CHICKEN ENCHILADA SOUP

This makes 4 (1.5-cup) servings. Each serving comes out to 365.5 Calories, 33.64g Fats, 8.58g Net Carbs, and 16.8g Protein.

The Preparation

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
The Execution

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

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