Description
A flavorful low carb chicken enchilada soup that combines tender chicken with rich spices and fresh ingredients.
Ingredients
Scale
- 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