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Keto Queso Chicken Soup

Cast Iron Keto
by
Updated:
37 Comments
4.70 from 36 votes

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Get ready for a fiesta of flavors with our Keto Chicken Queso Soup! Introducing a recipe that combines the creamy goodness of queso with the comforting flavors of tender chicken. Imagine velvety cream cheese and rich heavy cream coming together in a flavorful broth, perfectly seasoned with a hint of taco goodness. Don't wait another moment - let's dive into a bowl of pure, cheesy deliciousness together!

Keto Queso Chicken Soup in bowl topped with cilantro
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Preparation and cooking overview

Get ready to indulge in the deliciousness of Keto Queso Chicken Soup! This recipe takes just 30 minutes to simmer and infuse the flavors together. From toasting the spices to shredding the chicken and adding creamy goodness, you'll have a hearty, low-carb soup that's perfect for satisfying your cravings.

Chef's note

Get ready to embark on a flavor-packed journey with this chicken soup. Not only is this soup incredibly delicious, but it's also a great way to incorporate essential proteins into your low-carb diet. Feel free to swap out the chicken breast for tender shrimp or thinly sliced beef chunks to keep things exciting.

  • Prep Time: 5 minutes
  • Cooking Time: 25 minutes
  • Total Time: 30 Minutes
  • Difficulty Level: Easy
  • Recipe Makes 4 Servings

For more inspiration check out our Chicken recipe.

🍲 Ingredients for this keto queso chicken soup recipe

  • 1 lb chicken breast
  • 3 cups chicken broth
  • 1 tablespoon avocado oil
  • 3 cloves minced garlic
  • 1 diced onion
  • 1 can diced tomatoes
  • 2 cans Rotel with diced green chiles 1 tablespoon taco seasoning
  • 1 cup cream cheese
  • 1⁄2 cup heavy cream or whole milk
  • Salt and black pepper to taste

Toppings option

  • Keto-friendly sour cream
  • Avocado
  • Cilantro
  • Pico de gallo
  • Sliced jalapeños - pickled or fresh Monterrey Jack
  • Green onions

Ingredient substitutions

  • Chicken breast: You can substitute the chicken breast with boneless, skinless chicken thighs for a richer and juicier texture. Alternatively, for a vegetarian option, replace the chicken with tofu or cauliflower florets for a hearty plant-based twist.
  • Rotel with diced green chiles: If you can't find Rotel tomatoes with diced green chiles, you can use a combination of canned diced tomatoes and canned diced green chiles separately. Mix them together to achieve a similar flavor profile.
  • Avocado oil: If you don't have avocado oil on hand, you can use olive oil, coconut oil, or even ghee (clarified butter) as a substitute. Each of these alternatives will add its own unique flavor profile to the soup.
  • Taco seasoning: If you prefer a homemade taco seasoning or have specific dietary restrictions, you can make your own blend using spices like chili powder, cumin, garlic powder, onion powder, paprika, and a pinch of cayenne pepper.
  • Cream cheese: Swap out the cream cheese with an equal amount of dairy-free cream cheese alternative if you follow a dairy-free or vegan lifestyle. Another option is to use Greek yogurt or sour cream for a tangy twist.
  • Heavy cream or whole milk: For a lighter option, you can replace the heavy cream or whole milk with unsweetened almond milk, coconut milk, or any other non-dairy milk of your choice.

Additional ingredients

  • Diced bell peppers: Add some diced bell peppers, such as red, yellow, or green, to introduce a burst of color and crunch to the soup.
  • Sliced mushrooms: Enhance the soup's earthy flavors by including sliced mushrooms, which will add a delightful texture to each spoonful.
  • Chopped spinach: Add a handful of fresh or frozen chopped spinach, providing a vibrant green hue.
  • Diced zucchini: Include diced zucchini for a touch of freshness and a subtle flavor that complements the other ingredients in the soup.
  • Chopped fresh parsley: Sprinkle some freshly chopped parsley on top of the soup just before serving to add a pop of freshness and a touch of herbal aroma.

Cooking tools required

To make this Keto Queso Chicken Soup recipe, you will need the following tools:

  • Large soup pot, cast iron skillet, or a Dutch oven
  • Cutting board
  • Chef's knife
  • Measuring cups and spoons
  • Wooden spoon or spatula
  • Immersion blender
  • Ladle
  • Kitchen thermometer (optional)

Tools substitute options

Cooking should be fun and flexible, so feel free to make these adjustments using what you have available in your kitchen.

  • Large soup pot/cast iron or a Dutch oven: A stockpot or any other big, deep cooking pot with a lid will work just fine. Just make sure it can accommodate all the ingredients and allow for proper simmering.
  • Immersion blender: If you don't have an immersion blender, no problem! You can still achieve a creamy texture by using a regular blender. Simply let the soup cool a bit before blending, and be extra careful when blending hot liquids to avoid any mishaps.
  • Kitchen thermometer: As an alternative, you can ensure the chicken is cooked through by cutting it into thick pieces to confirm it is no longer pink and the juices run clear.

How to make Keto Queso Chicken Soup: step-by-step guide

Cooking methods

  • Stove Method
  • Instant Pot
  • Slow Cooker Method

Preparation steps

  1. Prepare and measure all the ingredients in advance so that you have everything within arm's reach.
  2. Chop and prepare the ingredients before starting the cooking process. If you want to add extra ingredients to your soup, such as diced bell peppers, sliced mushrooms, chopped spinach, diced zucchini, or fresh parsley, then chop and prepare them before you start.

The stove-top method

  1. Heat 1 tablespoon of olive oil over medium heat in a large soup pot.
  2. Add diced onion and minced garlic, and sauté for 2-3 minutes until the onion is soft.
  3. Add diced chicken breast or thighs, canned tomatoes, chicken broth, cumin, chili powder, salt, and pepper. Stir well.
  4. Bring the soup to a boil, reduce the heat to low, and cover the pot with a lid.
  5. Simmer the soup for 20-25 minutes, or until the chicken is cooked and the flavors melded together.
  6. Use a spoon to remove about 2 cups of the soup and transfer it to a blender or use an immersion blender to puree the soup until it is smooth and creamy.
  7. Add the pureed mixture back to the pot and stir well.
  8. Add cream cheese, heavy cream, shredded cheddar cheese, and diced jalapeño peppers (if desired) to the soup. Stir well until the cheese is melted and the chicken soup is creamy.
  9. Taste the keto chicken cheese soup and adjust the seasoning as needed.
  10. Serve hot with toppings of your choice, such as chopped fresh cilantro or diced avocado. Enjoy!

The instant pot method

  1. Set your instant pot to sauté mode and heat 1 tablespoon of olive oil.
  2. Add diced onion and minced garlic, and sauté for 2-3 minutes until the onion is soft.
  3. Add diced skinless chicken breast halves, canned diced tomatoes, chicken broth, cumin, chili powder, salt, and pepper. Stir well.
  4. Close the lid and set the instant pot to manual mode for 10 minutes.
  5. Once the timer goes off, use the quick release to release the pressure.
  6. Add cream cheese, heavy cream, shredded cheddar cheese, and diced jalapeño peppers (if desired) to the instant pot. Stir well until the cheese is melted and the creamy keto soup got a texture.
  7. Serve hot with toppings of your choice, such as chopped fresh cilantro or diced avocado.

The slow cooker method

  1. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add diced onion and minced garlic, and sauté for 2-3 minutes until the onion is soft.
  2. Transfer the onion mixture to a slow cooker. Add diced chicken breast or thighs, canned diced tomatoes, chicken broth, cumin, chili powder, salt, and pepper. Stir well.
  3. Cover the slow cooker and cook on high for 3-4 hours or low for 6-8 hours.
  4. Add cream cheese, heavy cream, shredded cheddar cheese, and diced jalapeño peppers (if desired) to the slow cooker. Stir well until the cheese is melted and the keto queso soup is creamy.
  5. Serve the low-carb creamy chicken soup hot with toppings of your choice, such as chopped fresh cilantro or diced avocado.

Chef's pro tip

The most common mistake when cooking this soup is overheating the cream cheese. To avoid this, make sure to add cream cheese and heavy cream to the soup once the heat is reduced to low. This prevents the cheese from curdling and ensures a smooth, creamy consistency.

How to serve with keto queso chicken soup?

  • Tortilla chips or crackers or tacos: Serve with a side of low-carb tortilla chips or
  • crackers or tacos as a taco soup dipping.
  • Green salad or steamed vegetables: Pair with a fresh green salad or steamed vegetables for a complete and balanced meal.
  • Sour cream or hot sauce: Add a dollop of sour cream or a drizzle of hot sauce to customize the flavor.

How to make it healthier

The recipe is already a healthy soup; however, if you want to go for a healthier version, make the following adjustments:

  • Use leaner cuts of chicken: Instead of using chicken thighs, which are higher in fat, use chicken breast or a combination of breast and thigh meat with the skin removed.
  • Increase the vegetable content: Add more vegetables, such as chopped bell peppers, diced zucchini, or spinach, to boost the nutrient content and fiber.
  • Use low-sodium chicken broth: To reduce sodium, use organic chicken and vegetables.
  • Use reduced-fat cheese: Use reduced-fat cheddar cheese or another type of cheese with lower fat content to reduce the calorie and fat content of creamy chicken soup.
  • Use herbs and spices for flavor: Instead of relying on high-sodium seasonings like chili powder, use fresh or dried herbs and spices such as oregano, thyme, and smoked paprika to add flavor.
  • Reduce or omit the cream: Reduce the amount of heavy whipping cream or skip it altogether. You can also substitute it with unsweetened almond milk or coconut milk.
  • Serve with healthy toppings: Instead of high-calorie toppings like sour cream or crumbled bacon, serve it with sliced avocado, chopped cilantro, or a squeeze of fresh lime juice to enjoy a low-carb cream of chicken soup.

Time-saving tips

  • Use pre-chopped vegetables: To save time, use pre-chopped onions and minced garlic from the grocery store, or chop them in advance and store them in the refrigerator until you're ready to use them.
  • Use a rotisserie chicken: Instead of cooking and shredding your chicken, use a pre- cooked rotisserie chicken from the grocery store to save time.
  • Use an immersion blender: If you have an immersion blender, you can puree the creamy low-carb soup directly in the pot instead of transferring it to a blender, which saves time and reduces the need for cleaning additional dishes.
  • Use a pressure cooker or instant pot: You can use a pressure cooker or instant pot for cooking. Sauté the onions and garlic in the pot, add the remaining ingredients, and pressure cook for 10-15 minutes.
  • Make a larger batch: This recipe is great for meal prep, so consider making a larger batch and storing the leftovers in the refrigerator or freezer for later. This way, you can have a healthy meal ready whenever you're short on time.

What can I prepare ahead of time?

  • Pre-shred the chicken: Cook the chicken breasts ahead of time, shred them, and store them in an airtight box in the refrigerator until ready to use. This way, you won't have to spend time shredding the chicken when you're ready to make the soup.
  • Pre-cut veggies and toppings: If you plan to include additional vegetables or toppings in your soup, then wash, chop, and dice the veggies and herbs in advance according to your preference. Store them separately in airtight containers or resealable bags in the refrigerator until needed.

Storage and reheating instructions

Storage instructions

  • Stovetop: Reheat the soup on the stovetop in a saucepan over medium heat, occasionally stirring.
  • Microwave: Microwave in a microwave-safe bowl for 1-2 minutes, stirring every 30 seconds until heated.
  • Oven: Preheat the oven to 350°F and transfer the queso soup to an oven-safe baking dish. Cover the dish with foil and bake for 15-20 minutes or until heated.

Reheating instructions

  • Store leftovers properly: Store leftovers in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months.
  • Reheat only what you need: Reheat only the amount you consume to avoid reheating it multiple times.

Recipe wrap-up and conclusion

Our Keto Chicken Queso Soup is a total game-changer for anyone on the ketogenic journey. Picture tucking into a bowl full of aromatic spices and velvety cheese, creating a flavor symphony that will lift your spirits, even on the coldest of days.

Whether you're dishing it up as the star of the show or kicking off a meal as a tasty appetizer, this soup is sure to shoot straight to the top of your favorites list. So, come on, grab that spoon and dive into the comforting, delicious depths of keto chicken soup - it's waiting for you!

Frequently asked questions

It contains chicken, chicken broth, diced tomatoes, onion, garlic, cream cheese, heavy cream, cheddar cheese, and seasonings.

You could use a vegan cream cheese substitute and a dairy-free milk alternative to make this soup dairy-free! Sort of like we did here in our Chile Relleno Soup!

Yes, you can use it. Neufchâtel cheese is a lower-fat alternative. However, remember that Neufchâtel cheese may alter the taste and texture of the recipe slightly.

Yes! We love freezing this soup to have on hand on busy days. Simply freeze it in a freezer-safe bag or jar. We love Mason jars or Stasher Bags!

Yes, you can double the recipe for Keto Queso Soup if you want to make a larger batch. You can use the recipe card to identify the ingredients needed for more servings.

📖 Recipe

Keto Queso Chicken Soup in bowl topped with cilantro

Keto Queso Chicken Soup

This Keto Queso Chicken Soup is absolutely bowl licking good. It's a great low-carb soup that's perfect for cooler weather.
4.70 from 36 votes
Print Rate Pin Recipe
Course: Main Course, Soup
Cuisine: American
Keyword: 30-minute, keto, low carb
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 4
Calories: 479kcal

Ingredients

  • 1 lb chicken breast
  • 3 cups chicken broth
  • 1 tablespoon avocado oil
  • 2 10 oz cans Rotel with diced green chiles
  • 1 tablespoon taco seasoning
  • 8 ounces cream cheese
  • ½ cup heavy cream or whole milk
  • Salt to taste

Optional Toppings:

  • Sliced jalapeño
  • Minced cilantro

Instructions

  • In a cast iron dutch oven (or normal pot) heat the oil over medium heat. Stir in the Rotel and taco seasoning and cook for 1 minute just to toast the spices.
  • Add in the chicken and broth, cover and simmer for 20 minutes. Remove the chicken and shred, set aside.
  • Stir the cream cheese and heavy cream into the soup. You may want to use an immersion blender to make it creamier than just stirring. Once the cheese has melted add the chicken back into the soup. Season with salt to your taste and serve with desired toppings.

Video

Nutrition

Nutrition Facts
Keto Queso Chicken Soup
Amount Per Serving
Calories 479 Calories from Fat 333
% Daily Value*
Fat 37g57%
Saturated Fat 19g119%
Cholesterol 176mg59%
Sodium 1027mg45%
Potassium 794mg23%
Carbohydrates 7g2%
Fiber 1g4%
Sugar 4g4%
Protein 29g58%
Vitamin A 1374IU27%
Vitamin C 21mg25%
Calcium 113mg11%
Iron 2mg11%
*

Nutritional values are estimates only and do not include carbs from sugar alcohols.

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Reader Interactions

Comments

  1. Aleta says

    5 stars
    This is my second round on Keto and the recipes on this site have really helped in keeping me on track. This soup is by far one of my favorites! It’s so simple and doesn’t take long to prepare and cook. This will be a to-go recipe quite often this winter!

    Reply

    • Cast Iron Keto says

      Hi Aleta,

      Wow, so happy to be on your keto journey with you! 😊 We are really glad you're enjoying the recipes. Keep rocking that keto lifestyle!

      Reply

  2. V L Jones says

    5 stars
    Super simple - very tasty. This is perfect for my diet. If you weren't Keto you could add a can of corn, drained, maybe a light colored bean, like a chick pea, rinsed. So easy for the busy Keto Mom trying to feed her family - set aside the Keto serving and jazz up the rest for the family. The only down fall is that I won't be able to eat just one bowl. : )

    Reply

  3. Candace says

    5 stars
    My friends and Family love this recipe. Every time I make it, it has been a major hit and has become a fan favorite! I sometimes modify it just to try new things like a dash of cumin or swap the toppings. I have tried topping it with avocado and pico de gallo for example. I love that it’s simple, delicious and healthy! Thank you for this recipe!!

    Reply

  4. Sandi says

    5 stars
    This soup was delicious. Toasting the taco seasoning really added to the flavor and it’s just so easy to make.

    Reply

  5. Mary Lee says

    4 stars
    The net carbs are way off on this. With 1 can of Rotel only, I get 8 g. Net. 2 cans and cream cheese are 8 per serving without anything else added in.

    Reply

  6. Cheryl says

    5 stars
    Delicious! And so easy! Will definitely make again.

    Reply

  7. Joy says

    5 stars
    Fantastic and easy to make! My kids LOVED it! I had to throw together a quick dinner and used my instapot with this recipe because my chicken was frozen! Tastes wonderful! A+, will make it again! T

    Reply

  8. Lori Eaton says

    5 stars
    AMAZING perfect soup for a rainy COVID quarantine day! Doubled it and added extra seasoning!

    Reply

  9. Charlene says

    This soup is delicious. An absolute keeper. I didn’t have all ingredients, but was able to do some limited substitutions. Next time, I’ll make sure I have everything on hand before starting. Thanks for providing this recipe.

    Reply

  10. Tracy says

    5 stars
    I was so desperate to try this soup knowing I didn't have all the ingredients, so I had to compromise and it was fantastic! I was out of fresh chicken breast so I used the Members Mark™ Premium Natural Chunk Chicken Breast canned in water (clean with only 3 ingredients). Didn't have chicken broth either so I just cut the entire recipe in half and used the water the canned chicken was packed in and also 1 chicken bouillon dissolved in 1 cup of water. This soup was so flavorful and delicious! I was very impressed that it came out this good with what I had. I can't wait to make it with fresh chicken! This is a definitely a soup that will slide into my Keto meal rotation for sure! THANKS Ü

    Reply

  11. Rachel says

    This is the single most popular keto recipe I have EVER made. I use 1/4 cup of taco seasoning and a packet of ranch mix to really pump up the flavor. I've made it on the stove top, in the instant pot, and in the crockpot. My husband and 9-year-old go nuts over this soup. It even won the crockpot cook-off at my office - and nobody knew it was keto until I sent out the recipe afterwards!

    Reply

  12. Chelsie says

    I made this last night and it was AMAZING! My new favorite soup. I forgot to pull out the frozen chicken, so I made it in the instant pot. I cooked the chicken, drained the water and shredded it with my kitchenaid. Then I threw the chicken and all other ingredients in the instant pot and hit the soup button. I did need to do some mixing when it was done, but when it came together it was so freakin' good. I cooked diced jalapeño with seeds to add some heat.

    Reply

  13. Lori says

    I've made this twice now, it is YUMMY! I make a double batch and freeze for later. I added jalapenos, tabasco and some grated cheddar (love spicy) but otherwise same recipe. Definitely recommend!

    Reply

  14. Karen says

    This looks delicious! Can't wait to try it!

    Reply

  15. Bryan Tobiason says

    This was absolutely delicious. The only change I made was to add 1.5 lbs of chicken rather than 1 lbs. Ran everything through the blender before adding the chicken and it was silky smooth and gobbled by everyone, even the 2, 6 & 8 year old!

    Reply

  16. Sherry Smith says

    Which keto friendly oil would you substitute for avocado oil? Butter, coconut oil, mct oil, olive oil are my choices.

    How many ounces in a serving?

    Reply

    • Alex Lester says

      Probably butter! We don't calculate serving sizes that way, it's simply 1/4th of the recipe.

      Reply

  17. Lindsey says

    I see this serves 4 but what size is a single serving?

    Reply

    • Kristin Schmidt says

      I'm wondering that too.

      Reply

      • Cast Iron Keto says

        Unfortunately, that’s not how recipes work. Unlike a packaged food product that is made by a single company, recipes can’t provide reliable serving weights due to the fluctuations in how different people measure and cook. To get a reliable serving size you’ll need to weigh your final dish then divide by the number of servings. You can also simply eyeball 1/4th of the recipe. I hope this helps!

        Reply

  18. Nicole says

    Do you put the chicken in raw or already cooked?

    Reply

    • Alex Lester says

      Raw but you could use already cooked chicken and just add it in at the end.

      Reply

  19. Kyle says

    Just made this. It's great!

    Reply

    • Alex Lester says

      Awesome!

      Reply

  20. Linda says

    Delish!

    Reply

  21. Sus says

    Hey Alex, are those Rotel tomatoes drained or no?

    Reply

    • Alex Lester says

      Hi Sus, yes you'll want to drain the Rotel.

      Reply

  22. Bobby Jones says

    Wow! This is a winner and a keeper! I did make some small tweaks when I made it for lunch today, but I stayed pretty true to form. First off, I found boneless thighs on sale this morning, so I used them instead of boneless breasts. They work nicely. Also, I forgot to pick up the avocado oil even though I put it on my shopping list. Because I was too lazy to go back to the store, I used EVOO. It also works very well, but I can't wait to try it with the avocado oil. Once it was done, I found it a bit too thin for my personal taste, so I added a little xanthan gum (about 3/4 teaspoon), which did the trick without altering the flavor. Thank you so much for sharing what has already become a favorite for a chilly day!

    Reply

  23. Alice says

    I just made this for a quilting retreat this past weekend. I had a hard time not eating it all at home! Simple, easy, and fast-it's going on a recipe card.

    Reply

    • Alex Lester says

      Hi Alice, so glad you enjoyed it!

      Reply

  24. Chris says

    I’m new to Keto...... in your recipe above, how many servings does it make? Also the Carb/Fat/Protein/Calorie info, is that per serving or for the entire recipe?

    Reply

    • Alex Lester says

      Hi Chris, the number of servings is listed at the top of the recipe card in tiny print so it's easy to miss. The nutritional info is for one serving.

      Reply

  25. Shoshana says

    Could I add xanthan gum to thicken it or psyllium husk?

    Reply

    • Alex Lester says

      You could but this soup is already pretty thick.

      Reply

  26. Kim in MN says

    A damp and blustery Minnesota Fall day called for soup, and lucky. for me, your recipe landed in my inbox. This is a delicious soup, quick and easy, with universally appealing flavor. My husband and I enjoyed it very much! Thank You!

    Reply

    • Alex Lester says

      Hi Kim, really glad to hear that you enjoyed this soup!

      Reply
4.70 from 36 votes (27 ratings without comment)

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