Introduction
Are you on the hunt for a hearty, flavorful, and low-carb meal that can be prepared in just one pot? Look no further! This low carb chicken enchilada soup combines the beloved flavors of traditional enchiladas into a comforting soup. It is perfect for those busy weeknights when you want something nutritious yet easy to make.
With tender chicken, zesty spices, and fresh vegetables, this soup is not only delicious but also fits perfectly into a keto or low-carb lifestyle. Plus, it’s made in one pot, which means less time cleaning up and more time enjoying your meal. Let’s dive into this delightful recipe!
Recipe Details
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 6
Ingredients
- 1 lb boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 bell pepper, diced (any color)
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 cup chicken broth
- 1 can (4 oz) diced green chilies
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- 1/4 cup fresh cilantro, chopped (for garnish)
- Avocado slices (for serving)
- Lime wedges (for serving)
Instructions
- In a large pot or Dutch oven, heat the olive oil over medium heat.
- Add the diced onion and bell pepper, cooking until softened, about 3-4 minutes.
- Stir in the minced garlic and cook for an additional minute until fragrant.
- Season the chicken breasts with salt and pepper. Place them into the pot and cook for 5-7 minutes until lightly browned on both sides.
- Add the diced tomatoes, chicken broth, and green chilies to the pot.
- Sprinkle the chili powder, cumin, and smoked paprika over the mixture. Stir well to combine.
- Bring the mixture to a simmer, then cover the pot and let it cook for 15 minutes, allowing the chicken to fully cook through.
- Once the chicken is cooked, remove it from the pot and shred it using two forks.
- Return the shredded chicken to the pot and stir in the heavy cream and shredded cheddar cheese until melted and well combined.
- Simmer for another 5 minutes to allow the flavors to meld together.
- Serve the soup hot, garnished with chopped cilantro and avocado slices. Add lime wedges for an extra burst of flavor.
Why This Recipe Works
This low carb chicken enchilada soup is a great way to enjoy the classic flavors of enchiladas without the carbs. Using chicken breasts provides lean protein, while the addition of vegetables like bell peppers and onions adds essential nutrients and flavor. The spices give the soup a warm, smoky taste that enchilada lovers will appreciate.
Additionally, using heavy cream instead of flour or tortillas helps maintain the creamy texture without the extra carbohydrates. This recipe is not only comforting and satisfying but also aligns with many dietary preferences, making it an excellent choice for family dinners.
Storing and Reheating
This low carb chicken enchilada soup stores very well. If you have leftovers, simply place them in an airtight container and refrigerate for up to 3 days. When reheating, you can use the stovetop or microwave. If the soup thickens in the fridge, feel free to add a bit of chicken broth to reach your desired consistency.
For long-term storage, this soup can be frozen. Allow it to cool completely before transferring it to freezer-safe containers. It can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating.
Variations and Substitutions
This recipe is quite versatile, allowing you to customize it based on your preferences or dietary needs. Here are a few variations to consider:
– **Vegetarian Option**: Substitute chicken with black beans or chickpeas for a vegetarian version. You may also want to add extra vegetables like zucchini or corn.
– **Spice Level**: If you prefer a spicier soup, add diced jalapeños or a splash of hot sauce to kick up the heat.
– **Dairy-Free Version**: Use coconut cream instead of heavy cream and omit the cheese or substitute it with a dairy-free cheese alternative.
– **Slow Cooker Method**: You can easily adapt this recipe for a slow cooker. Simply add all the ingredients (except the cream and cheese) to the slow cooker and cook on low for 6-8 hours. Add the cream and cheese just before serving.
FAQs
Can I use rotisserie chicken for this soup?
Absolutely! Using rotisserie chicken can save you time. Just shred the chicken and add it to the pot after sautéing the vegetables.
Is this soup gluten-free?
Yes, this low carb chicken enchilada soup is gluten-free as it does not contain any wheat products. Always check labels to ensure the ingredients you use are gluten-free.
How can I make this soup spicier?
To increase the spice level, you can add more chili powder, include diced jalapeños, or even a dash of cayenne pepper for an extra kick.
What can I serve with this soup?
This soup pairs beautifully with a simple side salad, low carb tortilla chips, or a dollop of sour cream for added creaminess. You can also enjoy it with a side of guacamole or fresh salsa.
Conclusion
This low carb chicken enchilada soup is not just a meal; it’s an experience filled with rich flavors and comforting textures. Perfect for any day of the week, it brings together the best of Mexican cuisine in a healthy and convenient way. Whether you’re cooking for your family or just for yourself, this one pot meal is sure to please.
Try it out tonight, and you might just find your new favorite go-to recipe for a quick and satisfying dinner. Don’t forget to share your thoughts and variations with us after you try it! Enjoy your cooking adventure!
