Creamy Keto Chicken Poblano Soup Recipes

CREAMY KETO CHICKEN-POBLANO SOUP

Creamy Keto Chicken-Poblano Soup image

This Instant Pot® creamy and flavorful chicken soup is simple to make and also keto friendly! Garnish with jalapenos and salsa.

Provided by pattie

Categories Chicken Soup

Time 50m

Yield 4

Number Of Ingredients 7

Ingredients

4 skinless, boneless chicken thighs
salt and ground black pepper to taste
10 ounces water
1 (10 ounce) can diced tomatoes with green chile peppers
1 poblano pepper, sliced
½ onion, diced
8 ounces cream cheese, softened

Steps:

Season chicken thighs liberally with salt and black pepper.
Combine water, tomatoes, poblano pepper, and onion in a multi-functional pressure cooker (such as Instant Pot®). Add chicken. Close and lock the lid. Choose Meat setting and set the timer for 17 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure using the natural-release method according to manufacturer's instructions for 5 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
Remove chicken from the pot and shred. Add cream cheese to the soup in the pot and stir until mixed well. Return shredded chicken to the pot and mix well.

Nutrition Facts : Calories 396.5 calories, Carbohydrate 6.5 g, Cholesterol 126.4 mg, Fat 31.2 g, Fiber 1.7 g, Protein 23 g, SaturatedFat 15.6 g, Sodium 546.9 mg, Sugar 1.1 g

POBLANO CHICKEN CHEESE SOUP

Poblano Chicken Cheese Soup image

Low-carb yet filling poblano cream soup with chicken. Make it spicy to your liking. Serve in soup bowls garnished with cilantro, a squeeze of fresh lime juice, and/or shredded cheese.

Provided by BracksFour

Categories Soups, Stews and Chili Recipes Soup Recipes

Time 1h15m

Yield 8

Number Of Ingredients 12

Ingredients

5 poblano peppers
2 cups chicken bone broth
1 (8 ounce) package cream cheese, softened
1 cup sharp Cheddar cheese, shredded
½ cup shredded Monterey Jack cheese
½ cup salsa verde
2 tablespoons butter
¼ cup chopped onion
2 cloves garlic, minced
1 teaspoon ground cumin
1 pound boiled boneless, skinless chicken breast, shredded
salt and ground black pepper to taste

Steps:

Roast poblano peppers over open flame on a gas stove or grill until all sides are charred, 5 to 8 minutes. Place blackened peppers into a bowl and cover tightly with plastic wrap. Allow peppers to steam as they cool, about 20 minutes. Remove and discard skins.
Combine chicken broth, cream cheese, Cheddar and Monterey Jack cheeses, and salsa verde in a blender. Blend until smooth.
Peel the cooled poblano peppers and remove seeds. Finely chop peppers in a food processor.
Melt butter in a skillet over medium heat. Add onion, garlic, and cumin. Cook and stir until slightly browned, 3 to 5 minutes. Add poblanos and saute for 2 to 3 minutes. Add chicken and saute for 2 minutes more.
Pour cheese mixture into a stockpot over low heat. Add the chicken mixture and bring to a simmer. Cook until heated through, at least 10 minutes. Season with salt and pepper.

Nutrition Facts : Calories 356.2 calories, Carbohydrate 6.1 g, Cholesterol 108 mg, Fat 25.5 g, Fiber 1.9 g, Protein 25.3 g, SaturatedFat 14.4 g, Sodium 658.2 mg, Sugar 2.3 g

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