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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!

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0 days, 0 hours, 20 minutes Hands-on 10 minutes Overall 30 minutes Serving size 1 3/ 4 cups/ 420 ml Allergy information for Keto Instant Pot Chicken Enchilada Soup ✔ Gluten free ✔ Dairy free ✔ Egg free ✔ Nut free ✔ Pork free ✔ Coconut free ✔ Fish free ✔ Shellfish free Print Recipe Download Recipe

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

Net carbs 8.9 grams Protein 31.3 grams Fat 10.8 grams Calories 275 kcal Calories from carbs 14%, protein 48%, fat 38% Total carbs 12.9 grams Fiber 4 grams Sugars 7.1 grams Saturated fat 3 grams Sodium 1,023 mg ( 44 % RDA ) Magnesium 68 mg ( 17 % RDA ) Potassium 1,041 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

tsp oregano 3 cups chicken broth (720 ml/ 3 / 4 quart)

quart) 1 lb chicken breasts (450 g)

Optional: diced avocado, sliced jalapeno pepper, sour cream or minced cilantro

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Lauren Lester Creator of Healthful Creative 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. More posts by Lauren Lester