Keto Chicken Enchilada Soup (Chili’s Copycat)

Chicken Enchilada Soup is the full of flavor go-to on any Chili’s menu. Now you can indulge in this hearty, zesty, copycat recipe with no stress of carbs! Bring one of the best thing on the Chili’s menu, home to your keto kitchen!

Prep Time: 5 minutesCook Time: 30 minutesTotal Time: 35 minutes Servings: 6

Ingredients
1 Tablespoon avocado oil
1/2 Onion, chopped
2 Garlic cloves, minced
2 Chicken Breast, cut into bite sized pieces
3 teaspoons chili powder
2 1/2 teaspoons Cumin
2 Cups Low sodium chicken broth
1 Cup Enchilada Sauce
1 teaspoon xanthan gum
salt and pepper to taste
1 Cup shredded Monterey Jack cheese
1 Cup shredded cheddar cheese

Instructions
Heat avocado oil in a large pot over medium heat.
Add in the onion, garlic, spices and chicken.
Cook until the chicken is cooked through (about 8 minutes).
Pour in the enchilada sauce and chicken broth.
Whisk in the xanthan gum and bring to a boil to thicken.
Remove from the heat and season with salt and pepper to taste.
Serve in bowls with lot’s of cheese.