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Chicken Enchilada Soup
Macros per serving:
• 420 Calories
• 29.5g of Fat
• 27g of Protein
• 9g of Net Carbs
Servings Prep Time
4 10minutes
Cook Time
45minutes
Servings Prep Time
4 10minutes
Cook Time
45minutes
Ingredients
  • 1 tablespoon olive oil
  • 2 large stalks celery diced
  • 1 medium yellow onion diced
  • 1 small red bell pepper diced
  • 2 cloves minced garlic
  • 1 cup fresh diced tomatoes
  • 1 tablespoon ground cumin
  • 1 1/4 teaspoon chili powder
  • 1 teaspoon dried oregano
  • 4 cups chicken broth
  • 1 8 ounce package cream cheese softened
  • 8 ounces cooked chicken thighs shredded
  • 1/2 cup fresh chopped cilantro
  • 1 tablespoon fresh lime juice
Instructions
  1. Heat the oil in a saucepan over medium heat.
  2. Add the celery, onion, red pepper, and garlic then sauté for 3 minutes.
  3. Stir in the tomatoes and cook for another 2 minutes.
  4. Add the cumin, chili powder, and oregano then stir in the chicken broth and bring to a boil.
  5. Reduce heat and simmer on low for 20 minutes then stir in the cream cheese and bring to a boil once more.
  6. Reduce heat and simmer on low for 20 minutes.
  7. Shred the chicken and stir it into the soup along with the cilantro and lime juice.
  8. Spoon into bowls and serve with sour cream and shredded cheese, if desired.