Lunch: Chicken Enchilada Soup

Ingredients

3 tbsp. Olive Oil
3 stalks Celery, diced
1 medium Red Bell Pepper, diced
2 tsp. Garlic, minced
4 cups Chicken Broth
1 cup Diced Tomatoes
8 oz. Cream Cheese
6 oz. Chicken, shredded
2 tsp. Cumin
1 tsp. Oregano
1 tsp. Chili Powder
1/2 tsp. Cayenne Pepper
1/2 cup Cilantro, chopped
1/2 medium Lime, juiced
Salt and Pepper to Taste

Instructions

1. Dice 3 stalks of celery (cut the tips off of each end) and 1 medium red bell pepper. Mince the 2 tsp. of garlic (about 2 cloves) and get your cilantro out.
2. In a pot, heat 3 tbsp. olive oil over medium high heat.
3. Once the oil is hot, add celery, pepper, and garlic. Let this cook until the celery softens. Add salt and pepper to taste.
4. Once celery is cooked, add 1 cup Diced Tomatoes and stir well. Let this cook for about 2-3 minutes.
5. Add spices and additional salt and pepper if needed. Stir this up and leave for a 1-2 minutes.
6. In the mean time, chop up the cilantro (make sure you cut the stems off). You’ll need about 1/2 cup in total.
7. Add 4 cups chicken broth and cilantro to the pan. Stir everything together.
8. Bring the soup up to a boil and then reduce heat to low. Let this simmer for 20 minutes.
9. Measure out the cream cheese and add it to the pan. Stir in well and bring to a boil again. Once boiling, turn to low and simmer for 20-25 minutes.
10. Shred the chicken with a fork. You can either cook this fresh as you’re making the soup or you can use leftover rotisserie chicken like I did.
11. Once simmered, add chicken to the pan and squeeze the lime juice over the top. Stir together until everything is mixed.
12. Serve up with extra limes and sour cream! You can additionally garnish with shredded cheese, extra bell pepper, or fresh cilantro.