Zesty Queso Keto Chicken Soup

Zesty Queso Keto Chicken Soup might be just the soup you are searching for. This gluten free recipe serves 8 and costs $1.15 per serving. One serving contains 183 calories, 10g of protein, and 12g of fat. It is brought to you by Heather Likes Food. From preparation to the plate, this recipe takes around 45 minutes. A couple people made this recipe, and 29 would say it hit the spot. It is perfect for Autumn. Head to the store and pick up kosher salt, taco seasoning, petite tomatoes, and a few other things to make it today. With a spoonacular score of 46%, this dish is good. Zesty Chicken Soup, Somersizing Chicken Queso Soup, and Zesty Chicken Tortellini Soup are very similar to this recipe.

Servings: 8

 

Ingredients:

2 cups chicken broth

8 oz cream cheese, softened

avocado and monterrey jack cheese for topping

1/4 teaspoon kosher salt

2 cans petite diced tomatoes, not drained

1 cup salsa verde or green salsa

2 large boneless skinless chicken breast halves

2 tablespoons taco seasoning

Equipment:

slow cooker

whisk

instant pot

pot

Cooking instruction summary:

Instant Pot: Place chicken, taco seasoning, tomatoes with juices, salt, chicken broth, and green salsa in Instant Pot. Set to manual mode and cook for 10 minutes at high pressure. Allow pressure to release naturally (about 15 minutes), remove and shred the chicken. Set aside. Stir softened cream cheese into the soup in the pot and whisk until fully melted into the soup. Return chicken to the soup and serve with diced avocado and monterrey jack cheese. Slow Cooker: Place all ingredients in the slow cooker and cook on low for 6 hours or until the chicken is tender and shreds easily. Whisk cream cheese into the broth fully if needed after cooking time is up.

 

Step by step:

Slow Cooker

1. Place all ingredients in the slow cooker and cook on low for 6 hours or until the chicken is tender and shreds easily.

2. Whisk cream cheese into the broth fully if needed after cooking time is up.


Instant Pot

1. Place chicken, taco seasoning, tomatoes with juices, salt, chicken broth, and green salsa in Instant Pot. Set to manual mode and cook for 10 minutes at high pressure. Allow pressure to release naturally (about 15 minutes), remove and shred the chicken. Set aside.

2. Stir softened cream cheese into the soup in the pot and whisk until fully melted into the soup. Return chicken to the soup and serve with diced avocado and monterrey jack cheese.


Nutrition Information:

Quickview
183k Calories
9g Protein
11g Total Fat
11g Carbs
6% Health Score
Limit These
Calories
183k
9%

Fat
11g
18%

  Saturated Fat
5g
37%

Carbohydrates
11g
4%

  Sugar
7g
8%

Cholesterol
50mg
17%

Sodium
806mg
35%

Get Enough Of These
Protein
9g
20%

Vitamin B3
4mg
23%

Vitamin B6
0.38mg
19%

Vitamin C
15mg
19%

Vitamin A
854IU
17%

Potassium
549mg
16%

Selenium
10µg
15%

Phosphorus
134mg
13%

Manganese
0.22mg
11%

Copper
0.22mg
11%

Iron
1mg
10%

Vitamin E
1mg
9%

Vitamin B5
0.86mg
9%

Fiber
2g
8%

Magnesium
31mg
8%

Calcium
75mg
8%

Vitamin B2
0.13mg
7%

Vitamin B1
0.1mg
7%

Vitamin K
6µg
6%

Folate
17µg
4%

Zinc
0.66mg
4%

Vitamin B12
0.16µg
3%

Vitamin D
0.2µg
1%

covered percent of daily need
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