Why do I love soup so much? Not just because they are warm and delicious! Many of them are a dump and go recipe. I had a busy day at work so I threw this in the crockpot yesterday afternoon. Only thing that took a minute was to shred the chicken and dump it back in. Literally, took me a minute. Does it get any easier than that? No browning meat. No dirtying a bunch of dishes. Just a creamy soup with great flavor and a little kick. Well, the way I made it anyway. But I love the spicy stuff. This is a keto recipe but can easily be altered.
INGREDIENTS
2 large
boneless skinless chicken breast halves
2 tablespoons
taco seasoning
14 ounces petite
diced tomatoes not drained
2 10 oz cans of
rotel
1/4 teaspoon
kosher salt
2 cups chicken
broth
8 ounces cream cheese softened
Optional:
2 cups baby
spinach
1 tbsp diced
jalapeno
Optional
toppings:
Avocado
Monterrey or
Colby jack cheese
Jalapenos
Dash of hot sauce
Non keto add ons:
Black beans
Corn
Tortilla strips on top
Notes: The original recipe called for 28 oz of diced tomatoes and 1 cup salsa verde or green salsa. I opted for the combination of diced tomatoes and rotel above because that’s what I had on hand. I also added 2 cups of spinach because I need more greens. I’m allergic to avocado so that’s a no go for me but I did top it with a pinch of shredded Colby jack.
DIRECTIONS
Instapot:
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. Return chicken to the soup and serve with diced avocado and monterrey jack cheese.
Slow Cooker:
Place all ingredients except cream cheese in the slow cooker and cook on low for 6 hours or until the chicken is tender and shreds easily. Add cream cheese and stir until melted.
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