Chicken Chili Soup

Name: Chicken Chili Soup
Total time: 30
Yield: 8
Ingredients: 2 tablespoons avocado oil; ½ small onion, chopped; 1 green pepper, chopped; 2 teaspoons garlic, minced; 5 cups chicken broth; 2 tablespoons butter; 3 chicken breasts, boneless and skinless; 1 can Rotel Tomatoes & Green Chilies; 1 can whole sweet corn, drained; 2 cups Mexican Blend shredded cheese; 1 cup heavy whipping cream; 8 oz cream cheese; 1 teaspoon garlic pepper; 1 teaspoon cayenne pepper; 1 teaspoon dried sage; 3 teaspoons chili powder; 2 teaspoons cumin; 2 teaspoons paprika; 2 teaspoons pink salt; 1 teaspoon oregano; 1 teaspoon dried chive; ½ teaspoon garlic powder

Recipe by Tabitha Stone from tasty.co

Lunch 30 Mins.

Ingredients

8 servings

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2 tablespoons avocado oil
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½ small onion, chopped
•

1 green pepper, chopped
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2 teaspoons garlic, minced
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5 cups chicken broth
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2 tablespoons butter
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3 chicken breasts, boneless and skinless
•

1 can Rotel Tomatoes & Green Chilies
•

1 can whole sweet corn, drained
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2 cups Mexican Blend shredded cheese
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1 cup heavy whipping cream

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8 oz cream cheese
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1 teaspoon garlic pepper
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1 teaspoon cayenne pepper
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1 teaspoon dried sage
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3 teaspoons chili powder
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2 teaspoons cumin
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2 teaspoons paprika
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2 teaspoons pink salt
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1 teaspoon oregano
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1 teaspoon dried chive
•

½ teaspoon garlic powder

Instructions

Sauté onions and green pepper in avocado oil in a large pot. Then, add minced garlic and sauté for 1 minute.
Add chicken broth and butter and bring to a boil.
Add chicken breasts and boil until cooked through, about 10-15 minutes.
Remove chicken and shred or cut into bite sized pieces, set aside.
Remove 1 cup broth and place in a blender with cream cheese; blend until creamy.
Add creamy cheese mixture and shredded chicken back to soup. Then, stir in all remaining ingredients.
Bring to a boil, then reduce heat and simmer for 5-10 minutes.
Serve over cooked white rice, cauliflower rice, or tortilla chips.