LOW CARB INSTANT POT CHICKEN SALSA QUESO SOUP
A very low carbohydrate Immediate Pot Chicken Salsa Queso Soup that's not difficult to create, keto, gluten-free and oh! It can be earned in the toaster or from the pressure cooker.
This may be created from the toaster also contains cooker instructions you don't have an electrical pressure cooker. The chicken was really simple to shred coming it nearly fell moving into the board.
Prep Time:4 mins
Cook Time:20 mins
Overall Time:35 mins
A very low carbohydrate Immediate Pot Chicken Salsa Queso Soup that's not difficult to create, keto, gluten-free and oh! It can be earned in the toaster or from the pressure cooker.
Cuisine: soup, instantaneous pot, Mexican slow cooker
Keyword: low pot soup that is instant, instantaneous pot keto soup, keto soup
Ingredients
- 1 pound boneless skinless chicken thighs
- 1 teaspoon garlic powder
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon dried parsley
- 2 tablespoon chopped cilantro
Directions
- Immediate Pot Directions:
- Add chipotle powder, salsa, sea salt, garlic powder, chicken broth, black pepper, coriander, cumin, and parsley to this Immediate Pot's pot. Stir ingredients until blended.
- Add the chicken legs. Cover, reverse the steam discharge handle to the Sealing place and lock the lid.
- After time is done, allow the pressure release Obviously after which Quick release of the pressure that is residual.
- Open the lid and then use a slotted spoon to move the chicken thighs into a cutting board and use 2 forks to shred the chicken. Pour the chicken and stir in the soup.
- Select Saute on the Immediate deliver the soup to a boil and Pot. Insert the cream cheese cubes into the pot and stir till the cream cheese has melted into the soup (it is fine if there are miniature unmelted pieces of cream cheese).
- Press cancel to switch the kettle off and insert the Jack cheese and stir till melted into the soup.
- Serve soup in bowls and sprinkle each with one tsp chopped cilantro and grated queso fresco. Serve hot.
- Put all of the ingredients except the fresco and cilantro. Cover and cook on low for 6 to 8 hours.
- Move the chicken, once cooking time is finished. Pour the chicken and stir in the soup.
- Serve soup in bowls and sprinkle each with cilantro and queso fresco. Serve hot.
- Data are estimates based on the merchandise
- Net Carbs per serving: 6g, yield: 6 servings 1 cup of soup.