Enchilada Soup

Enchilada Soup
Enchilada Soup
Enchilada Soup

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    cups cooked turkey, cubed or shredded

  • 2

    14 ounce cans chicken broth

  • 1

    14 ounce jar enchilada sauce (mine has 2 carbs per quarter cup)

  • 1/2

    head of cauliflower

  • 1

    bell pepper

  • 1/4

    onion

  • 4 ounce can green chiles

  • 1

    cup black beans or black soy beans

  • 1

    Tablespoon chili powder

  • 1

    teaspoon cumin

  • 1/2

    teaspoon Chipotle pepper powder

  • 1

    squirt lime juice

  • 4

    ounces cream cheese

Directions

Dice or shred turkey and chop all the vegetables. Make sure the cauliflower is finely diced, so it will resemble rice. Put all ingredients except cream cheese into a large pot to simmer for an hour. Add the cream cheese, allowing it to melt into the soup base. Add hot sauce, salt and pepper to taste. Serves 6 at about 10-11 carbs each using black beans. Soy beans would reduce the carb count further.

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