Mexican Chicken Soup

• 份量: 4
• 活動時間: 10 min
• 總時間: 40 min

食材

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

步驟

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.

筆記

From "The Complete instant pot cookbook" at Amazon, page 335 (there are two)

Cooked 21.02.2024

營養

• 卡路里: 312
• 總脂肪: 7g
• 總碳水化合物: 8g
• 膳食纖維: 2g
• 蛋白質: 14g