CREAMY MEXICAN CHICKEN SOUP

Makes 4 servings

This recipe is a great way to use your shredded chicken base recipe. Use a 1-cup serving of the precooked chicken to make this hearty Keto soup. The secret ingredient? Cream cheese! And don’t forget your favorite toppings!

INGREDIENTS

½ tablespoon butter
½ sweet onion, chopped
½ green pepper, chopped
1½ tablespoons garlic, minced
6 tablespoons cream cheese, softened
1 (10-ounce) can diced tomatoes with green chilies
1¼ cups chicken bone broth
¼ cup whipping cream
1 (1-ounce) packet taco seasoning
1 cup Basic Seasoned Shredded Chicken (page 42)

INSTRUCTIONS

1. Heat butter in a medium soup pot over medium heat. Add onions, peppers, and garlic and sauté until soft, about 10 minutes. Mix cream cheese and bone broth in food processor and pour mixture to pot. Add tomatoes, bone broth, whipping cream, and taco seasoning, and stir to fully incorporate. Reduce the heat to low and simmer, uncovered, for 20 minutes.
2. Add shredded chicken to the soup, cover, and simmer for 10 minutes more.
3. Serve hot with traditional Mexican toppings like shredded cheese, jalapeño slices, sour cream, and avocado.

NUTRITIONAL INFORMATION PER 1 SERVING

CALORIES (KCAL): 250 KCAL
CARBS: 11 G
SATURATED FAT: 9.136 G
CHOLESTEROL: 77 MG
PROTEIN: 14 G
POTASSIUM: 347 MG
SODIUM: 1000 MG
IRON: 1.45 MG

This AMAZING Recipe can be found in my Keto For Life Cookbook here