anyway since all of the reviews were so positive. I’m so glad I did! I’ll definitely be sharing the recipe with my keto & non-keto friends alike. And I doubled the recipe so I can look forward to some pretty delish & super quick keto lunches this week. Thank you so, so much!
Thank you for your kind words, I'm glad you enjoyed! ❤️
Just wanted to let you know that I've made this recipe 3 times last week! This is really delicious! My family loves this recipe. I do adjust just a bit by adding cream cheese, a little cream and cheese at the end and let it melt before serving into bowls.
Thank you!
Thank you for your kind words Mariam, I'm glad you enjoyed! I like the addition of cream and cheese! 😊
My first instant pot meal and it turned out great! The whole family loved it. Served on top of rice with a side salad to 4 adults and we ended up with very little left over so do keep that in mind if you have a lot of people to feed.
Thank you for your lovely feedback, that's great!
I have all vinegars in my house but white wine. Which would you sub, red wine, apple cider or rice?
Hi Jenni, any of these will be fine. I'd personally go for red wine vinegar or apple cider vinegar.
Have you ever used frozen chicken in this recipe? How would you alter the timing, liquid, etc? Thanks, looks so yummy!!!
Hi Kate, I would still use defrosted because it cooks evenly. But if you use cubed frozen chicken (small pieces) thenI would think that 5 more minutes should be enough (more if using whole chicken breasts). Maybe someone else can comment? 😊
Hi....I normally use the poaching liquid (from poaching chicken breasts )as stock instead of commercial stock for soups. Would the protein and fat count change much? Thanks
Not at all! That is actually the ideal ingredient - use your own stock if you can.
Where do you get sugar free tomato sauce? Or is it something I have to make as well?
Hi Taylor, I get mine from a local grocery store - it should be 100% tomatoes, no added sugar.
Not having an instapot could someone share stovetop instructions?
I haven't made this soup on the stove but would cook it for 30-35 minutes. First on high heat, then reduce to medium-low once boiling and cover with a lid. I hope this helps!
Never made any kind of soup before and this is DELICIOUS!
I don’t have a instapot so I used my slow cooker on high for 6 hours.
Topped with avocado and sour cream. Definitely a keeper!! Thanks for sharing.
Thank you for sharing your slow cooker tips, I really appreciate that! 😊
Very good! Did mine on the stove, used leftover turkey instead and added a can of corn and 2 chopped plum tomatoes. If you wanted to stretch it to 6 servings, it would be great with another cup of broth and a rinsed can of black beans.
Thank you!
I made this tonight. I don't have an Instapot, so I did it on the stovetop. Phenomenal!! Served it with avocado and some fat head crackers!!
This soup came out sooo good! I added shredded cabbage and fresh lime as a topper and my entire family loved it! This one is a keeper and the instant pot makes it so easy. Thanks for posting!
Planning on making it next week! It’s on my meal prep list 😊 I’m really happy to see instant pot recipes here. Such a easy tool and saves a lot of time. Looking forward to see more these ❤️
This enchilada soup sounds so delicious! very clever and tasty recipe in everyway 😊