Serves 4
Directions
- 1Heat olive oil in a large pot over medium heat and sauté onion, garlic, yellow pepper, and orange pepper until softened.
- 2Add shredded chicken and bone broth to the pot, stir, and bring to a gentle simmer.
- 3Blend cilantro, jalapeños, fresh garlic, green chiles, cream cheese, garlic powder, onion powder, salt, and pepper until smooth and creamy.
- 4Pour the blended green sauce into the pot and stir until well combined.
- 5Simmer the soup, stirring occasionally, until hot, creamy, and full of flavor.
- 6Ladle the soup into bowls and garnish with Mexican crema, crispy low-carb tortilla strips, and fresh cilantro.
Ingredients
- 1 tbsp olive oil
- 1/2 whole white onion, diced
- 3 whole garlic clove, minced
- 1 whole yellow bell pepper, diced
- 1 whole orange bell pepper, diced
- 3 cup shredded chicken
- 4 cup bone broth
- 1/2 cup fresh cilantro
- 2 whole jalapeño
- 2 whole fresh garlic clove
- 4 oz diced green chiles
- 4 oz reduced-fat cream cheese
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- salt (optional)
- black pepper (optional)
- mexican crema (optional)
- low-carb tortilla strips (optional)
- fresh cilantro (optional)
Equipment
large potblender
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