Keto Chicken Enchilada Soup

Steps

1. Place the chicken, tomatoes, onion, peppers, butter, taco seasoning and salt in the bottom of the slow cooker. Pour the broth overtop. 

2. Place the lid on and set to low for 6 to 8 hours or high for 3 to 4 hours. 

3. When cooking is complete, remove the chicken to a plate. Remove about 1 cup of the hot broth to a bowl and whisk in the sour cream, then whisk this combo back into the pot. 

4. Shred the chicken with two forks and add back into the pot. Adjust seasonings to taste.

Ingredients

• 2 1/2 - 3 lbs boneless skinless chicken thighs or breasts

• 2 cups pureed tomatoes (canned is fine)

• 1/2 cup chopped onion

• 2 jalapeños or red fresno chili peppers, diced

• 1/4 cup butter

• 3 tbsp taco seasoning

• 3/4 tsp salt

• 5 cups chicken broth

• 3/4 cup sour cream (or greek yogurt)

Serving suggestion:

Serve the soup with any of the following:

• Chopped avocado

• Jalapeño slices

• Fresh cilantro or green onions

• Shredded cheese

• Sour cream

Nutrition Facts: 

Serving: 1 cup per serving, approximately | Calories: 310kcal | Carbohydrates: 5.9g | Protein: 29.3g | Fat: 16.4g | Fiber: 1g