Today I was in the mood for soup. It almost reached 60 degrees, but I was still wanting soup.
I found this recipe on Pinterest... (go figure) and made some "Jenni Modifications" to make it my own!
This turned out so creamy but packed a little punch with the spices. YUMMY!
What you will need:
2 cups of chopped chicken (I pulled a whole Rotisserie chicken from the grocery store and it was just the perfect amount).
2 cups of Chicken Broth
4 oz. of Cream Cheese
2 TBSP Chopped Green Chilies (I used mild - you can use hotter if you want more zing)
1 small can of tomato paste
1 TBSP of Chili Powder
1 TBSP of Cumin
1 TSP of Garlic Powder
2 TBSP of Butter
1 TSP of salt
In large soup pan over med-high heat, I melted the butter and then added the chopped chicken and sauteed for about 10 min.
Next added the 2 cups of chicken broth and can of tomato paste. Stir until tomato paste is completely combined (no chunks!)
Stir in your chili powder / cumin / garlic powder / salt/ green chilies
Bring to a boil then cube your cream cheese up into about once ounce chunks and add in a little at a time until melted and combined (no chunks!)
Turn down to medium low heat and let soup simmer for about 15 min allowing flavors to combine
Serve top with shredded cheddar cheese or sour cream (or toppings of your choice-- just keep them low carb!)