Creamy Chile Verde Chicken Soup in the Instant Pot

Instant Pot Creamy Chile Verde Chicken Soup is a warm, comforting, and flavorful bowl that’s naturally keto, paleo, and Whole30 friendly. Rich and satisfying, this creamy soup is simple to prepare and makes a cozy meal any night of the week.

^{This post is sponsored by: Kevin’s Natural Foods.}

Two bowls of Instant Pot Creamy Chile Verde Chicken Soup

Made quickly in the Instant Pot, this creamy chile verde soup gets its vibrant flavor from a prepared tomatillo-based sauce. Using a quality packaged sauce saves time while still delivering fresh, tangy tomatillo notes and mild heat.

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Chile Verde Soup with tomatillo taco sauce packet

I also use Kevin’s premade Heat & Eat Cauliflower Rice Side in this recipe to keep prep quick and easy. The cauliflower rice blends well into the soup, adding body without extra carbs.

Kevin’s Tomatillo Taco Sauce is excellent for tacos, soups, and marinades. Their sauces and ready-to-heat sides focus on clean, natural ingredients and are Paleo-Certified, Keto-Certified, Certified-Gluten-Free, Non-GMO, soy-free, dairy-free, and preservative-free.

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What are Tomatillos?

Tomatillos are a different fruit from green tomatoes, though they look similar. They have a papery husk and offer fiber, vitamins, minerals, and antioxidants. Tomatillos are low in calories and provide small amounts of protein and healthy plant compounds.

Health Benefits of Tomatillos:

Low in calories.
Contain antioxidants and vitamins.
Provide minerals such as copper, iron, phosphorus, and manganese.
Some studies indicate antibacterial and anti-cancer properties.

Printable Recipe Card Below

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Instant Pot Creamy Chile Verde Chicken Soup

Stacey

A cozy, creamy chile verde chicken soup made quickly in the Instant Pot. Keto, paleo, and Whole30 friendly with bright tomatillo flavor.

5 from 5 votes

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Prep Time 10 mins

Cook Time 12 mins

Total Time 22 mins

Course Main Course, Soup

Cuisine Mexican

Servings 6

Calories 271 kcal

Equipment

Instant Pot
Immersion Blender

Ingredients

1 tablespoon avocado oil
1/4 cup diced yellow onion
2 cloves garlic, minced
1 1/2 teaspoon sea salt
1 1/2 teaspoon cumin
1.5 lb boneless skinless chicken thighs or breasts
3 cups chicken broth
7 oz (one package) tomatillo taco sauce or any green salsa
4 oz can fire-roasted diced green chilies (mild)
2 cups cauliflower rice, fresh or frozen
1 1/2 tablespoon fresh lime juice
1/2 cup unsweetened full-fat canned coconut milk
1 avocado, sliced (garnish)
2 tablespoons chopped cilantro (garnish)
Sour cream or paleo sour cream (optional garnish)

Instructions

Select Saute (Normal) on the Instant Pot and add the avocado oil. When hot, add diced onion and minced garlic; saute about 2 minutes until softened.
Press Cancel. Add chicken broth, salt, cumin, tomatillo sauce, green chilies, lime juice, cauliflower rice, and the chicken pieces.
Close and lock the lid, set the pressure release valve to Sealed.
Pressure Cook on High (Manual) for 12 minutes.
When cooking finishes, carefully Quick Release all pressure. Remove the chicken with tongs and set aside to shred.
Stir the coconut milk into the pot.
Use an immersion blender to blend the soup to a creamy texture. Press Saute on the Low/Less setting and simmer uncovered.
Shred the chicken with two forks, add it back to the pot, and simmer 4–5 minutes more to heat through.
Ladle into bowls and garnish with avocado, cilantro, and optional sour cream. Serve hot.