Low Carb Spicy Chicken Enchilada Soup

1. Preheat covered pot.

2. Soften 1/2 cup of diced red bell pepper in pot sprayed with nonstick cooking spray.

3. Add chicken stock.

4. Add seasonings: chili, cumin, garlic, liquid smoke and cilantro to broth.

5. Add chicken to broth and bring to simmer.

6. 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.

7. Simmer for 20 minutes until flavors meld.

8. Spoon into warm soup bowls.

9. Top with cheddar/jack cheese.

10. May top with sour cream if preferred.

11. If needing a low carb crunch, consider a few pork rinds.

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Nutrient	Quantity
Total fats	4.1048 g
Protein	58.4224 g
Carbohydrates	6.2467 g
Energy	301.4154 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.0699 g
Water	699.2367 g
Aspartic acid	0.0137 g
Calcium, Ca	498.7446 mg
Lutein + zeaxanthin	57.0913 g
Fiber, total dietary	1.3281 g
Carotene, beta	104.68 g
Niacin	3.6895 mg
Vitamin A, RAE	93.8033 g
Arginine	0.0178 g
Riboflavin	0.4678 mg
Fatty acids, total saturated 20:1	0.0254 g
Glutamic acid	0.0225 g
Stigmasterol	0.01 mg
Sodium, Na	222.936 mg
Fatty acids, total saturated 16:1 undifferentiated	0.0679 g
Total lipid (fat)	4.1048 g
Manganese, Mn	0.4482 mg
Proline	0.0028 g
Fatty acids, total saturated 16:0	0.3938 g
Choline, total	187.823 mg
Sugars, total	0.3009 g
Serine	0.0053 g
Fatty acids, total saturated 10:0	0.0023 g
Fatty acids, total saturated 18:0	0.1405 g
Fatty acids, total saturated 20:4 undifferentiated	0.1473 g
Vitamin B-6	0.4273 mg
Selenium, Se	48.6246 g
Ash	4.6931 g
Fatty acids, total saturated 18:1 undifferentiated	1.8422 g
Pantothenic acid	0.0186 mg
Phenylalanine	0.0051 g
Beta-sitosterol	0.0067 mg
Copper, Cu	0.8547 mg
Thiamin	0.4212 mg
Retinol	85 g
Methionine	0.0021 g
Iron, Fe	11.9834 mg
Carbohydrate, by difference	6.2467 g
Phosphorus, P	574.324 mg
Folate, total	43.9907 g
Fatty acids, total saturated 20:5 n-3 (EPA)	0.0652 g
Alanine	0.0037 g
Cholesterol	141.6667 mg
Valine	0.0081 g
Fatty acids, total saturated 18:2 undifferentiated	0.4724 g
Glycine	0.0056 g
Carotene, alpha	0.12 g
Fatty acids, total saturated 14:0	0.0079 g
Zinc, Zn	3.4435 mg
Isoleucine	0.0061 g
Fatty acids, total saturated 12:0	0.0022 g
Fatty acids, total polyunsaturated	0.8823 g
Leucine	0.0086 g
Vitamin A, IU	458.4786 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.034 g
Folate, DFE	43.9907 g
Tryptophan	0.0018 g
Vitamin C, total ascorbic acid	1.8876 mg
Phytosterols	8.1767 mg
Tyrosine	0.0023 g
Vitamin B-12	2.8333 g
Vitamin K (phylloquinone)	2.0122 g
Fatty acids, total saturated	0.5465 g
Histidine	0.0032 g
Fatty acids, total monounsaturated	1.9353 g
Threonine	0.0044 g
Folate, food	43.9907 g
Cryptoxanthin, beta	0.6733 g
Vitamin E (alpha-tocopherol)	1.8268 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.0935 g
Magnesium, Mg	110.8534 mg
Lysine	0.0076 g
Potassium, K	879.1914 mg
Cystine	0.0018 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Garlic	1 teaspoon	4.172	0.9257	0.014
Cream	0	0	0	0
Chicken breast	3 cups	0	0	0
Red bell pepper	0.5 cup	252.1667	0	1.4167
Water	2 cups	0	0	0
cilantro	1 teaspoon	0.0767	0.0122	0.0017
cumin	2 tablespoons	45	5.3088	2.6724
chicken broth	1 quart	0	0	0
green chile	2 tablespoons	252.1667	0	1.4167
monterey jack cheddar cheese	0	252.1667	0	1.4167
rotel tomato chilies	10 ounces	252.1667	0	1.4167
ancho chili pepper	1 tablespoon	252.1667	0	1.4167
mesquite liquid smoke	1 teaspoon	252.1667	0	1.4167