Keto Buffalo Chicken Bacon Soup, Low Carb
A rich, creamy low-carb soup loaded with shredded chicken, bacon and buffalo sauce.
Ingredients
| 2 lbs | 905 g | boneless, skinless chicken thighs |
| 1 cup | 240 ml | chicken broth |
| 8 oz | 225 g | cream cheese, diced into 1/2-inch cubes |
| 4 cups | 960 ml | shredded sharp cheddar cheese |
| 1 | packet Hidden Valley Ranch Dressing mix | |
| 8 | slices cooked bacon, chopped | |
| 0.25 cup | 60 ml | Franks Wing Sauce, plus more to taste |
Instructions
- Add chicken and chicken broth to the Instant Pot and cook 15 minutes.
- Use the quick release method.
- Remove chicken, shred with two forks and replace, leaving on warm.
- Stir in cream cheese, shredded cheddar cheese, ranch dressing mix and bacon. Reserve some bacon crumbles for serving.
- Add hot sauce and mix well. Add more to taste.
- Sprinkle with bacon crumbs before serving.
Notes: Have some extra chicken broth to thin this soup down to your liking. I like mine thick and creamy, but it may be a bit cheesy for some. Also, add extra buffalo sauce to taste. I like mine extra spicy, but this recipe is toned down a bit for my husband and for other normal human beings who don't crave the burn. This recipe makes a big batch. If you don't want leftovers, cut it in half.