Delicious Keto Queso Soup

AuthorAlbert the FoodieRatingDifficultyIntermediate


This dish has it all, the rich, creamy textured broth, to roll around on your tongue, and the shredded chicken providing something solid to chew on. What a perfect combination.

Delicious Keto Queso Soup
TweetSaveBigOven
Yields1 Serving
Prep Time5 minsCook Time30 minsTotal Time35 mins

INGREDIENTS:

You’ll only need a few simple ingredients to make this tasty recipe. The exact measurements are included in the recipe below. If you need to prepare more servings just click on the servings number and select the right amount so you can get the correct ingredients.

 2 Large boneless skinless chicken breast halves
 2 tbsp Taco seasoning
 28 oz Petite diced tomatoes not drained
 ¼ tsp Kosher salt
 2 cups Chicken broth
 1 cup Salsa verde or green salsa
 8 oz Cream cheese softened
 Avocado and monterrey jack cheese for topping

DIRECTIONS:

Instant Pot
1

Place chicken, taco seasoning, tomatoes with juices, salt, chicken broth, and green salsa in Instant Pot.

2

Set to manual mode and cook for 10 Minutes at high pressure.

3

Allow pressure to release naturally (about 15 Minutes), remove and shred the chicken. Set aside.

4

Stir softened cream cheese into the soup in the pot and whisk until fully melted into the soup.

5

Return chicken to the soup and serve with diced avocado and monterrey jack cheese.

Slow Cooker:
6

Place all ingredients in the slow cooker and cook on low for 6 Hoursor until the chicken is tender and shreds easily.

7

Whisk cream cheese into the broth fully if needed after cooking time is up.

WATCH THE VIDEO:

TweetSaveBigOven

Ingredients

 2 Large boneless skinless chicken breast halves
 2 tbsp Taco seasoning
 28 oz Petite diced tomatoes not drained
 ¼ tsp Kosher salt
 2 cups Chicken broth
 1 cup Salsa verde or green salsa
 8 oz Cream cheese softened
 Avocado and monterrey jack cheese for topping

Directions

Instant Pot
1

Place chicken, taco seasoning, tomatoes with juices, salt, chicken broth, and green salsa in Instant Pot.

2

Set to manual mode and cook for 10 Minutes at high pressure.

3

Allow pressure to release naturally (about 15 Minutes), remove and shred the chicken. Set aside.

4

Stir softened cream cheese into the soup in the pot and whisk until fully melted into the soup.

5

Return chicken to the soup and serve with diced avocado and monterrey jack cheese.

Slow Cooker:
6

Place all ingredients in the slow cooker and cook on low for 6 Hoursor until the chicken is tender and shreds easily.

7

Whisk cream cheese into the broth fully if needed after cooking time is up.

Delicious Keto Queso Soup

Leave a Reply

Your email address will not be published.

Scroll Up
Malcare WordPress Security