🥣 Keto Green Chile Chicken Soup

🥣 Keto Green Chile Chicken Soup

This recipe was born from a moment — the quiet that follows the last glow of the Balloon Fiesta. When the sky empties and the city exhales, I return to the kitchen. It’s there, among the scent of green chile and the slow melt of cream cheese, that I remember what grounds me.

This soup isn’t just keto or comforting; it’s a ritual. It’s the first thing I make after wonder fades, a way of translating celebration into sustenance. The story behind it lives in my reflection, The First Meal After the Fiesta → — where the sky ends, and home begins.

Servings: 6

Prep time: 10 min

Cook time: 30 min

Total time: ~40 min

Net carbs: ~5–6g per serving

🧄 Ingredients

  • 1.5 lbs cooked chicken,(Boiled, see recipe below) 
  • 2 tbsp olive oil 
  • 1/2 medium onion, diced
  • 2 cloves garlic, minced
  • 1 bell pepper (green or poblano), diced
  • 1 (4 oz) can diced green chiles (or 1/2 cup roasted Hatch green chile if you have it)
  • 1 tsp cumin
  • 1/2 tsp smoked paprika
  • 4 cups chicken broth (see recipe below)
  • 1 (8 oz) package cream cheese, softened and cubed
  • 1/2 cup heavy cream
  • 1/2 cup sharp cheddar cheese
  • Salt and black pepper, to taste
  • Optional: squeeze of lime, chopped cilantro, sliced avocado, or shredded cheese for garnish.

🔥 Instructions

  1. Sauté the base:
  2. In a large pot or Dutch oven, heat olive oil over medium heat. Add diced onion and bell pepper. Sauté until softened, about 4–5 minutes. Add garlic and cook another 30 seconds until fragrant.
  3. Add flavor:
  4. Stir in cumin, smoked paprika, salt, and pepper. Add the diced green chiles and cook for 1 minute to bloom the spices.
  5. Build the soup:
  6. Pour in the chicken broth. Bring to a gentle simmer, then stir in the cooked, shredded chicken.
  7. Make it creamy:
  8. Reduce the heat to low. Add the cubed cream cheese, stirring occasionally until melted and smooth. Slowly pour in the heavy cream.
  9. Add the cheese:
  10. Stir in the shredded Monterey Jack until melted and fully incorporated. Adjust seasoning to taste.
  11. Finish and serve:
  12. Ladle into bowls and garnish with your favorite toppings — lime juice, cilantro, avocado, or more shredded cheese.

🌶️ Optional Add-Ins (still keto-friendly)

  • 1/4 cup chopped roasted jalapeños (for heat)
  • 1/2 tsp chili powder (for smokiness)
  • 1/2 cup riced cauliflower (for extra body)
  • Swap cream cheese for 1 cup of coconut milk if you want dairy-light but still creamy

🐔 How to Boil Chicken for Green Chile Soup

🕐 Total time: ~25–30 minutes

🧂 Ingredients

  • 1.5 lbs chicken breasts or thighs (boneless/skinless preferred)
  • 6 cups water or chicken broth
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp garlic powder (or 2 whole garlic cloves, smashed)
  • 1/2 tsp onion powder
  • 1/2 tsp cumin (optional — ties into the soup flavor)
  • 1 bay leaf (optional, but adds depth)

🔥 Steps

  1. Start cold:
  2. Place the raw chicken in a medium pot. Add just enough cold water or broth to cover the chicken by about an inch.
  3. (Starting cold helps the chicken cook evenly and gently.)
  4. Season the liquid:
  5. Add salt, pepper, and the optional seasonings. This turns your boiling liquid into a light broth that enhances flavor instead of just plain water.
  6. Bring to a gentle boil:
  7. Set the pot over medium-high heat until small bubbles form.
  8. Once it reaches a gentle boil, immediately reduce the heat to low — you want a slow simmer, not a rolling boil.
  9. (A hard boil toughens chicken and makes it stringy.)
  10. Simmer covered:
  11. Cover the pot and simmer for:
    • 15–18 minutes for boneless breasts
    • 20–25 minutes for thighs
    • Check for doneness — internal temperature should be 165°F (74°C).
  12. Rest before shredding:
  13. Remove chicken from the pot and let it rest for 5 minutes.
  14. Then shred with two forks or chop into cubes.
  15. Save the broth:
  16. Strain and reserve that cooking liquid! It’s lightly seasoned and makes an excellent base for your green chile soup— use it in place of store-bought broth.

🧠 Tips for Maximum Flavor

  • Add a few sprigs of cilantro or a slice of onion while simmering for a subtle aromatic touch.

Kyle J. Hayes

kylehayesblog.com

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