Top with cilantro and Monterey Jack shredded cheese
Instructions
Add 1 tbs butter and diced onion to a stockpot. Saute until translucent.
Add the red and green peppers and cook until soft.
Remove the onion and peppers from the skillet and cook the chicken in the same pot.
Add the chicken and cook it until it’s completely cooked through. Use a fork and shred the chicken when it’s done.
After the chicken is shredded add the chicken bone broth and vegetables back in the pot.
Add the garlic, green chilis, taco sauce, and Rotel.
Remove 1 cup of bone broth and place it in a small bowl. Add the room temp cream cheese bone broth and mix it until all the cream cheese is well combined. Use a blender if necessary.
Pour that creamy mixture into the soup.
Add the remaining seasonings and simmer for about 30 to 45 minutes until the flavors come together.
Top with cilantro and shredded cheese.
Serve warm.
Video
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