This is truly a low carb and comforting dish for the winter. It is one of the many soups that fit into many of the diet plans for today. The soup is seasoned with all the right warm spices that make a dish savory and delicious. It is low carb so it is healthier. This soup is the exact flavors that you find in your favorite Chicken Enchilada.
Ingredients
1lb.Shredded chicken fully cooked
1tbsp.Olive oil
1Large bell pepper chopped
1c.Onion chopped
2tsp.Chili powder
2tsp.Garlic powder
2tsp.Cumin
1tsp.Paprika
2c.Chicken bone broth
1c.Low carb salsa
1canRotel
2c.Shredded cheddar cheese
½c.Heavy whipping cream
Salt and pepper to taste
Instructions
Heat up 1 tablespoon of olive oil in a large pot over medium-high heat.
Add in the onions and peppers, and saute for 2-3 minutes until they are a crisp tender.
Toss in the garlic powder, cumin, chili powder and paprika. Stir the spices into the vegetables, for about 30 seconds until they become fragrant.
Whisk in 2 cups of chicken bone broth, stir until well combined.
Reduce the heat to medium, and add in 1 cup of low carb salsa.
Mix in 1 can of Ro-tel.
Stir in 2 cups of shredded cheddar cheese, and stir until it is completely melted.
Let the soup simmer for about 10 minutes, stirring occasionally.
Mix in 1 pound of shredded chicken, and combine well.
Add salt and pepper to taste.
Simmer for an additional 10 minutes.
Stir in ½ cup of heavy whipping cream, and cook for an additional minute or two. Serve the soup with fresh herbs as garnish.