Ingredients:
1 (13.5-ounce) package smoked sausage, sliced
1 teaspoon minced garlic
1/2 small onion (about 1/2 cup), finely chopped
1 orange bell pepper, finely chopped
1 red bell pepper, finely chopped
2 cups celery, finely chopped
1 (32-ounce) container broth (beef, chicken, or vegetable)
1 (10-ounce) can tomatoes with green chilies, undrained
6 ounces cream cheese, cubed
1 1/2 cups shredded cheddar cheese
Instructions:
In a stockpot or Dutch oven, brown the sliced smoked sausage over medium heat. Drain off any excess grease.
Add the minced garlic, onion, orange and red bell peppers, and celery to the pot. Cook until the vegetables are softened.
Stir in the undrained tomatoes with green chilies and the broth. Mix well, then cover and let the mixture simmer on low heat for 25 minutes.
Right before serving, add the cream cheese and shredded cheddar cheese to the pot. Stir until the cheeses are fully melted and the soup is creamy.
Notes:
This dish contains 6.8 net carbs per serving, making it a great low-carb option. Adjust the carb count if you modify ingredients.
