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Chicken Enchilada Soup

This Keto Chicken Enchilada Soup can be served as a main course for lunch or dinner or used as an appetizer, depending on the serving size.
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Servings: 6
Course: Dinner
Cuisine: American
Calories: 425
Ingredients Method

Ingredients
  

  • 1 lb. Shredded chicken fully cooked
  • 1 tbsp. Olive oil
  • 1 Large bell pepper chopped
  • 1 c. Onion chopped
  • 2 tsp. Chili powder
  • 2 tsp. Garlic powder
  • 2 tsp. Cumin
  • 1 tsp. Paprika
  • 2 c. Chicken bone broth
  • 1 c. Low carb salsa
  • 1 can Ro-tel
  • 2 c. Shredded cheddar cheese
  • ½ c. Heavy whipping cream
  • Salt and pepper to taste

Method
 

  1. Heat up 1 tablespoon of olive oil in a large pot over medium-high heat.
  2. Add in the onions and peppers, and saute for 2-3 minutes until they are a crisp tender.
  3. Toss in the garlic powder, cumin, chili powder and paprika. Stir the spices into the vegetables, for about 30 seconds until they become fragrant.
  4. Whisk in 2 cups of chicken bone broth, stir until well combined.
  5. Reduce the heat to medium, and add in 1 cup of low carb salsa.
  6. Mix in 1 can of Ro-tel.
  7. Stir in 2 cups of shredded cheddar cheese, and stir until it is completely melted.
  8. Let the soup simmer for about 10 minutes, stirring occasionally.
  9. Mix in 1 pound of shredded chicken, and combine well.
  10. Add salt and pepper to taste.
  11. Simmer for an additional 10 minutes.
  12. Stir in ½ cup of heavy whipping cream, and cook for an additional minute or two. Serve the soup with fresh herbs as garnish.