Jay-Z and Beyonce… Peanut Butter and Jelly… Fred and George Weasley… and let’s add one more to the list of dynamic duo’s…chicken and queso. Why stop there though, summer is finally starting to cool off and give way to fall, so how about cool weather and soup? That’s right up there with Luke and Leia or Mary Kate and Ashley as far as duo’s go.
I love making meals in my Dutch Oven, maybe it’s just personal preference, but meals made is a dutch oven just taste better. I talked about some of my reasons for cooking in cast iron a while back in my Keto Chicken Soup post, below is an excerpt from that post:
This Keto Queso Chicken Soup is absolutely bowl licking good. It's a great low-carb soup that's perfect for cooler weather.
Whether you eat keto or not, this zesty queso keto chicken soup is my new favorite for chilly nights. You can make it in the slow cooker or instant pot and it’s creamy, slightly spicy and full of flavor.
I’m very non-committedly trying to eat keto for a while (with lots of help from these delicious little peanut butter balls) so I keep the recipe as is and eat with a good serving of diced avocado and Monterrey jack cheese. I’m pretty sure I could live off this soup… or this creamy chicken one when I’m not eating keto. I clearly have a thing for creamy soups.
Keto Queso Chicken Soup
Prep Time: 5 Mins
Cook Time: 30 Mins
Total Time: 35 Mins
Total Time: 35 Mins
Calories: 491
Ingredients:
- 2 (10 oz) cans Rotel with diced green chiles
- 1 tablespoon taco seasoning
- 8 ounces cream cheese
- 1/2 cup heavy cream or whole milk
- Salt, to taste
- 1 lb chicken breast
- 3 cups chicken broth
- 1 tablespoon avocado oil
Toppings:
- Minced cilantro
- Sliced jalapeño
Instructions:
- In a cast iron dutch oven (or normal pot) heat the oil over medium heat. Stir in the Rotel and taco seasoning and cook for 1 minute just to toast the spices.
- Add in the chicken and broth, cover and simmer for 25 minutes. Remove the chicken and shred, set aside.
- Stir the cream cheese and heavy cream into the soup. You may want to use an immersion blender to make it creamier than just stirring. Once the cheese has melted add the chicken back into the soup. Season with salt to your taste and serve with desired toppings.
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