Mexican Queso Chicken Soup
April 1, 2018
This is how stupid simple this recipe is! All you have to do is throw five Ingredients into your slow cooker (aka crock pot) and forget about it for a few hours. You will be welcomed home to a comforting and soothing Southwestern bowl of yummy goodness! In this recipe boneless skinless chicken breasts were used to make things easier, but any cuts of chicken would work. Keep in mind that any bones and skin will need to be removed later. This soup is fairly mild, so if you want to kick it up a few notches, feel free to add some jalapeño pepper.
This meal turned out to really satisfy those Mexican food cravings without blowing the keto diet! Instead of going out to a restaurant and munching endlessly on those tasty tortilla strips (which are NOT at all good for keto) have this homemade savory creation!
If you don't have a crock pot or slow cooker, you should definitely get one. They can be used for so many great meals and are a great investment. A link to a great one is below.
Helpful kitchen tools:
crock pot:
blender:
Hamilton Beach Power Elite Multi-Function Blender with Glass Jar (58148A)
Ingredients:
4 boneless skinless chicken breasts
15 ounces of chicken broth or stock
8 ounces of pepper jack cubed
8 ounces of cream cheese cubed
15.5 ounces of salsa
Directions:
Step 1 - Pre heat slow cooker to low 8 hour setting.
Step 2 - Rinse and dry off the 4 boneless skinless chicken breasts.
Step 3 - Pour the chicken broth and the salsa in to the slow cooker.
Step 4 - Cube the pepper jack and the creamed cheese and place in slow cooker.
Step 5 - Place chicken breasts on top of all of the cheeses, salsa, and broth.
Step 6 - Place the lid on the slow cooker and let simmer for 8 hours.
Step 7 - After 8 hours, remove all the chicken breasts and shred with fork on cutting board.
Step 8 - Pour all of the remaining liquid in to a blender and pulse a few times. Pour soup into a bowl and portion the shredded chicken on top of soup. Garnish with fresh sprigs of cilantro and serve.
