Description
A low-carb chicken enchilada soup packed with flavor and perfect for a healthy meal.
Ingredients
Scale
- 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
Instructions
- Heat olive oil in a pot over medium heat.
- Sauté onion, garlic, and bell pepper until softened.
- Add diced tomatoes, chicken broth, chili powder, cumin, paprika, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for 15 minutes.
- Stir in shredded chicken and heavy cream.
- Simmer for 5 more minutes.
- 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