On a chilly evening, there’s nothing quite like a steaming bowl of Low Carb Cheesy Rotel Chicken Soup to warm you up. Inspired by the classic flavors of the Midwest with a low-carb twist, this recipe uses a combination of creamy cheese and spicy Rotel tomatoes to give it that kick. It's perfect for anyone watching their carb intake but still looking for that satisfying comfort of a hearty soup.
This delightful soup pairs wonderfully with a crisp, green salad or some steamed vegetables on the side to keep things light and healthy. If you're not strictly low-carb, a piece of crusty bread for dipping can be a cozy addition. For a gathering, serve this soup as a starter in small cups or bowls, letting the rich flavors set the stage for the main course.
Low Carb Cheesy Rotel Chicken SoupServings: 6
Ingredients
1 tablespoon olive oil
1 medium onion, chopped
3 cloves garlic, minced
2 cups shredded cooked chicken
1 can (10 oz) Rotel tomatoes
4 cups chicken broth
1 cup heavy cream
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon paprika
Salt and pepper to taste
1 cup shredded cheddar cheese
1/4 cup chopped fresh cilantro for garnish
Directions
Heat the olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, sautéing until the onions are translucent and fragrant.
Stir in the shredded chicken and Rotel tomatoes, cooking for a few minutes to let the flavors meld.
Pour in the chicken broth and bring the mixture to a boil. Reduce the heat and let it simmer for about 20 minutes, allowing the flavors to intensify.
Add the heavy cream, cumin, chili powder, paprika, salt, and pepper, stirring well to combine. Continue to simmer for an additional 10 minutes.
Remove from heat and slowly mix in the shredded cheddar cheese until the soup becomes creamy and smooth.
Garnish with chopped cilantro before serving.
Variations & Tips
For a spicier kick, add extra chili powder or a diced jalapeño when sautéing the onions. If you’re not strictly on a low-carb diet, adding a can of drained black beans or corn can make this soup even heartier. For those looking for a dairy-free option, replace the heavy cream with coconut cream and use a plant-based cheese substitute.
