Keto Chicken Enchilada Soup
Ingredients:
- 1 tbsp Olive Oil
- 1 c Onions chopped
- .5 c Bell Peppers green, chopped
- 4 oz Diced Green Chiles
- 1 tbsp Chili Powder
- 2 tsp Cumin
- 2 tsp Sea Salt
- 1 tsp Ground Black Pepper
- 3 cloves Garlic minced or pressed
- 10 oz Red Enchilada Sauce
- 4 c Chicken Broth
- 4 oz Cream Cheese room temperature
- 3 Boneless Skinless Chicken Breasts chopped
- 1 c Cheddar Cheese shredded
- .25 c Fresh Cilantro chopped
- 1 Limes zested and juiced
- 1 c Sour Cream
Instructions:
- In a large stockpot over medium heat add in oil, onion, bell peppers, green chilies, chili powder, cumin, salt & pepper stirring to combine.
- Cook for 5-7 minutes or until onions and bell peppers are softened. Stir in garlic and cook for another 1-2 minutes.
- Add chopped chicken to pot and stir. Cook 5-10 minutes until mostly cooked through.
- Add in enchilada sauce and chicken broth. Bring to a slow boil, stirring often.
- Stir in cream cheese and bring back to a boil, stirring often.
- Stir in shredded cheese, cilantro, lime juice, and zest.
- Bring to a boil. Stir in sour cream until well combined. Taste and adjust seasoning as needed.
Nutrition
Calories: 267kcal | Carbohydrates: 10g | Protein: 15g | Fat: 18g | Saturated Fat: 9g | Cholesterol: 72mg | Sodium: 1544mg | Potassium: 441mg | Fiber: 1g | Sugar: 5g | Vitamin A: 1405IU | Vitamin C: 27.3mg | Calcium: 178mg | Iron: 1.6mg
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