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Low-Carb Chicken Enchilada Soup Recipe

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
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 6
Calories: 120kcal

Ingredients
 

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.