Low Carb Enchilada Soup


soup, recipe, low carb, keto, ketogenic, diet, ketones, enchilada soup, appetizers, jaime messina

I have been needing a good soup recipe. Being from Boston, I have been freezing and needed something low carb and delicious to warm me up. Thanks to the Ruled Me blog I have found a winner!


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.

INGREDIENTS
  • 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



DIRECTIONS
  1. Dice 3 stalks of celery (cut the tips off of each end) and 1 medium red bell pepper. Mince the 2 teaspoons of garlic (about 2 cloves) and get your cilantro out.
  2. In a pot, heat 3 tablespoons olive oil over medium-high heat.
  3. Once the oil is hot, add celery, bell pepper, and garlic. Let this cook until the celery softens. Add salt and pepper to taste.
  4. Once celery is cooked, add 1 cup diced tomatoes and stir well. Let this cook for about 2-3 minutes.
  5. Add spices and additional salt and pepper if needed. Stir this up and leave for 1-2 minutes.
  6. In the meantime, chop up the cilantro (make sure you cut the stems off). You’ll need about 1/2 cup in total.
  7. Add 4 cups chicken broth and cilantro to the pan. Stir everything together.
  8. Bring the soup up to a boil and then reduce heat to low. Let this simmer for 20 minutes.
  9. Measure out the cream cheese and add it to the pan. Stir in well and bring to a boil again. Once boiling, turn to low and simmer for 20-25 minutes.
  10. Shred the chicken with a fork. You can either cook this fresh as you’re making the soup or you can use leftover rotisserie chicken like I did.
  11. Once simmering, add chicken to the pan and squeeze the lime juice over the top. Stir together until everything is mixed.
  12. Serve up with extra limes and sour cream! You can additionally garnish with shredded cheese, extra bell pepper, or fresh cilantro.
soup, recipe, low carb, keto, ketogenic, diet, ketones, enchilada soup, appetizers, jaime messina, pruvit

Comments

Post a Comment

Popular posts from this blog

Recipe Thursday: Fall Detox Vegetable Soup

Image
I am a Boston girl born and raised but honestly I am cold more often than not. For that reason as soon as summer ends I start to get sad and panic about how I am going to keep myself warm all winter. One way that works for me is to make a lot of warm soups so that I can warm myself up from the inside out!  When I posted the choices for this week's Recipe Thursday , the concern over the word "detox" was thoroughly entertaining. Trust me, I get it. In the past, the word detox meant spending an entire day in the....well you get the point. As I came to learn more about nutrition I began to understand that "detox" does not mean that you will not be able to leave your house for days, all it means is that you are cleansing your body of toxins in a healthy way.  I kid, I kid...my point is that the Fall Vegetable Detox Soup was the winner this week and eating it does not mean that you will have to cancel your plans for the day. I found this soup reci
Read more

21 Day Fix Quinoa & Black Bean Salad

Image
I just tried out this Quinoa and Black Bean Salad recipe from the new 21 Day Fix cookbook  called Fixate  that is being released next week...SO GOOD! If this is any indication as to what the rest of the book entails then we are in for a MAJOR 21 Day Fix upgrade! This will be what I bring to the next cookout I am invited to. People will have no idea that it is actually healthy for them because it tastes so good! Serves 12 (1 cup each) Prep Time: 30min. Cooking Time: 12 min.  Container equivalents: 1 green, 2 yellow, 1.5 teaspoons  INGREDIENTS 1/3 cup Fresh lime juice 1 Tbsp. ground cumin 1 Tbsp. sea salt (or Himalayan salt) 1/3 cup olive oil 2 cans (15-oz. ea.) black beans drained, rinsed 4 1/2 tsp. red wine vinegar (ground pepper to taste; optional) 4 cups water 2 cups dry quinoa, rinsed 1 medium red bell pepper, finely chopped 1 medium orange bell pepper, finely chopped 1 medium yellow bell pepper, finely chopped 1 (10-oz.) bag frozen corn,
Read more

What a Day of Meals Looks Like on the 3-Day Refresh.

Image
The 3-Day Refresh Cleanse came out last week, and I am sure you are all wondering what a day of meals would look like if you were to do this cleanse. I have decided to put this post together so that I can simply show you how the cleanse will go day by day.  Day 1-  (Upon waking drink 8-10 oz. of filtered water.) Breakfast(within 1 hour of waking): Shakeology blended in 1 1/4 cups filtered water. Plus 1 serving from the fruit list. I chose half of a banana and actually added it into my shake. I added ice, and cinnamon which is on the guilt-free flavorings list that they provide us. I made it the same way all 3 days. Optional: Morning Tea (at least one hour after breakfast) 1 cup unsweetened herbal or green tea. (stevia sweetener allowed) I chose not to do this because I was fine drinking my water.  Mid-Morning(at least 1 hour after morning tea): Fiber Sweep (digestive health drink) mixed in 1 cup filtered water. The first day I did not add enough
Read more