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Chicken Enchilada Soup

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.
5 from 1 vote
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Ingredients
  

  • 3 stalks celery diced
  • 1 medium red bell pepper diced
  • 2 teaspoons minced garlic
  • ½ cup cilantro chopped
  • 3 tablespoons olive oil
  • Salt and 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 medium lime juiced

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!