Chicken Enchilada Soup

Chicken Enchilada Soup is a hearty and tasty way to warm up. This soup is full of Tex-Mex flavors thanks to the chicken, bell peppers, onions, and mix of spices that were used to make it. For a hearty meal thats great for cold days, top it with fresh cilantro, shredded cheese, sour cream, and diced avocado. And since the enchilada sauce doesnt have sugar, its keto-friendly

Ingredients:

• 1 lb boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 bell pepper, diced
• 1 can 10 oz diced tomatoes with green chilies
• 4 cups chicken broth
• 1 cup enchilada sauce sugar-free
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• Salt and pepper to taste
• 1/4 cup chopped fresh cilantro, for garnish
• 1/4 cup shredded cheddar cheese, for garnish
• 1/4 cup sour cream, for garnish
• 1 avocado, diced, for garnish

Instructions:

Heat olive oil in a large pot over medium heat

Add diced onion, minced garlic, and diced bell pepper

Cook until softened, about 5 minutes

Add boneless, skinless chicken breasts to the pot and cook until browned on all sides, about 5 minutes

Stir in diced tomatoes with green chilies, chicken broth, enchilada sauce, ground cumin, and chili powder

Bring the soup to a simmer and let cook for 20-25 minutes, or until the chicken is cooked through and tender

Remove the chicken breasts from the pot and shred them using two forks

Return the shredded chicken to the pot and stir to combine

Season with salt and pepper to taste

To serve, ladle the soup into bowls and top with chopped fresh cilantro, shredded cheddar cheese, sour cream, and diced avocado

Enjoy this delicious and comforting Chicken Enchilada Soup