Chicken Enchilada Soup
Serves 6
We have purposely omitted carbohydrates and cheese from this soup recipe to make it Keto friendly. However if you prefer you can serve with some steamed rice or warmed tortillas, adding a handful of grated cheese to each bowl before serving.
INGREDIENTS
1 tbsp vegetable oil
2 red onions, diced
2 red peppers, diced
3 cloves of garlic, finely chopped
35g green jalapenos (taken from a jar), diced
1 tbsp chilli powder or to taste
2 tsp ground cumin
1 tsp dried oregano
1 tbsp chipotle paste
400ml passata
4 boneless skinless chicken breasts (leave whole)
1 litre chicken stock
2 tbsp white wine vinegar
Salt to taste
To serve – diced avocado, sliced jalapeno, sour cream, chopped coriander
METHOD
Heat the Crock-Pot Express using the Sauté/Brown function, add the oil, onions, red pepper, garlic and jalapeño and sauté for 2-3 minutes until softened.
Stir in the chilli powder, cumin and oregano, continue cooking for a further minute.
Add the passata, chicken, stock and vinegar, stir well and fit the lid.
Select the soup programme, high pressure and a time of 20 minutes.
Ensure the steam valve is in the closed position.
Once cooking is complete, manually release the steam and stir the contents.
Allow to cool for a few minutes before removing the chicken.
Shred the chicken.
(We like to blend half the soup to make a smoother, slightly thicker texture before adding the chicken back into the pot).
Stir in the shredded chicken and a good handful of roughly chopped coriander.
Adjust the seasoning if necessary.
Serve with any or all of the above suggestions.
