Keto Instant Pot Chicken Enchilada Soup

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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!

Hands-on Overall

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

Net carbs8.9 grams
Protein31.3 grams
Fat10.8 grams
Calories275 kcal

Calories from carbs 14%, protein 48%, fat 38%

Total carbs12.9 gramsFiber4 gramsSugars7.1 gramsSaturated fat3 gramsSodium1,023 mg(44% RDA)Magnesium68 mg(17% RDA)Potassium1,041 mg(52% EMR)

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

Ingredient nutritional breakdown (per serving, 1 3/4 cups/ 420 ml)

Net carbsProteinFatCalories
Olive oil, extra virgin
0 g0 g3.4 g30 kcal
Onion, brown (yellow), raw
2.4 g0.3 g0 g14 kcal
Garlic, fresh
0.7 g0.1 g0 g3 kcal
Peppers, red bell, fresh
1.6 g0.4 g0.1 g12 kcal
Peppers, jalapeno, raw
0.3 g0.1 g0 g3 kcal
Tomato sauce (passata), unsweetened
2.3 g0.7 g0.2 g15 kcal
Chile (chili) powder, spices
0.3 g0.3 g0.3 g6 kcal
CHIPOTLE PEPPER IN ADOBO SAUCE
0.1 g0.1 g0.1 g3 kcal
Cumin, ground
0.2 g0.1 g0.1 g2 kcal
Garlic powder, spices
0.5 g0.1 g0 g3 kcal
Onion powder, spices
0.4 g0.1 g0 g2 kcal
Wine vinegar
0 g0 g0 g1 kcal
Salt, pink Himalayan rock salt
0 g0 g0 g0 kcal
Oregano, dried
0.1 g0 g0 g1 kcal
Chicken stock (broth), chicken only, homemade
0 g3.6 g3.6 g47 kcal
Chicken, breast (without skin, raw)
0 g25.3 g2.9 g135 kcal
Total per serving, 1 3/4 cups/ 420 ml
8.9 g31.3 g10.8 g275 kcal
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Lauren Lester
Creator of Healthful Creative

Lauren Lester

Lauren is a food photographer, recipe developer, and author.

She is the founder of the creative content agency, Healthful Creative. HC specializes in helping food centered brands share their story through recipe development + food photography.

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Comments (24)

I love your recipes!

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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!

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Thank you for your kind words, I'm glad you enjoyed!

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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!

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Thank you for your kind words Mariam, I'm glad you enjoyed! I like the addition of cream and cheese! 😊

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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.

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Thank you for your lovely feedback, that's great!

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I have all vinegars in my house but white wine.  Which would you sub, red wine, apple cider or rice?

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Hi Jenni, any of these will be fine. I'd personally go for red wine vinegar or apple cider vinegar.

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

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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? 😊

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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

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

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

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

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Not having an instapot could someone share stovetop instructions?

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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!

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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.

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

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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!

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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!!

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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!

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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 ❤️

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

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