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:
covered percent of daily need
