Love white chicken chili but hate all of the carbs that come with it? Searching for your new favorite Keto White Chicken Chili recipe? Try this Chicken Poblano Soup for all of the same flavors without all of the guilt.
Why This Poblano Chicken Soup Is So Good
- Gluten Free . Great for families with food allergies.
- Easy. Only 4 simple steps to make this delicious low carb soup .
- Low Carb . 9 net carbs per serving makes for a guilt-free comfort meal.
- Yummy. You’ll love how rich the flavors are in this incredibly easy Instant Pot Recipe .
Do You Use Beans In Keto White Chicken Chili?
White chicken chili recipes have a lot of white beans in them and I wanted to keep it somewhat lower carb. The other thing I noticed is that they all used canned beans. I don’t want to use canned beans, because I have an Instant Pot that makes great beans.
I get it. Beans are typically one of those foods that are a HARD no when you’re living a low carb lifestyle. But I found one kind of bean that is low in net carbs and actually works with my macros.
What I had to do for this Keto White Chicken Chili recipe was find a way to cook beans and chicken together without leaving one raw and the other overcooked, and use something other than the beans to provide a creaminess to the soup.
So I used small white beans called Navy beans because once soaked, they cook within 10 minutes. But I also added riced/diced cauliflower to add creaminess. I finished it with cream cheese, to add a little good fat, but also a creamy finish to the soup.
The result is a robust Keto White Chicken Chili that’s not spicy but is quite flavorful from all the vegetables and chicken. At about 8 gms net carbs per serving, and 23 gms of protein, it makes an easy low-carb meal.
What Does It Taste Like?
Low Carb White Chicken Chili has a rich, creamy, and mildly spicy flavor with a comforting, hearty texture. The chicken provides tender, juicy bites, while the combination of cumin, coriander, and poblano peppers adds a warm, Southwestern depth. The cauliflower and navy beans give the chili body without making it heavy, and the cream cheese stirred in at the end adds a silky, velvety finish.
Each spoonful is savory, slightly smoky, and perfectly balanced with just enough spice to keep it interesting but not overwhelming.
It’s a cozy, satisfying dish that feels indulgent while staying light and low in carbs.
Do Poblano Peppers Need To Be Peeled?
Well, in most cases the answer is yes. However, thanks to the pressure cooking miracle that is the Instant Pot , there’s no need to peel them for this Chicken Poblano Soup recipe .
Luckily the pressure cooking process takes the otherwise though outer skin and makes it pleasantly soft and perfectly edible.
Ingredients You’ll Need
- 1/2 cup Dried Navy Beans - These mild, creamy beans add body and texture to the chili while keeping it lower in carbs than traditional varieties. Soaking them softens the beans and helps them cook evenly in the Instant Pot.
- 1 cup Onion - Provides a savory, aromatic base that enhances the overall flavor of the chili and adds a hint of sweetness as it cooks.
- 3 Poblano Peppers - Bring a mild, smoky heat and depth of flavor that gives the chili its signature Southwestern flair without making it overly spicy.
- 5 cloves Garlic - Adds bold, aromatic flavor that deepens the savory taste of the dish and complements the spices beautifully.
- 1 cup Cauliflower - Serves as a low-carb thickener and filler that mimics the texture of beans or potatoes, making the chili hearty while staying keto-friendly.
- 1.5 pounds Chicken Breasts - The main protein source, creating tender, juicy bites that absorb the rich flavors of the broth and spices during pressure cooking.
- 1/4 cup Cilantro - Adds a burst of freshness and color at the end, balancing the richness of the creamy broth and enhancing the overall aroma.
- 1 teaspoon Ground Coriander - Brings a warm, citrusy note that complements the cumin and adds complexity to the spice blend.
- 1 teaspoon Ground Cumin - Provides earthy, smoky undertones that define the chili’s classic Southwestern flavor profile.
- 1–2 teaspoons Salt - Enhances all the other flavors and ensures the seasoning is well-balanced throughout the dish.
- 2.5 cups Water - Acts as the cooking liquid that allows the chicken and beans to cook under pressure, later forming the flavorful broth of the chili.
- 2 ounces Cream Cheese - Stirred in at the end to create a smooth, creamy texture and rich flavor, giving the chili its signature velvety finish.
How To Make Keto Chicken Soup
- Put everything except the cream cheese into your Instant Pot and cook at high pressure for 15 minutes. Allow it to release pressure naturally for ten minutes, and then release all remaining pressure.
- Remove chicken with tongs . Using an immersion blender , roughly purée the soup and vegetables.
- Turn your pot onto Sauté, and when the broth is hot and bubbling, put in the cream cheese chunks. Use a whisk to blend in the cream cheese if needed.
- Shred the chicken and put it back into the pot until heated through.
- Serve hot and enjoy!
Watch A Video On How To Make Chicken Poblano Soup
Tips And Tricks
Making Instant Pot Keto White Chicken Chili is an easy and flavorful way to enjoy a creamy, comforting meal that’s low in carbs but full of taste. Here are some tips and tricks to help you make it perfectly every time:
- You can also purée the vegetables and chicken together to get a thicker, more robust soup (as I show you in the video).
- If you want to lower carb counts even more in the Poblano Chicken Soup, omit the beans, double the cauliflower, and cut back the water by about 1/2 cup. That will give you a soup with about 5 gms of net carbs but it will be less robust. Since it only saves you about 3 gms of carbs, I’m not sure the trade-off is worth it, but it depends on what else you’re eating that day.
Variations
Keto White Chicken Chili is incredibly versatile, making it easy to customize with different ingredients and flavor profiles while keeping it low-carb and delicious. Here are some tasty variations to try:
- Spicy Version - Add diced jalapeños, a dash of cayenne pepper, or a few spoonfuls of green chiles for extra heat.
- Creamier Texture - Stir in a splash of heavy cream or a bit more cream cheese for an even richer, velvety consistency.
- Thicker Chili - Use less liquid or add extra cauliflower to give the chili a heartier, stew-like texture.
- Mexican-Inspired Twist - Mix in taco seasoning or top with sliced avocado, shredded cheddar, and a squeeze of lime for a Tex-Mex flair.
What To Eat With Low Carb White Chicken Chili
Low Carb White Chicken Chili is hearty and full of flavor, but it pairs wonderfully with sides that add freshness, crunch, or a little extra indulgence. Here are some delicious ideas for what to enjoy with it:
- Keto Cornbread - Perfect for soaking up the creamy, spicy broth without adding extra carbs.
- Salad - A crisp mix of lettuce, avocado, and cucumbers with a light vinaigrette balances the richness of the chili.
- Cauliflower Rice - A great low-carb substitute for traditional rice that helps stretch the meal and absorb the flavors.
- Roasted Vegetables -Try roasted broccoli, zucchini, or Brussels sprouts for a warm, earthy side.
How Long Does It Last?
Keto White Chicken Chili will stay fresh in the refrigerator for up to 4 to 5 days when stored in an airtight container. Allow it to cool completely before refrigerating to maintain its creamy texture and prevent condensation from watering down the broth.
When reheating, warm it gently on the stovetop over medium heat or in the microwave in short intervals, stirring often to keep the cream cheese base smooth.
Can You Freeze It?
For longer storage, you can freeze it for up to 2 months. Just let it cool and transfer it to a freezer-safe container or bag. Thaw overnight in the refrigerator before reheating.
Keep in mind that the cream cheese may slightly separate after freezing, but a quick stir while reheating will restore its creamy consistency.
More Low Carb Soup Recipes
- Looking for a delicious and warming soup but trying to cut back on carbs? My Low Carb Cream of Mushroom Soup is just the soup for you!
- This Spicy Cauliflower Soup is delicious, low-carb and perfect for any day of the week. It may sound odd to you but I need you to try this!
- This low carb, gluten-free Broccoli Cheese Soup recipe is an effortlessly easy take on a deliciously classic and satisfying soup. I’ll show you a few shortcuts that will make this one of the easiest yet tastiest keto soups you’ve ever made.
- Pork Belly Cabbage Soup - A delightfully hearty and warming soup.
Keto White Chicken Chili | Poblano Chicken Soup
Equipment
- Instant Pot
- Tongs
- Immersion Blender
- Silicone Whisk
Ingredients
- ▢ 1/2 cup ( 91 g ) Dried Navy Beans , soaked for an hour in hot water
- ▢ 1 cup ( 160 g ) Onion , diced
- ▢ 3 ( 3 ) poblano peppers , chopped
- ▢ 5 cloves ( 5 cloves ) Garlic
- ▢ 1 cup ( 107 g ) Cauliflower , diced
- ▢ 1.5 pounds ( 680.39 g ) chicken breasts , large chunks
- ▢ 1/4 cup ( 4 g ) Cilantro , chopped
- ▢ 1 teaspoon ( 1 teaspoon ) Ground Coriander
- ▢ 1 teaspoon ( 1 teaspoon ) Ground Cumin
- ▢ 1-2 teaspoons ( 1 teaspoons ) Kosher Salt
- ▢ 2.5 cups ( 625 g ) Water
For Finishing
- ▢ 2 ounces ( 56.7 g ) Cream Cheese , cut into 1 inch chunks
Instructions
- Put everything except the cream cheese into your Instant Pot and cook at high pressure for 15 minutes. Allow it to release pressure naturally for ten minutes, and then release all remaining pressure.
- Remove chicken with tongs . Using an immersion blender , roughly purée the soup and vegetables.
- Turn your pot onto Sauté, and when the broth is hot and bubbling, put in the cream cheese chunks. Use a whisk to blend in the cream cheese if needed.
- Shred the chicken and put it back into the pot until heated through.
- Serve hot and enjoy!
Watch The Video
Tips And Tricks For Making Poblano Chicken Soup
- You can also purée the vegetables and chicken together to get a thicker, more robust soup (as I show you in the video).
- If you want to lower carb counts even more in the Poblano Chicken Soup, omit the beans, double the cauliflower, and cut back the water by about 1/2 cup. That will give you a soup with about 5 gms of net carbs but it will be less robust. Since it only saves you about 3 gms of carbs, I’m not sure the trade-off is worth it, but it depends on what else you’re eating that day.
Get support & connect with our community on Facebook!
Nutrition
Don’t forget to check out my other Ketocookbooks.
Keto Instant Pot, Keto Fat Bombs, Sweets, & Treats , and Easy keto in 30 minutes.
Love white chicken chili but hate all of the carbs that come with it? Searching for your new favorite Keto White Chicken Chili recipe? Try this Chicken Poblano Soup for all of the same flavors without all of the guilt.
Why This Poblano Chicken Soup Is So Good
- Gluten Free . Great for families with food allergies.
- Easy. Only 4 simple steps to make this delicious low carb soup .
- Low Carb . 9 net carbs per serving makes for a guilt-free comfort meal.
- Yummy. You’ll love how rich the flavors are in this incredibly easy Instant Pot Recipe .
Do You Use Beans In Keto White Chicken Chili?
White chicken chili recipes have a lot of white beans in them and I wanted to keep it somewhat lower carb. The other thing I noticed is that they all used canned beans. I don’t want to use canned beans, because I have an Instant Pot that makes great beans.
I get it. Beans are typically one of those foods that are a HARD no when you’re living a low carb lifestyle. But I found one kind of bean that is low in net carbs and actually works with my macros.
What I had to do for this Keto White Chicken Chili recipe was find a way to cook beans and chicken together without leaving one raw and the other overcooked, and use something other than the beans to provide a creaminess to the soup.
So I used small white beans called Navy beans because once soaked, they cook within 10 minutes. But I also added riced/diced cauliflower to add creaminess. I finished it with cream cheese, to add a little good fat, but also a creamy finish to the soup.
The result is a robust Keto White Chicken Chili that’s not spicy but is quite flavorful from all the vegetables and chicken. At about 8 gms net carbs per serving, and 23 gms of protein, it makes an easy low-carb meal.
What Does It Taste Like?
Low Carb White Chicken Chili has a rich, creamy, and mildly spicy flavor with a comforting, hearty texture. The chicken provides tender, juicy bites, while the combination of cumin, coriander, and poblano peppers adds a warm, Southwestern depth. The cauliflower and navy beans give the chili body without making it heavy, and the cream cheese stirred in at the end adds a silky, velvety finish.
Each spoonful is savory, slightly smoky, and perfectly balanced with just enough spice to keep it interesting but not overwhelming.
It’s a cozy, satisfying dish that feels indulgent while staying light and low in carbs.
Do Poblano Peppers Need To Be Peeled?
Well, in most cases the answer is yes. However, thanks to the pressure cooking miracle that is the Instant Pot , there’s no need to peel them for this Chicken Poblano Soup recipe .
Luckily the pressure cooking process takes the otherwise though outer skin and makes it pleasantly soft and perfectly edible.
Ingredients You’ll Need
- 1/2 cup Dried Navy Beans - These mild, creamy beans add body and texture to the chili while keeping it lower in carbs than traditional varieties. Soaking them softens the beans and helps them cook evenly in the Instant Pot.
- 1 cup Onion - Provides a savory, aromatic base that enhances the overall flavor of the chili and adds a hint of sweetness as it cooks.
- 3 Poblano Peppers - Bring a mild, smoky heat and depth of flavor that gives the chili its signature Southwestern flair without making it overly spicy.
- 5 cloves Garlic - Adds bold, aromatic flavor that deepens the savory taste of the dish and complements the spices beautifully.
- 1 cup Cauliflower - Serves as a low-carb thickener and filler that mimics the texture of beans or potatoes, making the chili hearty while staying keto-friendly.
- 1.5 pounds Chicken Breasts - The main protein source, creating tender, juicy bites that absorb the rich flavors of the broth and spices during pressure cooking.
- 1/4 cup Cilantro - Adds a burst of freshness and color at the end, balancing the richness of the creamy broth and enhancing the overall aroma.
- 1 teaspoon Ground Coriander - Brings a warm, citrusy note that complements the cumin and adds complexity to the spice blend.
- 1 teaspoon Ground Cumin - Provides earthy, smoky undertones that define the chili’s classic Southwestern flavor profile.
- 1–2 teaspoons Salt - Enhances all the other flavors and ensures the seasoning is well-balanced throughout the dish.
- 2.5 cups Water - Acts as the cooking liquid that allows the chicken and beans to cook under pressure, later forming the flavorful broth of the chili.
- 2 ounces Cream Cheese - Stirred in at the end to create a smooth, creamy texture and rich flavor, giving the chili its signature velvety finish.
How To Make Keto Chicken Soup
- Put everything except the cream cheese into your Instant Pot and cook at high pressure for 15 minutes. Allow it to release pressure naturally for ten minutes, and then release all remaining pressure.
- Remove chicken with tongs . Using an immersion blender , roughly purée the soup and vegetables.
- Turn your pot onto Sauté, and when the broth is hot and bubbling, put in the cream cheese chunks. Use a whisk to blend in the cream cheese if needed.
- Shred the chicken and put it back into the pot until heated through.
- Serve hot and enjoy!
Watch A Video On How To Make Chicken Poblano Soup
Tips And Tricks
Making Instant Pot Keto White Chicken Chili is an easy and flavorful way to enjoy a creamy, comforting meal that’s low in carbs but full of taste. Here are some tips and tricks to help you make it perfectly every time:
- You can also purée the vegetables and chicken together to get a thicker, more robust soup (as I show you in the video).
- If you want to lower carb counts even more in the Poblano Chicken Soup, omit the beans, double the cauliflower, and cut back the water by about 1/2 cup. That will give you a soup with about 5 gms of net carbs but it will be less robust. Since it only saves you about 3 gms of carbs, I’m not sure the trade-off is worth it, but it depends on what else you’re eating that day.
Variations
Keto White Chicken Chili is incredibly versatile, making it easy to customize with different ingredients and flavor profiles while keeping it low-carb and delicious. Here are some tasty variations to try:
- Spicy Version - Add diced jalapeños, a dash of cayenne pepper, or a few spoonfuls of green chiles for extra heat.
- Creamier Texture - Stir in a splash of heavy cream or a bit more cream cheese for an even richer, velvety consistency.
- Thicker Chili - Use less liquid or add extra cauliflower to give the chili a heartier, stew-like texture.
- Mexican-Inspired Twist - Mix in taco seasoning or top with sliced avocado, shredded cheddar, and a squeeze of lime for a Tex-Mex flair.
What To Eat With Low Carb White Chicken Chili
Low Carb White Chicken Chili is hearty and full of flavor, but it pairs wonderfully with sides that add freshness, crunch, or a little extra indulgence. Here are some delicious ideas for what to enjoy with it:
- Keto Cornbread - Perfect for soaking up the creamy, spicy broth without adding extra carbs.
- Salad - A crisp mix of lettuce, avocado, and cucumbers with a light vinaigrette balances the richness of the chili.
- Cauliflower Rice - A great low-carb substitute for traditional rice that helps stretch the meal and absorb the flavors.
- Roasted Vegetables -Try roasted broccoli, zucchini, or Brussels sprouts for a warm, earthy side.
How Long Does It Last?
Keto White Chicken Chili will stay fresh in the refrigerator for up to 4 to 5 days when stored in an airtight container. Allow it to cool completely before refrigerating to maintain its creamy texture and prevent condensation from watering down the broth.
When reheating, warm it gently on the stovetop over medium heat or in the microwave in short intervals, stirring often to keep the cream cheese base smooth.
Can You Freeze It?
For longer storage, you can freeze it for up to 2 months. Just let it cool and transfer it to a freezer-safe container or bag. Thaw overnight in the refrigerator before reheating.
Keep in mind that the cream cheese may slightly separate after freezing, but a quick stir while reheating will restore its creamy consistency.
More Low Carb Soup Recipes
- Looking for a delicious and warming soup but trying to cut back on carbs? My Low Carb Cream of Mushroom Soup is just the soup for you!
- This Spicy Cauliflower Soup is delicious, low-carb and perfect for any day of the week. It may sound odd to you but I need you to try this!
- This low carb, gluten-free Broccoli Cheese Soup recipe is an effortlessly easy take on a deliciously classic and satisfying soup. I’ll show you a few shortcuts that will make this one of the easiest yet tastiest keto soups you’ve ever made.
- Pork Belly Cabbage Soup - A delightfully hearty and warming soup.
Keto White Chicken Chili | Poblano Chicken Soup
Equipment
- Instant Pot
- Tongs
- Immersion Blender
- Silicone Whisk
Ingredients
- ▢ 1/2 cup ( 91 g ) Dried Navy Beans , soaked for an hour in hot water
- ▢ 1 cup ( 160 g ) Onion , diced
- ▢ 3 ( 3 ) poblano peppers , chopped
- ▢ 5 cloves ( 5 cloves ) Garlic
- ▢ 1 cup ( 107 g ) Cauliflower , diced
- ▢ 1.5 pounds ( 680.39 g ) chicken breasts , large chunks
- ▢ 1/4 cup ( 4 g ) Cilantro , chopped
- ▢ 1 teaspoon ( 1 teaspoon ) Ground Coriander
- ▢ 1 teaspoon ( 1 teaspoon ) Ground Cumin
- ▢ 1-2 teaspoons ( 1 teaspoons ) Kosher Salt
- ▢ 2.5 cups ( 625 g ) Water
For Finishing
- ▢ 2 ounces ( 56.7 g ) Cream Cheese , cut into 1 inch chunks
Instructions
- Put everything except the cream cheese into your Instant Pot and cook at high pressure for 15 minutes. Allow it to release pressure naturally for ten minutes, and then release all remaining pressure.
- Remove chicken with tongs . Using an immersion blender , roughly purée the soup and vegetables.
- Turn your pot onto Sauté, and when the broth is hot and bubbling, put in the cream cheese chunks. Use a whisk to blend in the cream cheese if needed.
- Shred the chicken and put it back into the pot until heated through.
- Serve hot and enjoy!
Watch The Video
Tips And Tricks For Making Poblano Chicken Soup
- You can also purée the vegetables and chicken together to get a thicker, more robust soup (as I show you in the video).
- If you want to lower carb counts even more in the Poblano Chicken Soup, omit the beans, double the cauliflower, and cut back the water by about 1/2 cup. That will give you a soup with about 5 gms of net carbs but it will be less robust. Since it only saves you about 3 gms of carbs, I’m not sure the trade-off is worth it, but it depends on what else you’re eating that day.
Get support & connect with our community on Facebook!
Nutrition
Don’t forget to check out my other Ketocookbooks.
Keto Instant Pot, Keto Fat Bombs, Sweets, & Treats , and Easy keto in 30 minutes.
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Keto White Chicken Chili | Poblano Chicken Soup
Ingredients
- 1/2 cup Dried Navy Beans soaked for an hour in hot water
- 1 cup Onion diced
- 3 poblano peppers chopped
- 5 cloves Garlic
- 1 cup Cauliflower diced
- 1.5 pounds chicken breasts large chunks
- 1/4 cup Cilantro chopped
- 1 teaspoon Ground Coriander
- 1 teaspoon Ground Cumin
- 1-2 teaspoons Kosher Salt
- 2.5 cups Water
For Finishing
- 2 ounces Cream Cheese cut into 1 inch chunks
Instructions
- Put everything except the cream cheese into your Instant Pot and cook at high pressure for 15 minutes. Allow it to release pressure naturally for ten minutes, and then release all remaining pressure.
- Remove chicken with tongs . Using an immersion blender , roughly purée the soup and vegetables.
- Turn your pot onto Sauté, and when the broth is hot and bubbling, put in the cream cheese chunks. Use a whisk to blend in the cream cheese if needed.
- Shred the chicken and put it back into the pot until heated through.
- Serve hot and enjoy!
Tips And Tricks For Making Poblano Chicken Soup
- You can also purée the vegetables and chicken together to get a thicker, more robust soup (as I show you in the video).
- If you want to lower carb counts even more in the Poblano Chicken Soup, omit the beans, double the cauliflower, and cut back the water by about 1/2 cup. That will give you a soup with about 5 gms of net carbs but it will be less robust. Since it only saves you about 3 gms of carbs, I’m not sure the trade-off is worth it, but it depends on what else you’re eating that day.
Keto White Chicken Chili | Poblano Chicken Soup https://twosleevers.com/poblano-chicken-soup/
This low carb Broccoli Cheese Soup recipe is an effortlessly easy take on a deliciously classic and satisfying soup. I’ll show you a few shortcuts that will make this the easiest yet tastiest keto broccoli cheese soup you’ve ever made .
What Makes This Keto Broccoli Cheese Soup So Great
As you probably already know, I’m a huge fan of recipes that are crazy easy to make yet are still absolutely delicious. This Vegetarian Keto Broccoli Cheese Soup is no exception. This soup recipe is just so easy that you’ll be mad that you didn’t know about it sooner.
Not only is it easy to make, but it’s low carb as well. No need to save this recipe for a cheat day. You can enjoy this indulgent soup guilt-free and as often as you’d like without fear of ruining your low carb diet.
Most Broccoli Cheese Soups call for a thickener such as flour. Since I wanted to keep my recipe low carb, and gluten-free, I opted to blend some of the broccoli with an immersion blender in order to give it the right consistency.
Now, I decided to add some hot sauce to the soup. If you know me, you know that I like my food spicy. However, this step is completely optional as the soup still tastes terrific without it. Though I highly recommend trying it. It doesn’t really make it spicy per se, it adds a little tang to the soup that really brings out all the other flavors.
Ingredients You’ll Need
- 1 tablespoon Butter - Provides the fat needed to sauté the onions and garlic, adding richness and creating the flavorful base of the soup. It also helps the aromatics soften and release their natural sweetness.
- 1/2 cup Onio - Adds depth, mild sweetness, and savory flavor. Onions help build the aromatic foundation of the soup and balance the richness of the cheese and cream.
- 4 Garlic Cloves - Infuses the soup with warm, savory notes. Garlic enhances the overall flavor profile and complements the cheddar and broccoli beautifully.
- 4 cups Broccoli Florets - The star vegetable of the dish. Broccoli provides body, fiber, and freshness. As it cooks, it softens and blends into the creamy base, giving the soup its signature texture and flavor.
- 3 cups Low Sodium Chicken Brot - Acts as the primary liquid for the soup, helping to cook the broccoli and forming the basis of the broth. Using low sodium allows better control over seasoning. Different broth types adjust the depth and flavor based on preference.
- 1/2 cup Heavy Cream - Adds rich creaminess and helps thicken the soup naturally. It enhances the velvety texture and keeps the dish keto-friendly by adding fat without carbs.
- 2 cups Shredded Sharp Cheddar Cheese - Provides bold cheesy flavor and helps create the classic thick, creamy consistency of broccoli cheese soup. Sharp cheddar melts smoothly and delivers a more pronounced flavor than mild cheddar.
- 2 ounces Cream Cheese - Enhances the creaminess and adds body to the soup. Cream cheese helps stabilize the melted cheddar to prevent graininess and contributes a subtle tang.
- 1 teaspoon Ground Black Pepper - Adds gentle heat and brightness, balancing the richness of the cheese and cream. It also deepens the overall savory flavor of the soup.
- 2–3 dashes Louisiana Hot Sauce - Introduces a touch of acidity and mild spice, brightening the soup and cutting through the richness. Even if used sparingly, it enhances depth without making the soup spicy.
How To Make This Keto Broccoli Cheese Soup Recipe
- In a 3-quart pot on medium heat, melt the butter. Add onions and garlic and stir for 30 seconds. Add broccoli, chicken broth (or bone broth ), and pepper, and cook until the broccoli is tender (about 8-10 minutes).
- Turn the heat down to low. Use an immersion blender to purée half the broccoli, or just mash with the back of a spoon until half the broccoli is crushed.
- Turn up the heat to medium, add in cream cheese and stir to melt the cream cheese into the soup.
- When the soup boils, turn down the heat, and in a slow steady stream, add the heavy cream.
- Add in cheddar cheese a handful at a time to keep the cheese from clumping. Stir until the cheese has melted.
- Add hot sauce, and serve.
Why Is My Broccoli Cheese Soup Grainy?
If your soup ended up grainy, that means that you probably had your stove set too hot when you added the dairy products in. There really is no way to correct this once it has happened, so make sure that you’ve lowered the heat on your stove enough before adding your dairy. Also, make sure that you pour in the heavy cream slowly .
If it does happen, you may need to purée all of the soup to get a smoother consistency. In this case, remove some chunks of broccoli, purée the rest until it’s smooth, and then add back in the saved chunks for texture.
Tips And Tricks
Low carb broccoli cheese soup is simple to make, but these tips will help you achieve the perfect balance of creaminess, flavor, and consistency while avoiding common mistakes like grainy cheese or watery broth.
- If you follow my advice and keep frozen broccoli in the fridge, this soup will come together in no time at all.
- Use low sodium broth if you can find it, or just water if you can’t. Otherwise, you may end up with a soup that is too salty. If using water, add salt to taste.
- The best way to check if the broccoli is done is to take out a piece and reward yourself 🙂
- If you don’t have an immersion blender , you can use a regular blender . Just be careful as the heat and the steam from the hot Broccoli Cheese Soup can create a vacuum that can cause burns.
- Make sure you only blend the soup until about half the broccoli is blended so that you have a little texture in the soup.
- Mashing the cream cheese with the back of your spoon while it’s cooking will help it melt down quicker.
- Make sure to pour in the heavy cream slowly so that it doesn’t curdle.
Variations
Keto broccoli cheese soup is wonderfully flexible, and these variations let you customize the dish, whether you want it extra creamy, more veggie-packed, spicier, or protein-boosted.
- Extra Cheesy Version - Add an additional ½–1 cup shredded cheddar or mix in mozzarella or gouda for a richer, stretchier texture.
- Chunky Broccoli Soup - Set aside a handful of small broccoli florets and stir them in after blending for more texture and bite.
- Creamier, Thicker Soup - Increase the cream cheese to 4 ounces or reduce the broth by ½ cup for a thicker, more indulgent consistency.
- Spicy Keto Broccoli Cheese Soup - Add jalapeños, extra hot sauce, or a pinch of cayenne to bring heat and depth.
What To Eat With Keto Broccoli Cheese Soup?
Looking for some dishes that pair nicely with this soup? Check These out!
Keto bread
- Bread is always a fantastic pairing for soup and this Keto Bread recipe will give you your bread fix without all the carbs!
- Breadsticks are another great option, and these Cauliflower Breadsticks are incredible!
- This Broccoli Cheese Soup goes nicely with a nice, bright side salad, and my Indian Cucumber Salad is the perfect choice!
How Long Does It Last?
Low carb broccoli cheese soup lasts 3 to 4 days in the refrigerator when stored in an airtight container. As it sits, the flavors deepen, and the texture may thicken slightly. Simply add a splash of broth or water when reheating if needed.
Warm the soup gently on the stovetop or in the microwave to prevent the cheese or cream from separating.
Can You Freeze It?
Yes, you can freeze keto broccoli cheese soup, but there are a few important considerations to keep the texture smooth. Because the soup contains heavy cream, cheddar cheese, and cream cheese, it may separate slightly when frozen and reheated.
To freeze, allow the soup to cool completely, then store it in freezer-safe containers or bags, leaving a bit of room for expansion. It will keep well for up to 2–3 months.
When you’re ready to enjoy it, thaw the soup overnight in the refrigerator, then reheat gently over low heat on the stovetop.
Low Carb Broccoli Cheese Soup | Keto Broccoli Cheese Soup
Equipment
- 3-Quart Pot
- Immersion Blender
- VITAMIX BLENDER
Ingredients
- ▢ 1 tablespoon butter
- ▢ 1/2 cup Onion , onion
- ▢ 4 garlic cloves , sliced
- ▢ 4 cups broccoli florets , frozen or fresh (no need to thaw)
- ▢ 3 cups low sodium chicken broth , or vegetable or bone broth
- ▢ 1/2 cup Heavy Cream
- ▢ 2 cups shredded sharp cheddar cheese
- ▢ 2 ounces Cream Cheese , diced
- ▢ 1 teaspoon Ground Black Pepper
- ▢ 2-3 dashes Louisiana Hot Sauce , optional
Instructions
- In a 3-quart pot on medium heat, melt the butter. Add onions and garlic and stir for 30 seconds. Add broccoli, chicken broth, and pepper, and cook until the broccoli is tender (about 8-10 minutes).
- Turn the heat down to low. Use an immersion blender to purée half the broccoli, or just mash with the back of a spoon until half the broccoli is crushed.
- Turn up the heat to medium, add in cream cheese and stir to melt the cream cheese into the soup.
- When the soup boils, turn down the heat, and in a slow steady stream, add the heavy cream.
- Add in cheddar cheese a handful at a time to keep the cheese from clumping. Stir until the cheese has melted.
- Add hot sauce, and serve.
Instant Pot Broccoli Cheese soup
To make this in an Instant Pot, place onions, garlic, frozen broccoli, only 1.5 cups of chicken broth, and pepper into the Instant pot.
Close the lid and press PRESSURE COOK on HIGH for 2 minutes. At the end of the cooking time, allow the pot to rest undisturbed for 5 minutes, and then release all remaining pressure.
Press CANCEL. Open the lid and press SAUTE. Add cream cheese and stir to melt the cream cheese into the soup.
When the soup boils, turn down the heat, and in a slow steady stream, add the heavy cream.
Add in cheddar cheese a handful at a time to keep the cheese from clumping. Stir until the cheese has melted.
Add hot sauce, and serve.
If you follow my advice and keep frozen broccoli in the fridge, this soup will come together in no time at all.
Use low sodium broth if you can find it, or just water if you can’t. Otherwise, you may end up with a soup that is too salty. If using water, add salt to taste.
The best way to check if the broccoli is done is to take out a piece and reward yourself 🙂
If you don’t have an immersion blender , you can use a regular blender . Just be careful as the heat and the steam from the hot Broccoli Cheese Soup can create a vacuum that can cause burns.
Make sure you only blend the soup until about half the broccoli is blended so that you have a little texture in the soup.
Mashing the cream cheese with the back of your spoon while it’s cooking will help it melt down quicker.
Make sure to pour in the heavy cream slowly so that it doesn’t curdle.
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Nutrition
Don’t forget to check out my other Ketocookbooks.
Keto Instant Pot, Keto Fat Bombs, Sweets, & Treats , and Easy keto in 30 minutes.
