Low Carb Chicken Enchilada Soup

There’s nothing quite like a steaming hot bowl of chicken enchilada soup on a cold winter day.

This low-carb version is just as delicious as the traditional recipe but without all the carbs!

You’re new to low-carb eating, but you’ve been told that this chicken enchilada soup is a great place to start. You gather all of the ingredients and get to work. The soup comes together quickly, and you can’t wait to taste it.

Are you looking for a delicious and hearty soup recipe that is low in carbs? If so, then you will love this chicken enchilada soup! It is packed with flavor and is perfect for warming up on a cold day. Plus, it is easy to make and only requires a few simple ingredients. So what are you waiting for? Give this amazing soup a try today!

If you’re looking for a delicious and hearty soup to keep you warm all winter, look no further than this low-carb chicken enchilada soup recipe.

So go ahead and give it a try – we promise you won’t be disappointed.

Scroll to bottom for printable recipe card.

Why we love this recipe

• This Chicken Enchilada Soup is a great way to warm up on a cold day. It’s packed with flavor and is easy to make.
• Loaded with flavor.
• Creamy.
• Can be topped with all your favorite Mexican toppers of choice.

Can I make this in a slow cooker?

Yes, you can make this in a slow cooker. Simply follow the recipe as written, but cook on low for 6-8 hours or high for 3-4 hours.

Make sure the chicken is fully cooked, shred and then serve up the soup.

Can you cook this soup with frozen chicken?

Yes, you can cook with frozen chicken. You will just need to add additional time to cook. You need to make sure the internal temperature of chicken reads 165 degrees to ensure it is fully cooked through.

What about using pre-cooked chicken?

Yes, you can use pre-cooked and shredded chicken in this recipe. Cook the same it will allow flavors to infuse into the chicken.

Can I lower the fat in this recipe?

Yes, you can use reduced-fat cheese and low-fat milk or cream to lower the fat content in this recipe.

Try out this low carb crack slaw for a lighter dinner idea.

How can I increase the fat in this recipe?

To increase the fat content, you can use full-fat cheese and heavy cream.

I have canned chopped jalapeños, can I use those?

Yes, you can use canned chopped jalapeños in this recipe. Add them in with the Ro-tel and salsa. Buy whatever level of heat you would like. If you want spicy reach for hot jalapenos.

Tips for the BEST Chicken Enchilada Soup

• Use a low-carb salsa to keep the soup low in carbs.
• Make sure to fully cook and shred the chicken before adding it to the soup.
• Use a good quality chicken bone broth for extra flavor.
• Adjust the spice level by adding more or less chili powder, garlic powder, cumin, and paprika to suit your taste.

Ingredients for chicken enchilada soup

• Shredded chicken
• Olive Oil
• Bell Pepper
• Onion
• Chili Powder
• Garlic Powder
• Cumin
• Paprika
• Chicken Bone Broth
• Low Carb Salsa
• Rotel
• Shredded Cheddar Cheese
• Heavy Whipping Cream
• Salt and Pepper

How to make chicken enchilada soup

Step 1. Heat up 1 tablespoon of olive oil in a large pot over medium-high heat.

Step 2. Add in the onions and peppers, and saute for 2-3 minutes until they are crisp and tender.

Step 3. Toss in the garlic powder, cumin, chili powder, and paprika. Stir the spices into the vegetables, for about 30 seconds until they become fragrant.

Step 4. Whisk in 2 cups of chicken bone broth, and stir until well combined.

Step 5. Reduce the heat to medium, and add 1 cup of low-carb salsa.

Step 6. Mix in 1 can of Ro-tel.

Step 7. Stir in 2 cups of shredded cheddar cheese, and stir until it is completely melted.

Step 8. Let the soup simmer for about 10 minutes, stirring occasionally.

Step 9. Mix in 1 pound of shredded chicken, and combine well.

Step 10. Add salt and pepper to taste.

Step 11. Simmer for an additional 10 minutes.

Step 12. Stir in ½ cup of heavy whipping cream, and cook for an additional minute or two. Serve the soup with fresh herbs as garnish.

Low Carb Chicken Enchilada Soup

Cook Time: 25 minutes

Total Time: 25 minutes

Servings: 6

Looking for a delicious low carb soup? This chicken enchilada soup recipe is easy to make and everyone will love it. Whether you are watching your carbs or just want an amazing soup recipe, this creamy soup is sure to please.

4.34 from 3 votes

Review Recipe

Ingredients 

• 1 lb. Shredded chicken fully cooked
• 1 tbsp. Olive oil
• 1 Large bell pepper chopped
• 1 c. Onion chopped
• 2 tsp. Chili powder
• 2 tsp. Garlic powder
• 2 tsp. Cumin
• 1 tsp. Paprika
• 2 c. Chicken bone broth
• 1 c. Low carb salsa
• 1 can Rotel
• 2 c. Shredded cheddar cheese
• ½ c. Heavy whipping cream
• Salt and pepper to taste

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Instructions

• Heat up 1 tablespoon of olive oil in a large pot over medium-high heat.
• Add in the onions and peppers, and saute for 2-3 minutes until they are a crisp tender.
• Toss in the garlic powder, cumin, chili powder and paprika. Stir the spices into the vegetables, for about 30 seconds until they become fragrant.
• Whisk in 2 cups of chicken bone broth, stir until well combined.
• Reduce the heat to medium, and add in 1 cup of low carb salsa.
• Mix in 1 can of Ro-tel.
• Stir in 2 cups of shredded cheddar cheese, and stir until it is completely melted.
• Let the soup simmer for about 10 minutes, stirring occasionally.
• Mix in 1 pound of shredded chicken, and combine well.
• Add salt and pepper to taste.
• Simmer for an additional 10 minutes.
• Stir in ½ cup of heavy whipping cream, and cook for an additional minute or two. Serve the soup with fresh herbs as garnish.

Nutrition

Calories: 266kcal | Carbohydrates: 8g | Protein: 23g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 39mg | Sodium: 801mg | Potassium: 323mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1176IU | Vitamin C: 2mg | Calcium: 377mg | Iron: 2mg

Author: Laura

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Can I freeze this enchilada soup for another day?

Yes, you can freeze this enchilada soup for another day. It is best to freeze the soup in airtight containers or freezer bags, leaving some room for expansion. Be sure to label the containers with the date and contents.

Best way to freeze soup

The best way to freeze soup is to let it cool to room temperature first. Pour the soup into an airtight container or freezer bag, leaving some room at the top for expansion.

Seal the container tightly and label it with the date and contents. Place the container in the freezer and store for up to 3 months.

How to Store Chicken Enchilada Soup

To store the chicken enchilada soup, let it cool to room temperature first. Transfer the soup to an airtight container and store it in the refrigerator for up to 4 days.

What if I don’t want this to be a creamy soup?

If you don’t want this soup to be creamy, you can omit the heavy whipping cream or replace it with a non-dairy alternative such as coconut milk or almond milk.

You can also reduce the amount of cheese used in the recipe. This will result in a brothier soup rather than a creamy one.

More low-carb recipes:

Best Ever Low-Carb Cornbread Stuffing Recipe – You will want to make stuffing all year long.

Low Carb Pizza Casserole – Everyone at my house loved it so I will be making it again and again.