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.

  • 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

  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


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