Mexican Chicken Soup

• servings: 4
• active time: 10 min
• total time: 40 min

Ingredients

2 chicken breasts, boneless and skinless, cubed

1 and ¼ cup jarred keto enchilada sauce

3 cups chicken stock

16 ounces canned tomatoes, chopped

4 ounces canned green chilies, chopped

Salt and black pepper to taste

2 garlic cloves, minced

1 cup white onion, chopped

1 teaspoon cumin, ground

1 teaspoon oregano

Directions

In your instant pot, mix chicken with enchilada sauce, stock, tomatoes, green chilies, salt, pepper, garlic, onion, cumin, and oregano. Stir, cover, and cook on Manual for 15 minutes.

Ladle soup into bowls, serve with chopped cilantro, red onion, and shredded cheese sprinkled all over.

Notes

From "The Complete instant pot cookbook" at Amazon, page 335 (there are two)

Cooked 21.02.2024

Nutrition

• Calories: 312
• Total Fat: 7g
• Total Carbohydrate: 8g
• Dietary Fiber: 2g
• Protein: 14g