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.

 

One pot chicken thighs and creamed spinach dip - Keto

This recipe is OMG to die for. I made it last night and I can’t wait to warm up some leftovers again for dinner. The frying of the chicken is a little messy so I may try it in the air fryer next time but I love the crispiness of the chicken in the pan. The creamy spinach (aka spinach dip) is so delicious I could just eat that as a dip with crackers or tortilla chips. This is hands down one of my favorite recipes I’ve made this year. The picture doesn't do it justice at all. 

INGREDIENTS

2 tablespoons oil

Seasonings: salt, pepper, paprika, garlic and onion powder

5-6 bone in, skin on chicken thighs

8 ounce package cream cheese

1/2 cup mayonnaise

1/2 cup sour cream

2 large handfuls of fresh spinach

1/2 cup shredded parmesan cheese

1/2 cup shredded asiago cheese

1 can mild Rotel

 

DIRECTIONS

Add oil to a large skillet over medium-high heat. Season both sides of the chicken thighs with salt, pepper, paprika, garlic and onion powder.  Add the chicken thighs to the skillet skin side down, and cover with a splatter guard, if desired.

When the chicken skin is crispy and releases from the pan (about 15 minutes), flip them to the other side. Let cook until an internal temperature thermometer reads 165F.  Remove from pan onto a plate and set aside.  Pour out any grease that is left in the pan.

In the same skillet add the cream cheese, mayonnaise, sour cream, and stir to combine. Add the spinach. Once this mixture is getting melty, add the can of rotel and parmesan/asiago cheese blend. Stir until creamy. 

Notes:

The original recipe called for 12 oz frozen chopped spinach, but I used fresh baby spinach. It also said 1 cup of parmesan, but I mixed it up with the asiago. If you’re not a chicken on the bone person use chicken breasts or tenderloin strips. You won’t have the crisp skin but it will still be a magical combination.

Baked Firecracker Chicken

When it's snowing in October I will find any reason to turn on the oven. Sunday meal prep for lunches this week...baked firecracker chicken. 

Ingredients:

1/2 cup hot sauce (I used Sriracha)

1/2 cup brown sugar

1 Tbsp soy sauce

1 Tbsp cider vinegar

1 Tbsp minced garlic

1 pinch red pepper flakes

1 Tbsp oil

1 pound boneless and skinless chicken breasts

Salt and pepper to taste

Preheat oven to 400 degrees. Heat the hot sauce, sugar, soy sauce, vinegar, garlic and chili pepper flakes in a small sauce pan until the sugar has melted into the sauce.

Heat the oil in a large oven safe skillet over medium-high heat. Season the chicken with salt and pepper. Add to the pan and brown, about 3-5 minutes per side.

Transfer to oven safe dish. Pour 1/3 of the sauce over the chicken and bake until cooked, about 10-15 minutes, basting with the sauce every 5 minutes.

Enjoy with the remaining sauce!

Sriracha Bacon Sliders

When you’re having a Cards Against Humanity party and you know how much your friends love bacon and sriracha, these sliders are an absolute no brainer. I was a bit worried they would be too hot but they were nothing short of spectacular and were a huge hit with the crew. 

Ingredients:

1 pound bacon, cooked and crumbled

1 cup mayonnaise

1/4 sriracha sauce

24 slider rolls, sliced in half but kept as one large piece (I used King Hawaiian Sweet Rolls)

3 cups cooked turkey or chicken (I used canned chunk chicken)

2 cups shredded cheese (I used Colby Jack)

4 Tbsp butter, melted

1/4 tsp garlic salt

Preheat oven to 350 degrees. Spray a 9 by 13 inch pan with cooking spray. In a small bowl, mix together the mayonnaise and sriracha sauce. Set aside. Put the bottom of the rolls in the baking dish. Spread the sriracha sauce over them. Add the cooked turkey/chicken, bacon, cheese and top with the top half rolls. Mix the butter and garlic salt together and spread over the top of the rolls.  Cover with aluminum foil and bake for 15 minutes. Uncover and bake for 5 more minutes. Serve immediately.

Hot chicken queso dip

Ingredients:

1 block (32 oz) of velveeta cheese.

1 package (8 oz) of cream cheese.

1 can (10 oz) of rotel.

1 can (10.75 oz) cream of chicken soup

1 pound of shredded chicken

2 Tbsp hot sauce

¼ cup salsa

In a crock pot, pour the cream cheese and add in the velveeta cheese after you cut it into cubes. Stir in all ingredients and cook on low for an hour.

**You can substitute the chicken for ground beef or sausage and the cream of chicken with cream of mushroom.

This was ooey gooey cheesy goodness.  Personally, next time I would add a little more hot sauce or use hot instead of mild rotel but I like things spicy.  

Crockpot chicken tortilla soup

Ingredients:

1 pound chicken breast or tenders

15 oz. can rotel

10 oz. can enchilada sauce

1 medium onion, chopped

4 oz. can chopped green chile peppers

2 cloves garlic, minced

2 cups water

14.5 oz. can chicken broth

1 teaspoon cumin

1 teaspoon chili powder

1 teaspoon salt

1 bay leaf

1 teaspoon cayenne pepper

1/4 teaspoon black pepper

10 oz. package frozen corn

1 tablespoon chopped cilantro

Vegetable oil

7 corn tortillas

Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker. Pour in water and chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf.  Stir in corn and cilantro. Cover and cook on low setting for 6 to 8 hours or on high setting for 3 to 4 hours.

Preheat oven to 400 degrees.  Lightly brush both sides of tortillas with oil. Cut tortillas into strips, and then spread on a baking sheet.  Bake in preheated oven until crisp, about 10 to 15 minutes.

When soup is done, shred the chicken breasts with a fork.  Sprinkle tortilla strips over soup. Garnish with avocado if desired.

Summer made this for soup night and actually didn’t use tortillas.  It was still awesome! Just more of a broth based soup.  Also, if you don’t like heat, cut the cayenne pepper and replace the can of rotel with a can of diced tomatoes! Add some black beans! Another tweak, use all chicken broth instead of the 2 cups of water.  

Cheesy chicken tater tot casserole (crockpot)

 Ingredients:

32 oz. bag frozen tater tots

3 oz. bag bacon pieces

1 pound boneless, skinless chicken breast, diced

2 cups shredded cheddar cheese

¾ c. milk

Salt & pepper to taste

Spray crock pot or use crock pot liner.  Layer half the tots on the bottom. Sprinkle 1/3 bacon pieces, top with 1/3 of the cheese.  Add chicken on top.  Salt and pepper.  Add 1/3 cheese and bacon.  Layer with the rest of the tots.  Finish with remaining cheese and bacon.  Pour ¾ cup milk over the top.  Cover and cook on low for 4-6 hours.  

Pineapple Lime Grilled Chicken with Mango-Pineapple Salsa

Mango-Pineapple Salsa

Ingredients:

 3 – Ripe Ataulfo (Yellow) Mangos. 2 larger regular mangos may also be used.

1 can crushed pineapple in juice

1 small chopped red onion

1 small bunch chopped cilantro

3 limes

1 can of chipotles in adobo sauce *

3 tablespoons of honey

Cut mangos in to small pieces and place in large bowl. Combine half can crushed pineapple to the mangos reserving juice and remaining half for chicken marinade. Add chopped red onions, half the bunch of chopped cilantro, juice of one lime, honey, one chopped chipotle pepper and teaspoon of adobo sauce.

*You can add more sauce or chilies, or omit them totally depending on your preference. Remember to always add a little at a time when using chipotles and adobo sauce for the first time. It’s easier to add a little spice then to take it out!

Refrigerate, covered, for a few hours or for best results let sit overnight.

Pineapple Lime Grilled Chicken

Ingredients:

½ can crushed pineapples with juice

2 limes, juiced

2 tbsp olive oil

1 1/2 tsp dry herbs. I like to use tarragon or an herb mixture.

 ½ tsp garlic powder

1 tsp lime zest

1 tsp salt

1 tsp ground pepper

Pinch of cayenne pepper (optional)

6 pieces butterflied boneless skinless chicken breasts, or 1 whole chicken cut into pieces.

In a mixing bowl, whisk together all the marinade ingredients. You can also use some of the juice from your salsa mixture for extra flavor. Reserve about ¼ cup of the marinade to baste the chicken with while it’s cooking. Wash chicken thoroughly; pat dry, and season breasts with salt and pepper. Place in gallon baggies or large glass dish, coat evenly with marinade, and cover. Refrigerate at least 2-3 hours, best if left to marinade overnight.

If cooking on the stovetop, it is best to use a 12-inch cast-iron skillet and cook 2-3 breasts at a time to avoid overcrowding. Preheat your skillet and add about a tablespoon of oil. Heat in cast-iron skillet over medium-high heat, sear on both sides and reduce heat. Cover with lid and cook until internal temperature reaches 170 degrees.

If grilling on a bbq outdoors, clean and preheat your grill. Us a cloth or paper towel and oil to brush on grates to keep chicken from sticking. Grill the chicken over moderate heat, flipping once halfway through cooking, brushing the meat periodically with the reserved marinade. Grill until the internal temperature reaches 170 degrees F. Grilling times will vary based on the cut of meat and the type of grill you're using.

Let meat rest 10 minutes before serving.

Shredded salsa chicken

Ingredients:

4 chicken breasts

2 cups salsa

Salt & pepper to taste

Place chicken breasts in the crock pot.  Sprinkle with salt and pepper.  Cover with salsa.  Cook on high for 4 hours.  Remove and shred with a fork. 

Recipes don’t get much easier than this.  Set it and forget it! The chicken was very moist and had a good flavor. Would be wonderful paired with the Mexican chopped salad! 

Ranch Cheddar Chicken Thighs

Ingredients:

1/2 cup mayonnaise

1/2 cup shredded sharp cheddar cheese

1 package Ranch Seasoning Mix (I didn’t have a packet of dry so I used 3 oz of ranch dressing)

1 Tbsp. minced garlic

6 chicken thighs (skin removed)

Salt and pepper, to taste

8 Ritz crackers, crushed (or panko breadcrumps)

2 tablespoons chopped fresh parsley leaves (optional)

Preheat oven to 400 degrees F. Lightly oil a 9x13 baking dish or coat with nonstick spray.

In a small bowl, whisk together mayonnaise, cheese, Ranch Seasoning and garlic.

Season chicken thighs with salt and pepper, to taste. Place chicken in a single layer onto the prepared baking dish and top with mayonnaise mixture. Sprinkle with crackers.

Place into oven and cook until completely cooked through and golden brown on top, reaching an internal temperature of 175 degrees F, about 25-30 minutes.

My chicken took a little longer than 30 minutes.  I liked the combination of flavors. You could still taste the ranch even though I used liquid instead of a ranch packet.  

Jalapeno Popper Chicken Casserole

Serves: 8

I'm warning you, before you make it, this is highly addictive.  Creamy, yummy and just delicious. You have been warned.  Proceed with caution. 

3 large chicken breasts, cooked and cubed

3 slices bacon, crumbled

1 onion, chopped

2 jalapenos, seeded, deveined and diced

2-3 cloves garlic, chopped

1 (8-ounce) package cream cheese, softened (I used reduced fat)

1/2 cup plain Greek yogurt (or mayonnaise)

4 oz cheddar cheese, shredded

1/3 cup Parmesan cheese, grated

For the topping:

1/2 cup crushed butter crackers (1/2 sleeve)

1/2 cup Parmesan cheese, grated

4 tbsp butter, melted

Preheat oven to 375*F. Spray a 9 x 13 baking dish with cooking spray.

Cook bacon in a large skillet until done, but not too crisp; using a slotted spoon, remove to a paper towel lined plate and reserve. 

Add onion and jalapenos to the same skillet and saute until onion starts to soften. Add garlic and cook 1-2 minutes longer.

Stir in cream cheese, yogurt, cheddar cheese and Parmesan until mostly melted and combined; stir in chicken and bacon. 

For the topping: mix together crushed crackers, cheese, and melted butter. Sprinkle on top of casserole. Bake 25-35 minutes or until casserole is hot and bubbly and topping is brown. If the topping gets too dark before it's done, cover with foil. Serve warm.

Loaded potato chicken bacon casserole

Review by Audra:

Need a delicious warm casserole for the winter nights? That even your pickiest eaters will enjoy?  Look no further!

Ingredients:

8 medium potatoes, cubed

1/3 C. olive oil

Pepper, garlic powder, onion, salt

3 chicken breast

Stir potato, oil and seasonings in bowl.  Once coated spoon out into pan.  Bake for 45 min at 500°.  While potatoes are cooking, cook chicken in skillet with remaining oil.  Cut up chicken and mix with potatoes.  Top with cheese, bacon and green onions.  Bake at 400 for 20 min.  

So freaking good. Amazing. All the kids loved it.

Pepper jack salsa chicken

Review by Lyndee

Ingredients:

1 lb. boneless skinless chicken breast

½ cup salsa

1 Tbsp. minced garlic

5-8 Ritz crackers

Spray butter

4 Laughing cow creamy pepper jack wedges

4 pieces bacon, cooked and crumbled

Pico di gallo

Marinate chicken breast in minced garlic and salsa for one hour.  Preheat oven to 350 degrees.  Cut chicken breast into four 4 oz tenders.  Place in greased 8 x 8 pan.  Crush the crackers and spread on top of the chicken.  Squirt with spray butter.  Bake for 30 minutes. 

When cooked through, top each piece with a wedge of laughing cow pepper jack and crumbled bacon bits.  Add a bit of pico and enjoy!

This was simple to make and tasted outstanding! It was some of the best chicken I’ve ever made.  Not too shabby for throwing a bunch of things in my fridge together.  

Ritz Chicken Casserole

Review by Lyndee:

5 cups chicken breast, cooked and cubed

1 cup sour cream or room temperature Greek yogurt

2 cans cream of chicken soup

2 cups Ritz crackers, crushed

1/2 cup melted butter

Optional- poppy seeds, garlic powder, other seasonings, to taste, shredded cheese

Preheat oven to 350 degrees. Season chicken and cook. You can boil or bake it. I baked it the night before for 30 minutes at 350.  Cool slightly then cut into 1 in. cubes. Place cubes in a greased 9 x 13 casserole dish. Stir together cream of chicken and sour cream/yogurt. Stir in any other desired seasonings. Pour over chicken.  In a bowl stir crackers, butter (and poppy seeds, if using). Sprinkle over casserole. I added some shredded Colby jack cheese on the top as well.  Bake 30 minutes, until browned and bubbly. Serve. 

This was creamy and warm.  Perfect for a cold fall evening in Iowa. The flavor was great and the crushed crackers added a fun texture.  Super easy to put together.  I will definitely make this again. 

Honey Garlic Alfredo Pizza

Honey Garlic Alfredo Pizza

Review by Lyndee:

If you’ve ever been to Fong’s Pizza in downtown Des Moines, IA and tried their honey garlic alfredo pizza, you know it’s amazing! My friends and I love it so much I decided to take a stab at making a version we can have at home anytime we like.  I must admit, it turned out pretty spectacular.  I even went so far as to add a little something, something to one and continue the creation.

Ingredients:

2 pack of pizza crust

1 jar Classico light Asiago Romano Alfredo

3 Tbsp minced garlic

1 Tbsp grated parmesan cheese

1 Tbsp Italian seasoning

1 Tbsp honey

2 packages Kraft 5 cheese Italian (shredded)

In a bowl, combine alfredo, garlic, honey, seasoning and cheese.  Drizzle crusts with honey. Spread on your alfredo mixture. Top with shredded cheese.  Drizzle with honey and bake at 350 for 12-15 minutes or until cheese is golden brown. 

This is your basic pizza.  Now for the second one I added chopped spinach and chunks of chicken breast.  It was amazing!! You could also add bacon crumbles or diced tomatoes too.  Use your imagination. Get crazy.  Next time I will try a whole wheat pizza crust and see how that melds with the honey and  garlic flavors.  Yum!!! 

Chicken Alfredo Dip

Review by Lyndee:

Ingredients

3 boneless skinless chicken breasts or two large cans diced chicken breast (white meat)

8oz block cream cheese, softened

1 jar alfredo sauce (14.5 oz or so)

2 cups shredded mozzarella cheese

2 tbsp grated Parmesan cheese

1 tsp garlic powder

1 tsp Italian seasoning

Instructions

Mix the chicken with the cream cheese, alfredo sauce and 1 1/2 cups mozzarella.  Place into glass pie dish or 8x8 pyrex dish.  Top with remaining mozzarella and a sprinkling of Parmesan.  Bake in oven at 350 for 20-25 minutes, until bubbly.  Serve with crackers, pita chips, toasted baguette slices or veggies. 

I made this in the crockpot instead of baking it in the oven since I was taking it to a party.  It turned out great and was super easy to make.  

Cajun chicken alfredo lasagna (reduced fat)

Review by Lyndee:

Ingredients:

2 cans of 97% fat free diced chicken breast (10 oz)

1 jar Ragu light alfredo sauce

2 tbsp reduced fat cream cheese

6 lasagna noodles

1 cup shredded Italian cheese (or 2% mozzarella)

1 tbsp Cajun seasoning

1 tsp Italian seasoning

Black pepper to taste

Preheat oven to 350 degrees.  Boil 6 noodles per the directions on the box.  Meanwhile, drain chicken and add to a skillet with Cajun seasoning and black pepper. Break up the chunks while it warms through.  Add alfredo sauce and cream cheese.  Melt together, stirring occasionally. 

When noodles are done, drain and set three on the bottom of an 8x8 or 9x9 pan.  Layer with the chicken and alfredo sauce, shredded cheese and repeat.  Bake uncovered for 30 minutes. Let set for a few minutes before serving.  Add parmesan cheese and red pepper flakes if desired. 

The kids even liked this! Of course, I didn't tell them it was reduced fat. I just let them eat away! 

Crockpot Italian chicken

Review by Lyndee:

Ingredients:

4 boneless, skinless chicken breasts

1 block cream cheese

2 cans cream of chicken

1 packet Italian seasoning

Salt & pepper to taste

Combine all ingredients in the crockpot.  Cook on low for four hours.  Serve over pasta or rice. 

It doesn’t get much easier than this recipe.  I love the dump it in the crockpot and go method.  And this was delicious! I added a sprinkle of garlic and some parmesan cheese over egg noodles and I’ve been eating it for lunch all week.  Yum! 

Healthified Chicken Tortilla Casserole

Review by Lyndee:

Ingredients:

1 can (10 3/4 oz) 98% fat free 45% less sodium condensed cream of chicken soup

1 can (4.5 oz) chopped green chiles

1 container (8 oz) fat-free sour cream

1/2 cup fat-free (skim) milk

1 1/2 teaspoons chili powder

1/2 teaspoon ground cumin

2 1/2 cups shredded cooked chicken breast

8 yellow corn tortillas (6 or 7 inch), torn into bite-size pieces

1 medium green bell pepper, chopped (1 cup)

1 large tomato, chopped (1 cup)

1 1/2 cups shredded sharp Cheddar cheese or Mexican cheese blend (6 oz)

Directions

Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In large bowl, mix soup, chiles, sour cream, milk, chili powder and cumin until blended. Stir in chicken, tortillas and bell pepper. Stir in tomato and 1 cup of the cheese. Spoon and spread mixture in baking dish.

Cover with foil. Bake 40 minutes. Uncover; sprinkle with remaining 1/2 cup cheese. Bake uncovered 5 to 10 minutes longer or until cheese is melted and mixture is bubbly. Let stand 5 minutes.

Instead of the tomato and bell pepper I substituted ½ a cup of picante sauce.  I also used low fat tortillas and a 2% Mexican cheese blend.  I added a dash of hot sauce and a few shakes of black pepper to my ingredients as well.  Mine was a bit runny.  I’m guessing because of the salsa.  But once I let it stand for a few minutes it was game on.  This tasted great and was very easy to make.  Next time I will make it when the kids are there for dinner because the boys would love it.