Creamy chicken and salsa soup


A couple of weeks ago, I stumbled upon a recipe that sounded absolutely delicious.  The problem, of course, is that it’s supposed to be served over pasta, which is kinda out of the question for a low carber.  Still, as I looked at it, I thought, “I bet this would be great just served over chicken.”  So I decided to give it a try, and it was a HUGE hit.  Not only did Nate, myself, and both the kids like it, when a salesman came to the door a bit later, he actually commented on how good the house smelled!

I made it again this week and added a few more tweaks just for us, and it was perfect – and super simple.  It only took me about 20 minutes to pull it together tonight.  We used precooked chicken that we grilled over the weekend and just diced it up and put it in to the sauce, then served it like a soup, which is why I changed the name.  If you wish, you can prepare the chicken the way she suggests.  If you do it that way, though, don’t add more spices to the sauce!  I added the spices b/c the chicken was grilled with a very simple rub of garlic powder, salt, and pepper, and I didn’t want the final dish to lose the lovely flavor notes of the ancho chile powder and smoked paprika.

Creamy Chicken and Salsa Soup
(net carbs: 32g for the whole recipe)

  • 1 tbsp olive oil
  • 4 garlic cloves, minced
  • 1 cup salsa verde
  • 1 can of fire-roasted tomatoes
  • 1/2 cup of cream
  • 4 boneless skinless chicken thighs, cooked and diced
  • garlic powder, to taste (about 1 Tbsp for me)
  • salt, to taste (1/2 Tbsp?)
  • pepper, to taste (1-2 tsp?)
  • dried ancho chile powder*, to taste (one shake?)
  • smoked paprika*, (two shakes?)
  • 1 cup shredded Mexican blend cheese
  • 1 cup shredded sharp cheddar

Heat the olive oil in a medium pot over medium/medium-low heat.  Add the garlic and sautee three to four minutes.  Add the salsa, tomatoes, cream and seasonings.  Let heat through for about 5 minutes, stirring every 1-2 minutes.  Add chicken and cheese.  Continue heating 5 to 10 minutes until cheese is melted and chicken is hot through (I diced mine in straight from the refrigerator, so it was cold when it went in the pot), continuing to stir often.  Ladle into bowls and enjoy!

* both of these spices are available through the McCormick’s Gourmet Collection line


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