Description
A quick and flavorful chicken enchilada soup made in the Instant Pot, suitable for Whole30 and Paleo diets.
Ingredients
Scale
- 2 lbs boneless, skinless chicken breasts or thighs
- 1 large onion, chopped
- 4 cloves garlic, minced
- 1 (14.5 oz) can diced tomatoes, undrained
- 1 (10 oz) can Rotel (diced tomatoes and green chilies), undrained (check label for Whole30 compliance or use plain green chilies)
- 4 cups chicken broth
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional)
- Salt and pepper to taste
- 1/2 cup full-fat coconut milk (canned, unsweetened)
- 1/2 cup chopped fresh cilantro (for garnish)
- 1 avocado, diced (for topping)
- Lime wedges (for serving)
Instructions
- Place the chicken breasts, onion, garlic, diced tomatoes, Rotel, chicken broth, chili powder, cumin, oregano, smoked paprika, cayenne pepper (if using), salt, and pepper into the Instant Pot liner.
- Secure the lid and set the vent to sealing.
- Cook on Manual/Pressure Cook setting on High pressure for 10 minutes.
- Allow for a Natural Pressure Release (NPR) for 10 minutes, then carefully quick release any remaining pressure.
- Remove the chicken and shred it using two forks. Return the shredded chicken to the pot.
- Stir in the coconut milk until fully combined. Heat on the Sauté setting for 2-3 minutes if needed to bring back to a simmer.
- Taste and adjust seasonings as necessary.
- Ladle the soup into bowls and top with fresh cilantro, diced avocado, and serve with lime wedges.
Notes
- If you cannot find Whole30 compliant Rotel, substitute with 10 oz of plain diced green chilies.
- For extra flavor, you can add 1 tablespoon of tomato paste with the spices before adding the liquid.
- If you prefer a thicker soup, remove about 1 cup of the liquid before adding the coconut milk, mix in 1 tablespoon of arrowroot starch, and then return the slurry to the pot before reheating.
- Prep Time: 15 min
- Cook Time: 25 min
- Category: Soup
- Method: Pressure Cooking
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 6
- Sodium: 450
- Fat: 18
- Saturated Fat: 10
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 12
- Fiber: 4
- Protein: 35
- Cholesterol: 110
Keywords: Instant Pot, Chicken Soup, Enchilada Soup, Whole30, Paleo, Gluten Free, Dairy Free