Low Carb Chicken Poblano Soup
Servings Prep Time
8servings 10minutes
Cook Time
Servings Prep Time
8servings 10minutes
Cook Time
  • 1/2cup navy beansdry, soaked for an hour in hot water
  • 1cup oniondiced
  • 3 poblano pepperschopped
  • 5cloves garlicsliced
  • 1cup cauliflower pearlsdiced cauliflower
  • 1 1/2pounds chicken breastboneless, skinless, left in large chunks
  • 1/4cup cilantrochopped
  • 1teaspoon ground coriander
  • 1teaspoon ground cumin
  • 1-2teaspoons salt
  • 2 1/2cups Water
  • 2ounces cream cheese
  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.