This recipe makes such a hardy soup, especially perfect for cool evenings. It’s filled with lots of cheese and chicken, with just the right amount of spices. It’s Keto-friendly, too!
Ingredients:
- About 2 pounds chicken breasts (3-4 breast halves)
- 2 cans tomatoes with green chilies, undrained (like Rotel)
- 1 can cream of chicken soup
- 1 cup heavy whipping cream
- 4 cups (a 32 oz. box) of chicken broth or stock
- 1 tbsp. ground cumin
- 1 tbsp. chili powder
- 1/2 tsp smoked chipotle chili powder (or chipotle in adobo sauce)
- 2 tsp garlic powder
- 1/2 tsp paprika
- 2 tsp salt
Directions:
Put chicken breasts (can be frozen) in bottom of crock pot (I always spray it with cooking spray first to save time when cleaning the crock pot!). Add all other ingredients and stir. Cook on high for 5 hours. Remove chicken from crock pot, shred and set aside.
To the crock pot, add one 8 oz. block of cream cheese, softened, and one pound of Velveeta cut in cubes. Mix into the soup until everything is melted. Add back the chicken and cook on high for another hour.
Non-Keto Options — add drained canned or frozen corn and black beans when adding the cheeses. Serve with tortilla chips and chopped cilantro on top of soup.
This is an easy recipe for very hearty soup. It is so yummy. I have taken it to several potlucks and ladies events, and everyone asks for the recipe.
Velveeta is kind of sticky to cut. It’s not one of my favorite tasks. But here’s a cool hack to cut the Velveeta all at once! Here’s the short video I saw: https://www.tiktok.com/@imfiguringitout22/video/7056542977870761262?is_from_webapp=1&sender_device=pc&web_id=7039036842419783174
I tried it, and it really does work. Put the block of Velveeta long ways on a cutting board. Take a wire cooling rack (with the little squares), and push it down through the block. I sprayed cooking spray on the rack first so it would be easier to clean. It was so cool and cut the cheese easily.
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