Chicken Enchilada Soup ... Keto Low Carb Lunch - guide for keto diet

Saturday, 17 November 2018

Chicken Enchilada Soup ... Keto Low Carb Lunch

Chicken Enchilada Soup

Servings: 4
Prep Time: 15 minutes
Cook Time: 45 minutes

Ingredients:

• 2 tablespoons coconut oil
• 2 medium stalks celery, sliced
• 1 small yellow onion, chopped
• 1 small red pepper, chopped
• 2 cloves garlic, minced

• 1 cup diced tomatoes
• 2 teaspoons ground cumin
• 1 teaspoon chili powder
• ½ teaspoon dried oregano
• 4 cups chicken broth

• 1 cup canned coconut milk
• 8 ounces cooked chicken thighs, chopped
• 2 tablespoons fresh lime juice
• ¼ cup fresh chopped cilantro

Instructions:

1. Heat the oil in a saucepan over medium-high heat then add the celery, onion, peppers, and garlic – sauté for 4 to 5 minutes.
2. Stir in the garlic and cook for a minute until fragrant.
3. Add the tomatoes and spices then cook for 3 minutes, stirring often.

4. Add the broth and bring the soup to a boil, then reduce heat and simmer for about 20 minutes.
5. Stir in the coconut milk and simmer for another 20 minutes, then add the chicken.
6. Cook until the chicken is heated through, then stir in the lime juice and cilantro.

Nutrition Info:

380 calories
27g fat
24g protein
12g carbs
3.5g fiber
8.5g net carbs

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