Chicken Enchilada Soup

Ingredients

Soup

• 1 lb. Shredded chicken fully cooked
• 1 tbsp. Olive oil
• 1 Large bell pepper chopped
• 1 c. Onion chopped
• 2 tsp. Chili powder
• 2 tsp. Garlic powder
• 2 tsp. Cumin
• 1 tsp. Paprika
• 2 c. Chicken bone broth
• 1 c. Low carb salsa
• 1 can Rotel
• 2 c. Shredded cheddar cheese
• ½ c. Heavy whipping cream
• Salt and pepper to taste

Directions

Soup

1. Heat up 1 tablespoon of olive oil in a large pot over medium-high heat.
2. Add in the onions and peppers, and saute for 2-3 minutes until they are a crisp tender.
3. Toss in the garlic powder, cumin, chili powder and paprika. Stir the spices into the vegetables, for about 30 seconds until they become fragrant.
4. Whisk in 2 cups of chicken bone broth, stir until well combined.
5. Reduce the heat to medium, and add in 1 cup of low carb salsa.
6. Mix in 1 can of Ro-tel.
7. Stir in 2 cups of shredded cheddar cheese, and stir until it is completely melted.
8. Let the soup simmer for about 10 minutes, stirring occasionally.
9. Mix in 1 pound of shredded chicken, and combine well.
10. Add salt and pepper to taste.
11. Simmer for an additional 10 minutes.
12. Stir in ½ cup of heavy whipping cream, and cook for an additional minute or two. Serve the soup with fresh herbs as garnish.