Chicken Enchilada Soup

Yield: 4 servings


  • 3 tablespoons olive oil
  • 3 stalks celery, diced
  • 1 medium red bell pepper, diced
  • 2 teaspoons garlic, minced
  • 4 cups chicken broth
  • 1 cup diced tomatoes
  • 8 ounces cream cheese
  • 6 ounces chicken, shredded
  • 2 teaspoons cumin
  • 1 teaspoon oregano
  • 1 teaspoon chili powder
  • 1/2 teaspoon cayenne pepper
  • 1/2 cup cilantro, chopped
  • 1/2 medium lime, juiced


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 1/2 lime over the top. Stir everything together.
Serve with an additional sprinkling of cilantro, shredded cheese, or sour cream.