Keto Chicken Enchilada Soup (No Beans)

Follow the steps. Check them off as you go.

1. Step 1In a large pot or Dutch oven, add chicken breasts and chicken broth. Bring to a gentle boil, then reduce heat and simmer for 15–18 minutes until the chicken is fully cooked.Use: 1 lb chicken breasts (boneless, skinless), 4 cups chicken broth
2. Step 2Remove the chicken, shred it with two forks, and return it to the pot.
3. Step 3Add crushed tomatoes, enchilada seasoning, chili powder, and cumin. Stir to combine and simmer for 5 minutes.Use: 1 cup canned crushed tomatoes (no sugar added), 2 tbsp enchilada seasoning (sugar-free), 1 tsp chili powder, 1/2 tsp cumin
4. Step 4Reduce heat to low and add cream cheese, stirring until fully melted and smooth.Use: 3 oz cream cheese (softened)
5. Step 5Stir in the heavy cream and simmer for another 5 minutes.Use: 1/2 cup heavy cream
6. Step 6Add shredded cheddar cheese gradually, stirring constantly until fully melted and incorporated.Use: 3/4 cup shredded cheddar cheese
7. Step 7Simmer for 5–10 minutes until thick and creamy. Taste and adjust salt before serving.Use: Salt (to taste)
8. Step 8Garnish with sliced green onions before serving.Use: 2 green onions (sliced (for garnish))