Instructions. Heat up olive oil in a large pot over medium-high heat. Add onions and bell pepper and saute for 2-3 minutes, until crisp and tender. Add garlic powder, cumin, chili powder, and paprika; stir for 30 seconds until fragrant. Whisk in …
Preview
See Also: Chicken Recipes, Keto RecipesShow details
In a large pot melt the butter over medium heat. Add the chicken, onion, red bell pepper and garlic. Cook mixture for 8-10 minutes, or until chicken is no longer pink. Add the broth, both enchilada sauces, corn, pinto beans, black beans, diced tomatoes, cumin, and chili powder. Stir until combined.
See Also: Chicken Recipes, Soup RecipesShow details
Add chicken. Cover and cook for 6-8 hours on low or 3-4 hours on high. Using a slotted spoon, remove chicken from slow cooker and shred. (I like to use two forks.) Return the shredded chicken back into the slow cooker and stir to mix. Add lime juice and optional cilantro. Adjust flavor as needed with salt and pepper.
Instructions. Place celery, radishes, onion, rosemary, basil, garlic, salt, and pepper. Pour chicken broth on top then add in the chicken thighs and bay leaves. Place the lid on the Instant pot and close the valve. Press "Soup" …
See Also: Chicken Recipes, Low Carb RecipesShow details
Ladle about a cup of liquid (without chicken) from the edge of the Instant Pot and pour into a blender. Add the cubed cream cheese. Puree until smooth. (If it's hard to blend, you can add a little more liquid.) Pour the mixture …
When oil is hot, add peppers and onion; cook and stir until tender, 6-8 minutes. Add garlic; cook 1 minute longer. Add chicken, broth, tomatoes, enchilada sauce, tomato paste, seasonings and, if desired, pepper sauce. Stir. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 8 minutes. Allow pressure to naturally release
Stir in chopped onion (2 cups) and bell pepper (1) and cook until softened, about 5 minutes. Add cumin (2 teaspoons), chili powder (1 teaspoon), and salt (1 teaspoon). Stir to coat the veggies in seasoning, and cook until fragrant (about 2 minutes). Keto Chicken Enchilada Soup - Step 1 from Lindsey on Vimeo.
Place chicken in Instant Pot and pour red enchilada sauce on top of it. Secure the Instant Pot lid and select the manual setting for 12 minutes. Use the quick release on your Instant Pot, and shred the chicken in the sauce. Add the cream cheese, queso cheese, and shredded cheese to the Instant Pot. Place the lid back on Instant Pot for 2 minutes.
Slow Cooker Instructions. Add chicken, peppers, tomatoes, chilis, broth, tomato paste, and taco seasoning to slow cooker. Cook on low for 8-10 hours or on high for 4-5 hours. Remove chicken and shred. Stir in cream and cream cheese. Add chicken back to soup and serve.
In your slow cooker, mix together the broth, salsa, green chilies, water, chili powder, garlic powder, onion powder and cumin. Add the chicken breasts to the crock pot and cook on low for 7 hours. At the 7 hour mark, remove the chicken to another dish. Shred the chicken and put back in your slow cooker.
See Also: Low Carb Recipes, Soup RecipesShow details
Return the chicken to the pot and top with part of the enchilada sauce. Cook on manual (high) pressure for 8 minutes, venting immediately afterwards. Remove the chicken, then turn the Instant Pot to saute. Simmer the cooking liquid until thickened. Shred the chicken and warm the tortillas in the oven.
See Also: Chicken Recipes, Healthy RecipesShow details
Here's how to make Instant Pot Green Enchilada Chicken Soup: Cook your chicken on high pressure with 1 cup of broth for 8 minutes. Do a quick release after 10 minutes. Remove chicken and shred. Set Instant Pot to saute medium, and add remaining broth, shredded chicken, green enchilada sauce, salsa, and heat until warm.
In a 6-quart slow cooker, add chicken breast or thighs, green enchilada sauc e, and chicken broth. Cook on Low 6 to 8 hours. Remove chicken and shred. Add half and half, jack cheese, cream cheese, and green salsa. Turn the crockpot to warm and stir until the cheeses are melted. Add chicken back to the pot.
Press saute on the Instant Pot. Add onion and garlic and sauté until soft, 3-4 minutes. Slowly add the chicken broth, tomato sauce and chipotle adobo sauce and cilantro. Add the drained beans, diced tomatoes, corn, cumin, oregano and stir. Add the chicken breasts; cover and cook on high pressure for 20 minutes. Quick or natural release.
Instant Pot Chicken Enchilada Soup can be thrown together in a pinch and is ready to eat in about 30 minutes. Spicy and hearty, a big hit for your family!