This recipe for a low carb Poblano Chicken Soup is bursting with flavor, without being spicy.

Poblano Chicken Soup | Pressure Cooker & Low Carb

You know those white chicken chili recipes? I always look at those and wonder if you can still call it chile when it has no chilis in it. What’s white chili anyway? I don’t know. What I do know is they look very interesting.

But they also have a lot of white beans in them and I wanted to keep it somewhat lower carb. The other thing I noticed is that they all used canned beans. I don’t want to use canned beans, because I have an Instant Pot that makes great beans.

What I had to do was find a way to cook beans and chicken together without leaving one raw and the other overcooked, and use something other than the beans to provide a creaminess to the soup.

So I used small white beans called Navy beans because once soaked, they cook within 10 minutes. But I also added riced/diced cauliflower to add creaminess. I finished it with cream cheese, to add a little good fat, but also a creamy finish to the soup.

The result is a robust chicken soup that’s not spicy but is quite flavorful from all the vegetables and chicken. At about 8 gms net carbs per serving, and 23 gms of protein, it makes an easy low-carb meal.

These ended up turning out so good that they became a favorite of my readers!

Looking for more great low carb soup recipes? Check out my Low Carb Cream Of Mushroom Soup! It’s a deliciously creamy soup that’s easy to make and keto friendly!

Another great low carb soup option is my Instant Pot Spicy Cauliflower Soup. It’s very tasty, low carb and perfect for any day of the week!

Note: if you want to lower carb counts even more in the Poblano Chicken Soup, omit the beans, double the cauliflower, and cut back the water by about 1/2 cup. That will give you a soup with about 5 gms of net carbs but it will be less robust. Since it only saves you about 3 gms of carbs, I’m not sure the trade-off is worth it, but it depends on what else you’re eating that day 🙂

The steps for this Low Carb Poblano Chicken Recipe are:

1. Put chicken, soaked beans, spices, and water and cook at high pressure for 16 mins, 10 mins NPR
2. Remove and shred chicken
3. Purée sauce using an immersion blender
4. Add cream cheese
5. Add back chicken.

Or you could do it as I show you in this video, where I just puréed everything together to make a smoother, thicker soup.

HOW TO MAKE INSTANT POT CHICKEN POBLANO SOUP |LOW CARB CHICKEN POBLANO SOUP

Poblano Chicken Soup

This low carb Poblano Chicken Soup makes a creamy, hearty meal that cooks in under 30 minutes in your pressure cooker or instant pot!

Print Recipe Rate Recipe

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

Course: Main Courses, Soups

Cuisine: Mexican

Keyword: instant pot chicken recipe, instant pot mexican recipes, Instant Pot Poblano Chicken Soup, instant pot soup recipe, Instant Pot Soup Recipes, Keto Poblano Chicken Soup, Keto Soup Recipes, Low Carb Poblano Chicken Soup, Low Carb Soup Recipes, Mexican Food, poblano chicken, Poblano Chicken Soup, Pressure Cooker Poblano Chicken Soup, TwoSleevers

Servings: 8

Calories: 189kcal

Author: Urvashi Pitre

Ingredients

• 1/2 cup navy beans soaked for an hour in hot water
• 1 cup onion diced
• 3 poblano peppers chopped
• 5 cloves Garlic
• 1 cup cauliflower diced
• 1.5 pounds chicken breast, large chunks
• 1/4 cup cilantro chopped
• 1 teaspoon Ground Coriander
• 1 teaspoon Ground Cumin
• 1-2 teaspoons Salt
• 2.5 cups water

For Finishing

• 2 ounces cream cheese

US Customary - Metric

Instructions

• Put everything except the cream cheese into your Instant Pot, and cook at high pressure for 15 minutes. Allow it to release pressure naturally for ten minutes, and the release all remaining pressure.
• Remove chicken with tongs and using an immersion blender, 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.
• You can also purée the vegetables and chicken together, to get a thicker, more robust soup as I show you in the video. 

Video

Notes

Note: if you want to lower carb counts 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 5 gms of net carbs but it will be less robust. Since it only saves you about 3 gms of carbs, I'm not sure the tradeoff is worth it but it depends on what else you're eating that day 🙂

Nutrition

Calories: 189kcal | Carbohydrates: 13g | Protein: 22g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 62mg | Sodium: 423mg | Potassium: 637mg | Fiber: 4g | Sugar: 2g | Vitamin A: 320IU | Vitamin C: 45.5mg | Calcium: 50mg | Iron: 1.5mg

Tried this recipe?Mention @two_sleevers or tag #trusturvashi!

Don’t forget to check out my Instant Pot Fast & Easy Cookbook! 

This book is full of all kinds of boldly flavored and internationally-themed recipes—Mexican, Thai, Moroccan, and more—with Instant Pot Fast & Easy, fully authorized by Instant Pot. Just like you have come to expect, my recipes will work perfectly every time, and of course taste great too. And because these are Instant Pot recipes, dishes like Japanese Chicken Curry, Chinese Steamed Ribs, and Mexican Pulled Pork are ready in a fraction of the time they would take using traditional cooking methods. As with all of my recipes, the focus is on whole foods instead of artificial convenience ingredients, so the recipes are delicious, easy, and healthful too.