Instant Pot Low Carb Chicken Enchilada Soup

This low carb chicken enchilada soup is a comforting dinner recipe that can be made in the Instant Pot, slow cooker or on the stove top.

This chicken enchilada soup recipe is easy to make and full of all the amazing flavours of Chicken enchiladas in a soup.

Whether you are watching your carbs or just want a really tasty soup recipe, this one is sure to please.  

How to Freeze Soup to eat Later

I love freezing portions of soup for later. Soup is an easy freezer meal and great for those of us who work from home to make easy portioned lunches.

I will often make a big batch of soup and freeze the left overs after dinner either in single serve portions or enough for a whole dinner for another night.

Freezing soup is easy. Once your soup has cooled to room temperature you can pour the soup into airtight containers or a large freezer bag to store.

To store single servings I usually freeze the soup in smaller ziploc bags with the air removed, and laid flat, then tuck them into a large freezer bag. Freezing flat takes up less space, is easier to label and defrosts faster.

To use, I usually just stick the frozen soup in an pot and heat on the stove.

Frozen soup will last about 3 months stored in the freezer.

Soup in the Instant Pot or Slow Cooker

Using the instant pot is so easy. You just toss all the ingredients in your Instant Pot and walk away for 20 minutes.

You could also use your slow cooker so it is ready to eat as soon as you get home from work.

There is also the option of cooking this over the stove top which might be more convenient if you are doing some batch cooking.

Looking for more Delicious Soup Recipes?

Check out some of my favourite soups:

Instant Pot Tomato Basil Soup is the most tasty way to enjoy garden fresh tomatoes & basil! It’s thick and creamy with a fresh, rich flavour.

This One Pot Keto Bacon Cheeseburger soup is filled with ground beef, cheese, cauliflower, and bacon for a filling and tasty meal.

Loaded with shrimp, easy to find ingredients and complex Thai flavours, this incredible Thai Coconut Shrimp Soup is easy to make and ready in under 30 minutes!

How to Make Instant Pot Low Carb Chicken Enchilada Soup

Serves: 6-8 | Prep time: 15 mins | Cook time: 10 mins | Natural release: 10 mins

Ingredients:

1 lb. boneless, skinless chicken thighs
1 medium orange bell pepper, chopped
1 medium tomato, seeded and chopped
1 4-oz. can green chiles, undrained
4 c. chicken broth
¼ c. sugar-free tomato sauce
½ T. chili powder
1 t. ground cumin
½ t. chipotle powder
½ t. smoked paprika
1 t. garlic powder
Sea salt and black pepper, to taste
1 c. Mexican-blend cheese, finely shredded (+ additional for garnish)
¼ c. fresh cilantro, chopped (+ additional for garnish)
1 large avocado, cut into chunks
1 large lime, cut into wedges

Directions:

1. Place the chicken thighs, bell pepper, tomato, and green chiles in an Instant Pot® cooking container. Pour the chicken broth and tomato sauce on top and sprinkle with the chili powder, ground cumin, chipotle powder, smoked paprika, and garlic powder. Season with salt and black pepper, to taste, and stir to combine.
   
   
2. Add the lid and lock into place. Flip the pressure valve to “Sealing” and select the “Manual” setting on high. Adjust the cook time to 10 minutes.
   
   
3. When cook time is complete, allow the pressure to release naturally for 10 minutes before doing a quick release of any remaining steam.
   
   
4. Remove the lid and carefully transfer the chicken thighs from the Instant Pot® to a plate. Shred the chicken with two forks and return to the pot. Add the Mexican cheese a little at a time to avoid clumping and then the cilantro. Stir until the cheese is completely melted.
   
   
5. To serve, ladle the soup into individual serving bowls and garnish with some fresh cilantro, Mexican cheese, and chopped avocado. Serve immediately with lime wedges for squeezing, if desired. Enjoy!