Low Carb Instant Pot Chicken Salsa Queso Soup #healthy #soup

This low carb Instant Pot Chicken Salsa Queso Soup is a formula I made while wiping out the ice chest and exploring different avenues regarding the Instant Pot. It is unfathomably smooth, gooey thus awesome. It is easy to plan as well! It has turned into my new most loved low carb soup formula.

This can likewise be made in the moderate cooker and incorporates moderate cooker headings in the event that you don't have an electric weight cooker. The chicken was so natural to shred leaving the weight cooker that it nearly self-destructed simply moving to the cutting load up.

You can make this soup exceptionally gentle to very zesty depending or which sort of salsa you use. I utilized a medium warmth natural red thick salsa and it as zesty enough for me.

Also try our recipe Detox Immune-Boosting Chicken Soup

Low Carb Instant Pot Chicken Salsa Queso Soup- low carb, keto and gluten free. Also includes slow cooker directions.

Ingredients

• 1 lb boneless skinless chicken thighs
• 1 ⅓ cups red salsa
• 3 cups chicken broth
• ½ tsp sea salt
• 1 tsp garlic powder
• ½ tsp ground chipotle powder
• ½ tsp ground black pepper
• ½ tsp ground coriander
• ½ tsp ground cumin
• ½ tsp dried parsley
• 1 8-oz package cream cheese, softened and cubed
• ½ cup jack cheese
• ¼ cup queso fresco crumbled
• 2 tbsp chopped cilantro optional

Instructions
Instant Pot Directions:

• Add chicken broth, salsa, sea salt, garlic powder, chipotle powder, black pepper, coriander, cumin, and parsley to the inner pot of the Instant Pot. Stir ingredients until combined.
• Add the chicken thighs to the pot. Cover, lock the lid and flip the steam release handle to the Sealing position.
• Select Pressure Cook (Manual) on High-Pressure and set the cook timer to 20 minutes.
• Once cooking time is complete, let the pressure release Naturally for 10 minutes and then Quick release all the remaining pressure.
• Open the lid and use a slotted spoon to transfer just the chicken thighs to a cutting board and use two forks to shred the chicken. Return the shredded chicken to the pot and stir into the soup.
• Select Saute on the Instant Pot and bring the soup to a boil. Add the cream cheese cubes to the pot and stir continuously until the cream cheese has melted into the soup (it is okay if there are tiny unmelted pieces of cream cheese).
• Press cancel to turn off the pot and add the Jack cheese and stir until melted into the soup.
• Serve soup in bowls and sprinkle each with ½ tbsp crumbled queso fresco and 1 tsp chopped cilantro. Serve hot.

Slow Cooker Directions

1. Place all the ingredients except for the queso fresco and cilantro, into a 6-quart slow cooker. Cover and slow cook on low for 6 to 8 hours.
2. Once slow cooking time is complete, transfer just the chicken to a cutting board and shred with two forks. Return the shredded chicken to the slow cooker and stir into the soup.
3. Serve soup in bowls and sprinkle each with queso fresco and optional cilantro. Serve hot.

Read more our recipe : Swiss Potato and Spinach Stuffed Mushrooms

For more detail : https://bit.ly/2NBxc2Q