This spicy chicken soup is wonderfully hearty and so easy to create. Chicken, butter, and spices are simmered in the Instant Pot then thickened up with cream, xanthan gum, and cheese. If you don’t have an Instant Pot you can also cook in a slow cooker for 4-6 hours.
This soup smells amazing! I always get compliments from other people in the house when I create it. I think you’ll like this if you enjoy our King Ranch Chicken Casserole, but don’t have a lot of time to create the low-carb tortillas.
This is great served with sour cream, cilantro, and extra cheese!
Yields 8 (1-cup) servings of Instant Pot King Ranch Chicken Soup
The Preparation
- 8 tablespoons butter
- 1/2 cup coconut flour
- 4 cups chicken broth
- 4 teaspoons chili powder
- 1 tablespoon cumin
- 1 tablespoon garlic powder
- salt and pepper, To taste
- 40 ounces boneless, skinless chicken breast
- 10 ounces canned tomatoes with green chiles
- 1 medium jalapeno pepper, diced, seeds removed
- 1/2 cup heavy whipping cream
- 1 1/2 teaspoons xanthan gum
- 2 cups shredded mexican blend cheese
- fresh cilantro, chopped, to taste
The Execution
1. Turn the Instant Pot on to the low saute setting. Melt the butter.
2. Whisk in the coconut flour and cook for a few minutes.
3. Stir in the chicken broth. Add chili powder, ground cumin, garlic powder, salt, and pepper.
4. Place the chicken breasts into the slow cooker.
5. Add the green chilies and jalapeno.
6. Seal the Instant Pot then pressure cook for 15 minutes. Once it’s done do a manual release.
7. Stir in the heavy whipping cream and xanthan gum, then mix in the cheese. You can use tongs to break the chicken up into smaller pieces, or remove and slice then add back to the pot.
8. Serve with chopped cilantro and additional cheese if desired.
This makes a total of 8 servings of Instant Pot King Ranch Chicken Soup. Each serving comes out to be 533 calories, 31.9g fats, 5g net carbs, and 53.8g protein.
| NUTRITION | CALORIES | FAT | CARBS | FIBER | NET CARBS | PROTEIN |
| 8 tablespoon butter | 814 | 92.1 | 0.1 | 0 | 0.1 | 1 |
| 1/2 cup coconut flour | 160 | 9.3 | 26.7 | 18.7 | 8 | 8 |
| 4 cup chicken broth | 60 | 2.1 | 4.4 | 0 | 4.4 | 6.4 |
| 4 teaspoon chili powder | 30 | 1.5 | 5.3 | 3.7 | 1.6 | 1.4 |
| 1 tablespoon cumin | 23 | 1.4 | 2.7 | 0.7 | 2.1 | 1.1 |
| 1 tablespoon garlic powder | 31 | 0.1 | 6.9 | 0.9 | 6.1 | 1.6 |
| — salt and pepper | 0 | 0 | 0 | 0 | 0 | 0 |
| 40 ounce boneless, skinless chicken breast | 1871 | 40.8 | 0 | 0 | 0 | 351.5 |
| 10 ounce canned tomatoes with green chiles | 43 | 0.2 | 10.3 | 0 | 10.3 | 2 |
| 1 medium jalapeno pepper | 4 | 0.1 | 1 | 0.4 | 0.6 | 0.1 |
| 1/2 cup heavy whipping cream | 405 | 42.9 | 3.3 | 0 | 3.3 | 3.4 |
| 1 1/2 teaspoon xanthan gum | 23 | 0 | 5.5 | 5.5 | 0 | 0 |
| 2 cup shredded mexican blend cheese | 802 | 65 | 4 | 0 | 4 | 53.8 |
| — fresh cilantro | 0 | 0 | 0 | 0 | 0 | 0 |
| Totals | 4266 | 255.5 | 70.1 | 29.9 | 40.3 | 430.2 |
| Per Serving (/8) | 533 | 31.9 | 8.8 | 3.7 | 5 | 53.8 |
Instant Pot King Ranch Chicken Soup
Ingredients
- 8 tablespoon butter
- ½ cup coconut flour
- 4 cup chicken broth
- 4 teaspoon chili powder
- 1 tablespoon cumin
- 1 tablespoon garlic powder
- salt and pepper To taste
- 40 ounce boneless, skinless chicken breast
- 10 ounce canned tomatoes with green chiles
- 1 medium jalapeno pepper diced, seeds removed
- ½ cup heavy whipping cream
- 1 ½ teaspoon xanthan gum
- 2 cup shredded mexican blend cheese
- fresh cilantro chopped, to taste
Instructions
- Turn the Instant Pot on to the low saute setting. Melt the butter.
- Whisk in the coconut flour and cook for a few minutes.
- Stir in the chicken broth, then add chili powder, ground cumin, garlic powder, salt, and pepper.
- Place the chicken breasts into the pot.
- Add the canned tomatoes with green chilies, along with the jalapeno.
- Seal the Instant Pot, then pressure cook for 15 minutes. Once it's finished, do a manual release.
- Stir in the heavy whipping cream and xanthan gum, then mix in the cheese. Top with chopped fresh cilantro, to taste.
