Mexican Chicken Soup

• 份量: 4
• 准备时间: 10 min
• 总时间: 40 min

配料

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

步骤

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.

备注

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

Cooked 21.02.2024

营养

• 卡路里: 312
• 总脂肪: 7g
• 总碳水化合物: 8g
• 膳食纤维: 2g
• 蛋白质: 14g