I’ve never been a huge fan of this soup, but my hubby wanted to try it, so I did too & I have to say, I was pleasantly surprised! It was so tasty & adding onion and green pepper, was my favorite!
Cheesy Mexican Chicken Skillet (low carb/keto)
Servings: 6
Calories: 295kcal
Ingredients
- 1 tablespoon butter
- 1/3 cup diced onion
- 1/3 cup diced green pepper
- 3 garlic cloves minced
- 2 cups cooked chicken shredded (I prepared mine in the slow cooker)
- 1 can Rotel tomatoes
- 1 12 oz bag steamed riced cauliflower
- 2 tablespoons homemade taco seasoning or taco seasoning packet
- 3/4 cup chicken broth
- 1 1/2 cups cheddar cheese
- 1/2 cup Monterrey jack cheese
Instructions
- In a cast iron skillet, melt butter then saute onion, pepper, and garlic until softened.
- Steam riced cauliflower in microwave according to package directions.
- Add homemade taco seasoning, Rotel, chicken broth, and cauliflower to skillet.
- Stir to combine then cook on medium/low approx 10 minutes until extra liquid is absorbed.
- Add cooked chicken and stir well. If mixture gets too thick, add a little more chicken broth.
- Simmer on low covered for 5 minutes.
- Sprinkle cheese on top, cover and simmer until cheese is melted.
- Optional: Serve with sour cream, cilantro, jalapenos, etc.
Notes
You can also make this recipe with ground beef and beef broth for a fun variation.
Nutrition
Calories: 295kcal
Carbohydrates: 5g
Protein: 22g
Fat: 20g
Saturated Fat: 10g
Cholesterol: 78mg
Sodium: 470mg
Potassium: 374mg
Fiber: 1g
Sugar: 2g
Vitamin A: 11.2%
Vitamin C: 48.3%
Calcium: 30%
Iron: 6.8%
KETO CHEESY MEXICAN SKILLET CHICKEN
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Oleh
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