Easy Green Chicken Enchilada Soup - Low Carb & Keto

Step 1

Combine the salsa, cream cheese, cheddar cheese and chicken stock in a blender and blend until smooth. (You can also use an immersion blender right in your saucepan for this step.)

Step 2

Pour into a medium saucepan and cook on medium until hot – don’t bring to a boil. Alternatively, you can heat this in a microwave safe bowl in 1 minute increments until hot, stirring in between each minute.

Step 3

Add the shredded chicken and cook an additional 3 – 5 minutes until heated through.

Step 4

Garnish with additional shredded cheddar and chopped cilantro if desired.