Chicken Chili Soup

Chicken Chili Soup

0.0(1)

Cook Time
-
Total Time
-
Yield
8 servings

Ingredients

  • 2 tablespoons avocado oil
  • ½ small onion, chopped
  • 1 green pepper, chopped
  • 2 teaspoons garlic, minced
  • 5 cups chicken broth (1.2 L)
  • 2 tablespoons butter
  • 3 chicken breasts, boneless and skinless
  • 1 can Rotel Tomatoes & Green Chilies
  • 1 can whole sweet corn, drained
  • 2 cups Mexican Blend shredded cheese (200 g)
  • 1 cup heavy whipping cream (240 mL)
  • 8 oz cream cheese (225 g)
  • 1 teaspoon garlic pepper
  • 1 teaspoon cayenne pepper
  • 1 teaspoon dried sage
  • 3 teaspoons chili powder
  • 2 teaspoons cumin
  • 2 teaspoons paprika
  • 2 teaspoons pink salt
  • 1 teaspoon oregano
  • 1 teaspoon dried chive
  • ½ teaspoon garlic powder

Nutrition Info

  • Calories 993
  • Fat 77g
  • Carbs 49g
  • Fiber 2g
  • Sugar 10g
  • Protein 28g

How to Make It

1. Step
Sauté onions and green pepper in avocado oil in a large pot. Then, add minced garlic and sauté for 1 minute.
2. Step
Add chicken broth and butter and bring to a boil.
3. Step
Add chicken breasts and boil until cooked through, about 10-15 minutes.
4. Step
Remove chicken and shred or cut into bite sized pieces, set aside.
5. Step
Remove 1 cup broth and place in a blender with cream cheese; blend until creamy.
6. Step
Add creamy cheese mixture and shredded chicken back to soup. Then, stir in all remaining ingredients.
7. Step
Bring to a boil, then reduce heat and simmer for 5-10 minutes.
8. Step
Serve over cooked white rice, cauliflower rice, or tortilla chips.

Tags

High-ProteinSpecial OccasionDinnerBlenderStove Top

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