Keto Chicken Enchilada Soup

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

1. 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.
2. 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.
3. Once simmering is done, add cream cheese and bring to a boil again. Once boiling, reduce heat to low and simmer for 25 minutes.
4. Shred the chicken and add to the pot, then juice 1/2 lime over the top. Stir everything together.
5. Serve with an additional sprinkling of cilantro, shredded cheese, or sour cream.
6. Enjoy!

** Nutrition per serving: 4 (1.5) serving. Each= Calories 365, Fat 33g, Protein 16g, Carbs 8g