Keto Green Enchiladas Chicken Soup

Byadmin

This hearty and flavorful Keto Green Enchiladas Chicken Soup is the perfect comfort food for a cold day.

The creamy broth is packed with the rich flavors of green enchilada sauce, cheese, and tender shredded chicken. This recipe is easy to make and can be customized to your taste.

Ingredients

  • 1 tsp oil
  • 1 medium onion
  • 3 cloves garlic
  • 1 large chicken breast
  • 3 cups stock
  • 10 oz enchilada sauce green
  • 4 oz cream cheese
  • 1/2 cup heavy cream
  • 1 cup jack cheese
  • cilantro
  • salt
  • pepper

Instructions:

  1. Heat oil in a large pot over medium heat. Add onion and garlic and cook until softened.
  2. Add chicken breast and cook until browned on all sides.
  3. Pour stock, enchilada sauce, cream cheese, heavy cream, and jack cheese into the pot. Bring to a boil, then reduce heat and simmer until chicken is cooked through.
  4. Shred chicken and add it back to the pot. Season with salt and pepper to taste.
  5. Garnish with cilantro and serve hot.

This Keto Green Enchiladas Chicken Soup is a satisfying and flavorful meal that is perfect for any day of the week. The creamy broth, tender chicken, and bold flavors of green enchilada sauce make it a comforting and delicious option.

Enjoy this low-carb recipe and savor the taste of a hearty and healthy meal.

Keto Green Chicken Enchiladas Soup

Keto Green Chicken Enchiladas Soup
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Indulge in the comforting flavors of this Keto Green Enchiladas Chicken Soup. Packed with rich green enchilada sauce, tender chicken, and creamy cheese, this recipe is a low-carb delight. Enjoy a hearty and satisfying meal without sacrificing your keto goals.

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes

Ingredients

  • 1 tsp oil
  • 1 medium onion
  • 3 cloves garlic
  • 1 large chicken breast
  • 3 cups stock
  • 10 oz enchilada sauce green
  • 4 oz cream cheese
  • 1/2 cup heavy cream
  • 1 cup jack cheese
  • cilantro
  • salt
  • pepper

Instructions

  1. Heat oil in a large pot over medium heat. Add onion and garlic and cook until softened.
  2. Add chicken breast and cook until browned on all sides.
  3. Pour stock, enchilada sauce, cream cheese, heavy cream, and jack cheese into the pot. Bring to a boil, reduce heat, and simmer until the chicken is cooked.
  4. Shred the chicken and add it back to the pot—season with salt and pepper to taste.
  5. Garnish with cilantro and serve hot.

Nutrition Information:

Yield:

4

Serving Size:

per serving
Amount Per Serving: Calories: 450Total Fat: 35gCarbohydrates: 10gProtein: 30g
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