Low-Carb Chicken Enchilada Soup Recipe

Hey there, fellow soup enthusiasts! So, let me introduce you to this absolutely life-changing Low–Carb Chicken Enchilada Soup Recipe. It’s like a warm hug in a bowl, just minus all the carbs you don’t really need anyway. If you’re hunting for something that’s both comforting and won’t make you feel like you’ve slipped into a food coma, give this recipe a spin. Honestly, it’s one of those things you try once, and suddenly you can’t stop thinking about it.

Okay, let me spill the beans (not literally). My husband and our little fam totally swoon over this soup — it’s like the official food that signals “weekend’s here!” The first time I made it, we all gathered around, slurping away in blissful silence, which, if you know my chatty crew, is a pretty big deal. It’s become this Sunday night tradition and now, just the mention of it gets everyone excited like we’re about to go to Disneyland or something.

Why You’ll Love This Low-Carb Chicken Enchilada Soup Recipe

– It’s legit delicious but doesn’t spike your carbs — like a magic trick, but for your diet.
– You can totally whip it up while still wearing your pajamas on a lazy Sunday.
– Filling, warming, and makes the whole house smell pretty amazing.
– Gives you loads of cozy feelings — as if you’re wrapped in a giant tortilla, just low-carb-style.

How to Make It

Alright, let’s do this. Imagine us at my messy kitchen counter, steam rising, as we try not to spill stuff. First up, grab some leftover chicken — or make some fresh if you’re feeling ambitious. Just shred it all up with your fingers, ’cause who needs a fork? Then, toss it into your beloved soup pot along with chicken broth you dug up from the pantry. Spice it up with enchilada sauce — canned is fine, trust me, life’s too short — and whatever diced tomatoes you’ve got. Stir, let it simmer and fill your house with its glorious aroma. Once it’s all cozy and heated, throw in some cheese until it’s a melty, gooey wonderland. And wow, when it’s done, you’ll look at it like, “Did I really just make that?”

Ingredient Notes

– Chicken: Backyard chicken dance optional. Roast, poach, or use a store-bought rotisserie like any sensible person.
– Enchilada Sauce: This guy is the flavor hero. Homemade if you’re channeling your inner chef, or just crack open the canned kind. Both ways, winner.
– Cheese: I’m not saying cheese fixes everything, but it kinda does here. It melts into cheesy goodness that warms your soul.

Recipe Steps
1. Shred the chicken, channel that inner shred-master.
2. Dump chicken broth and enchilada sauce into the pot.
3. Add diced tomatoes. Don’t sweat it if they’re from a can.
4. Simmer and stir, pretending you’re on a cooking show.
5. Add cheese and stir until it’s all melty.
6. Serve hot and savor that comforting perfection.

What to Serve It With

Tips & Mistakes

– Don’t rush the simmer. Seriously, let it take a mini-vacation on your stove.
– Have fun with the heat level. Go big or go… just warm.
– Ran out of cheese? Like that’s ever possible. But if it is, top it with some creamy avocado or dollop of sour cream for some extra yum.

Storage Tips

Pop leftovers in the fridge in that old Tupperware you can never find the lid for. It’s even better the next day — cold or warmed up. I won’t judge if you fork it straight from the container for breakfast. Old soup, new day, new fun.

Variations and Substitutions

So you peek into the fridge and it just echoes back. No worries! Swap out that cheese for whatever you’ve got, like maybe some cream cheese just to live on the edge. Feel like skipping tomatoes? Double down on the enchilada sauce (but only if you love adventure).

Frequently Asked Questions

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Low-Carb Chicken Enchilada Soup Recipe

This hearty low-carb chicken enchilada soup combines tender shredded chicken, roasted peppers, and a blend of Mexican spices for a delicious, cozy meal.

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Prep Time: 15 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 45 minutes minutes

Servings: 6

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 1.5 pounds boneless skinless chicken breasts
• ▢ 4 cups chicken broth low sodium preferred
• ▢ 1 cup diced green chilies
• ▢ 1.5 cups shredded cheddar cheese for garnish
• ▢ 0.5 cup sour cream optional topping
• ▢ 2 cloves garlic minced
• ▢ 1 teaspoon ground cumin
• ▢ 0.5 teaspoon paprika smoked
• ▢ 1 teaspoon chili powder
• ▢ 0.25 teaspoon black pepper freshly ground

Instructions

Preparation Steps

• In a large pot, combine chicken breasts, chicken broth, diced green chilies, garlic, cumin, paprika, chili powder, and black pepper.
• Bring to a boil over medium-high heat, then reduce heat to low and simmer for 25 minutes or until chicken is fully cooked.
• Remove chicken from the pot and shred it using two forks; return shredded chicken back to the pot.
• Simmer soup for an additional 5 minutes to blend flavors.
• Ladle soup into bowls, then top with shredded cheddar cheese and a dollop of sour cream if desired.

Notes

This low-carb soup is perfect for chilly nights and can be customized with your favorite toppings like avocado or fresh cilantro.