Low Carb Spicy Chicken Enchilada Soup

Warm up with a bowl of comforting and flavorful Low Carb Spicy Chicken Enchilada Soup—perfect for those craving bold Tex-Mex flavors without the extra carbs! This one-pot wonder is loaded with tender shredded chicken, a creamy enchilada-spiced broth, and the zesty kick of diced tomatoes with green chilies. Smoky spices like cumin, chili powder, and smoked paprika elevate the flavor profile, while softened cream cheese adds a luxurious creaminess to the soup. Ready in under an hour, this low-carb, keto-friendly recipe is perfect for busy weeknights or meal prepping. Serve it with your favorite garnishes like fresh cilantro, diced avocado, and extra cheese for a personalized touch. Satisfying and hearty, this spicy chicken enchilada soup is sure to become a go-to favorite for both low-carb enthusiasts and soup lovers alike!

Nutriscore Rating: 70/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 6

Ingredients

• 2 tablespoons Olive oil
• 1 medium Onion, diced
• 3 cloves Garlic, minced
• 2 pieces Chicken breasts, boneless and skinless
• 6 cups Chicken broth, low-sodium
• 1 cup Enchilada sauce (sugar-free, low-carb preferred)
• 1 14-ounce can Diced tomatoes with green chilies (e.g., Rotel)
• 1 medium Green bell pepper, diced
• 1 teaspoon Cumin
• 1 teaspoon Chili powder
• 0.5 teaspoon Smoked paprika
• 0.25 teaspoon Cayenne pepper (optional)
• 4 ounces Cream cheese, softened
• 1 cup Cheddar cheese, shredded
• 2 tablespoons Cilantro, chopped (optional, for garnish)
• 1 medium Avocado, diced (optional, for garnish)
• 0 to taste Salt
• 0 to taste Black pepper

Directions

Step 1

In a large pot or Dutch oven, heat olive oil over medium heat.

Step 2

Add the diced onion and sauté for 4-5 minutes until translucent.

Step 3

Stir in the minced garlic and cook for another minute until fragrant.

Step 4

Place the chicken breasts in the pot and pour in the chicken broth. Bring to a boil, then reduce the heat to a simmer and cook for 15 minutes, or until the chicken is fully cooked.

Step 5

Remove the chicken breasts from the pot and shred them using two forks. Set aside.

Step 6

Add the enchilada sauce, diced tomatoes with green chilies, and diced green bell pepper to the pot. Stir well to combine.

Step 7

Season the soup with cumin, chili powder, smoked paprika, cayenne pepper (if using), salt, and black pepper. Simmer for 10 minutes to allow the flavors to meld.

Step 8

Lower the heat and whisk in the softened cream cheese until fully incorporated for a creamy texture.

Step 9

Return the shredded chicken to the pot and simmer for another 5 minutes to warm through.

Step 10

Stir in the shredded cheddar cheese until melted and smooth.

Step 11

Taste and adjust seasoning with additional salt, pepper, or spices if needed.

Step 12

Serve hot and garnish with chopped cilantro, diced avocado, or additional shredded cheese, if desired.

Nutrition Facts

Serving size	(3074.8g)

Amount per serving	% Daily Value*
Calories	2259.3

Total Fat 147.4g	0%
Saturated Fat 59.2g	0%
Polyunsaturated Fat 2.7g
Cholesterol 541.3mg	0%
Sodium 7036.5mg	0%
Total Carbohydrate 78.9g	0%
Dietary Fiber 23.6g	0%
Total Sugars 25.2g
Protein 162.9g	0%

Vitamin D 27.5IU	0%
Calcium 1228.7mg	0%
Iron 13.1mg	0%
Potassium 3629.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 57.8%

Protein: 28.4%

Carbs: 13.8%