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Low Carb Chicken Enchilada Soup

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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!

low carb chicken enchilada soup, chicken enchilada soup, enchilada soup

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!

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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.

This soup is packed with flavor, and the best part is that it’s both easy to make and healthy too! So go ahead and give it a try – we promise you won’t be disappointed. And if you do end up liking it, be sure to share the recipe with your friends on social media so they can enjoy it too!

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Why we love this recipe

We love this recipe because it is low carb, delicious, and easy to make. The chicken enchilada soup is perfect for a cold winter day, and it is sure to warm you up from the inside out.

Can I make this in a slow cooker?

Yes, you can make low carb chicken enchilada soup in a slow cooker. Simply follow the recipe as written, but instead of cooking on the stovetop, cook on low in the slow cooker for 6-8 hours.

Can I make this on the stovetop?

Yes, you can make low-carb chicken enchilada soup on the stovetop. Simply follow the recipe as written, adding the soup ingredients to a large pot and cooking over medium heat until heated through. You can also top with shredded cheese, diced avocado, and/or sour cream if desired. Enjoy!

Can you cook this soup with frozen chicken?

Yes, you can cook this soup with frozen chicken. Simply follow the recipe as written, and when it comes time to add the chicken, just add a frozen chicken breast instead. The soup will cook through evenly and you’ll have a delicious meal to enjoy!

What about using pre-cooked chicken?

Pre-cooked chicken can be a great time-saving option when making low carb chicken enchilada soup. Simply chop or shred the chicken and add it to the soup pot along with the other ingredients. This will help to speed up the cooking process and make it easier for you to prepare.

Can I lower the fat in this recipe?

Yes, you can definitely lower the fat in this recipe by using low-fat cheese and chicken breasts. You can also use a low-fat enchilada sauce to keep the fat down.

How can I increase the fat in this recipe?

One way to increase the fat in this recipe is to add avocado. Adding avocado will give the soup a creamier texture and also add some healthy fats. Another way to increase the fat content is by using full-fat cheese instead of low-fat cheese.

I have canned chopped jalapeños, can I use those?

Yes, you can use canned chopped jalapeños in low-carb chicken enchilada soup. The jalapeños will add a bit of spice and flavor to the soup.

Tips for the BEST Chicken Enchilada Soup

If you’re looking for a low-carb chicken enchilada soup that still packs all the flavor of the classic dish, look no further! This recipe is easy to follow and just as delicious as anything you’d get at a restaurant.

Some tips for making the best chicken enchilada soup:

  1. Use a good enchilada sauce. You don’t want to use something that’s too thin or watery – look for a sauce that’s thick and flavorful.
  2. Don’t skimp on the spices. The spices are what gives this soup its characteristic flavor, so don’t be afraid to add plenty.
  3. Don’t overcook the chicken. You want it to be cooked through, but you don’t want it to be dry or rubbery.
  4. Use low-carb tortillas. If you’re looking to keep the carb count low, opt for low-carb tortillas instead of the traditional kind.
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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

making 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.

add seasoning to soup

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.

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Can I freeze this enchilada soup for another day?

I love making soup that I can freeze. It is one of the easiest ways to make a freezer meal. I like to make a big batch, usually double or triple the recipe. Then we have it for dinner the first night. I freeze the rest either in single-serve portions or enough for a second dinner another night. It is the perfect cook once eat twice type of meal. In some cases, cook once, and eat three times.

Best way to freeze soup

Once you have let the soup cool down, you can put the soup in an airtight container or a freezer bag to store. If you want to store these as single-serving bags, you can use smaller bags and then put the smaller bags inside a larger bag for extra protection. I prefer to use freezer bags over containers because the freezer bags lay flat, which takes less space, and I can write directly on them. Also, I don’t want to have that many containers around when I am not using them, and if they are in the freezer I can’t use them for other things.

How to Store Chicken Enchilada Soup

Once the soup has cooled you can move it to an airtight container or freezer bag. Then the soup should be stored in the refrigerator or the freezer. The soup will stay good in the refrigerator for up to three days or will last about three months in the freezer.

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

I love soup of all kinds. It can be creamy soups, tomato-based soups, or broth-based. Seriously, I just love soup. This soup is creamy and I love the way it goes together with the seasonings. However, if you would prefer that this is not a creamy soup, whether it is because you do not like it that way or want to go easy on the calories, you can easily make this non-creamy. Simply leave out the heavy cream at the end. If you want the soup to be creamy but need it to be a bit lighter, you can use half and half.

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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

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

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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