I cherish trying different things with new low carb/keto formulas. Particularly when they are simple and my whole family appreciates the completed item.
Since I'm an exceptionally bustling mother of 4, I am continually searching for approaches to switch up a formula I right now as of now make that we cherish into something somewhat unique. It causes me not to get in a dinnertime trench. Else, I end up cooking very similar things without fail. My family cherishes my Queso Soup formula.
Indeed, my children request it constantly. Along these lines, I thought why not change out the ground hamburger for chicken and two or three different changes to make Chicken Fajita Soup. My 13-year-old little girl truly appreciates cooking with me, so I got her yesterday evening and we got the chance to work. The completed item was delish, to such an extent that my 2-year-old had it for supper the previous evening and lunch today. On the off chance that you have a 2-year-old, you realize how stubborn they can be about their suppers. Ha!
This Low Carb Chicken Fajita Soup is heavenly, brimming with flavor, and amazingly filling.
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Ingredients
- 2 lbs boneless skinless chicken breasts
- 1 cup chicken broth this is to pour over chicken in slow cooker
- 1 onion chopped
- 1 green pepper chopped
- 3 garlic cloves minced
- 1 tablespoon of butter
- 6 oz cream cheese
- 2 10 oz cans diced tomatoes with green chilis
- 2½ cups chicken broth
- ½ cup heavy whipping cream
- 2 1/2 tablespoons of homemade taco seasoning recipe here or 1 packet of taco seasoning
- salt and pepper to taste
Instructions
- Cook boneless skinless chicken breasts in a slow cooker for 3 hours on high or 6 hours on low in a cup of chicken broth. Season with salt/pepper.
- When chicken is cooked through, remove from slow cooker and shred. (You can strain the leftover broth for the soup.)
- In a large saucepan saute green pepper, onion, and garlic in 1 tablespoon of butter until they are translucent.
- With a spoon mash the cream cheese into the veggies so that it will combine smoothly as it melts.
- Add the canned tomatoes, chicken broth, heavy whipping cream, and taco seasoning.
- Simmer on low uncovered for 20 minutes.
- Add chicken, cover and simmer for 10 minutes.
- Add salt and pepper to taste.
- Enjoy!
- Optional: Top each bowl with shredded cheese, cilantro, and/or sour cream.
For more detail : bit.ly/2H7lpnU
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