The perfect weeknight dinner recipe - keto chicken enchilada soup! It’s not only low carb, but super creamy and easy to make, too.
Heat up olive oil in a large pot over medium-high heat. Add onions and bell pepper and saute for 2-3 minutes, until crisp and tender.
Add garlic powder, cumin, chili powder, and paprika; stir for 30 seconds until fragrant.
Whisk in chicken bone broth and stir until well combined. Reduce heat to medium and add in low carb salsa and rotel.
Next, stir in shredded cheddar cheese until melted and then simmer for about 10 minutes, stirring occasionally.
Add shredded chicken until well combined. Then, add salt and pepper to taste and simmer for another 10 minutes.
Stir in heavy whipping cream and cook for 1-2 minutes and serve with fresh herbs as garnish. Enjoy!