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chicken enchilada soup low carb

Chicken Enchilada Soup Low Carb: 7 Reasons to Love It

A hearty and flavorful chicken enchilada soup that is low in carbs.

  • Total Time: 40 minutes
  • Yield: 6 servings 1x

Ingredients

Scale
  • 2 cups shredded cooked chicken
  • 1 can diced tomatoes (14.5 oz)
  • 1 can diced green chilies (4 oz)
  • 4 cups chicken broth
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • Salt and pepper to taste
  • 1 cup shredded cheese (optional)
  • Chopped cilantro for garnish

Instructions

  1. In a large pot, sauté the onion and garlic until soft.
  2. Add the shredded chicken, diced tomatoes, green chilies, chicken broth, cumin, and chili powder.
  3. Bring to a boil and then simmer for 20 minutes.
  4. Season with salt and pepper to taste.
  5. Serve hot, topped with cheese and cilantro if desired.

Notes

  • This soup can be stored in the refrigerator for up to 4 days.
  • Adjust the spice level by adding more or less chili powder.
  • For a creamier texture, add a splash of heavy cream.
  • Author: Evelyn E. Stotts
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Mexican
  • Diet: Low Calorie

Nutrition

  • Serving Size: 1 cup
  • Calories: 250
  • Sugar: 3g
  • Sodium: 800mg
  • Fat: 10g
  • Saturated Fat: 4g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 10g
  • Fiber: 2g
  • Protein: 30g
  • Cholesterol: 80mg

Keywords: chicken enchilada soup low carb