I fell in love with green chiles when I lived in Santa Fe, New Mexico, and cooking with them now always brings back memories of that beautiful state. This soup is another meal that comes together in just minutes using a pressure cooker, but you’d never know it from its deep, rich flavors. If you’re dairy-free, you can omit the sour cream and instead add ½ cup canned coconut milk and ½ tablespoon fresh lemon juice—the consistency will be the same and the results are just as delicious!

Serves: 4

Active prep time: 15 minutes

Cook time: 15 minutes

• 1 1∕₂ tablespoons olive oil

• 2 poblano peppers, seeded and diced

• 2 jalapeño peppers, seeded and diced

• 1∕₂ cup chopped white onion

• 2 cloves garlic, minced2 cups chicken broth

• 1∕₂ teaspoon ground cumin

• 1∕₂ teaspoon dried oregano

• 1∕₂ teaspoon fine Himalayan pink salt

• 1∕₄ teaspoon black pepper

• 1 pound bone-in chicken thighs, skin removed

• 1∕₂ cup sour cream

• 2 tablespoons chopped fresh cilantro, for serving

• Lime wedges, for serving

1. Select SAUTÉ on the Instant Pot. When the pot is hot, add the olive oil. Add the poblanos, jalapeños, onion, and garlic to the hot oil and cook, stirring, until the vegetables are tender, 3 to 4 minutes. Select CANCEL.

2. Add the broth, 2 cups water, the cumin, oregano, pink salt, and black pepper to the pot. Stir to combine. Add the chicken. Secure the lid on the pot and close the pressure-release valve. Set the pot to HIGH pressure for 15 minutes. At the end of the cooking time, use a natural release to depressurize for 10 minutes, then quick-release the remaining pressure. Select KEEP WARM.

3. Carefully transfer the chicken to a cutting board. Use a fork to remove the chicken from the bone and shred it. Return the chicken to the pot (discard the bones).

4. Stir the sour cream into the pot until fully incorporated. Ladle into bowls and top each serving with cilantro and serve with lime wedges.

Per serving: Calories: 240 • Total Fat: 13 g • Protein: 20 g • Total Carbs: 9 g • Fiber: 1 g •

Erythritol: 0 g • Net Carbs: 8 g

This recipe is featured in my cookbook Keto In An Instant

If you love green chiles check out these other recipes!

Click on the photo for the recipe.