Weeknight Chicken Enchilada Soup
"An easy soup to put together, making weeknight dinner on the table in a flash. This recipe is Keto, Low Carb, and Atkins friendly diet."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (343.3 g)
- Calories 268.8
- Total Fat - 13.6 g
- Saturated Fat - 7.4 g
- Cholesterol - 72.9 mg
- Sodium - 992.5 mg
- Total Carbohydrate - 11.8 g
- Dietary Fiber - 0.6 g
- Sugars - 5.4 g
- Protein - 24.4 g
- Calcium - 530.7 mg
- Iron - 1.1 mg
- Vitamin C - 1.6 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Combine the salsa, cream cheese, cheddar cheese and chicken stock in a blender and blend until smooth. (You can also use an immersion blender right in your saucepan, if you'd like)
Step 2
Pour into a medium saucepan and cook on medium until hot (DON'T BRING TO A BOIL).
Step 3
Add the chicken and cook an additional 3 - 5 minutes until heated through. Taste for seasoning and add salt and pepper, if needed.
Step 4
Garnish with additional shredded cheddar and chopped cilantro (if desired).
Tips
No special items needed.
0 Reviews
You'll Also Love
