Keto Mexican Chicken Queso Soup. A couple of weeks ago I bought a 16 oz. jar of a fabulous Queso to fix myself some nachos using Pork Skins instead of some other high carb chip and since I live alone, I had tons (of Queso) left over. What you see in that bowl of creamy goodness is just stuff I either had on the counter, in the fridge, or in the freezer freezer. (The chicken). Knowing I now had way too much chicken I saved the rest and made chicken salad for following day. It’s a never ending cycle of too much of one thing to incorporate into another meal and those 2 chicken hindquarters will turn into 3 meals. Keto Mexican chicken queso soup could not be easier as the actual soup part only has five ingredients and that includes (poaching) water but all the goodness of this soup comes from the wonderful lowcarb accoutrements. I am here to tell you there is a lot of flavor in that bowl.
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- Jar 16 Oz Queso (Whatever Your Favorite Is)
- 1 Jar Rotel Tomatoes & Diced Green Chilies
- 1½ C 40% Heavy Cream
- 1½ C Water
- 2 T Butter
- 1 Small Onion Finely Diced
- Salt to Taste (If Even Necessary)
- 2 C Pulled Rotisserie Chicken (About ½ Chicken)
- Put butter into a medium saucepan with onions and sweat until tender.
- Dump rest of ingredients, minus chicken, bring to simmer and allow to thicken just a bit.
- Place warmed chicken in center of bowl.
- Ladle soup around chicken.
- Garnish with anything you like and as you can see from my bowl I used all low carb items that most people consider pretty Mexicanish. Is that even a word?
- In the notes is a list of the good stuff you can put with this soup and yes, the chicken can be subbed with other meats too.
- 4 Servings
- Tomato, Jalapenos, Cilantro, Guacamole, Sour Cream & Green Onions, Pork Rinds, Nduja, Chorizo, & Ground Pork.
- May add any other Mexican herbs & spices at your pleasure.