Creamy Low Carb BBQ Chicken Soup
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Together Doug Scheiding and his wife, Jennifer Talley, make up the Rogue Cookers Competition BBQ team. Doug and Jennifer cook exclusively on Traeger Pellet Grills. Head Country rubs and sauces have been a part of the Rogue Cookers arsenal since day one of their work as competitive cookers. Rogue Cookers won the Houston Rodeo World Championship (HLSR) in 2015, a 2nd and 4th Place in Brisket at the San Antonio Rodeo, and first place in Cook’s Choice Category at the Jack Daniel’s International Invitational, all using Head Country sauces, seasonings, and marinade. Doug is a Traeger BBQ Pro, a Head Country Brand Ambassador, and the Texas Embedded Correspondent to The BBQ Central Show.
1 lb of ground meat
3 Tbsp. Head Country Championship Seasoning, High Plains Heat
3 Tbsp. taco seasoning
1 Tbsp. Head Country Championship Seasoning, Original
6 Tbsp. water
15-oz can spicy charro pinto beans, drained
10-oz can fire-roasted Rotel, drained
2-3 Tbsp. 505 Southwestern Chilis
4.5 oz Flaming Hot Fritos (or your favorite)
6-8 oz shredded colby or Monterrey Jack cheese
375 degrees F
15 mins
Brown the meat in a cast-iron pan on the stove or grill. In the last few minutes of cooking time, add the chopped onions. Drain the grease.
Add High Plains Heat, taco seasoning, 1 Tbsp. of Original, and 6 Tbsp. water to a small bowl. Mix the seasoning paste into the meat.
Heat grill to 375 degrees F.
While the grill preheats, prep a cast iron skillet approximately 9-10 inches in diameter. Cover the bottom of the skillet in Fritos. Cover the Fritos with the beans, saving about a handful.
Add the cooked meat over the beans, reserving 1-2 Tbsp. of the meat. Add Rotel on top of the meat, reserving 1 Tbsp. of the tomatoes. Spread the 6-8 oz of shredded cheese over the tomatoes.
Add the remaining 1 Tbsp. of beans, 1-2 Tbsp. of meat, and 1 Tbsp. of tomatoes over the cheese. Finally, add 2-3 Tbsp. of 505 Green Chilis over the top.
Cook on the grill for approximately 15 minutes. Serve and enjoy.
