Makes 8 servings
2 lbs boneless skinless chicken breasts
1 cup chicken broth this is to pour over chicken in slow cooker
1 onion chopped
1 green pepper chopped
3 garlic cloves minced
1 tablespoon of butter
6 oz cream cheese
2 10 oz cans diced tomatoes with green chilis
2½ cups chicken broth
½ cup heavy whipping cream
2 1/2 tablespoons of homemade taco seasoning recipe here or 1 packet of taco seasoning
salt and pepper to taste
Cook boneless skinless chicken breasts in a slow cooker for 3 hours on high or 6 hours on low in a cup of chicken broth. Season with salt/pepper.
When chicken is cooked through, remove from slow cooker and shred. (You can strain the leftover broth for the soup.)
In a large saucepan saute green pepper, onion, and garlic in 1 tablespoon of butter until they are translucent.
With a spoon mash the cream cheese into the veggies so that it will combine smoothly as it melts.
Add the canned tomatoes, chicken broth, heavy whipping cream, and taco seasoning.
Simmer on low uncovered for 20 minutes.
Add chicken, cover and simmer for 10 minutes.
Add salt and pepper to taste.
Optional: Top each bowl with shredded cheese, cilantro, and/or sour cream.
Serving size: one portion
Net carbs: 6.6 g
Fat: 17 g
Protein: 26 gRecipe courtesy of Kasey Trenum