Healthy Recipes | Zesty Queso Keto Chicken Soup

Whether you eat keto or not, this zesty queso keto chicken soup is my new favorite for chilly nights. You can make it in the slow cooker or instant pot and it’s creamy, slightly spicy and full of flavor. 

I’m very non-committedly trying to eat keto for a while (with lots of help from these delicious little peanut butter balls) so I keep the recipe as is and eat with a good serving of diced avocado and Monterrey jack cheese. I’m pretty sure I could live off this soup… or this creamy chicken one when I’m not eating keto. I clearly have a thing for creamy soups.

When I think ahead this recipe is great in the slow cooker, too. Just throw all the ingredients into the slow cooker and cook on low for at least 6 hours or until the chicken shreds easily. This recipe is pretty similar to my green salsa chicken soup with hominy, so if you want a soup that is a little less creamy and lighter you should try it!

I love making meals in my Dutch Oven, maybe it’s just personal preference, but meals made is a dutch oven just taste better.  I talked about some of my reasons for cooking in cast iron a while back in my Keto Chicken Soup post, below is an excerpt from that post:

Zesty Queso Keto Chicken Soup

Prep Time: 5 minutes

Cook Time: 30 minutes

Total Time: 35 minutes

Servings: 6 servings

Calories: 237kcal

Ingredients:

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

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. 

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