Heat oil in a pan and add celery, and pepper. Once celery is soft, add tomatoes and let cook for 2-3 minutes.
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.
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!
Recipe by Keto Diet Cooking -Keto Diet Recipes and More at https://ketodietcooking.com/chicken-enchilada-soup/