Keto Chicken Queso Soup
Equipment
- Large pot or Dutch oven
- Wooden spoon or spatula
- Knife
- Cutting board
- Measuring cups and spoons
Ingredients
1 lb boneless, skinless chicken breasts, cubed
2 tbsp olive oil
1 small onion, diced
2 cloves garlic, minced
1 bell pepper, diced
1 jalapeño, seeded and diced (optional, for extra heat)
4 cups chicken broth
1 cup heavy cream
2 cups shredded cheddar cheese
1 cup cream cheese, softened
1 tsp ground cumin
1 tsp chili powder
Salt and pepper to taste
Fresh cilantro, chopped (for garnish)
Instructions
Sauté The Vegetables
- Heat olive oil in a large pot or Dutch oven over medium heat. Add diced onion, bell pepper, and jalapeño (if using). Sauté until the vegetables are soft and the onion is translucent, about 5 minutes. Add minced garlic and sauté for another minute until fragrant.
Cook The Chicken
- Add cubed chicken breasts to the pot. Cook until the chicken is browned on all sides and cooked through, about 5-7 minutes.
Add The Broth And Spices
- Pour in the chicken broth, then add ground cumin and chili powder. Stir well to combine. Bring the mixture to a boil, then reduce the heat and let it simmer for 10 minutes.
Incorporate The Cream And Cheese
- Lower the heat to medium-low. Add the heavy cream and softened cream cheese to the pot. Stir continuously until the cream cheese has melted and the mixture is smooth. Gradually add the shredded cheddar cheese, stirring constantly until fully melted and incorporated.
Season And Serve
- Season the soup with salt and pepper to taste. Serve hot, garnished with fresh cilantro.
Notes
For a smoother texture, you can blend part of the soup before adding the chicken. This will give you a creamier consistency without losing the hearty chunks of chicken.