Rich, comforting keto soup with creamy cheese, tender chicken, and authentic enchilada flavors with a spicy kick.
# Components:
→ Chicken & Broth
01 - 1 lb boneless, skinless chicken breasts or thighs
02 - 4 cups low-sodium chicken broth
→ Vegetables & Aromatics
03 - 1 tablespoon olive oil
04 - 1 small onion, finely chopped
05 - 2 cloves garlic, minced
06 - 1 green bell pepper, diced
07 - 1 jalapeño, seeded and finely chopped
→ Spices
08 - 2 teaspoons chili powder
09 - 1 teaspoon ground cumin
10 - 1/2 teaspoon smoked paprika
11 - 1/2 teaspoon dried oregano
12 - 1/2 teaspoon salt
13 - 1/4 teaspoon black pepper
→ Creamy Base
14 - 4 ounces cream cheese, softened and cubed
15 - 1/2 cup heavy cream
16 - 1 cup shredded cheddar cheese
→ Garnishes
17 - Fresh cilantro, chopped
18 - Sliced avocado
19 - Lime wedges
20 - Extra shredded cheese
# Directions:
01 - Heat olive oil in a large pot over medium heat. Add onion, green bell pepper, and jalapeño. Sauté for 4-5 minutes until softened. Add garlic and cook for 1 minute more.
02 - Stir in chili powder, cumin, smoked paprika, oregano, salt, and black pepper. Cook for 30 seconds until fragrant.
03 - Add chicken breasts and chicken broth. Bring to a gentle boil, then reduce heat, cover, and simmer for 15-18 minutes until chicken is cooked through.
04 - Remove chicken from the pot and shred it using two forks. Return the shredded chicken to the pot.
05 - Reduce heat to low. Add cream cheese cubes, stirring until completely melted and incorporated.
06 - Stir in heavy cream and shredded cheddar cheese. Simmer gently for 5 minutes, stirring occasionally, until the soup achieves a creamy, smooth consistency.
07 - Taste and adjust seasoning as desired. Serve hot with choice garnishes.
