Ingredients for Low Carb Spicy Chicken Enchilada Soup
- Raw Red Bell Pepper
- Low Sodium Low Fat Chicken Broth
- 2 cups water
- Ground Ancho Chili Pepper
- Mesquite Liquid Smoke
- Ground Cumin
- 1 teaspoon garlic powder
- Fresh Cilantro
- Rotel Tomatoes & Chilies
- Canned Diced Green Chiles
- Cooked Boneless Skinless Chicken Breasts
- Monterey Jack And Cheddar Cheese Blend
- Sour cream (optional)
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How to Make Low Carb Spicy Chicken Enchilada Soup
- Preheat a 6-quart covered pot over medium heat.
- Spray the pot with nonstick cooking spray and add 1/2 cup of diced red bell pepper. Sauté for 3-5 minutes until softened.
- Add 4 cups of chicken stock to the pot.
- Stir in 1 teaspoon chili powder, 1 teaspoon cumin, 1 teaspoon garlic powder, 1/2 teaspoon liquid smoke, and 2 tablespoons chopped fresh cilantro.
- Add 2 cups of cooked shredded chicken to the broth and bring to a simmer.
- In a separate bowl, combine one (14.5 ounce) can of diced tomatoes with green chilies and 2 cups of water.
- Use an immersion blender to puree the tomato mixture until smooth.
- Add the pureed tomato mixture to the soup pot.
- Reduce heat to low and simmer for 20 minutes, allowing the flavors to meld.
- Ladle the soup into warm bowls.
- Top with 1/4 cup shredded cheddar/jack cheese per bowl.
- Optionally, top with a dollop of sour cream.
- For a low-carb crunch, garnish with a small handful of crushed pork rinds.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
2g
Fat
3g
Carbs
1g
