When you want a creamy, hearty, and amazingly delicious soup, this cheesy keto chicken poblano soup is an awesome choice! Enjoy!
This cheesy keto chicken poblano soup is comfort food in a bowl! This is a filling soup that makes for a meal all in itself! And you can easily adjust ingredients to create the perfect heat level for your soup. I hope you’ll enjoy this delicious and satisfying soup as much as we do!
Let’s talk about our chicken and poblanos!
You have a number of options for what kind of chicken you can add to this soup. I cooked a whole chicken and used ½ light meat and ½ dark meat to make my soup. Alternately, you can use all light meat or all dark meat if you’d prefer. An awesome quick and easy option is to use rotisserie chicken. I have a local market that roasts fresh peppers, and this is what I used for my poblanos. But it’s easy to roast your own. I usually broil mine, turning them once or twice until they’re nicely charred on all sides. You can also roast your peppers at 400-425 degrees for 30-40 minutes or you can grill them. After broiling, roasting, or grilling, you’ll want to seal your peppers in a plastic bag and let them set for about 10 minutes before peeling the skin from your peppers and chopping them.
How do you make this cheesy keto chicken poblano soup both thick and creamy and keep it keto?
There are a few things we do to this soup to make it amazingly thick and rich while also keeping it low carb and keto. First, we add a good amount of chicken to our peppers and onion which helps to create a thick soup. Next, we add cream cheese and sour cream to further thicken this soup. We then add xanthan which acts as an amazing thickener. If you’d like, you can omit this ingredient, but your soup will turn out to be a bit thinner. The last thing we do to make our soup creamy, rich, and thick while adding no added carbs is to add shredded cheese. The cheese also adds amazing flavor. For the best results, I recommend shredding your own cheese from a block of cheese as it melts better, and you can be assured there are no added ingredients.
What are some ways I can serve this cheesy keto chicken poblano soup?
You have some awesome low carb options for serving this soup. This is a filling soup that can be served as a meal in itself. It can be topped with some additional chopped cilantro, some shredded cheddar or colby jack cheese, or a dollop or two of sour cream. If you’d like, you could serve this soup with some keto biscuits, cornbread, or English muffins. You can also pair this soup with a keto salad to make for an amazing soup and salad meal. This soup also pairs nicely with keto casseroles and would also make an awesome addition to any brunch menu. This soup can also be served with any grilled meats, and it would make an awesome addition to your next barbecue, picnic, or potluck!
Here are some more delicious and satisfying keto soups I think you’ll enjoy!
Keto Reuben Soup with Homemade Croutons
Low Carb Keto Unstuffed Cabbage Soup
Helpful Hints:
*The majority of heat from peppers is contained in their seeds and membranes, so if you’d like a spicier soup, you can add some of the seeds and membranes from your jalapeno and poblanos peppers. If you’d like even more heat, you could top your soup with some sliced jalapenos.
*You can use mild, medium, or sharp cheese for this soup. You can also substitute with colby jack cheese if you’d prefer.
Main Kitchen Equipment and Utensils:
Splash of Encouragement:
***Yea, though I walk through the valley of the shadow of death, I will fear no evil; For you are with me; Your rod and Your staff, they comfort me. Psalm 23:4***
Creamy Keto Chicken Poblano Soup
When you want a creamy, hearty, and amazingly delicious soup, this cheesy keto chicken poblano soup is an awesome choice! Enjoy!
Ingredients
- 1 tablespoon butter
- 1 tablespoon olive oil
- ⅓ cup diced onion
- 1 jalapeno, seeded, deveined, and diced
- 2 garlic cloves, minced
- 6 cups chicken broth
- 4 cups cooked and diced chicken
- 3 poblanos, roasted and chopped
- ⅓ cup fresh chopped cilantro
- 2 teaspoons chili powder
- 2 teaspoons cumin
- 2 teaspoons smoked paprika
- Salt and pepper to taste
- 8 ounces cream cheese
- ½ cup sour cream
- 1 teaspoon xanthan gum
- 2 cups shredded cheddar cheese
- Optional: top with chopped cilantro, shredded cheddar cheese, or sour cream
Instructions
1. In a large stockpot, over medium heat, in butter and olive oil, saute onion and jalapeno until they start to soften, 5-7 minutes. Add garlic during last minute.
2. Add chicken broth, chicken, poblanos, cilantro, chili powder, cumin, smoked paprika, salt, and pepper. Stir to combine ingredients.
3. Bring to a boil over medium high heat. Decrease heat and simmer for 10-15 minutes.
4. Add cream cheese and sour cream. Simmer until cream cheese is melted, stirring occasionally.
5. Sprinkle xanthan gum over soup and whisk in to combine. Simmer until soup starts to thicken, 2-3 minutes.
6. Add shredded cheese. Stir to combine. Simmer until cheese is melted.
7. Top with chopped cilantro, shredded cheddar cheese, or sour cream if desired.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 475Total Fat: 35gSaturated Fat: 17gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 140mgSodium: 1041mgCarbohydrates: 7gNet Carbohydrates: 5gFiber: 2gSugar: 4gProtein: 34g
Thanks for stopping by! Nutritional information is provided as a courtesy and is calculated with the assistance of a third party service. Values are approximate, can’t be guaranteed, and should be considered as estimates only. Values differ according to types and brands of foods used. When used in a recipe, erythritol has been removed from the carb count as it is a sugar alcohol. Please note net carbs are total carbs minus fiber.
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