Chicken Enchilada Soup

Chicken Enchilada Soup

Makes: 4 servings

Carbs per Serving: 15.5 grams

Protein per Serving: 26.25 grams

Fat per Serving: 55.75 grams



         1 1/2 cups shredded cooked chicken

         2 tsp dried oregano

         2 tsp chili powder

         1/2 Tbsp cumin

         1 tsp cayenne pepper

         1 cup chopped fresh cilantro

         Juice from 1 medium lime

         1/4 cup olive oil

         6 celery stalks, diced

         2 medium red bell peppers, diced

         4 tsp garlic minced

         8 cups chicken broth

         2 cups dice tomatoes

         16 oz cream cheese



  • Place a skillet over medium flame and the olive oil. Sauté the celery and pepper for 2 minutes or until tender. Add the tomatoes and sauté for 3 minutes.
  • Stir in the oregano, chili, cumin, and cayenne. Sauté until fragrant, then add the broth and cilantro. Bring to a boil then reduce to a simmer. Let simmer for 15 minutes.
  • Stir in the cream cheese and bring to a boil. Reduce to a simmer and let simmer for 20 minutes.
  • Stir in the shredded chicken and lime juice. Let simmer for 5 minutes.
  • Ladle into soup bowls and serve at once, preferably topped with chopped cilantro.