Low Carb Spicy Chicken Enchilada Soup - cooking recipe

Ingredients

1/2 cup raw red bell pepper
1 quart low-sodium low-fat chicken broth
2 cups water
1 tablespoon ground ancho chili pepper
1 teaspoon mesquite liquid smoke
2 tablespoons ground cumin
1 teaspoon garlic
1 teaspoon fresh cilantro
10 ounces Rotel tomatoes & chilies
2 tablespoons canned diced green chiles
3 cups cooked boneless skinless chicken breasts
monterey jack and cheddar cheese blend
sour cream (optional)

Preparation

Preheat covered pot.
Soften 1/2 cup of diced red bell pepper in pot sprayed with nonstick cooking spray.
Add chicken stock.
Add seasonings: chili, cumin, garlic, liquid smoke and cilantro to broth.
Add chicken to broth and bring to simmer.
In a bowl, place can of diced tomatoes with chilies (and juice) to 2 cups of water. With immersion blender, smooth to puree. Then add to soup pot.
Simmer for 20 minutes until flavors meld.
Spoon into warm soup bowls.
Top with cheddar/jack cheese.
May top with sour cream if preferred.
If needing a low carb crunch, consider a few pork rinds.