This Instant Pot® creamy and flavorful chicken soup is simple to make and also keto friendly! Garnish with jalapenos and salsa.
I made this for dinner last night. Amazing! I changed It up a little. I used about four cups of chicken broth instead of the 10 oz the recipe suggested. I added about 1/4 teaspoon of taco seasoning. We put shedded Mexican cheese and avocado over ours. Cannot wait to have it again.
Read MoreI made this for dinner last night. Amazing! I changed It up a little. I used about four cups of chicken broth instead of the 10 oz the recipe suggested. I added about 1/4 teaspoon of taco seasoning. We put shedded Mexican cheese and avocado over ours. Cannot wait to have it again.
Rich and creamy. I don’t have an insta pot cooked on stovetop. Came out perfect. I used chicken breast instead of thighs. Green onions and himalayan salt. Will make again!!
Great flavor and easy. I Added a little celery, garlic, and chicken stock. Delicious!
I used chicken breast instead of thighs. I didn’t have the pepper so I used a can of green chilies. I will make again.
I followed the recipe exactly. I'm not a fan of really spicy foods and debated about using only half of the poblano but it was great. I removed the seeds and chopped it into pieces. I loved the soup but would give it 4.5 stars. It wasn't creamy enough for me. I reheated the leftover the next night in the IP on the Steam setting for 5 minutes which was longer than necessary, maybe 3 minutes. Before reheating, I mixed in about 1/2 cup of cooked rice and the soup was perfect!
Thank you Pattie. This is really good. I added some additional vegetables (carrots, green beans) because I like veggies in my soup, but it doesn't really need them. It tastes like Mexican cheese dip and would be really good served with tortillas, but of course, not for a keto diet. I also didn't use 8 oz. of cream cheese but probably more like 4 or 5 oz. and it was very creamy and good. The tomatoes, peppers and cheese make a great combination. I'll make this again.
