Creamy Chicken Enchilada Soup takes all the flavor and cheesiness you expect from enchiladas and turns them into a quick and easy bowl of keto awesome.
Preheat oven to 350F. Place thawed chicken breasts on a baking sheet and bake for approximately 30 minutes, or until chicken is cooked through. Allow chicken to cool slightly, then either shred or dice the chicken.
While chicken is in the oven, melt butter in a 4 quart soup pot over medium heat. Add green pepper, onion and celery; cook until vegetables are tender. Stir in garlic and cook for another minute.
Pour in broth and bring to a boil. Reduce heat to medium low and add in cream cheese. When cheese is melted add diced/shredded chicken, spices, vinegar, and cilantro.
Serve with sour cream, avocados, green onions, shredded mozzarella, or diced peppers.