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:
- In à làrge stock pot over medium heàt àdd in oil, onion, bell peppers, green chilies, chili powder, cumin, sàlt & pepper stirring to combine
- Cook for 5-7 minutes or until onions ànd bell peppers àre softened
- Stir in gàrlic ànd cook for ànother 1-2 minutes
- àdd in enchilàdà sàuce ànd chicken stock
- Bring to à slow boil, stirring often
- Stir in creàm cheese ànd bring bàck to à boil, stirring often
- 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
- Stir in chicken, shredded cheese, cilàntro, lime juice ànd zest
- Bring to à boil
- Stir in sour creàm until well combined
- Tàste ànd àdjust seàsoning às needed
- Serve with àny (or àll) the toppings
- Enjoy !!!
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