Low Carb Chicken Poblano Soup
By :Urvashi Pitre
Print Recipe
Votes: 14
Rating: 4.64
Rate this recipe!
Course Soup
Cuisine Mexican
Difficulty Easy
Browse Category Soups, Stews & Broths
Duration 30-60 min
Cooking Technique Pressure Cook
Main Ingredient Beans, Cauliflower, Chicken
Prep Time 10 minutes
Cook Time 35 minutes
Servings
8 servings
Ingredients
  • 1/2 cup navy beans dry, soaked for an hour in hot water
  • 1 cup onion diced
  • 3 poblano peppers chopped
  • 5 cloves garlic sliced
  • 1 cup cauliflower pearls diced cauliflower
  • 1 1/2 pounds chicken breast boneless, skinless, left in large chunks
  • 1/4 cup cilantro chopped
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1-2 teaspoons salt
  • 2 1/2 cups Water
  • 2 ounces cream cheese
Course Soup
Cuisine Mexican
Difficulty Easy
Browse Category Soups, Stews & Broths
Duration 30-60 min
Cooking Technique Pressure Cook
Main Ingredient Beans, Cauliflower, Chicken
Prep Time 10 minutes
Cook Time 35 minutes
Servings
8 servings
Ingredients
  • 1/2 cup navy beans dry, soaked for an hour in hot water
  • 1 cup onion diced
  • 3 poblano peppers chopped
  • 5 cloves garlic sliced
  • 1 cup cauliflower pearls diced cauliflower
  • 1 1/2 pounds chicken breast boneless, skinless, left in large chunks
  • 1/4 cup cilantro chopped
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1-2 teaspoons salt
  • 2 1/2 cups Water
  • 2 ounces cream cheese
Votes: 14
Rating: 4.64
Rate this recipe!
Instructions
  1. Put all ingredients except for the cream cheese into the Instant Pot and cook at high pressure for 15 minutes.
  2. When time is up, allow pressure to release naturally for ten minutes, and then release all remaining pressure.
  3. Remove chicken with tongs and using an immersion blender to roughly purée the soup and vegetables.
  4. Turn your pot onto Sauté, and when the broth is hot and bubbling, put in the cream cheese cut into chunks. Use a whisk to blend in the cream cheese if needed.
  5. Shred the chicken and put back into the pot, until heated through.
  6. Serve and enjoy!
Recipe Notes

If you want to lower the carb count even more, omit the beans, double the cauliflower, and cut back the water by about 1/2 cup. That will give you a soup with about 1 teaspoon of net carbs but it will be less robust.

9 replies
  1. Michele Lortie de Delgado
    Michele Lortie de Delgado says:

    I have really missed Tex-Mex on keto. This recipe really hits the spot and gives me all those flavors. So good.

  2. Sewkelli
    Sewkelli says:

    Our store didn’t have poblanis so we substitutes annaheim and serrano peppers. It was delicious and we will definetly do it again!

  3. ray.bacon@gmail.com
    ray.bacon@gmail.com says:

    Loved it! A little on the meaty side. I probably could have gotten by with using only a pound of chickenb.

  4. Dougshores
    Dougshores says:

    Simple and absolutely delicious! The only thing I did differently, (the 2nd time I made it), was adding sliced sautèed mushrooms after shredding the chicken.

  5. Kdc84
    Kdc84 says:

    The soup was wonderful. I did add some green chillies for some extra heat. I might add a jalapeno next time.

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