Low Carb Spicy Chicken Enchilada Soup

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 1/2 cup raw red bell pepper
• 1 quart low-sodium low-fat chicken broth
• 2 cups water
• 1 tablespoon ground ancho chili pepper
• 1 teaspoon mesquite liquid smoke
• 2 tablespoons ground cumin
• 1 teaspoon garlic
• 1 teaspoon fresh cilantro
• 10 ounces rotel tomatoes & chilies
• 2 tablespoons canned diced green chiles
• 3 cups cooked boneless skinless chicken breasts
• monterey jack and cheddar cheese blend
• sour cream (optional)

Recipe

• 1 preheat covered pot.
• 2 soften 1/2 cup of diced red bell pepper in pot sprayed with nonstick cooking spray.
• 3 add chicken stock.
• 4 add seasonings: chili, cumin, garlic, liquid smoke and cilantro to broth.
• 5 add chicken to broth and bring to simmer.
• 6 in a bowl, place can of diced tomatoes with chilies (and juice) to 2 cups of water. with immersion blender, smooth to puree. then add to soup pot.
• 7 simmer for 20 minutes until flavors meld.
• 8 spoon into warm soup bowls.
• 9 top with cheddar/jack cheese.
• 10 may top with sour cream if preferred.
• 11 if needing a low carb crunch, consider a few lamb rinds.