Instant Pot Queso Chicken Soup (KETO)

I whipped this up last night for a quick and tasty winter warm-up soup!! Fast, simple and delicious!! Make extra to freeze!! 

Instant Pot Queso Chicken Soup

Ingredients

1 lb chicken breast

3 c chicken broth

1 Tbs olive oil 

1 can diced tomatoes w/ green chilies

1 Tbs taco seasoning (you can make your own)

8 oz cream cheese, cut into cubes

1/2 c heavy cream

1/2 c shredded cheddar cheese

Directions

1) Put Instant Pot on saute, add oil. Stir in the tomatoes and taco seasoning. Cook for 2 minutes to toast the spices. 

2) Add the chicken and broth. Add in cubed cream cheese. Close the lid and seal lid. Cook on high pressure for 15 minutes. Once done, release pressure and remove chicken if you want to shred the chicken. I cubed my chicken prior to putting it in and just left it cubed. 

3) Stir in heavy cream and stir until well blended.

4) Stir in the cheese (and shredded chicken if you chose to remove it to shred it) and add salt and pepper as needed. 

5) Top with shredded cheese and enjoy!! 

NUTRITION

Yields 4 servings
Calories per serving: 520
Total Fat: 42g
Net Carbs: 3g
Protein: 33g