You know those days when you’re craving something warm, filling, and packed with flavor—but still want to keep things light? That’s exactly why I fell in love with this chicken enchilada soup low carb recipe. It’s become my go-to on busy weeknights when I need a healthy meal that doesn’t skimp on taste.

Trust me, this isn’t some bland “diet” soup. The rich broth, tender chicken, and punch of spices make it taste indulgent—but with just 10g net carbs per bowl! I first whipped it up last winter when my carb-conscious sister visited, and now it’s in my regular rotation.

The best part? You probably have most ingredients already. It comes together in one pot in about 30 minutes flat. That magical moment when you stir in the cream and cheese? Pure comfort food magic—without the carb crash afterward.

Why You’ll Love This Chicken Enchilada Soup Low Carb

This soup checks all the boxes for a satisfying, guilt-free meal. Here’s why it’s become my cold-weather staple (okay, let’s be real—I make it year-round):

• Fast & easy: From chopping to serving, it’s done in 35 minutes—faster than takeout!
• Bold flavors: The chili-cumin-paprika combo gives it that authentic enchilada kick without needing tortillas.
• Protein-packed: Between the chicken and cheese, you’ll stay full for hours.
• Keto-friendly: Just 7g net carbs per bowl means you can enjoy seconds.
• Totally yours: Throw in extra veggies or swap the protein—it’s forgiving like that.

Trust me, one taste and you’ll be hooked. My husband—who swore he’d miss the tortillas—now requests it weekly!

Ingredients for Chicken Enchilada Soup Low Carb

Here’s what you’ll need to make this flavor-packed soup. The key is fresh, simple ingredients – nothing fussy, just good stuff that works hard for you. I always double-check my prep before starting: onions diced small, garlic minced fine, and chicken shredded into bite-sized pieces. (Pro tip: Rotisserie chicken makes this even easier!)

• 2 cups cooked chicken, shredded (about 1 large breast or 2 thighs)
• 1 tbsp olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 bell pepper (any color), diced
• 1 can (14.5 oz) diced tomatoes – don’t drain that tasty juice!
• 4 cups chicken broth (I use low-sodium to control the salt)
• 1 tbsp chili powder
• 1 tsp cumin
• 1 tsp paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup heavy cream
• 1 cup shredded cheese (I’ll tell you my favorite below)
• Fresh cilantro for that perfect fresh finish

Ingredient Substitutions

No heavy cream? No problem! I’ve made this with full-fat coconut milk when my lactose-intolerant friend visits – it adds a subtle sweetness that’s actually delicious. For the cheese, sharp cheddar gives a nice bite, but Monterey Jack melts into creamy perfection. Don’t have chicken? Leftover turkey works great, or even browned ground beef for a heartier twist. Just promise me one thing – keep those spices bold. They’re the soul of this soup!

How to Make Chicken Enchilada Soup Low Carb

Okay, let’s get cooking! This soup comes together so easily – just follow these simple steps and you’ll have a pot of comfort ready in no time. The secret is layering those flavors just right. I’ll walk you through each stage like we’re standing side by side in my kitchen. (Don’t worry, I won’t judge if you sneak a taste along the way – I always do!)

Step 1: Sauté Vegetables

First, grab your favorite soup pot – I use my trusty Dutch oven – and heat that olive oil over medium heat. When it shimmers, toss in your diced onions and bell pepper. Now here’s the important part: let them soften for a good 5 minutes, stirring occasionally. You want them just starting to turn golden, not browned. That’s when you add the minced garlic – ahhh, that smell! – and stir for 30 seconds until fragrant. This step builds the flavor foundation, so don’t rush it. (Confession: I sometimes add an extra garlic clove because… why not?)

Step 2: Build the Soup Base

Time to make magic! Pour in that can of tomatoes (juice and all) and all your spices – chili powder, cumin, paprika, salt, and pepper. Stir it all together and let it sizzle for about 30 seconds to wake up those spices. Then comes the chicken broth – pour it in and use your spoon to scrape up any tasty bits stuck to the bottom (that’s free flavor right there!). Bring everything to a lively boil, then reduce the heat to a gentle simmer. Set your timer for 15 minutes – this lets all those flavors get to know each other and mingle beautifully. The broth will darken slightly and smell incredible.

Step 3: Finish and Serve

Now for the grand finale! Stir in your shredded chicken and let it warm through for a couple minutes. Then comes the creamy part: slowly drizzle in the heavy cream while stirring constantly – this prevents any curdling. Let it simmer for just 2-3 more minutes to thicken slightly. Taste and adjust seasoning if needed (I often add an extra pinch of cumin here). Ladle into bowls and top generously with shredded cheese – watch it melt into gooey perfection. The final touch? A handful of fresh cilantro leaves for that bright, herbal pop. Grab a spoon and dig in while it’s piping hot!

Tips for Perfect Chicken Enchilada Soup Low Carb

After making this soup dozens of times (okay, maybe hundreds), I’ve picked up some tricks that take it from good to “can I have the recipe?” amazing. Here are my absolute must-know tips for soup success:

• Rotisserie chicken is your best friend – I keep a store-bought one in the fridge just for this soup. The pre-cooked meat saves so much time, and the extra flavor from the seasoned skin takes this to another level.
• Spice wisely – That tablespoon of chili powder gives great flavor, but if you’re sensitive to heat, start with 2 teaspoons. You can always add more later! I sometimes throw in a pinch of cayenne when I want an extra kick.
• Handle cream with care – When adding the heavy cream, make sure your soup is just at a gentle simmer, not a rolling boil. Stir constantly as you drizzle it in – this prevents any unfortunate curdling. (Speaking from messy experience here!)
• Cheese matters – For the creamiest melt, shred your own cheese instead of using pre-shredded. The anti-caking agents in bagged cheese can make your soup grainy. My favorite combo? Half sharp cheddar for flavor, half Monterey Jack for silky texture.
• Rest for flavor – While delicious immediately, this soup tastes even better the next day as flavors deepen. Just store it without the cheese topping, then reheat gently on the stove (never microwave!) before serving.

Follow these simple tricks, and you’ll have restaurant-worthy soup every single time. My neighbors keep “dropping by” around dinner time since I started making this weekly – I think they’ve caught on!

Chicken Enchilada Soup Low Carb Variations

One of my favorite things about this soup is how easily you can mix it up! When I’m feeling fancy, I’ll top bowls with creamy avocado slices – the cool richness balances the spices perfectly. Got cauliflower rice in the fridge? Stir in a half cup during the last 5 minutes of cooking for extra texture (and zero guilt!). And if you’re craving something different, swap the red sauce for green enchilada sauce – it gives the whole pot a bright, tangy twist. The possibilities are endless!

Sometimes I’ll add a can of mild green chiles for a little extra Southwest flair, or toss in some sliced zucchini if I want more veggies. My friend swears by crumbling crispy bacon on top (who am I to argue with bacon?). The beauty is – no matter how you tweak it – you still end up with that same cozy, comforting bowl of goodness. So go wild and make it your own!

Storing and Reheating

Okay, here’s the deal – this chicken enchilada soup low carb is so good, you might not have leftovers. But if you do (lucky you!), here’s how to keep it tasting fresh. I always store mine in glass airtight containers – those soup flavors can cling to plastic something fierce. Pop it in the fridge within two hours of cooking, and it’ll stay perfect for up to 3 days. The cheese and cream? They don’t love freezing, trust me. I learned the hard way when my freezer experiment turned into a grainy, separated mess. Not worth it!

When reheating, go low and slow on the stovetop – medium heat with frequent stirring is your friend. If the soup thickens up too much (those leftovers do tend to soak up liquid), just splash in a little extra chicken broth or water. Microwave reheating? Possible, but risky – those hot spots can make the cream act weird. If you must, do 30-second bursts and stir like crazy between each one. Pro tip: Wait to add fresh cilantro and extra cheese until after reheating for that just-made taste and texture.

Nutritional Information for Chicken Enchilada Soup Low Carb

Let’s talk numbers – the good kind! I know when I’m watching my carbs, I want real details about what’s going into my bowl. Here’s the breakdown per serving (about 1½ cups), based on my exact ingredient list. Just remember – your mileage may vary depending on brands and tweaks you make!

First, the big win: only 7g net carbs per bowl (that’s total carbs minus fiber). For comparison, a single corn tortilla has about 12g carbs – so you’re already winning! Here’s the full scoop:

• Calories: 320 (but so filling you won’t believe it)
• Fat: 22g (hello, satisfying richness!)
• Saturated Fat: 10g (mostly from that glorious cream and cheese)
• Protein: 25g (chicken power!)
• Total Carbs: 10g
• Fiber: 3g (thanks to all those veggies)
• Sugar: 5g (natural from tomatoes and peppers)
• Sodium: 800mg (use low-sodium broth if watching salt)

A quick note from my nutritionist friend: These are estimates based on standard ingredients. Your numbers might dance around a bit depending on your chicken’s size, cheese choice, or how heavy-handed you are with the cilantro (no judgment here!). The important thing? It’s a balanced meal that keeps you full for hours without that carb crash. Now pass me another bowl!

FAQ About Chicken Enchilada Soup Low Carb

I get asked about this soup all the time – seems like everyone wants to tweak it to fit their diet or taste. Here are the questions that pop up most often in my kitchen (and my honest answers!):

Can I make this dairy-free? Absolutely! My lactose-intolerant cousin loves it with coconut milk instead of heavy cream. Just skip the cheese topping or use a dairy-free alternative. The spices still give it that enchilada zing without dairy.

Is this soup keto-approved? You bet! With only 7g net carbs per serving, it fits perfectly into keto macros. Just watch your portion sizes if you’re super strict – that heavy cream adds up fast (but in the tastiest way possible).

What’s the best way to shred chicken for this recipe? I use two forks to pull apart cooled rotisserie chicken, but here’s my secret: toss warm chicken in your stand mixer with the paddle attachment for 30 seconds. Perfect shreds every time – just don’t overdo it or you’ll get chicken dust!

Can I use frozen vegetables? Sure can! Frozen diced onions and peppers work in a pinch, but fresh will give you better texture. Just be sure to thaw and drain them well first – nobody wants watery soup.

How spicy is this chicken enchilada soup? With the standard spice amounts, it’s got a mild-medium kick. If you’re heat-sensitive, cut the chili powder in half. Want more fire? Add diced jalapeños when sautéing the veggies or a dash of cayenne with the other spices.

Got more questions? Drop them in the comments below – I’m happy to troubleshoot! After making this soup weekly for years, I’ve probably encountered (and solved) every possible issue.

Let’s Hear How Your Soup Turned Out!

There you have it—my all-time favorite chicken enchilada soup low carb recipe that never lets me down. Now I want to hear about your kitchen adventures! Did you stick to the classic version or try one of the fun twists? Maybe you discovered an even better topping combo? (If so, spill the beans—I’m always looking for new ideas!)

Leave a quick rating below if you loved it as much as my family does—those little stars make my day. And if you snap a photo of your steamy, cheese-covered masterpiece, tag me on Instagram @[YourHandle]. Nothing makes me happier than seeing your bowls of cozy goodness!

Oh, and don’t be shy—ask any questions in the comments. After making this soup more times than I can count, I’ve got answers (and probably a funny kitchen fail story to go with them). Now go enjoy that soup—you’ve earned every delicious, low-carb spoonful!

28-Minute Chicken Enchilada Soup Low Carb Delight

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• Author: Christina R. Jones
• Total Time: 35 mins
• Yield: 4 servings 1x
• Diet: Low Carb

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Description

A low-carb chicken enchilada soup packed with flavor and perfect for a healthy meal.

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Ingredients

Scale 1x2x3x

• 2 cups cooked chicken, shredded
• 1 tbsp olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 1 bell pepper, diced
• 1 can diced tomatoes
• 4 cups chicken broth
• 1 tbsp chili powder
• 1 tsp cumin
• 1 tsp paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup heavy cream
• 1 cup shredded cheese
• Fresh cilantro for garnish

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Instructions

1. Heat olive oil in a pot over medium heat.
2. Sauté onion, garlic, and bell pepper until softened.
3. Add diced tomatoes, chicken broth, chili powder, cumin, paprika, salt, and pepper.
4. Bring to a boil, then reduce heat and simmer for 15 minutes.
5. Stir in shredded chicken and heavy cream.
6. Simmer for 5 more minutes.
7. Top with shredded cheese and fresh cilantro before serving.

Notes

• Use rotisserie chicken for quicker prep.
• Adjust spices to taste.
• Store leftovers in the fridge for up to 3 days.

• Prep Time: 10 mins
• Cook Time: 25 mins
• Category: Soup
• Method: Stovetop
• Cuisine: Mexican

Nutrition

• Serving Size: 1 bowl
• Calories: 320
• Sugar: 5g
• Sodium: 800mg
• Fat: 22g
• Saturated Fat: 10g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 10g
• Fiber: 3g
• Protein: 25g
• Cholesterol: 90mg

Keywords: chicken enchilada soup, low carb soup, healthy soup recipe