Back in the saddle again, they say! I seem to still be having a tough time getting my work schedule in alignment with my ability to get meal time to be something healthy and made at home. With the holiday I’ve been at home working so being able to make this better is under way. I had a 1pm appointment so this recipe was a nice choice for when i got home and to have dinner ready in under an hour with little input from me!
Original recipe called for more chicken and to shred it. I wanted just 2 servings and extra “sauce. Served with jalapeno beer bread, hubby tops with tortilla chips.
1 chicken breast cut into chunks
1/2 cup diced onion
4 cloves garlic, minced
1 tablespoon chipotles in adobo sauce, minced
1 tablespoon cumin
½ teaspoon chili powder
½ teaspoon paprika
½ teaspoon salt
2 tablespoons lemon juice
1 tablespoon lime juice . (used pepporincini juice)
2 cups chicken broth
8 ounces cream cheese
Add the chicken, onion, garlic, chipotles, cumin, chili powder, paprika, salt, lemon juice, lime juice, and chicken broth to an Instant Pot.
Cover, turn vent to sealing, and cook on high pressure for 18 minutes.
Allow pressure to release naturally, about 10 minutes, before removing the lid.
Turn the Instant Pot to saute and add the cream cheese. Whisk constantly until the cream cheese is fully melted and incorporated.
Chicken Taco Soup – Instant Pot – Keto
Amount Per Serving:
% Daily Value*
Saturated Fat 13
Dietary Fiber 1
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Lazy Bear Foods
I know the point of this recipe was keto, wheatless etc. But i think the addition of green chilies and black beans would make it a bit better. Also thinking ground turkey might be a neat option as well.
The taste with the adobo peppers is wonderful!
Worth another try with some of the additions considered above.