Easy Green Chicken Enchilada Soup - Low Carb & Keto
5.0
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Servings: 4
Author : Mellissa Sevigny
Ingredients
Remove All · Remove Spices · Remove Staples
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Instructions
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Step 1
Combine the salsa, cream cheese, cheddar cheese and chicken stock in a blender and blend until smooth. (You can also use an immersion blender right in your saucepan for this step.)
Step 2
Pour into a medium saucepan and cook on medium until hot – don’t bring to a boil. Alternatively, you can heat this in a microwave safe bowl in 1 minute increments until hot, stirring in between each minute.
Step 3
Add the shredded chicken and cook an additional 3 – 5 minutes until heated through.
Step 4
Garnish with additional shredded cheddar and chopped cilantro if desired.