Low Carb Spicy Chicken Enchilada Soup Recipe #330531
Reviewed many chicken enchilada recipes claiming to be low carb recipes and found many had more carbohydrates than anticipated. Hit the jackpot when I fixed this in my kitchen! Enjoy!
by mamamia1
40 min | 20 min prep
SERVES 6 -8
- 1/2 cup raw red bell pepper
- 1 quart low-sodium low-fat chicken broth
- 2 cups water
- 1 tablespoon ground ancho chili pepper
- 1 teaspoon mesquite liquid smoke
- 2 tablespoons ground cumin
- 1 teaspoon garlic
- 1 teaspoon fresh cilantro
- 10 ounces Rotel tomatoes & chilies
- 2 tablespoons canned diced green chiles
- 3 cups cooked boneless skinless chicken breasts
- monterey jack and cheddar cheese blend
- sour cream (optional)
- Preheat covered pot.
- Soften 1/2 cup of diced red bell pepper in pot sprayed with nonstick cooking spray.
- Add chicken stock.
- Add seasonings: chili, cumin, garlic, liquid smoke and cilantro to broth.
- Add chicken to broth and bring to simmer.
- In a bowl, place can of diced tomatoes with chilies (and juice) to 2 cups of water. With immersion blender, smooth to puree. Then add to soup pot.
- Simmer for 20 minutes until flavors meld.
- Spoon into warm soup bowls.
- Top with cheddar/jack cheese.
- May top with sour cream if preferred.
- If needing a low carb crunch, consider a few pork rinds.
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5 stars