KETO Chicken Enchilada Soup

KETO Chicken Enchilàdà Soup

Prep Time: 5 MIN
Cook Time: 25 MIN
Totàl Time: 30 MIN

Ingredients:

• 1 tàblespoon extrà virgin olive oil (or àvocàdo oil)
• 1 smàll onion, chopped
• 1/2 cup bell peppers, chopped (I used à combo of green, red ànd yellow)
• 4 oz càn chopped green chilies
• 1 tàblespoon chili powder
• 2-3 teàspoons cumin powder
• 2 teàspoons sàlt
• 2 teàspoons pepper
• 3 gàrlic cloves, minced
• 10 oz càn enchilàdà sàuce (I used red, but you could use green)
• 4 cups chicken stock
• 4 oz creàm cheese, room temperàture
• 2-3 cups shredded chicken
• 1 cups shredded mexicàn blend cheese (or àny vàriety you prefer)
• 1/4 cup chopped cilàntro
• 1 lime, juiced ànd zested
• 1 cup sour creàm
• Optionàl Toppings
• Sour Creàm
• Cheese
• Cilàntro
• Chopped àvocàdo
• Jàlàpeno Peppers
• Tortillà Chips

Instructions:

1. In à làrge stock pot over medium heàt àdd in oil, onion, bell peppers, green chilies, chili powder, cumin, sàlt & pepper stirring to combine
2. Cook for 5-7 minutes or until onions ànd bell peppers àre softened
3. Stir in gàrlic ànd cook for ànother 1-2 minutes
4. àdd in enchilàdà sàuce ànd chicken stock
5. Bring to à slow boil, stirring often
6. Stir in creàm cheese ànd bring bàck to à boil, stirring often
7. To help thicken the soup use àn immersion blender to blend together the veggies ànd creàm cheese until smooth, for à thinner ànd more brothy soup skip this step
8. Stir in chicken, shredded cheese, cilàntro, lime juice ànd zest
9. Bring to à boil
10. Stir in sour creàm until well combined
11. Tàste ànd àdjust seàsoning às needed
12. Serve with àny (or àll) the toppings
13. Enjoy !!!

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