Zesty Queso Keto Chicken Soup
Make zesty queso keto chicken soup with chicken, tomatoes, salsa verde, cream cheese, and taco seasoning for a creamy, flavorful 35-minute meal.
Servings: 6
servings
Adjust the serving amount to scale the ingredient list. Written quantities in the steps refer to the original recipe; adjust them in the same proportion. Timing may vary with batch size.
Prep: 5 minutes
Total: 35 minutes
Ingredients
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 Monterey Jack cheese for topping
Instructions
Instructions
- For the Instant Pot, place the chicken, taco seasoning, tomatoes with their juices, salt, broth, and salsa in the pot. Cook at high pressure for 10 minutes, let the pressure release naturally for about 15 minutes, then remove and shred the chicken.
- Stir the softened cream cheese into the hot soup and whisk until melted and smooth. Return the shredded chicken to the pot.
- For the slow cooker, place all ingredients in the cooker and cook on low for about 6 hours, or until the chicken is tender and shreds easily. Whisk the cream cheese into the broth after cooking if needed.
- Serve the soup with diced avocado and Monterey Jack cheese.
Notes
Use the Instant Pot or slow cooker method according to the time available.
Add the cream cheese after pressure cooking for the smoothest texture.