This spicy chicken soup is wonderfully hearty and so easy to create. Chicken, butter, and spices are simmered in the Instant Pot then thickened up with cream, xanthan gum, and cheese. If you don’t have an Instant Pot you can also cook in a slow cooker for 4-6 hours.

This soup smells amazing! I always get compliments from other people in the house when I create it. I think you’ll like this if you enjoy our King Ranch Chicken Casserole, but don’t have a lot of time to create the low-carb tortillas.

This is great served with sour cream, cilantro, and extra cheese!

Read the full recipe with full nutrition breakdown and step-by-step pictures over at:


8 tablespoons butter
½ cup coconut flour
4 cups chicken broth
4 teaspoons chili powder
1 tablespoon ground cumin
1 tablespoon garlic powder
1 teaspoon salt
Pepper to taste
2.5 pounds boneless, skinless, chicken breasts
1 (10-ounce) can diced tomatoes with green chilies
1 medium jalapeno, diced with seeds removed
½ cup heavy whipping cream
1 ½ teaspoons xanthan gum
2 cups shredded Mexican blend cheese
Chopped cilantro, to taste

Nutrition Summary: This makes a total of 8 (1-cup) servings of Instant Pot King Ranch Chicken Soup. Each serving comes out to be 463.13 Calories, 29.84g Fats, 4.62g Net Carbs, and 41.22g Protein.


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