Instant Pot Low Carb Taco chicken Soup
Nutritional Info
- Servings Per Recipe: 1
- Amount Per Serving
- Calories: 3,719.0
- Total Fat: 227.5 g
- Cholesterol: 1,376.0 mg
- Sodium: 9,513.2 mg
- Total Carbs: 52.7 g
- Dietary Fiber: 10.8 g
- Protein: 336.9 g
View full nutritional breakdown of Instant Pot Low Carb Taco chicken Soup calories by ingredient
Introduction
Instant Pot Low Carb Taco chicken Soup Instant Pot Low Carb Taco chicken SoupNumber of Servings: 1
Ingredients
-
2 tbsp Chili powder
1 tsp Cumin seed
40 ounces Chicken Breast (cooked), no skin, roasted
4 cup (8 fl oz) Chicken Broth
1 tbsp Onions, dehydrated flakes
3 tsp Crushed Garlic
5 serving Tomatoes Rotel Diced Green Chillis 10oz can 2.5 serv in can
8 tbsp Cream, Land O Lakes Heavy Whipping Cream
16 tbsp Cream Cheese
8 oz Cheese - Kroger Mild Cheddar Cheese
Directions
Cook and shred chicken
Stir in onion flakes, garlic, chili powder, cumin, cream cheese, diced tomatoes with chili, beef broth, heavy cream, and salt & pepper. NOTE: It's not recommended to pressure cook dairy so you may want to add in the cream cheese and heavy cream after pressure cooking. (I discovered this after so the video does not reflect this change.)
Cover Instant Pot and cook on "soup" setting for 5 minutes. (Original recipe pressure cooked for 10 minutes and let sit at no pressure release for 5 minutes. However, it's better to pressure cook soup for a shorter period and then let it sit in the pot for a longer time period after releasing pressure before opening the lid. The video does not reflect this change.)
When time is up, open allow pot to sit with valve closed to depressurize for ten minutes before opening vent valve and removing lid.
Serve hot with optional toppings.
Serving Size: 1 Serving
Stir in onion flakes, garlic, chili powder, cumin, cream cheese, diced tomatoes with chili, beef broth, heavy cream, and salt & pepper. NOTE: It's not recommended to pressure cook dairy so you may want to add in the cream cheese and heavy cream after pressure cooking. (I discovered this after so the video does not reflect this change.)
Cover Instant Pot and cook on "soup" setting for 5 minutes. (Original recipe pressure cooked for 10 minutes and let sit at no pressure release for 5 minutes. However, it's better to pressure cook soup for a shorter period and then let it sit in the pot for a longer time period after releasing pressure before opening the lid. The video does not reflect this change.)
When time is up, open allow pot to sit with valve closed to depressurize for ten minutes before opening vent valve and removing lid.
Serve hot with optional toppings.
Serving Size: 1 Serving