Chicken Enchilada Soup

Chicken Enchilada Soup
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 3 tbsp., olive oil
  • 3 stalks celery, diced
  • 1 Avocado, sliced
  • 1 medium red bell, pepper, diced
  • 2 teaspoons garlic, minced
  • 4 cups chicken broth
  • 1 cup diced, tomato
  • 8 ounces cream cheese
  • 6 ounces cooked, chicken, shredded
  • 2 teaspoons cumin
  • 1 teaspoon oregano
  • 1 teaspoon chili powder
  • ½ teaspoon cayenne pepper
  • ½ cup cilantro, chopped
  • ½ medium, lime, juiced
  1. Heat oil in a pan and add celery, and pepper. Once celery is soft, add tomatoes and let cook for 2-3 minutes.
  2. Add spices to pan and mix together well. Pour in the chicken broth and cilantro, bring to a boil, and then reduce to low to simmer for 20 minutes. Once simmering is done, add cream cheese and bring to a boil again. Once boiling, reduce heat to low and simmer for 25 minutes.
  3. Shred the chicken and add to the pot, then juice ½ lime over the top. Stir everything together. Serve with an additional sprinkling of cilantro, shredded cheese, avocado, or sour cream!