Keto Queso Chicken Soup


1 lb chicken breast 
3 cups chicken broth 
1 tablespoon avocado oil 
2 (10 oz) cans Rotel with diced green chiles 
1 tablespoon taco seasoning
8 ounces cream cheese
1/2 cup heavy cream or whole milk
Salt, to taste 

Sliced jalapeño
Minced cilantro


1. in a very forged iron dutch kitchen appliance (or traditional pot) heat the oil over medium heat. Stir within the Rotel and taco seasoning and cook for one minute simply to toast the spices.

2. Add within the chicken and broth, cowl and simmer for twenty five minutes. take away the chicken and shred, set aside.

3. Stir the cheese and cream into the soup. you'll wish to use Associate in Nursing immersion mixer to create it creamier than simply stirring. Once the cheese has molten add the chicken back to the soup. Season with salt to your style and serve with desired toppings.


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