Keto Cheesy Chicken and Veggie Chowder
This Keto Cheesy Chicken and Veggie Chowder is perfect for a cold fall night! It’s creamy, delicious and super filling. Add a crusty keto bun to sop up the good stuff at the bottom!
Ingredients
- 2 Large Boneless Skinless Chicken Breast
- 32 oz. Organic Poultry Broth
- 2 c. Broccoli Raw
- 2 c. Cauliflower Raw
- 4 tbs Butter Unsalted
- 4 oz. Heavy Whipping Cream
- 4 oz. Original Real Cream Cheese Regular by Philidelphia
- 4 oz. Natural Cheese Cheddar Mild by Kraft
- 1 tsp Xanthan Gum by Bob's Red Mill optional
Instructions
- 1.Cook your chicken by preferred method (I used my IP). Set aside.
- 2.Steam broccoli/cauliflower until tender. Set aside.
- 3.Add chicken and broth to IP or large stock pot, turn on keep warm or low.
- 4.In a small pot- add butter, HWC and cream cheese. Turn on low.
- 5.Once cream cheese starts to melt, add shredded cheddar and stir.
- 6.Once broth and chicken are warm/on simmer, add broc/cauliflower, stir.
- 7.After sauce is melted/blended, add seasoning to taste, let cook 2-3 minutes.
- 8.Then add sauce into IP or large pot, stir, add Xanthan gum.
- 9.Let cook ~5 minutes. Serve!
Notes
I used a poultry broth for this, but you can use any bone stock or broth you like. Xanthan Gum is optional, but it thickens the sauce, to make it more like a chowder. Nutrition per serving 605 Calories 605, Total C 8g, Fiber 3g, Net C 5g, Fat 47g, Protein 32g