LOW CARB CHICKEN FAJITA SOUP #KETO #SOUP
I adore exploring different avenues regarding new low carb/keto plans. Particularly when they are simple and my whole family appreciates the completed item. Since I'm an extremely bustling mother of 4, I am continually searching for approaches to switch up a formula I at present as of now make that we cherish into something somewhat unique. It causes me not to get in a dinnertime trench.
Else, I wind up cooking very similar things without fail. My family cherishes my Queso Soup formula. Truth be told, my children request it constantly. Thus, I thought why not change out the ground meat for chicken and a few different changes to make Chicken Fajita Soup. My 13-year-old little girl truly appreciates cooking with me, so I snatched 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. In the event that you have a 2-year-old, you realize how stubborn they can be about their suppers. Ha!
I start this formula with boneless skinless chicken in the moderate cooker. It isn't important to make it along these lines, it just makes my life simpler around supper time to have the chicken officially cooked. Likewise, in the event that you lean toward an alternate slice of chicken don't hesitate to make substitutions that best suit your needs.
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 : http://bit.ly/2TuiA4L
