Low Carb Spicy Chicken Enchilada Soup

Total Time
Prep 20 mins
Cook 20 mins

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!

Ingredients Nutrition


  1. Preheat covered pot.
  2. Soften 1/2 cup of diced red bell pepper in pot sprayed with nonstick cooking spray.
  3. Add chicken stock.
  4. Add seasonings: chili, cumin, garlic, liquid smoke and cilantro to broth.
  5. Add chicken to broth and bring to simmer.
  6. 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.
  7. Simmer for 20 minutes until flavors meld.
  8. Spoon into warm soup bowls.
  9. Top with cheddar/jack cheese.
  10. May top with sour cream if preferred.
  11. If needing a low carb crunch, consider a few pork rinds.
Most Helpful

Yummy, yummy. It's Mexican minestrone! Of course I fiddled with it, adding some beans and a few tomatillos and chopped celery, a carrot or two, because I had all that and it was 'clean out the 'fridge day.' This was a real hit with Mr. Wonderful and the house smelled terrific while it simmered in the slow cooker. Note to those shy about the Liquid Smoke: once the vegetables cook and the flavors meld, it's subtle and adds a nice element to the soup. This one 'stays in the rotation' ---Thanks for posting!

One Happy Woman June 03, 2009

My family loved this soup! I was a bit afraid of 1 teaspoon liquid smoke, so I used only 1/2 instead. It has a wonderful flavor. I WILL make this again.

TESSM March 09, 2009