Eating Low Carb 21: Chicken Enchilada Soup

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Eating Keto 21: Chicken Enchilada Soup

Filmed April 18th, 2015


Ingredients (makes 4):

3 Tbsp Olive Oil
3 Stalks Celery, diced
1 Med. Red Bell Pepper, diced
2 tsp. Garlic, minced
1 Cup Diced Tomatoes
2 tsp Cumin
1 tsp Oregano
1 tsp Chili Powder
1/2 tsp Cayenne Pepper
4 Cups Chicken Broth
8oz Cream Cheese
6oz Chicken, Shredded ➞ I used 7oz
1/2 Cup Cilantro, chopped ➞ I did not use!
1/2 Med. Lime, juiced ➞ I used bottled juice
Salt and Pepper to taste

1. Dice Celery, Bell Pepper and mince garlic, if using whole (I used pre-minced garlic)
2. In a large pot, heat 3 Tbsp Olive Oil on Med/High heat.
3. Once hot, add the celery, pepper, and garlic. Cook until celery is softened/slightly translucent and add salt and pepper to taste.
4. Add in the diced tomatoes and stir well. Cook for 2-3 mins.
5. Add in the spices, stir and cook for another 1-2 mins.
6. If using Cilantro, chop it up (no stems)
7. Add the Chicken broth (and Cilantro, if using) and stir everything together.
8. Turn up the heat to bring soup to a boil and then reduce to low again and simmer for 20 mins.
9. Add 8oz of cream cheese to the pan and stir well (I recommend using a whisk) Like above, bring to a boil again. Once soup is boiling, reduce heat to low and simmer for another 20-25 mins.
10. Once simmered, shred your chicken with a fork and add it to the soup. Squeeze (or pour) your lime juice into the soup as well and stir together.
11. Top with shredded cheese, sour cream, etc!


➞ Totals (per 1 serving/Makes 4)

385 Cals
31g Fat
21g Protein
10g Net Carb (Total 12g)

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