chicken enchilada soup low carb: 5 deliciously satisfying bowls

Name: chicken enchilada soup low carb: 5 deliciously satisfying bowls
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mexican
Ingredients: 1 lb chicken breast, cooked and shredded; 4 cups chicken broth; 1 can diced tomatoes (14.5 oz); 1 can green chilies (4 oz); 1 cup onion, chopped; 1 cup bell pepper, chopped; 2 cloves garlic, minced; 1 tsp cumin; 1 tsp chili powder; Salt and pepper to taste; 1 cup shredded cheese

By:

Christina R. Jones

August 13, 2025

This image was generated using artificial intelligence to illustrate the appearance of the recipe.

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Hey there, fellow food lovers! If you’re on the lookout for a dish that’s both hearty and bursting with flavor, you’ve hit the jackpot with this low carb chicken enchilada soup! Imagine a warm, comforting bowl filled with tender shredded chicken, zesty tomatoes, and just the right kick from spices. It’s truly a fiesta in a bowl!

This recipe is not just about deliciousness; it’s perfect for anyone wanting to eat healthy without sacrificing taste. With only 10 grams of carbs per serving, you can enjoy this soup guilt-free! Plus, it’s quick to whip up—taking just about 45 minutes from start to finish—making it a fantastic option for busy weeknights. Trust me, when you take that first spoonful, you’ll be amazed at how satisfying it is. So, grab your ingredients, and let’s dive into this delightful recipe that’s sure to impress family and friends alike!

chicken enchilada soup low carb - detail 1

Ingredients List

1 lb cooked and shredded chicken breast
4 cups chicken broth
1 can (14.5 oz) diced tomatoes, undrained
1 can (4 oz) green chilies, diced
1 cup chopped onion, finely diced
1 cup chopped bell pepper, any color you prefer
2 cloves garlic, minced
1 tsp ground cumin
1 tsp chili powder
Salt and pepper to taste
1 cup shredded cheese, for topping

How to Prepare Instructions

Now, let’s get cooking! I promise this process is as simple as it is satisfying. Follow these steps, and you’ll have a delicious pot of chicken enchilada soup simmering away in no time!

Step-by-Step Cooking Process

First, grab a large pot and heat it over medium heat. Add a splash of olive oil if you like, then toss in the chopped onions and bell peppers. Sauté them for about 3-4 minutes, or until they’re nice and soft. Trust me, the aroma will be heavenly!
Next, add the minced garlic to the pot. Sauté for another minute, just until you can smell that garlicky goodness. Be careful not to let it burn; it can get bitter quick!
Now, pour in the 4 cups of chicken broth, the undrained diced tomatoes, and the diced green chilies. Stir everything together, and let it come to a gentle boil. This should take about 5 minutes.
Once it’s boiling, reduce the heat and let it simmer for 15 minutes. This is where the flavors really start to meld together, so don’t skip this step!
After 15 minutes, it’s time to add the star of the show—your cooked and shredded chicken! Stir it in, and let it simmer for another 5 minutes so the chicken warms up and absorbs all those delicious flavors.
Finally, season your soup with salt and pepper to taste. Give it a final stir, and you’re ready to serve! Ladle it into bowls and sprinkle some shredded cheese on top for that melty, gooey finish.

And there you have it—your hearty low carb chicken enchilada soup is ready to enjoy! Isn’t it easy? This soup not only warms the belly but also lifts the spirit. I can’t wait for you to try it!

Why You’ll Love This Recipe

Quick to Prepare: With just 45 minutes from start to finish, this soup is perfect for those busy weeknights when you need a satisfying meal in no time!
Low in Carbs: At only 10 grams of carbs per serving, you can indulge without the guilt. It’s a great option for anyone following a low carb lifestyle!
Packed with Flavor: Each bowl is bursting with zesty tomatoes, spicy green chilies, and aromatic spices that create a delightful taste experience.
Comforting and Hearty: This soup is not just a light meal; it’s hearty enough to warm you up on a chilly day while still feeling light.
Customizable: You can easily adjust the spices to your liking or add your favorite toppings like avocado or sour cream for extra creaminess.
Meal Prep Friendly: It stores well in the fridge, making it perfect for leftovers or meal prepping for the week ahead.

Tips for Success

Now that you’re all set to whip up this scrumptious low carb chicken enchilada soup, here are some pro tips to ensure it turns out perfectly every time! Trust me, these little tweaks can make a big difference.

Adjust the Spices: Don’t be shy when it comes to seasoning! If you love a little heat, feel free to add extra chili powder or even some diced jalapeños. For a milder flavor, stick to the original measurements. Just taste as you go—you can always add more, but it’s tough to take it out!
Fresh Ingredients Matter: Whenever possible, opt for fresh onions, bell peppers, and garlic. They bring vibrant flavors that canned or frozen versions just can’t match. Plus, the aroma while you sauté them is unbeatable!
Don’t Skip the Simmer: Allowing the soup to simmer is crucial! This step helps all those flavors meld together beautifully. A little patience goes a long way in developing that rich, comforting taste.
Garnishes Galore: Get creative with your toppings! Besides shredded cheese, consider adding sliced avocado, a dollop of sour cream, or a sprinkle of fresh cilantro. These little additions not only enhance the flavor but also add a lovely presentation to your soup.
Leftover Magic: If you have any leftovers, store them in an airtight container in the fridge. The flavors will continue to deepen, making tomorrow’s lunch even tastier! Just remember to reheat gently on the stove to keep it from thickening too much.
Make it a Meal: Pair your soup with a fresh side salad or some low carb tortilla chips for a complete meal that’s both satisfying and delicious!

With these tips in your back pocket, you’ll be a chicken enchilada soup pro in no time! Enjoy the process and happy cooking!

Variations

One of the best things about this low carb chicken enchilada soup is how versatile it is! You can easily switch things up to keep your taste buds excited. Here are a few fun variations to consider:

Add Different Veggies: Feel free to throw in some chopped zucchini, spinach, or even corn for added texture and flavor. Just remember that corn does add some carbs, so use it sparingly if you’re watching your intake!
Experiment with Spices: If you’re looking to kick up the flavor a notch, try adding a pinch of smoked paprika or a dash of cayenne pepper for some extra heat. You could also mix in a tablespoon of taco seasoning for a different flavor profile.
Change the Protein: Swap out the chicken for shredded beef or turkey if you’re in the mood for something different. You can even use canned beans (like black beans or pinto beans) for a vegetarian twist. Just remember to adjust the cooking time accordingly!
Try Different Cheeses: While I love the classic shredded cheese topping, consider using pepper jack for a spicy kick, or crumbled queso fresco for a creamy, tangy addition. Each cheese brings its own unique flavor to the soup!
Top It Differently: Instead of just cheese, get creative with your garnishes! Add sliced jalapeños, a squeeze of lime, or even some crushed tortilla chips for that perfect crunch. Fresh herbs like cilantro or parsley can brighten up the dish too!

Feel free to mix and match these ideas to create your perfect bowl of soup. The possibilities are endless, and it’s a great way to keep this recipe fresh and exciting every time you make it!

Storage & Reheating Instructions

Alright, let’s talk about what to do with any delicious leftovers you might have from your low carb chicken enchilada soup! Trust me, this soup just gets better with time, so you’ll want to save every last drop.

First things first, once your soup has cooled down a bit, grab an airtight container and pour in the leftover soup. Make sure it’s sealed tightly to keep all that flavor locked in! This soup can be stored in the fridge for up to 3 days. If you think you won’t eat it within that time, go ahead and freeze it! Just make sure to leave a little space at the top of your container or bag, as soup expands when frozen.

When it comes to reheating, you’ve got a couple of options. My favorite way is to warm it up on the stovetop. Just pour the soup into a pot over medium heat and stir occasionally until it’s heated through. This method helps maintain the soup’s rich flavor and prevents it from overcooking or becoming too thick.

If you’re in a hurry, you can also use the microwave! Pour a bowl of soup, cover it with a microwave-safe lid or plate, and heat it on high for about 1-2 minutes. Give it a stir halfway through to ensure even heating. Just keep an eye on it so it doesn’t splatter everywhere—nobody wants a messy microwave!

And there you have it! With these simple storage and reheating tips, you can enjoy your low carb chicken enchilada soup at its best, even days later. Happy eating!

Nutritional Information

When it comes to enjoying a hearty bowl of low carb chicken enchilada soup, knowing the nutritional breakdown can help you feel even better about your meal choices. Here’s the typical nutritional information per serving (1 cup) to keep you informed:

Calories: 250
Fat: 10g
Saturated Fat: 4g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 10g
Fiber: 2g
Sugar: 3g
Protein: 30g
Cholesterol: 75mg
Sodium: 800mg

Keep in mind that these values are estimates and can vary based on specific ingredients and brands used. This soup is not only filling but also a fantastic option for anyone looking to enjoy a delicious, low carb meal while packing in the protein. Enjoy every spoonful guilt-free!

FAQ Section

Got questions about my low carb chicken enchilada soup? I’ve got answers! Here are some common queries that pop up, along with my best tips to help you get the most out of this tasty recipe.

Can I use rotisserie chicken instead of cooking my own? Absolutely! Rotisserie chicken is a fantastic shortcut. Just shred it and toss it in when you add the chicken to the soup. It will save you time and still taste amazing!
What can I substitute for the chicken broth? If you’re looking for a lighter option, vegetable broth works perfectly! It adds a different flavor but keeps the soup just as comforting. You could also use homemade broth if you have some on hand.
How can I make this soup spicier? If you like a little heat, you can add diced jalapeños or a few dashes of hot sauce when you’re simmering the soup. Another great option is to sprinkle in some cayenne pepper or red pepper flakes to kick things up a notch!
Can I freeze the leftovers? Yes! This soup freezes beautifully. Just make sure it cools down completely before transferring it to an airtight container. It can stay in the freezer for up to three months. Just thaw it in the fridge overnight before reheating!
What can I use instead of cheese for a dairy-free option? For a dairy-free version, try using a vegan cheese alternative or simply skip the cheese altogether. You could drizzle a little olive oil or add some avocado slices for creaminess instead!

Feel free to reach out if you have more questions. I love sharing tips and tricks to make your cooking experience even more enjoyable!