Creamy Hatch Chile Chicken Soup (Keto & Instant Pot)

Creamy Hatch Green Chile Chicken Soup (keto)
Servings: 8 cups
  • 1 tbsp bacon grease
  • 1 small red onion, diced
  • 3 stalks of celery, diced
  • 2 lbs boneless skinless chicken thighs, cubed
  • 1 tsp granulated onion
  • 1 tsp granulated garlic
  • 2 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1/2 tsp creole seasoning
  • 6 oz Hatch Valley Salsa
  • 2 1/2 cups chicken or vegetable broth
  • 3/4 tsp xanthan gum
  • 8.5 oz container of Aroy-d coconut milk
  1. Turn your pressure cooker to the Saute mode (high) and add in the bacon grease

  2. When the pot is hot add in the onion and celery and saute for 3 minutes

  3. Add in the chicken and the spices and saute until the chicken is no longer pink

  4. Stir in the salsa and broth

  5. Lock the lid and make sure the steam release is in the sealing position

  6. Pressure cook on high for 5 minutes

  7. Allow the pressure to release naturally for at least 5 minutes before quickly releasing the rest of the pressure and opening the lid

  8. Press Cancel to turn off the Keep Warm mode

  9. Turn on the Saute mode and gradually whisk in the xanthan gum to thicken

  10. Stir in the coconut milk and bring the soup up to a simmer

  11. Remove from the heat and serve with toppings of your choice. Enjoy!

Recipe Notes

Topping ideas:

  • diced avocado
  • diced red onion
  • chopped green onion
  • chopped cilantro
  • dried hatch chile flakes
  • shredded cheese
  • sour cream


Macros for one 8oz serving:

227 calories

3.5g carbs

0.4g fiber

12.2g fat 

23.5g protein