Low Carb Southwestern Chicken Soup

So as promised I made a batch of this a week or so ago and wanted to document the recipe for myself as much as sharing.  This is a variation of another recipe I found online that uses ground beef but I prefer chicken in this type of stew.  So here it goes.

4 Chicken Breast
1 8oz Pack Cream Cheese
2 Cans Rotel
1/2 Cup Diced Onion
2 Cups Chicken Stock
1/2 Cup unsweetened Almond Milk
1 tbsp Chili Powder
2 Garlic Cloves (Minced)

Roast the chicken salt & pepper to taste.  While the chicken is cooking combine the other ingredients in a crock or stock pot and bring to a slow boil then reduce heat.  When the chicken is done let it cool and "pull" it into small chunks.  Throw that in the pot and let it all simmer for an hour or so.

The stew does not take long to cook but similar to Chili the taste will improve the longer it sits in the crock pot.  It makes a creamy soup similar in consistency to chowder.  I ate it with a small dab of sour cream on top and a little hot sauce.

I am going to add some Jicama and Cactus to it next time and see how that taste.  You could also carb it up if you wanted with some white beans or corn.  Either one or both would probably be really good in this.

Will also remember to take photo's of the finished product with the next batch.  However, low-carb chili is next on the list so it will have to wait a few weeks.