Keto Queso Chicken Soup

Jay-Z and Beyonce… Peanut Butter and Jelly… Fred and George Weasley… and let’s add one more to the list of dynamic duo’s…chicken and queso. Why stop there though, summer is finally starting to cool off and give way to fall, so how about cool weather and soup? That’s right up there with Luke and Leia or Mary Kate and Ashley as far as duo’s go.

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:

One of the many reasons I enjoy cooking with cast iron are the nutritional benefits.  I know you don’t take a bite out of the pan itself but just cooking a meal in a cast iron skillet actually fortifies your food with iron, and the longer you have your cast iron cookware and the more meals you cook in it the more effective it becomes at supplementing your iron intake.  Most guys don’t have iron issues, but I had to stop donating blood a few years ago because my levels dropped so low.  I was tired all the time and it took a toll on my day to day life, so if your iron levels are low cast iron may be exactly what you need.  

You can read more about the health benefits of cooking with cast iron here:

PilatesNutritionist.com - 6 Benefits of Cooking in Cast Iron

Epicurious - The Health Benefits of Cooking with a Cast Iron Skillet

Paleo Leap - Cooking with Cast Iron

Serves: 4Author: AlexPrint Recipe

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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.

prep time: 5 minscook time: 30 minstotal time: 35 mins

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

1/2 cup heavy cream or whole milk

Salt, to taste 

Toppings:

Sliced jalapeño

Minced cilantro

instructions

1. 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. 

2. Add in the chicken and broth, cover and simmer for 25 minutes. Remove the chicken and shred, set aside. 

3. 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. 

calories

491

fat (grams)

37.6

sat. fat (grams)

20.3

carbs (grams)

9.6

net carbs

6.7

protein (grams)

33.1

Created using The Recipes Generator