Keto Instant Pot Chicken Enchilada Soup

4.2 stars, average of 25 ratings

Keto Instant Pot Chicken Enchilada SoupPin recipeFollow us 64.0k

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!

Free Keto Diet Plans

Sign up for FREE and get:

  • 3 free diet plans to help you kickstart your diet, lose weight and get healthy
  • Recipes, giveaways and exclusive deals delivered directly to your inbox
  • A chance to win the KetoDiet app every week

Get this for FREE

Hands-onOverall

Nutritional values (per serving, 1 3/4 cups/ 420 ml)

8.9 grams 4 grams 29.9 grams 10.7 grams 3 grams 268 calories
Total Carbs12.9grams
Fiber4grams
Net Carbs8.9grams
Protein29.9grams
Fat10.7grams
of which Saturated3grams
Calories268kcal
Magnesium66mg (17% RDA)
Potassium1,102mg (55% EMR)

Macronutrient ratio: Calories from carbs (14%), protein (48%), fat (38%)

Ingredients (makes 4 servings)

Soup:
  • 1 tbsp extra virgin olive oil
  • 1 large yellow onion, diced (150 g/ 5.3 oz)
  • 3 cloves garlic, minced
  • 1 large red bell pepper, diced (158 g/ 5.6 oz)
  • 1 large jalapeño, minced (35 g/ 1.2 oz)
  • 240 ml sugar-free tomato sauce (8 fl oz)
  • 1 tbsp chili powder
  • 1 tbsp chipotle pepper in adobo sauce (15 g/ 0.5 oz)
  • 2 tsp ground cumin
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp white wine vinegar
  • 1 tsp sea salt or pink Himalayan salt
  • 1/2 tsp oregano
  • 3 cups chicken broth (720 ml/ 3/4 quart)
  • 1 lb chicken breasts (450 g)
Optional toppings:
  • diced avocado
  • sliced jalapeno pepper
  • sour cream
  • minced cilantro

Instructions

  1. 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. Keto Instant Pot Chicken Enchilada Soup
  2. In a small bowl, mix together the tomato sauce, vinegar, chipotle chili, and spices. Pour into the pot. Keto Instant Pot Chicken Enchilada Soup
  3. 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. Keto Instant Pot Chicken Enchilada Soup
  4. Remove the chicken and shred, add it back to the pot and give it a stir. Keto Instant Pot Chicken Enchilada Soup
  5. To serve, top with desired toppings. Keto Instant Pot Chicken Enchilada Soup
  6. Enjoy hot or let it cool down and store covered in the refrigerator for up to 4 days. Keto Instant Pot Chicken Enchilada Soup
  1. Blog
  2. Recipes
  3. Mains
  4. Keto Instant Pot Chicken Enchilada Soup
  1. Blog
  2. Recipes
  3. Keto Instant Pot Chicken Enchilada Soup
  1. Blog
  2. Lauren Lester
  3. Keto Instant Pot Chicken Enchilada Soup

Do you like this recipe? Share it with your friends! 

By Lauren Lester
Creator of WickedSpatula.com

Lauren Lester

Lauren is the food photographer, recipe developer, and author behind the healthy living website Wicked Spatula.

With a focus on mindful and sustainable living she aspires to show her audience that healthy eating doesn't have to be boring, complicated, or tasteless and that healthy living is all about getting in touch with yourself and your surroundings.

Let us know what you think, rate this recipe!

Leave a comment


Note: Any links to products or affiliate links will not be approved.

B I U “ ”
  • Comment
  • Preview
Loading


Please, note that I do not offer personalised advice. For personalised advice you can contact one of our experts.

Comments (15)

Have you ever used frozen chicken in this recipe?  How would you alter the timing, liquid, etc?  Thanks, looks so yummy!!!

Reply

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? 😊

Reply

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

Reply

Not at all! That is actually the ideal ingredient - use your own stock if you can.

Reply

Where do you get sugar free tomato sauce? Or is it something I have to make as well?

Reply

Hi Taylor, I get mine from a local grocery store - it should be 100% tomatoes, no added sugar.

Reply

Not having an instapot could someone share stovetop instructions?

Reply

I haven't made this soup on on the stove but would cook it for 40-45 minutes. First on high heat, then reduce to medium once boiling and cover with a lid. I hope this helps!

Reply

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.

Reply

Thank you for sharing your slow cooker tips, I really appreciate that! 😊

Reply

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!

Reply

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!!

Reply

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!

Reply

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 ❤️

Reply

This enchilada soup sounds so delicious! very clever and tasty recipe in everyway 😊

Reply