Yummy Chicken Carb Soup Fajita

I love experimenting with new low carb/keto recipes. particularly after they square measure straightforward and my entire family enjoys the finished product. Since I’m a really busy mammy of four, i'm perpetually trying to find ways that to alter up a formula I presently already create that we have a tendency to love into one thing a bit totally different. It helps Maine to not get in an exceedingly suppertime rut. 

Otherwise, I find yourself cookery constant things week once week. My family loves my Queso Soup formula. In fact, my youngsters invite it all the time. So, i believed why not modification out the bottom beef for chicken and a handful of different changes to form Chicken Fajita Soup instead. My 13-year-old girl very enjoys cookery with Maine, thus I grabbed her yesterday afternoon and that we need to work. 

Yummy Chicken Carb Soup Fajita
Yummy Chicken Carb Soup Fajita

The finished product was delish, most in order that my 2-year-old Ate it for dinner last night and lunch nowadays. If you’ve got a 2-year-old, you recognize however narrow they will be regarding their meals. Ha!

I begin this formula with deboned skinless chicken within the slow cookware. It isn’t necessary to form it this manner, it simply makes my life easier around supper time to own the chicken already burned. Also, if you favor a special cut of chicken be at liberty to form substitutions that best fit your wants.

Yummy Chicken Carb Soup Fajita

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:

  1. 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.
  2. When chicken is cooked through, remove from slow cooker and shred. (You can strain the leftover broth for the soup.)
  3. In a large saucepan saute green pepper, onion, and garlic in 1 tablespoon of butter until they are translucent.
  4. With a spoon mash the cream cheese into the veggies so that it will combine smoothly as it melts.
  5. Add the canned tomatoes, chicken broth, heavy whipping cream, and taco seasoning.
  6. Simmer on low uncovered for 20 minutes.
  7. Add chicken, cover and simmer for 10 minutes.
  8. Add salt and pepper to taste.
  9. Enjoy!
  10. Optional: Top each bowl with shredded cheese, cilantro, and/or sour cream.

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