This Keto Chicken Enchilada Soup is colorful, flavorful, warming, and sure to be a hit with anyone who tries it. Best of all, it's easily made in an Instant Pot!
1/4cupfresh cilantrochopped (plus additional for garnish)
1large avocadocut into chunks
1large limecut into 5 wedges
Instructions
Into the interior pot of an Instant Pot or electric pressure cooker, place the chicken thighs, bell pepper, tomato, and green chiles. On top, pour the chicken broth and tomato sauce, then sprinkle with chili powder, ground cumin, chipotle powder, smoked paprika, and garlic powder. Season with salt and pepper to taste, then stir to combine.
Seal and lock. Make sure the pressure valve is set to “Sealing,” then select the “Manual” setting on High and set for a 10-minute cook time.
After the 10-minute cook time is completed, let the pressure release naturally for 10 minutes. Then, release the rest of the steam with a quick release.
Remove the lid and transfer the chicken thighs to a plate. Shred the chicken on the plate (using two forks works well) and return to the pot.
Add 1 cup of cheese (1/4 cup at a time, to avoid clumping) and the cilantro. Stir until cheese has melted completely.
Ladle your Keto Chicken Enchilada Soup into bowls. Garnish each serving with cilantro to taste, 1 tbsp cheese, 1/5 of the chopped avocado, and one lime wedge.