Ingredients
Scale
- 3 large chicken breast
- 2 tablespoons ghee
- 4 garlic cloves, minced
- 1 4.5 oz can green chiles
- 4 cups chicken broth
- 1 16 oz jar salsa verde ( I use Herdez)
- 1/2 yellow onion, chopped
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 lime, juiced
- 1 teaspoon lime zest
- 4 oz dairy-free cream cheese (optional)*
Garnish
- lime juice
- avocado slices
- jalapeno slices
- cilantro
Instructions
Crockpot:
- Add everything into a 6qt Crockpot. Cook on high for 3-4 hours or low for 6-7 hours.
- Once cooked, remove chicken, shred and then return chicken to the Crockpot.
- Serve immediately with sliced avocado, cilantro, and jalapeno slices. Store in the fridge for up to 4 days.
Stovetop:
- Cook your chicken as desired and shred. In a large pot or dutch oven over medium/high heat add the ghee. Once the ghee is hot, add the onion and garlic. Cook for 1-2 minutes. Stir often.
- Bring the saucepan down to low heat. Pour in chicken broth, green chiles, salsa verde, lime juice/zest, spices, and the dairy-free cream cheese in the pot, whisking until cream cheese has melted. Add in shredded chicken and stir. Allow to simmer for 20 minutes for optimal flavor.
- Cook until the cream cheese has completely melted.
- Serve immediately with sliced avocado, cilantro, and jalapeno slices. Store in the fridge for up to 4 days.
Instant Pot:
- Press the saute function on the Instant Pot, and once hot, add the ghee. Once the oil is hot, add the onion and garlic. Cook for 1-2 minutes. Stir often. Press cancel to turn off the saute feature. Add the chicken breasts (whole), green chiles, salsa verde, chicken broth, lime juice/zest, and spices to the pot. Secure the lid, turn to seal, and set the pot to high-pressure cook for 5 minutes.
- Carefully quick release the pressure. Open the lid and shred the chicken using 2 forks or tongs. It will shred easily.
- Add in the dairy-free cream cheese and lime juice and stir until melted and incorporated into the soup. Turn the saute function back on if the cream cheese is not melting well.
- Serve immediately with sliced avocado, cilantro, and jalapeno slices. Store in the fridge for up to 4 days.
Notes
- 7 NET carbs per serving
- Dairy-free cream cheese is optional but gives the soup a yummy creamy texture and flavor. I use the Kite Hill brand for Whole30 compliant.
- I love buying my garlic in the freezer section at the grocery store. They come minced and frozen in cubes. Super simple and easy to use.
- Store in an airtight container for up to 4 days in the fridge and 3 months in the freezer.
- Prep Time: 5 minutes
- Category: Main Dish/Soup
- Method: Stovetop/Crockpot/Instant Pot
- Cuisine: Mexican
- Diet: Gluten Free
Nutrition
- Serving Size: 1 serving
- Calories: 197
- Sugar: 5
- Sodium: 1528
- Fat: 8
- Carbohydrates: 10
- Fiber: 3
- Protein: 17
- Cholesterol: 54
Keywords: Chili Verde Soup, Keto Soup, Fall Recipes, Crockpot, Instant Pot