If you’re craving Tex-Mex flavors on a diet, don’t miss out on this Chicken Enchilada Soup! It’s packed with all the ingredients and flavors of chicken enchiladas, without all the carbs. A go-to Tex-Mex recipe for sure!
I am a Tex-Mex girl and a soup girl, so it only made sense to combine those two food loves into one dish, as I did with this Chicken Enchilada Soup. I took all of my favorite enchilada ingredients and tossed them in a soup instead of a tortilla for a low carb chicken enchilada dinner that, in my humble opinion, is delicious enough to have a menu spot at any Tex-Mex restaurant.
This Chicken Enchilada Soup can be served as a main course for lunch or dinner or used as an appetizer, depending on the serving size. It’s hearty so a big bowl of it can definitely fill you up but I find I also enjoy serving it as an appetizer to other courses when I’m hosting guests.
This is a spin on the traditional Tex-Mex soup. It is a creamy delight that will not disappoint your dinner guests. One of the things I love most about making this soup is that I can control the spice profile, and adjust according to who I’m serving. I enjoy things spicy but my kids do not and this Chicken Enchilada Soup suits us both. I find that the overall creaminess of the dish tones down the spice but you can definitely kick it up by adding in more spices or even jalapenos.
I will sometimes top my Enchilada Soup with a few chunks of avocado, depending on what I’ve had throughout the day, as they’re a high-quality superfood that does fall within the my diet, in small doses.
For the shredded chicken breast in this recipe, you can prepare your own but I must admit that on some busy nights, I’ve definitely made this chicken soup using canned chicken. The flavor is the same and it takes away so much prep time.
Big or small, all the guests at your table will love this chicken enchilada soup!
How To Make This Chicken Enchilada Soup:
Step One: Add 1 TBSP of olive oil in a large pot over medium-high heat
Step Two: Sauté onions and peppers for approx. 2-3 minutes or until they are a tender
Step Three: Add to the onion and pepper mixtures the garlic powder, cumin, chili powder and paprika. Stir the spices for about 30 seconds
Step Four: Using a whisk add the 2 cups of chicken bone broth and stir
Step Five: Add in 1 cup of low carb salsa, Reduce the heat to medium
Step Six: Add in 1 can of Ro-tel
Step Seven: Incorporate in 2 cups of shredded cheddar cheese stirring until it is completely melted
Step Eight: Stirring the soup occasionally, let simmer for about 10 minutes
Step Nine: Add the 1 pound of shredded chicken and mix well
Step Ten: Add salt and pepper to taste
Step Eleven: Stirring the soup occasionally, let simmer for another 10 minutes
Step Twelve: Add in ½ cup of heavy whipping cream and simmer for an additional minute or two. Serve the soup with fresh herbs as garnish.
Can I Substitute Other Cuts of Chicken in This Chicken Enchilada Soup?
Yes, you can substitute boneless, skinless chicken thighs in place of chicken breasts in this Soup. You can also use canned chicken that will make your prep time a lot less and still be very healthy and delicious. You can also prepare your shredded chicken ahead of time and portion and freeze it for up to 3 months in vacuum-sealed bags.
What Other Variations Can I Make With this Chicken Enchilada Soup?
If you want to get away from the traditional enchilada soup, you can use other proteins in this recipe such as shredded pork, shredded turkey, or shredded beef. They will all give you a little different flavor but all still good the same. I find soups like this are a great way to use up whatever leftover protein I may have in the fridge.
What Are The Best Ways to Reheat This Chicken Soup?
The easiest and fastest way is to microwave the Chicken Enchilada Soup on high for 1-2 minutes. You can also reheat the soup on the stovetop in a pan for 5-6 minutes.
Chicken Enchilada Soup
- 1 lb. Shredded chicken fully cooked
- 1 tbsp. Olive oil
- 1 Large bell pepper chopped
- 1 c. Onion chopped
- 2 tsp. Chili powder
- 2 tsp. Garlic powder
- 2 tsp. Cumin
- 1 tsp. Paprika
- 2 c. Chicken bone broth
- 1 c. Low carb salsa
- 1 can Ro-tel
- 2 c. Shredded cheddar cheese
- ½ c. Heavy whipping cream
- Salt and pepper to taste
- Heat up 1 tablespoon of olive oil in a large pot over medium-high heat.
- Add in the onions and peppers, and saute for 2-3 minutes until they are a crisp tender.
- Toss in the garlic powder, cumin, chili powder and paprika. Stir the spices into the vegetables, for about 30 seconds until they become fragrant.
- Whisk in 2 cups of chicken bone broth, stir until well combined.
- Reduce the heat to medium, and add in 1 cup of low carb salsa.
- Mix in 1 can of Ro-tel.
- Stir in 2 cups of shredded cheddar cheese, and stir until it is completely melted.
- Let the soup simmer for about 10 minutes, stirring occasionally.
- Mix in 1 pound of shredded chicken, and combine well.
- Add salt and pepper to taste.
- Simmer for an additional 10 minutes.
- Stir in ½ cup of heavy whipping cream, and cook for an additional minute or two. Serve the soup with fresh herbs as garnish.