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.
Keto Queso Chicken Soup
Amount Per Serving
Calories 479Calories from Fat 333
% Daily Value*
Saturated Fat 19g119%
Vitamin A 1374IU27%
Vitamin C 21mg25%
Nutritional values are estimates only and do not include carbs from sugar alcohols.
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