It’s getting cooler out and I’ve started thinking of soups and stews that are going to be low carb friendly. I love green chiles and chicken, so I wanted to do something incorporating both in soup form. Anyone who knows me, knows I love to experiment in the kitchen, too. So, I headed to the kitchen and grabbed some ingredients I thought would go together.
This recipe is the result. I’ll probably top mine with a little more shredded cheddar and, of course, sour cream.
Instant Pot Chile Verde Chicken Soup
Prep time: 5 minutes
Cook time: 10 minutes
6 – 1 C servings
– 8 oz Tyson Grilled and Ready Fajita Chicken Strips, diced
– 2 1/2 C Low Sodium Chicken Broth
– 10 oz Rotel Diced Tomatoes with Green Chiles
– 1 C Salsa Verde (any brand, I use 505 Southwestern)
– 1/2 C Shredded Cheddar Cheese
– 1 TBSP minced garlic
– 1 C diced Green, Red, Yellow Peppers
– 4 oz Cream Cheese
– 1 TBSP Cornstarch mixed with 1/4 C water
This is so simple now. Place everything except the cornstarch mixture into Instant Pot.
Lock lid in place. Press the Soup button and adjust timer to 10 minutes. Then wait.
Once the Instant Pot completes cooking, quick release the steam. Remove lid. Whisk in the cornstarch mixture to thicken up. You can omit this if you like the soup as is, but this will alter my nutritional information a bit.
If you’re not trying to stay low carb, I’d definitely top this soup with some tortilla strips along with sour cream and a little extra shredded cheese.
Now, for the nutrition information. This is per 1 cup serving.
Fat 12.4 g
6.2 g Saturated
0.3 g Trans
1.6 g Fiber
4.3 G Sugars
Protein 14.1 g
If you are counting net carbs, like I am, there are 7.5 net carbs per serving. To figure net carbs, you take total carbs minus fiber. So, 9.1 – 1.6 = 7.5.
Let me know what you think!