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.


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


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.