Chicken Enchilada Soup with Fried Egg on Top 9 net grams of carbs

Chicken Enchilada Soup with Fried Egg on Top 9 net grams of carbs

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2 Responses

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  2. Gabykisa dedi ki:

    Instant Pot Chicken Enchilada Soup with Fried Egg on Top – 9 net grams of carbs
    Makes 4 servings

    Ingredients:

    • 1 tbsp extra virgin olive oil

    • 1 large yellow onion, diced (150 g/ 5.3 oz)

    • 5 cloves garlic, minced

    • 1 large red bell pepper, diced (158 g/ 5.6 oz)

    • 1 large jalapeño, minced (35 g/ 1.2 oz)

    • 240 ml tomato sauce (8 fl oz)

    • 1 tbsp chili powder or paprika

    • 1 tbsp chipotle pepper in adobo sauce (15 g/ 0.5 oz)

    • 2 tsp ground cumin

    • 1 tsp garlic powder

    • 1 tsp onion powder

    • 1 tsp white wine vinegar

    • 1 tsp sea salt or pink Himalayan salt

    • 1/2 tsp oregano

    • 3 cups chicken broth (720 ml/ 3/4 quart)

    • 1 lb chicken (450 g)

    • Egg (final topping, optional)

    Directions:

    1. Drizzle the olive oil into the Instant Pot and set to Sauté. Add in the onion, garlic, bell pepper, and jalapeño pepper. Cook 3-4 minutes until soft.

    2. In a small bowl, mix together the tomato sauce, vinegar, chipotle chili, and spices. Pour into the pot.

    3. Add in the broth and chicken and give it a stir. Put the lid on and reset to Manual high pressure for 20 minutes. At the end of 20 minutes, release the vent valve.

    4. Remove the chicken and shred, add it back to the pot and give it a stir.

    5. To serve with a fried egg on top. Optional

    6. Enjoy hot or let it cool down and store covered in the refrigerator for up to 4 days.

    IF YOU DON’T HAVE AN INSTANT POT YOU CAN MAKE THE SOUP ON A STOVE TOP, BUT IT WILL TAKE LONGER, YOU WILL JUST COOK THE INGREDIENTS IN STEP ONE FIRST, AND ADD THE OTHER INGREDIENTS AND LET IT SIMMER UNTIL THE CHICKEN IS COOKED AND READY FOR SHREDDING.

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