Green Chicken Enchilada Soup

• total time: 13 minutes

Ingredients

Soup:

1 tbsp olive oil

½ white onion, diced

3 garlic cloves, minced

1 yellow bell pepper, diced

1 orange bell pepper, diced

3 cups shredded chicken

4 cups bone broth

Green Enchilada Sauce:

½ cup fresh cilantro

2 jalapeños, seeded or unseeded

2 fresh garlic cloves

1 (4 oz) can diced green chiles

4 oz reduced-fat cream cheese

½ tsp garlic powder

½ tsp onion powder

Salt & black pepper, to taste

Toppings:

Mexican crema

Low-carb tortilla strips

Fresh cilantro

Directions

Heat olive oil in a large pot over medium heat. Sauté onion, garlic, yellow pepper, and orange pepper for 4–5 minutes until softened.

Add shredded chicken and bone broth. Stir and bring to a gentle simmer.

While the soup simmers, blend cilantro, jalapeños, fresh garlic, green chiles, cream cheese, garlic powder, onion powder, salt, and pepper until smooth and creamy.

Pour the green sauce into the pot and stir until everything is well combined.

Simmer for 8–10 minutes, stirring occasionally, until hot, creamy, and full of flavor. 🔥

Ladle into bowls and top with Mexican crema, crispy low-carb tortilla strips, and fresh cilantro.

ENJOY! 🌶️🍗🥣

Are you topping yours with extra tortilla strips or extra crema?! 👀