Looking for a semi-homemade, entirely delicious soup to warm you up on those chilly nights when you don’t have a second to spare? My Low Carb Chicken Verde Queso Soup is a speedy solution that relies on pre-cooked, shredded chicken and a brick of cream cheese for a jump start. Don’t fret, fresh veggies like mushrooms and spinach are also included. 

I almost always have meal prepped shredded chicken in the in the freezer for occasions like this, but most grocery stores offer packaged in the meat or deli department as well (you can also cube up grilled chicken breasts instead). Read on to get the recipe for this 15-minute meal that will warm your belly and nourish your soul, without adding any stress or mess! After taking a few moments to saute the mushrooms (whatever variety you prefer), it’s only a matter of dumping in the broth and remaining ingredients and bringing up to a simmer. For convenience, I use canned tomatoes, canned mild salsa verde,  brick of neufchatel cream cheese (you CAN substitute “full-fat” cream cheese for a richer result, just don’t swap for “no fat” cream cheese – the result will not be great).  In the last minute of cooking, I dump in a huge plate of fresh, chopped baby spinach to boost up our veggie intake. I serve each bowl of this Low Carb Chicken Verde Queso Soup with slices of avocado for a finishing touch.

Each serving of this low-carb, gluten-free soup, including the avocado garnish, has only 288 calories, 18g fat, 10.8g net carbs and nearly 20g protein. Also, it’s not too spicy, the green salsa verde used is made with mild peppers that are  more tangy than hot . . . so the whole family can enjoy it.

One of my favorite things about soup, other than eating it, is that it is perhaps even better the next day. It will stay good in the fridge, in an airtight container for about 3 to 4 days. Package up warm in a Thermos with a green salad on the side for a healthy and satisfying lunch break.

Skinny Turkey Pot Pie Soup is another super yummy and quick soup that is so satisfying – comfort food by the warm spoonful. It’s perfect for using up leftover turkey from the holidays, or you can also substitute for chicken – ether way, it’s wonderful and relatively low carb (and even less so if you omit the biscuit “stars” on top.

Have you made a great soup this season yet? Please share for inspiration! XOXO – Jennifer 

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Low Carb Chicken Verde Soup

Prep Time

2 mins

Cook Time

13 mins

Total Time

15 mins

 

In a mere 15 minutes, you can be warming your soul and filling your belly with this low-carb soup featuring chicken, mushrooms and spinach in a lightly creamy base. It's an easy soup recipe that you need on your menu for busy weeknights and lazy weekends.

Course: entree, lunch, Soup

Cuisine: Mexican, Southwestern

Servings: 6 servings

Calories: 288 kcal

Ingredients

• 1 tablespoon olive oil
• 1 pint sliced button mushrooms
• 5 cups fat-free chicken broth, low sodium
• 10 oz can tomatoes & green chiles like Rotel brand
• 7 oz oz can salsa verde like Herdez brand
• 2 tablespoons Instantly Fresh guacamole herbs * see notes for alternative spices
• 12 ounces cooked chicken breast shredded or diced
• 8 oz Neufchatel cheese low fat cream cheese
• 5 ounce package fresh baby spinach coarsely chopped
• 1 avocado peeled, seeded and diced

Instructions

1. Heat large stock pot over medium high and add olive oil. Saute sliced mushrooms for approximately 2 to 3 minutes until softening.

2. Add chicken stock, canned tomatoes, canned salsa, chicken breast and spice blend to pot and bring to light boil. Reduce heat and simmer for 7 to 8 minutes.

3. Cut cream cheese brink into chunks and add to pot, stir for another 3 to 4 minutes constantly, until all cheese is melted and incorporated. 

4. Remove pot from heat and add chopped spinach, add lid and let sit for 1 minute to wilt. Stir in.

5. Distribute soup among bowls and garnish with avocado slices.

Recipe Notes

If you can't find Instantly Fresh Guacamole Blend Herbs by Litehouse Foods (look in both produce dept and spice aisle), the use these spices as a substitute:  

• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon cumin
• 2 teaspoons dried parsley