Printable Low-Carb Mexican Chicken Soup Recipe Card
This Mexican chicken soup is packed with bold flavors that come together in no time using the Instant Pot. It's an easy recipe that is perfect for a keto lifestyle.
Servings: 6
Calories: 293kcal
Ingredients
- 2 boneless, skinless chicken breasts (about 1 lb)
- 14.5 oz can of diced tomatoes, undrained
- 3 cups chicken broth
- 2 tbsp homemade taco seasoning (see notes)
- 1 cup salsa
- 8 oz cream cheese, softened and cubed
- 1 avocado, for serving
- ½ cup Monterey Jack cheese, shredded, for serving
Instructions
- Place chicken, tomatoes, broth, taco seasoning, and salsa in the Instant Pot. Set to manual mode and cook for 12 minutes on high.
- Do a quick release of pressure.
- Remove the chicken and add the softened cream cheese to the Instant Pot. Stir the cream cheese into the soup until it is melted and fully incorporated.
- Shred the chicken using 2 forks and return to the soup. Stir well and serve. Top with avocado slices and shredded cheese.
Notes
- I use my homemade taco seasoning for this recipe. You can use a store bought version if you prefer.
- If using frozen chicken breasts, increase pressure cooking time to 12 minutes.
- I did not include the time it takes for the Instant Pot to come to pressure since there are so many variables for this. It took my soup an extra 15 minutes to come to pressure so be sure to factor that into your time.
Nutrition
Serving: 6g | Calories: 293kcal | Carbohydrates: 8g | Protein: 21g | Fat: 19g | Saturated Fat: 9g | Cholesterol: 95mg | Sodium: 935mg | Potassium: 727mg | Fiber: 2g | Sugar: 4g | Vitamin A: 890IU | Vitamin C: 15.3mg | Calcium: 129mg | Iron: 1.5mg