Amy's Turning Twenty

Here’s another spicy chicken soup, tailor made for nasty weather and nastier headcolds. It has fewer than ten carbs per serving, if that matters to you. If it doesn’t, serve it with tortilla chips, hot buttered biscuits or corn bread.

Enchilada Soup

3 stalks celery, diced

1 medium red bell pepper, diced

2 teaspoons minced garlic

3 tablespoons olive oil

1 cup diced tomatoes

2 teaspoons cumin

1 teaspoon oregano

1 teaspoon chili powder

1/2 teaspoon cayenne

4 cups chicken broth

8 ounces cream cheese

1 pound chicken breast, cooked and shredded

Juice from 1 lime

Gently saute celery, peppers, and garlic in oil. Add tomatoes, broth and spices. Simmer about half an hour. Stir in cream cheese until melted, then add chicken and lime juice. Serve piping hot. Makes about four servings.