Keto Chicken Enchilada Bisque
Ingredients
SHREDDED CHICKEN
- 2 T Avocado Oil
- 2 # Chicken Breast Trimmed of extra fat
- 2 T Taco Seasoning
- 1 T Garlic Powder
- 1.5 C Chicken Stock
- 1 T Cumin
- 1/2 t Ground Black Pepper
CHICKEN ENCHILADA BISQUE
- 1 T Avocado Oil
- 1 C Onion, chopped
- 1 C Green Pepper, chopped
- 1 4-oz can Green Chilies
- 2 T Chili Powder
- 2 t Cumin
- Salt & Pepper, to taste
- 3 Garlic Cloves, minced
- 10 - 16 oz Enchilada Sauce red or green
- 4 C Chicken Stock
- 4 oz Cream Cheese or 8oz if you like it extra creamy
- 1/2 C Pepper Jack Cheese, shredded
- 1/2 C Cilantro, chopped
- 1 - 2 Lime, juiced and zested
TOPPINGS
- Sour Cream
- Cheese
- Assorted Hot Peppers
- Low Carb Tortilla Strips Baked Until Cripsy
Instructions
SHREDDED CHICKEN
- Heat the oil in a large dutch oven over medium-high heat
- Meanwhile, trim off any excess fat from the chicken and season each side with the taco seasoning and garlic powder
- Sear the chicken for 4 minutes on one side, and up to 2 minutes on the other side, and then add the chicken stock
- Season the broth with cumin and black pepper and cover dutch oven letting the chicken simmer for 50 - 90 minutes or until the chicken is pull-apart ready
- Remove the shredded chicken and reserve any remaining juice
BISQUE
- In the same dutch oven over medium-high heat, saute the onion through the salt and pepper in 1 tablespoon of oil
- Stir in the garlic for 1 - 2 minutes once the onions and peppers are softened
- Stir in the enchilada sauce and chicken stock and bring to a gentle boil. Make sure to stir often ensuring the bottom does not burn
- Stir in the cream cheese until fully melted and incorporated
- Use a blender or an emersion blender at this point if you want the bisque to be thick and smooth. Leave the veggie chunks for a rustic bisque
- Add the shredded chicken, cheese, lime juice and zest
- Stir in the cilantro
Notes
This recipe will yield 9 cups or 18 half cups - perfect for a pot luck!