Zesty queso chicken soup – keto

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.

Jalapeno popper chicken – keto

I’m always looking for ways to jazz up chicken breasts and this was the perfect recipe! Don’t be scared by the jalapenos. This isn’t a spicy dish. I would probably add another jalapeno for more kick next time I make it because I like the heat. If you need a quick dinner that’s easy to throw together, I highly recommend this creamy and delicious meal.

INGREDIENTS

4 slices bacon chopped

4 boneless, skinless chicken breasts (could do thighs also)

Salt, pepper and garlic powder

4 ounces cream cheese softened

3 to 4 tablespoon heavy whipping cream

1 heaping tbsp of minced garlic or 2 cloves, minced

2 small jalapeno peppers - de-seeded and minced

2 cups shredded cheddar cheese

DIRECTIONS

Preheat the oven to 375F. In a large skillet over medium, cook the chopped bacon until crisp.

Cube your chicken breasts and sprinkle with salt, pepper and a dash of garlic powder. Add the chicken to the skillet and cook until browned, about 3 to 4 minutes per side. Remove chicken and place in the bottom of a sprayed baking dish.

In a medium bowl, whisk together the cream cheese, whipping cream, and garlic. Spread over the chicken in the dish.

Sprinkle with the jalapeno and cheddar cheese, then sprinkle with the chopped bacon. Bake about 20 minutes, until the cheese is melted and the chicken is cooked through.