I think I have mentioned a couple of times on Twitter and in the blog that Snake and I have been doing Keto for close to two years. We’ve both lost over 50 pounds and feel a lot better.
In general we don’t miss the carbs a lot. We’ve found other things to make things taste “right” and if we really want a cheat, we do it. But, living in the Southwest, Mexican food is our thing. We eat a lot of it and it has to be good.
This is one of our favorite recipes. In fact, I made it last night when we only got to 48 during the day–yes, I know, whine, whine, but it is the desert. And the best thing about it is that I don’t have to babysit it and there are lots of leftovers for lunches.
Low Carb Chicken Fajita Soup
2 lbs boneless skinless chicken breasts
1 cup chicken broth to pour over chicken in slow cooker
1 onion, chopped
1 green pepper, diced
3 garlic cloves, minced
1 tablespoon butter
6 oz brick cream cheese
2 10 oz cans diced tomatoes with green chilis (Rotel or equivalent)
2½ cups chicken broth
½ cup heavy whipping cream
2 1/2 tablespoons of homemade taco seasoning recipe (or packet of taco seasoning)
salt and pepper to taste
Put 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. I put mine in frozen from the nifty little individually wrapped packages from that huge quantity store.
After the chicken is cooked through, remove from slow cooker and shred. You can strain the leftover broth for the next set of ingredients–I don’t because I’m lazy and don’t like all of the icky bits stuck in the strainer. LOL.
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. I tend to soften it in the microwave just a little so that it melts easier.
Put the chicken, veggies and cream cheese mixture back in the slow cooker. Add the canned tomatoes, chicken broth, heavy whipping cream, and taco seasoning. I usually let it simmer for another couple of hours or until we’re ready to eat.
You can put shredded cheese or cilantro or sour cream on top when you serve it. We use the small tortilla chips and just put on a couple for some crunch. It doesn’t add much in the way of carbs but it tastes more “authentic.
Note about the Rotel: We use the “hot” variety but there is an original and a mild that would work just as well if you don’t like things super spicy.
Enjoy the oohs and aahs and leftovers!
And, yes, while it is not exactly skin, I think a bowl of tortilla soup can be a really sexy thing….
3 thoughts on “Chicken Tortilla Soup”
That looks and sound delicious – thank u so much for linking it up
Yummy. I will certainly give this a try!