Chicken Enchilada Soup
Ingredients:
- 3 stalks Celery diced
- 1 Bell Peppers red, diced
- 2 tsp Garlic minced or pressed
- .5 c Fresh Cilantro chopped
- 3 tbsp Olive Oil
- 1 tsp Sea Salt
- .5 tsp Ground Black Pepper
- 1 c Diced Tomatoes
- 2 tsp Cumin
- 1 tsp Dried Oregano
- 1 tsp Chili Powder
- .5 tsp Cayenne Pepper Flakes
- 4 c Chicken Broth
- 8 oz Cream Cheese
- 8 oz Boneless Skinless Chicken Breasts chopped
- .5 Limes juiced
Instructions:
- In a pot, heat 3 tablespoons olive oil over medium-high heat.
- Once the oil is hot, add celery, bell pepper, and garlic. Let this cook until the celery softens. Add salt and pepper to taste.
- Add diced chicken and let cook mostly through, 5-10 minutes.
- Once the chicken is cooked, add 1 cup diced tomatoes and stir well. Let this cook for about 2-3 minutes.
- Add spices and additional salt and pepper if needed. Stir this up and leave for 1-2 minutes.
- In the meantime, chop up the cilantro (make sure you cut the stems off). You’ll need about 1/2 cup in total.
- Add 4 cups chicken broth and cilantro to the pan. Stir everything together.
- Bring the soup up to a boil and then reduce heat to low. Let this simmer for 20 minutes.
- Measure out the cream cheese and add it to the pan. Stir in well and bring to a boil again. Once boiling, turn to low and simmer for 20-25 minutes.
- Once simmered, squeeze the lime juice over the top. Stir together until everything is mixed.
Nutrition
Calories: 400kcal | Carbohydrates: 11g | Protein: 17g | Fat: 32g | Saturated Fat: 12g | Cholesterol: 98mg | Sodium: 1734mg | Potassium: 771mg | Fiber: 2g | Sugar: 5g | Vitamin A: 2355IU | Vitamin C: 65mg | Calcium: 122mg | Iron: 2.6mg
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