Go Back
–+ servings

Keto Yummy Chicken Vegetable Soup

Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 6
Calories 192 kcal

Ingredients
  

  • 4 cups chicken, boneless, cooked and diced
  • 4 tsp garlic, minced
  • 2/3 cups onion, diced
  • 2 tbsp lime juice
  • 6 cups chicken stock
  • 1/2 cup cilantro
  • 1 tbsp cumin
  • 1-3/4 cups tomato juice
  • 1/4 cup jalapeno, diced
  • 1/2 cup tomato, diced
  • 1-1/2 cups carrot, diced
  • 2 tsp ocean salt

Instructions
 

  • Turn Instant Pot on “Saute” settings, add lime juice, onions and garlic. Cook until soft.
  • Add chicken and sear on both sides until brown. Add broth, cilantro, cumin, and tomato juice.
  • Close the lid and pressure cook on high pressure for 15 minutes. (These are the steps we did for our Instant Pot-Press “Cancel” to stop the “Saute” setting. Press the “Manual” button. Set the time to 15 minutes.)
  • After the cooking time is complete, press “Cancel” and carefully release the pressure.
  • Once pressure completely releases, open lid and gently shred the chicken. If you like cubed chicken in your soup, you can remove the chicken then cut it into small bite sized pieces and then return to the broth.
  • Add the jalapeno, tomato and carrots. Close lid and pressure cook for an additional 5 minutes. When cooking has finished press “Cancel” and release the steam pressure again.
  • Season to taste with additional salt and pepper. Garnish as desired. Serve warm.

Nutrition

Calories: 192kcalCarbohydrates: 9.8gProtein: 29.2gFat: 3.8g
Tried this recipe?Let us know how it was!