Keto Enchilada Soup

    This soup is both spicy and creamy, and so delicious that you’ll forget all about how healthy it is.

    Serves 4


    3 tbsp. olive oil

    3 diced celery stalks

    1 medium diced red bell pepper

    2 tsp. minced garlic

    1 cup diced tomatoes

    2 tsp. cumin

    1 tsp. oregano

    1 tsp. chili powder

    ½ tsp. cayenne pepper

    ½ cup chopped cilantro

    4 cups chicken broth

    8 oz. cream cheese

    6 oz. shredded chicken

    Juice of ½ a lime


    1. In a hot pan with olive oil, sauté the celery and pepper. When the celery starts to become tender, add the tomatoes and cook for 2-3 minutes longer.
    2. Incorporate the spices. Add the chicken broth and cilantro, letting it boil. Reduce to a low heat, and simmer for about 20 minutes.
    3. Add the cheese and boil again. Reduce to a low heat and simmer for 25 minutes more.
    4. Add the shredded chicken with the lime juice. Stir.
    5. Season with cilantro and serve.

    Nutritional Info per Serving

    Calories: 345

    Fat: 31g

    Net Carbs: 6.3g

    Protein: 13g