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Recipe from Simpler Savory

The recipe

Low-Carb Instant Pot Chicken Taco Soup

Prep
10 min
Cook
20 min
Total
30 min
Servings
6 servings

Nutrition Facts

Serving multiplier

Nutrition values scale; ingredient amounts stay as written.

Original author values. Recipe yield: 6 servings.

calories
320

2× the original author values. Recipe yield: 6 servings.

calories
640

3× the original author values. Recipe yield: 6 servings.

calories
960
Values are reproduced from the source recipe; this site only applies the selected linear multiplier and does not estimate nutrients.

Ingredients

  • 1 tablespoon avocado oil — or olive oil
  • 1 medium yellow onion — diced
  • 1 bell pepper or poblano — seeded and diced
  • 3 cloves garlic — minced
  • 1 tablespoon tomato paste
  • 2 teaspoons chili powder
  • 1½ teaspoons ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • ⅛ teaspoon cayenne pepper — to taste
  • 4 cups low-sodium chicken broth
  • 14.5 ounces diced tomatoes with green chiles — canned, undrained; fire roasted if possible
  • 1½ pounds boneless skinless chicken breasts or thighs
  • 1 cup riced cauliflower — optional, low-carb body
  • 4 ounces cream cheese — softened; or 1/2 cup heavy cream
  • 1 lime — juiced, plus wedges for serving
  • salt and black pepper — to taste
  • 1 cup shredded cheddar or Mexican blend cheese
  • 1/4 cup fresh cilantro — chopped
  • 1 avocado — sliced or diced
  • radishes — thinly sliced
  • pickled jalapeños — optional, for heat

Instructions

  1. Set Instant Pot to Sauté. Add avocado oil, then onion and pepper; cook, stirring, until softened and translucent, 3 to 4 minutes.
  2. Stir in garlic and tomato paste; cook about 30 seconds until fragrant and deepened in color.
  3. Sprinkle in chili powder, cumin, smoked paprika, oregano, and cayenne; toast 30 to 60 seconds, stirring.
  4. Pour in chicken broth and scrape up browned bits from the bottom to prevent a burn warning.
  5. Nestle chicken into the liquid, add diced tomatoes with green chiles and riced cauliflower (if using).
  6. Lock lid, set valve to Sealing, and pressure cook on High: 10 minutes for breasts or 12 minutes for thighs.
  7. Let pressure release naturally for 5 to 8 minutes, then quick release remaining pressure and open lid.
  8. Transfer chicken to a board and shred with two forks; return to the pot.
  9. Stir in softened cream cheese in small pieces until melted, or pour in heavy cream; simmer on Sauté if needed to fully blend.
  10. Stir in lime juice, then season to taste with salt and black pepper.
  11. Ladle into bowls and top with cheese, cilantro, avocado, radishes, and pickled jalapeños as desired. Serve with extra lime wedges.

Notes

Cool completely, then refrigerate in airtight containers for up to 4 days or freeze up to 3 months. Reheat gently on the stove over medium-low, stirring so the dairy stays smooth; add a splash of broth if it thickens.

Source: https://simplersavory.com/low-carb-instant-pot-chicken-taco/