Low Carb Spicy Chicken Enchilada Soup Recipe

Name: Low Carb Spicy Chicken Enchilada Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup raw red bell pepper; 1 quart low-sodium low-fat chicken broth; 2 cups water; 1 tablespoon ground ancho chili pepper; 1 teaspoon mesquite liquid smoke; 2 tablespoons ground cumin; 1 teaspoon garlic; 1 teaspoon fresh cilantro; 10 ounces Rotel tomatoes & chilies; 2 tablespoons canned diced green chiles; 3 cups cooked boneless skinless chicken breasts; monterey jack and cheddar cheese blend; sour cream (optional)

Servings: persons

1/2 cup raw red bell pepper
1 quart low-sodium low-fat chicken broth
2 cups water
1 tablespoon ground ancho chili pepper
1 teaspoon mesquite liquid smoke
2 tablespoons ground cumin
1 teaspoon garlic
1 teaspoon fresh cilantro
10 ounces Rotel tomatoes & chilies
2 tablespoons canned diced green chiles
3 cups cooked boneless skinless chicken breasts
monterey jack and cheddar cheese blend
sour cream (optional)

1
Preheat covered pot.
2
Soften 1/2 cup of diced red bell pepper in pot sprayed with nonstick cooking spray.
3
Add chicken stock.
4
Add seasonings: chili, cumin, garlic, liquid smoke and cilantro to broth.
5
Add chicken to broth and bring to simmer.
6
In a bowl, place can of diced tomatoes with chilies (and juice) to 2 cups of water. With immersion blender, smooth to puree. Then add to soup pot.
7
Simmer for 20 minutes until flavors meld.
8
Spoon into warm soup bowls.
9
Top with cheddar/jack cheese.
10
May top with sour cream if preferred.
11
If needing a low carb crunch, consider a few pork rinds.

392

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/2 cup raw red bell pepper, 1 quart low-sodium low-fat chicken broth, 2 cups water, 1 tablespoon ground ancho chili pepper, and more.

Yes, Low Carb Spicy Chicken Enchilada Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Low Carb Spicy Chicken Enchilada Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions