Instant Pot King Ranch Chicken Soup
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8 servings
Instant Pot King Ranch Chicken Soup
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This makes a total of 8 (1-cup) servings of Instant Pot King Ranch Chicken Soup. Each serving comes out to be 463.13 Calories, 29.84g Fats, 4.62g Net Carbs, and 41.22g Protein.
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Ingredients
- 8 tablespoons butter
- ½ cup coconut flour
- 4 cups chicken broth
- 4 teaspoons chili powder
- 1 tablespoon cumin ground
- 1 tablespoons garlic powder
- 1 teaspoon salt
- black pepper to taste
- 2.5 pounds chicken breast
- 10 ounce diced tomatoes with green chilies, canned
- 1 medium jalapeño diced with seeds removed
- ½ cup heavy whipping cream
- 1 ½ teaspoons xanthan gum
- 2 cups Mexican blend cheese shredded
- cilantro to taste, chopped
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. Add chili powder, ground cumin, garlic powder, salt, and pepper.
- Place the chicken breasts into the slow cooker.
- Add the green chilies and jalapeno.
- Seal the Instant Pot then pressure cook for 15 minutes. Once it's done do a manual release.
- 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.
- Serve with chopped cilantro and additional cheese if desired.
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