Chicken Enchilada Soup
User Reviews
5
3 reviews
Excellent
Chicken Enchilada Soup
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This makes 4 (1.5-cup) servings. Each serving comes out to 365.5 Calories, 33.64g Fats, 8.58g Net Carbs, and 16.8g Protein.
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Ingredients
- 3 celery diced, stalks
- 1 red bell pepper diced, medium
- 2 teaspoons garlic minced
- ½ cup cilantro chopped
- 3 tablespoons olive oil
- salt to taste
- black pepper to taste
- 1 cup diced tomatoes
- 2 teaspoons cumin
- 1 teaspoon oregano
- 1 teaspoon chili powder
- ½ teaspoon cayenne pepper
- 4 cups chicken broth
- 8 ounces cream cheese
- 6 ounces chicken shredded
- ½ lime juiced, medium
Instructions
- Heat oil in a pan and add celery, garlic, and the bell peppers. Once celery is soft, add tomatoes and let cook for 2-3 minutes.
- Add spices to pan and mix together well. Pour in the chicken broth and cilantro, bring to a boil, and then reduce to low to simmer for 20 minutes.
- Once simmering is done, add cream cheese and bring to a boil again. Once boiling, reduce heat to low and simmer for 25 minutes.
- Shred the chicken and add to the pot, then juice 1/2 lime over the top. Stir everything together.
- Serve with an additional sprinkling of cilantro, shredded cheese, or sour cream!
Genuine Reviews
User Reviews
Overall Rating
5
3 reviews
Excellent
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