Low Carb Spicy Chicken Enchilada Soup Recipes

LOW CARB SPICY CHICKEN ENCHILADA SOUP

Low Carb Spicy Chicken Enchilada Soup image

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!

Provided by mamamia1

Categories Chicken Breast

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 13

Ingredients

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)

Steps:

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.

Nutrition Facts : Calories 134.6, Fat 3, SaturatedFat 0.8, Cholesterol 59.5, Sodium 258, Carbohydrate 3.6, Fiber 0.5, Sugar 0.6, Protein 22.6

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