Keto Lazy Instant Pot Enchilada Soup
About This Recipe
Welcome to the amazing world of quick and delicious meals with the Keto Lazy Instant Pot Enchilada Soup. This enticing recipe incorporates the vibrant tones and flavors of Mexican cuisine while adhering to the principles of a healthy keto diet. Imagine a delightful combination of chicken, spices, veggies, and cheese, all coming together in one pot for a heartwarming, low-carb meal that's brimming with taste and textures. The infallible charm of this soup lies in its hearty, creamy texture and the burst of flavors from traditional Mexican spices like cumin, chili powder, and taco seasoning, rendering it an instant winner on the dinner table.
Preparing the Keto Lazy Instant Pot Enchilada Soup is as effortless as it can get, making it a perfect go-to recipe on your busy days or when you crave a deliciously warm bowl of soup. The easy prep and cooking process, made simpler with the Instant pot, affirm that good food doesn’t necessarily involve complicated steps or a lengthy list of ingredients to capture your taste buds effectively. Moreover, you don't need to fret over calculating the macros, as the recipe fits seamlessly into your keto lifestyle, leading to a guilt-free indulgence.
You can enjoy this sumptuous, comforting Keto Lazy Instant Pot Enchilada Soup on its own, or pair it with a crispy, green salad for a more complete meal. This versatility makes it a striking inclusion in your weekly meal plans and family gatherings. For an even more straightforward and prompt cooking experience, you can access this recipe and many more on our handy 'keto mobile app'. With its striking balance of ease, nutrition, and flavors, this soup is primed to add a spark of creativity to your keto cuisine while assuring you savor every spoonful.
Ingredients















Directions
Set Instant Pot to Saute. Heal olive oil in pan, add chicken and sear both sides. Remove chicken and add another tbsp of olive oil to the pan. Saute onions for about 4 minutes then add the garlic.
Once garlic is fragrant, add chicken stock, diced tomatoes, diced green chilis, cumin, chili powder, ranch seasoning, taco seasoning, enchilada sauce and cream cheese to the pot. Add chicken back to pot.
Set pressure to high and cook for 13 minutes. Let pot naturally release for 10 minutes and then release pressure.
Remove Chicken from pot. Add heavy cream to pot and use immersion blender to blend the soup until smooth. Shred chicken and add back to pot.
Serve with shredded cheese and sour cream.
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