Keto King Ranch Chicken Soup
This cheesy keto chicken soup is thick, cheesy, and ultra-satisfying. All the best flavors from King Ranch Chicken Casserole in a hearty slow cooker soup recipe!
Servings 6 servings
Calories 414kcal
Equipment
Ingredients
- 1 1/2 lb boneless skinless chicken thighs
- 1 cup diced tomatoes
- 1 large jalapeno, diced (more if you want it spicier)
- 2 tbsp butter
- 3 cloves garlic, minced
- 1 tbsp chili powder
- 1 tbsp ground cumin
- 3 cups chicken broth
- 1 tsp salt
- 3/4 tsp pepper
- 3/4 tsp glucomannan (optional, thickens the soup)
- 2 cups cheddar or colby jack, shredded
- 4 ounces cream cheese, cut into chunks
Instructions
- Add the chicken, tomatoes, and jalapenos to a 5 or 6 quart slow cooker.
- In a large saucepan, melt the butter over medium heat. Once melted, add the garlic and saute until fragrant, about 30 seconds. Add the chili powder and cumin and cook another minute. Stir in all the chicken broth and bring to a boil.
- Remove from heat and stir in the salt and pepper, and the glucomannan if using, to thicken the sauce. Pour over the chicken in the slow cooker.
- Set the slow cooker to high for 3 hours or low for 6 hours.
- When the time is up, remove the chicken to a plate. Add the shredded cheese and the cream cheese to the slow cooker and replace the lid. Let melt 10 minutes, then use an immersion blender to blend everything together.
- Shred the chicken with two forks and stir back into the soup. Serve hot with chopped tomatoes, cilantro, and additional cheese, as desired.
Notes
Storage Information: Store the leftovers in a covered container in the fridge for up to 5 days. It can also be frozen for several months.
Nutrition
Serving: 1.3cup | Calories: 414kcal | Carbohydrates: 4.8g | Protein: 34.3g | Fat: 23.8g | Saturated Fat: 14.4g | Fiber: 1.1g