Description
A hearty and flavorful low carb chicken enchilada soup.
Ingredients
Scale
- 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
Instructions
- In a large pot, sauté onions, bell peppers, and garlic until soft.
- Add chicken broth, diced tomatoes, green chilies, cumin, and chili powder.
- Bring to a boil, then reduce heat and simmer for 15 minutes.
- Add shredded chicken and stir well.
- Season with salt and pepper.
- Serve hot, topped with shredded cheese.
Notes
- Adjust spices to your taste.
- Can add avocado for garnish.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 3g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 75mg
Keywords: chicken enchilada soup, low carb, healthy soup