Zesty Queso Keto Chicken Soup

whether or not you consume keto or not, this zesty queso keto fowl soup is my new preferred for cold nights. you could make it in the sluggish cooker or instant pot and it’s creamy, slightly highly spiced and full of taste. even as I’m equipped for wintry weather to be over, I’m by no means ready for soup season to stop. This queso keto chicken soup is creamy and clean and packs a large punch of taste from using salsa verde inside the soup base.

you can make this as low carb or excessive carb as you’d like, too! This hen queso soup would be terrific with the addition of some black beans and frozen corn. Serving it up with a few tortilla chips is likewise scrumptious!
I’m very non-committedly trying to devour keto for some time so I keep the recipe as is and consume with a terrific serving of diced avocado and Monterrey jack cheese. I’m pretty certain I could stay off this soup.

INGREDIENTS:

• 2 large boneless skinless chicken breast halves
• 2 tablespoons taco seasoning
• 28 ounces petite diced tomatoes not drained
• 1/4 teaspoon kosher salt
• 2 cups chicken broth
• 1 cup salsa verde or green salsa
• 8 ounces cream cheese softened
• avocado and monterrey jack cheese for topping

INSTRUCTIONS:

Instant Pot:

1. 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. 
2. Stir softened cream cheese into the soup in the pot and whisk until fully melted into the soup. Return chicken to the soup and serve with diced avocado and monterrey jack cheese.

Slow Cooker:

1. Place all ingredients in the slow cooker and cook on low for 6 hours or until the chicken is tender and shreds easily. Whisk cream cheese into the broth fully if needed after cooking time is up. 

Get The Recipes : https://heatherlikesfood.com/queso-keto-chicken-soup/

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