My recipes
Mexican Chicken Soup
4
porzioni10 min
tempo di preparazione40 min
tempo totaleIngredienti
2 chicken breasts, boneless and skinless, cubed
1 and ¼ cup jarred keto enchilada sauce
3 cups chicken stock
16 ounces canned tomatoes, chopped
4 ounces canned green chilies, chopped
Salt and black pepper to taste
2 garlic cloves, minced
1 cup white onion, chopped
1 teaspoon cumin, ground
1 teaspoon oregano
Istruzioni
In your instant pot, mix chicken with enchilada sauce, stock, tomatoes, green chilies, salt, pepper, garlic, onion, cumin, and oregano. Stir, cover, and cook on Manual for 15 minutes.
Ladle soup into bowls, serve with chopped cilantro, red onion, and shredded cheese sprinkled all over.
Note
From "The Complete instant pot cookbook" at Amazon, page 335 (there are two)
Cooked 21.02.2024
Nutrizione
Dimensione della Porzione
-
Calorie
312
Grassi Totali
7g
Grassi Saturi
-
Grassi Insaturi
-
Grassi Trans
-
Colesterolo
-
Sodio
-
Carboidrati Totali
8g
Fibra Alimentare
2g
Zuccheri Totali
-
Proteine
14g
4
porzioni10 min
tempo di preparazione40 min
tempo totale