Creamy Keto Chicken Poblano Soup Food

CREAMY KETO CHICKEN-POBLANO SOUP

Steps:

• Season chicken thighs liberally with salt and black pepper.
• Combine water, tomatoes, poblano pepper, and onion in a multi-functional pressure cooker (such as Instant Pot®). Add chicken. Close and lock the lid. Choose Meat setting and set the timer for 17 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions for 5 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
• Remove chicken from the pot and shred. Add cream cheese to the soup in the pot and stir until mixed well. Return shredded chicken to the pot and mix well.

CREAMY POBLANO SOUP

Steps:

• Preheat the broiler. Arrange the poblanos on a sheet pan, then position 4-6 inches under the broiler; cook until charred on all sides, turning every few minutes, about 8-12 minutes total. Transfer the poblanos to a bowl, cover tightly with plastic wrap. Let steam for 10 minutes the peel, seed and chop the peppers. Discard the skin, stems and seeds. Set aside. (Can do this one day before).
• Add the ground beef to a large pot over medium-high heat. Cook stirring often, until the fat is rendered and the beef has begun to brown, about 8-10 minutes. Using a slotted spoon, remove and set aside, leaving the fat in the pan.
• Add the leeks and cook, stirring occasionally about 5 minutes until softened. Add the minced garlic.
• Add the chopped poblanos, corn, and oregano and continue to cook until the corn has cooked through, about 5 minutes. Add a little olive oil if mixture seems dry.
• Add the chicken stock and cream cheese and simmer until the cheese melts and the flavors meld, about 5 minutes more.
• Stir in the cream and the cooked ground beef.
• Season to taste with salt and pepper.
• Simmer until the soup is warmed through and serve at once.
• Top with shredded monteray jack cheese before serving.
• Refrigerate any leftovers.

CREAMY KETO CHICKEN-POBLANO SOUP

Steps:

• Season chicken thighs liberally with salt and black pepper.
• Combine water, tomatoes, poblano pepper, and onion in a multi-functional pressure cooker (such as Instant Pot®). Add chicken. Close and lock the lid. Choose Meat setting and set the timer for 17 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions for 5 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
• Remove chicken from the pot and shred. Add cream cheese to the soup in the pot and stir until mixed well. Return shredded chicken to the pot and mix well.

CREAMY POBLANO SOUP

Steps:

• In stock pot place chicken, bullion, carrots, celery and 10-12 cups water. Boil until chicken is done.
• While chicken is boiling blend the corn tortillas. Add flour, chili powder, cumin, coriander, salt, and pepper, blend until mix is consistency of corn meal. Set aside.
• Saute onion, poblanos, jalapeno, and garlic in some olive oil until onions are soft and clear.
• Saving the stock pot water, strain out the carrots and celery. Blend these with the sauteed ingredients.
• Melt butter in large sauce pan and whisk tortilla blend and a few cups of stock water. Stir for 3-4 minutes being careful not to let it scorch. Add to blended vegetables in a crock pot.
• Stir in remaining chicken stock and whisk until smooth. Add half-and-half.
• Shred chicken and add to crock pot.
• Warm in crock pot (do not let it boil) for at least two hours.
• Serve with cheese chips and sour cream.
• Leftovers freeze well.