About
It doesn’t have to be Taco Tuesday to enjoy chicken enchilada soup! This keto-friendly version skips on some traditional Mexican ingredients, but the soup tastes rich and exactly like a cheesy, hot chicken enchilada! Simply throw the ingredients in a Crock Pot, and you’re set for your lunch or dinner. This is also an excellent recipe for meal prepping – just portion and freeze your meals.
– Jessica L
Ingredients
- 3 ounce red bell pepper
- 1 ¼ ounce red onions
- 12 oz, boneless, raw, without skin (yield after cooking) chicken breast
- 14 ½ ounce canned tomatoes
- 1 tablespoon garlic raw
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ½ tablespoon spices paprika
- 1 teaspoon spices cumin seed
- ¼ teaspoon cayenne pepper
- 4 cup chicken broth
- 2 tablespoon sour cream
- 5 ounce avocado
- 2 ½ tablespoon shredded cheddar cheese
- 2 ½ tablespoon cilantro
Instructions
- Dice the red bell pepper and red onion. In the Crock Pot, combine the chicken, bell pepper, red onion, roasted tomatoes, garlic, salt, pepper, paprika, cumin, and cayenne. Pour the chicken broth over all the ingredients.
- Cook the Crock Pot on high for 4 hours, or until the chicken becomes very tender. Use two forks to shred the chicken.
- Just before serving, stir the sour cream into the soup so it thickens slightly. Garnish each bowl with 1 ounce of avocado slices, ½ TB of shredded cheddar cheese, and ½ TB of chopped cilantro. Enjoy!
Nutrition Facts
- Servings: 5
- Calories: 208.5kcal (per serving)
- Fat: 9.5g (per serving)
- Carbs: 11.4g (per serving)
- Protein: 20.0g (per serving)
