This keto enchilada soup is super quick to make, so in around 20 minutes you can have dinner on the table. It doesn't taste "healthy" or "keto" at all. It's so silky and smooth. It's comfort food in a bowl.
1/2Cupenchilada sauceI used green, you can use red.
4Cupschicken stock
1/4Cupcream cheese
1Cupcheeseshredded
Instructions
Heat oil in a pot over medium heat. Add onion and cook until translucent. Add chicken and cook for 3 more minutes or until it's no longer pink.
Add garlic clove and peppers and cook, stirring occasionally for 3 more minutes.
Pour enchilada sauce and chicken stock and bring to a simmer. Cook for 15 minutes or until the chicken is completely cooked. Add cream cheese and shredded cheese and cook, stirring constantly until fully incorporated.