Aunt Rocky’s Salsa Soup with Chicken

In a large pot, sauté onion in bacon grease until onions are translucent. Add chicken stock and salsa, and bring to boil.

While soup is heating, soften cream cheese in the microwave until just melted. Grate the other cheese(s). Add to the pot as soon as soup begins to boil. Reduce heat a little and stir frequently until cheese is melted and well mixed in. A whisk might be needed to get the cream cheese fully blended.

Add chicken, diced green chiles, cilantro, and seasoning. Simmer 15 minutes to let flavors blend.

Serve with garnish as desired.

Notes:
• If you can’t find Tostito’s Chunky Salsa with Roasted Garlic, use a different brand and add some garlic powder or chopped garlic of your own. Garlic adds a lot to the flavor of this soup. There is enough salt in the salsa and cheese that no additional salt is needed in the soup.
• This soup is also good made with ground beef instead of chicken.
• Yields 6 servings of approximately 1-3/4 cup each.
• I don’t get any commission or kickback for products I use or mention in my recipes. Brand names are included only to more accurately assess nutritional estimates, which are based on exact ingredients I used. Nutrition estimates are calculated per serving with My Fitness Pal’s online recipe analyzer. If you make any changes to the ingredients, your results may differ. The recipe is stored there and available to MFP users for logging in their food diaries.
• For more low lchf/keto recipes and cooking tips, look for Aunt Rocky’s Low Carb Recipes & Tips Group on Facebook, or follow me on Pinterest at auntrocky2.

Calories 278, Total Fat 19 g, Saturated Fat 8 g, Sodium 993 mg, Potassium 284 mg, Total Carbohydrate 8 g, Dietary Fiber 2 g, Net Carbs 6 g, Sugars 6 g, Protein 19 g. Macros: 63% fat, 28% protein, 9% carbs.

© September 25, 2017 Roxana Lopez for Aunt Rocky’s