Introducing a delightful Low Carb Chicken Enchilada Soup that is packed with flavor, comfort, and nutrition! This soup combines tender chicken, zesty spices, and fresh vegetables in a rich broth that will warm you from the inside out. Perfect for those busy weeknights or as a cozy weekend meal, this dish satisfies your cravings without the guilt of traditional enchiladas. The best part? It’s low in carbs, making it an ideal choice for anyone following a keto or low-carb lifestyle.
Why You Will Love This Recipe
You will absolutely love this low carb chicken enchilada soup for several reasons. First off, the flavor is out of this world! With a blend of spices like cumin, chili powder, and smoked paprika, every spoonful bursts with the essence of authentic Mexican cuisine. It’s not just delicious; it’s also incredibly easy to make. You can whip this up in under an hour, making it a fantastic option for busy cooks. Plus, this soup fits perfectly into a low-carb, keto-friendly diet, allowing you to indulge in a classic without derailing your health goals.
Tips and Tricks
To make this low carb chicken enchilada soup even easier and more flavorful, consider these tips:
- Use rotisserie chicken to save time; just shred it and add it to the soup.
- For an extra depth of flavor, sauté the onions and garlic until they are caramelized before adding the remaining ingredients.
- Don’t skip the toppings! Fresh cilantro, avocado, and a dollop of sour cream enhance the soup’s flavor profile beautifully.
- If you want a thicker soup, you can blend a portion of it and then stir it back in.
Make Ahead Tips
For those who love meal prepping, this soup is a great candidate! You can chop the vegetables and store them in the fridge up to two days in advance. You can also cook the chicken ahead of time and refrigerate or freeze it. The soup itself can be made a day ahead and stored in the refrigerator, and it actually tastes even better the next day as the flavors develop. Just reheat gently on the stove when you’re ready to enjoy.
Recipe Variations
Feel free to customize your low carb chicken enchilada soup with these variations:
- Swap chicken for shredded beef or turkey for a different lean protein.
- Add more veggies such as zucchini, bell peppers, or spinach for extra nutrients.
- For a spicier kick, include diced jalapeños or a splash of hot sauce.
- If you prefer a creamier soup, stir in some heavy cream or cream cheese just before serving.
How to Serve
Serve your low carb chicken enchilada soup in deep bowls garnished with fresh cilantro, slices of avocado, and a sprinkle of cheese. For an authentic touch, add a dollop of sour cream on top. This soup pairs wonderfully with a side of low carb tortilla chips or a fresh garden salad for a complete meal.
Pairing Suggestions
Complement this hearty soup with a refreshing drink like a crisp Sauvignon Blanc or a light Mexican beer. For a non-alcoholic option, serve with iced tea or sparkling water with a twist of lime. If you’re in the mood for something sweet afterward, try a low carb dessert like chocolate avocado mousse or keto cheesecake bites.
How to Store
Leftovers can be stored in an airtight container in the refrigerator for up to three days. If you want to freeze the soup, place it in freezer-safe containers, and it will last for up to three months. To reheat, simply thaw overnight in the refrigerator and warm in a pot over medium heat, stirring occasionally until heated through.
Equipment Needed
You will need a large pot or Dutch oven for cooking the soup. A sharp knife and cutting board are essential for chopping vegetables. If you are using rotisserie chicken, a pair of forks will help shred the meat easily. A ladle is handy for serving.
Dietary Adaptations
For those needing dietary adaptations, this recipe can be made:
- Dairy-free: Omit cheese and sour cream or use dairy-free alternatives.
- Nut-free: The recipe is naturally nut-free; just ensure any stock or broth used is nut-free.
- Vegan: Substitute chicken with cooked lentils or chickpeas, and use vegetable broth along with additional vegetables.
Seasonal Adaptations
In the summer, consider using fresh corn and diced tomatoes instead of canned for a burst of seasonal flavor. In the fall, adding sweet potatoes can enhance the soup’s heartiness. During winter, use frozen vegetables to keep it simple and accessible.
Recipe FAQs
- Can I use frozen chicken? Yes, just ensure it’s fully cooked and shredded before adding it to the soup.
- How can I make this soup spicier? Add more chili powder or diced jalapeños to the mix.
- What can I substitute for chicken broth? Vegetable broth or bone broth can work as excellent alternatives.
Low Carb Chicken Enchilada Soup
Introducing a delightful Low Carb Chicken Enchilada Soup that is packed with flavor, comfort, and nutrition!
Ingredients
- 2 cups cooked, shredded chicken
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes (fire-roasted preferred)
- 1 can (15 oz) tomato sauce
- 4 cups chicken broth
- 1 tablespoon chili powder
- 1 tablespoon cumin
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 1 cup bell peppers, diced
- 1 cup zucchini, diced
- Fresh cilantro, for garnish
- Avocado, for serving
- Sour cream or Greek yogurt, for serving
Instructions
- In a large pot or Dutch oven, heat a drizzle of olive oil over medium heat. Sauté the diced onion until it's soft and translucent, about 5 minutes.
- Add the minced garlic and sauté for an additional minute until fragrant.
- Stir in the diced tomatoes, tomato sauce, chicken broth, chili powder, cumin, smoked paprika, salt, and pepper. Bring the mixture to a simmer.
- Add the bell peppers and zucchini to the pot. Simmer for 15-20 minutes, allowing the flavors to meld.
- Stir in the shredded chicken and heat until warmed through, about 5 minutes.
- Adjust seasoning to taste, adding more salt, pepper, or spices if desired.
- Serve hot, garnished with fresh cilantro, sliced avocado, and a dollop of sour cream.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 203Total Fat: 10gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 40mgSodium: 852mgCarbohydrates: 13gFiber: 4gSugar: 6gProtein: 18g
Chickenrecipes.blog, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thoughts
This low carb chicken enchilada soup is a comforting dish that brings warm, satisfying flavors to your table. Whether you are following a low-carb diet or simply looking for a hearty meal, this recipe is sure to become a favorite. With its ease of preparation and rich taste, it’s perfect for any occasion. Enjoy the process of making it, and even more so, enjoy every delicious spoonful!
