Low Carb Chicken Enchilada Soup

This is truly a low-carb and comforting dish for the winter. It is one of the many soups that fit into many of the diet plans for today. The soup is seasoned with all the right warm spices that make a dish savory and delicious.

It is low carb so it is healthier. This soup is the exact flavors that you find in your favorite Chicken Enchilada.

This is one of those dishes that are perfect for those of us that do meal preparation. You can freeze the soup for throughout the week. This soup is going to fill you up, and warm you up.

There is so much flavor in this warm soup and just the right amount of spice to give it a kick.

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

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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 eliminate the majority of the spice?

This soup can be made as spicy or mellow as you would like it. I add a can of Rotel diced tomatoes and green chilis to give an added kick.

Can I use leftover Chicken for this recipe?

You can certainly shred any leftover chicken that you have. You could roast up some chicken breast fresh or stop and pick up a Rotisserie Chicken from your local market.

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.

Adding the garlic powder.

Adding chili powder.

Adding the paprika.

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 minutes

Total Time: 25 minutes minutes

Servings: 6

This is truly a low carb and comforting dish for the winter. It is one of the many soups that fit into many of the diet plans for today. The soup is seasoned with all the right warm spices that make a dish savory and delicious. It is low carb so it is healthier. This soup is the exact flavors that you find in your favorite Chicken Enchilada.

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

THANKS FOR PINING!

Can this soup easily be reheated?

This soup is actually very easy to reheat. Simply ladle a serving into a bowl and place it in the microwave until it reaches the desired temperature.

How should this soup be stored?

Once the soup is at room temperature, it can be placed into an airtight container and placed into the refrigerator for up to 3 or 4 days.

Can I freeze the Chicken Enchilada Soup?

You can place the soup into a freezer-safe container and into the freezer for up to 2 months.

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.