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Sesame-Ginger Chicken
Low Carb Chicken Poblano Soup
| By : |
| 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
Ingredients
|
Instructions
- Put all ingredients except for the cream cheese into the Instant Pot and cook at high pressure for 15 minutes.
- When time is up, allow pressure to release naturally for ten minutes, and then release all remaining pressure.
- Remove chicken with tongs and using an immersion blender to roughly purée the soup and vegetables.
- 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.
- Shred the chicken and put back into the pot, until heated through.
- 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.
After losing 80 lbs by following a restricted calorie, low carb, keto diet, I use this blog to share easy and delicious recipes from around the world with foodies who enjoy good food, but don’t always have the time to cook elaborate meals. I’ve chosen to keep it largely ad-free, except for a few helpful affiliate links.
I am not a professional blogger. In fact, what I really do for a living is to run Tasseologic (www.tasseologic.com) which is a data-driven CRM agency. I have a doctorate in Experimental Psychology, and I use what I learned as a scientist to help drive incremental ROI via marketing.
I use my Instant Pot a lot, and I enjoy a variety of cuisines, so you’ll see lots of recipes from India, Mexico, Thailand, Korea, etc. in the blog. I hope you enjoy the recipes, and I’d love to hear from you as you try one.
If you’d like to purchase the e-cookbooks I’ve written, click here: https://twosleevers.com/shop/ Read More…
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Yum yum
I have really missed Tex-Mex on keto. This recipe really hits the spot and gives me all those flavors. So good.
Love this
Our store didn’t have poblanis so we substitutes annaheim and serrano peppers. It was delicious and we will definetly do it again!
Loved it! A little on the meaty side. I probably could have gotten by with using only a pound of chickenb.
So so good!
Looks delicious.
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.
The soup was wonderful. I did add some green chillies for some extra heat. I might add a jalapeno next time.
Yum! Add some salt and pepper though.
Quite good, but a bit bland. As others have suggested, next time i make it i will work in some jalapeno or serrano peppers, or chipotles. In the mean time i can always add the hot sauce of my choice…
This is delicious as it is written which i’ve never been able to say about a recipe. I had 5 people for dinner and needed something to go with mexican and this was perfect. 2 1/2 guest proclaimed to like beans and 4 1/2 ate it, 4 loved and had seconds and 1 half still just liked it, the other 1 half still wasn’t sure because she doesn’t ever like green veggies so couldn’t commit…lol. My poblano peppers must of mistakenly cross polinated with a serrano pepper because it was hot hot as written.