In a cast iron dutch oven (or normal poheat the oil over medium heat. Stir in the Rotel and taco seasoning and cook for 1 minute just to toast the spices.
Add in the chicken and broth, cover and simmer for 25 minutes. Remove the chicken and shred, set aside.
Stir the cream cheese and heavy cream into the soup. You may want to use an immersion blender to make it creamier than just stirring. Once the cheese has melted add the chicken back into the soup. Season with salt to your taste and serve with desired toppings.
Instant Pot:
Cook the chicken in the IHere is our IP Chicken recipe. Once cooked, set on side. Later, shred the chicken while you wait on the soup to come to together.
Set you IP to saute and heat the oil. Stir in the Rotel and taco seasonings, cooking for a minute until the spices are toasted.
Add in the broth, cream cheese, and heavy cream into the soup. Let cook for about 15-20 minutes.
(OptionaTransfer soup to blender and pulse until smooth. You can also use an immersion blender, if you don't have a Vitamix or equivalent. Add it back to the IP.
Add your shredded chicken back to the soup base in the IP, and cook for about 5 minutes to reheat the chicken. Season with salt and pepper to taste.
Notes
Original Recipe: https://www.castironketo.net/blog/keto-queso-chicken-soup