Cooking low carb meals has been a delightful journey for me, especially when it comes to creating comforting yet healthy dishes. One of my absolute favorites is this low carb chicken enchilada soup recipe. It’s packed with flavor, thanks to the blend of spices and fresh ingredients, and it warms you from the inside out. I remember the first time I made this soup; I was looking for something hearty to enjoy on a chilly evening. As the rich aroma filled my kitchen, I couldn’t wait to dive in! The tender chicken combined with the zesty kick from the green chilies creates a delicious harmony that’s simply irresistible. Trust me, once you try it, you’ll be adding this recipe to your regular rotation!
Ingredients for Low Carb Chicken Enchilada Soup Recipe
- 1 lb boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 2 cups chicken broth
- 1 can (14 oz) diced tomatoes, undrained
- 1 can (4 oz) diced green chilies
- 1 tablespoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- 1 cup shredded cheese (cheddar or Mexican blend)
- Fresh cilantro for garnish
How to Prepare the Low Carb Chicken Enchilada Soup Recipe
Getting this low carb chicken enchilada soup recipe ready is a breeze, and I promise you’ll love the process! Let’s dive right in!
Step-by-Step Instructions
- First, grab a large pot and heat the olive oil over medium heat. This is where the magic begins!
- Next, toss in the diced onion, minced garlic, and bell pepper. Sauté these aromatic veggies for about 5-7 minutes until they’re tender and fragrant. You’ll want to stir occasionally to prevent burning.
- Now, it’s time to add the chicken breasts. Pour in the chicken broth, followed by the undrained diced tomatoes and diced green chilies. Sprinkle in the chili powder, cumin, and a pinch of salt and pepper. Give it all a good stir to combine.
- Bring the mixture to a boil, then reduce the heat to low. Let it simmer gently for 20-25 minutes. This is crucial for ensuring your chicken cooks through and absorbs all those delicious flavors.
- Once the chicken is cooked, carefully remove it from the pot. Shred the chicken using two forks—trust me, it’s therapeutic! Then, return the shredded chicken to the pot.
- Finally, stir in the shredded cheese until it’s melted and gooey. The soup should be rich and creamy, with a delightful cheesy finish.
- Serve hot, garnished with fresh cilantro for that extra pop of flavor!
And there you have it—your perfect bowl of low carb chicken enchilada soup, ready to enjoy! It’s simple, satisfying, and bursting with flavor.
Tips for Success
To make your low carb chicken enchilada soup truly exceptional, start with high-quality ingredients. Fresh chicken breasts will yield the best texture and flavor, so don’t skimp here! When it comes to spices, opt for fresh chili powder and cumin; they pack a punch that dried spices just can’t match. If you can, sauté your veggies until they’re golden—this caramelization brings out their natural sweetness!
Also, don’t rush the simmering step; letting the soup meld together for the full 20-25 minutes is key to achieving a rich flavor. And if you want an extra creamy texture, consider adding a splash of heavy cream right before serving. Trust me, these little tweaks will elevate your soup from good to great!
Ingredient Notes and Substitutions
Each ingredient in this low carb chicken enchilada soup recipe plays a vital role in creating its rich and hearty flavor. The boneless, skinless chicken breasts are the star, providing lean protein and a tender texture. If you’re short on time, feel free to swap in shredded rotisserie chicken—it’s a great shortcut without sacrificing flavor!
The diced tomatoes and green chilies add acidity and a subtle heat, but you can adjust the spice level to your liking. For a bolder flavor, consider using fire-roasted diced tomatoes. The bell pepper contributes sweetness and color; you could substitute it with zucchini for a different twist.
As for the cheese, I love using a blend for extra depth, but any melting cheese will work! Lastly, fresh cilantro not only adds a burst of freshness but also brightens the dish—don’t skip it if you can help it! Experiment with these substitutions to find your perfect bowl of soup!
Variations of Low Carb Chicken Enchilada Soup Recipe
This low carb chicken enchilada soup recipe is super versatile, so feel free to get creative! If you’re in the mood for something a bit different, try swapping out the chicken for ground turkey or beef. Just make sure to brown the meat before adding in the vegetables.
If you want to kick up the heat, consider adding some diced jalapeños or a splash of hot sauce for a fiery twist! For a veggie-packed version, toss in some chopped spinach or kale during the last few minutes of simmering. You could also replace the bell pepper with corn or black beans for added texture and flavor.
Want to change up the spices? Add a teaspoon of smoked paprika for a smoky depth, or mix in some oregano or coriander for an extra layer of flavor. The possibilities are endless, and each variation will give you a new take on this comforting soup!
Nutritional Information
When it comes to enjoying a hearty bowl of this low carb chicken enchilada soup, you won’t have to worry about blowing your diet! Each serving is estimated to provide about 320 calories, making it a satisfying yet low-calorie option. With around 14 grams of fat, including healthy fats from the olive oil and cheese, it keeps you feeling full without the guilt.
Protein lovers will rejoice—this soup packs in approximately 35 grams of protein, thanks to the chicken, which is fantastic for muscle recovery and keeping you energized. Plus, it only has 8 grams of carbohydrates, making it a perfect fit for low carb diets. Just keep in mind that these values are estimates, so they might vary slightly based on specific ingredients and portion sizes. Enjoy every delicious spoonful without any worries!
Serving Suggestions
To make your meal truly special, I love pairing this low carb chicken enchilada soup with a few delicious sides that complement its bold flavors perfectly! One of my go-to options is a light avocado salad—just toss together diced avocado, cherry tomatoes, red onion, and a squeeze of lime. The creaminess of the avocado balances the warmth of the soup beautifully!
If you’re craving something crunchy, consider serving some homemade tortilla chips or even a low carb version made from cheese crisps. They add a delightful texture and are perfect for dipping! For a heartier touch, a side of cauliflower rice seasoned with lime and cilantro can create a wonderful contrast and rounds out the meal.
And don’t forget to have some sour cream or Greek yogurt on hand for dolloping on top of the soup—this adds a lovely creaminess that enhances every bite! These sides not only elevate your dining experience but also keep everything in the low carb spirit. Enjoy!
FAQ Section
Can I make this low carb chicken enchilada soup in advance?
Absolutely! This soup tastes even better the next day as the flavors meld together. Just store it in an airtight container in the fridge for up to 3 days. When you’re ready to enjoy it, simply reheat on the stove over low heat until warmed through.
Is this soup freezer-friendly?
Yes, you can freeze this low carb chicken enchilada soup! Let it cool completely, then transfer it to freezer-safe containers. It can be frozen for up to 3 months. To reheat, thaw it in the refrigerator overnight and warm it up on the stove or in the microwave.
Can I use other proteins besides chicken?
Definitely! This soup is versatile. You can substitute shredded rotisserie chicken, ground turkey, or even diced shrimp. Just adjust the cooking time accordingly to ensure everything is cooked through.
What can I use instead of chicken broth?
If you don’t have chicken broth on hand, vegetable broth works wonderfully too! It will still maintain the soup’s rich flavor while keeping it low carb.
How spicy is this soup?
The spice level can be adjusted based on your preference! With the chili powder and green chilies, it has a mild kick. If you like it spicier, feel free to add jalapeños or extra chili powder to amp up the heat!
For more information on the health benefits of low carb diets, check out this Healthline article.
Print
Low Carb Chicken Enchilada Soup Recipe for Easy Comfort
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Low Calorie
Description
A flavorful low carb chicken enchilada soup that combines tender chicken with rich spices and fresh ingredients.
Ingredients
- 1 lb boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 2 cups chicken broth
- 1 can (14 oz) diced tomatoes, undrained
- 1 can (4 oz) diced green chilies
- 1 tablespoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- 1 cup shredded cheese (cheddar or Mexican blend)
- Fresh cilantro for garnish
Instructions
- In a large pot, heat olive oil over medium heat.
- Add onion, garlic, and bell pepper. Sauté until tender.
- Add chicken breasts, broth, diced tomatoes, green chilies, chili powder, cumin, salt, and pepper.
- Bring to a boil, then reduce heat. Simmer for 20-25 minutes until chicken is cooked through.
- Remove chicken, shred it, and return it to the pot.
- Stir in shredded cheese until melted.
- Serve hot, garnished with fresh cilantro.
Notes
- For a spicier soup, add more chili powder or diced jalapeños.
- You can substitute shredded rotisserie chicken for quicker preparation.
- Serve with avocado slices for added creaminess.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 3g
- Sodium: 750mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 90mg
Keywords: low carb chicken enchilada soup recipe
