Instant Pot King Ranch Chicken Soup
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.
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.
Video
Nutrition
Calories: 533kcalProtein: 53.8gFat: 31.9g