Keto Chicken Enchilada Soup Recipe [Fresh & Zingy]


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A hearty and delicious soup that’s fit for anyone that likes a bit of spice, creaminess, and chunks of fantastic ingredients spread …

18 replies
  1. @mnsohseven
    @mnsohseven says:

    Made this tonight and I did what you suggested in the notes and added more chicken. Very delicious. Nice and rich. I think I’ll add mushrooms next time to add to the heartiness. I put sliced avocado on top. So glad to have leftovers!

    Reply
  2. @jordysmom479
    @jordysmom479 says:

    This is a real good recipe I just noticed that it was a keto recipe so I'm not on a keto diet North my family so I put an ad maybe a half a cup of rice maybe brown rice to it I think you could work it looks delicious I would love to Spice in it not everybody like spice but I love all the spices used in they're all friendly to me LOL so yeah we're going to try this one😃

    Reply
  3. @dianechampagn5332
    @dianechampagn5332 says:

    Made this recipe (except cilantro) and it was so good. We ate it for dinner 3 times. Since I’m out of it today, I’m making it again to have the next three nights. This is a keeper going into the rotation. Topped with avocado and veggie sour cream.

    Reply
  4. @lurvzus3084
    @lurvzus3084 says:

    Hey

    The food is delicious and I want to try it. But can I use yoghurt cheese instead of cream cheese and what is the difference in its taste?

    Looking forward to hearing you soon

    Bernadeth

    Reply
  5. @dquijas
    @dquijas says:

    Looks great and easy to make. I will have to try this. If you wanted to add that enchilada sauce taste you can add some California dry chillies. More work though.Some chipotle would work for spice as well and that comes in powder or a sauce already made. Thanks so much for the idea.

    Reply
  6. @nriqueog
    @nriqueog says:

    Wow…with SO MANY authentic Mexican cheeses available at most Super markets you went with CREAM CHEESE…WTH? If you use Sodium Citrate with regular cheese (cheddar, etc.) you won't have to use chicken broth and you'll end up with a much creamier cheesy soup base. I think it's like 1.5 teaspoon per cup of cheese. It also makes an AMAZING Nacho Cheese sauce.

    Reply

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