Low Carb Chicken Enchilada Soup – Cozy, Flavor-Packed, and Weeknight Easy

This low carb chicken enchilada soup packs the bold, comforting flavors you love from enchiladas into a warm, spoonable bowl. It’s creamy without being heavy, spicy without going overboard, and ready in under an hour. You’ll get tender chicken, a rich tomato-chile base, and melty cheese in every bite.

Best of all, it fits a low carb lifestyle without feeling like a compromise. Make it once, and you’ll want it on repeat all season long.

Save

Low Carb Chicken Enchilada Soup - Cozy, Flavor-Packed, and Weeknight Easy

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 6 servings

Ingredients Method

Ingredients

  

• 2 tablespoons avocado oil or olive oil
• 1 medium onion, finely chopped
• 1 green bell pepper, diced
• 2 cloves garlic, minced
• 1 (4-ounce) can diced green chiles, mild or hot
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 1/2 teaspoon ground coriander (optional)
• 1/4 teaspoon cayenne pepper (optional, to taste)
• 1 (14.5-ounce) can fire-roasted diced tomatoes, undrained
• 3 cups low sodium chicken broth
• 1 (8-ounce) can tomato sauce with no added sugar
• 1/2 cup enchilada sauce with no added sugar (red preferred)
• 1 1/2 to 2 cups cooked shredded chicken (rotisserie works great)
• 4 ounces cream cheese, softened and cut into cubes
• 1 cup shredded cheddar or Mexican blend cheese
• 1/2 cup heavy cream (or half-and-half for lighter)
• Salt and black pepper to taste
• Juice of 1/2 lime, plus more to taste
• Fresh cilantro, chopped, for garnish
• Optional toppings: sliced avocado, sour cream, sliced jalapeños, extra cheese

Method

 

1. Sauté the aromatics: Heat oil in a large pot over medium heat. Add onion and bell pepper. Cook 4–5 minutes, stirring often, until softened. Stir in garlic and cook 30 seconds, just until fragrant.
2. Toast the spices: Add chili powder, cumin, smoked paprika, oregano, coriander, and cayenne. Stir for 30–60 seconds to bloom the spices. This step deepens the flavor.
3. Build the base: Stir in green chiles, diced tomatoes with their juices, chicken broth, tomato sauce, and enchilada sauce. Bring to a gentle boil, then reduce to a simmer.
4. Simmer for flavor: Let the soup simmer 10–15 minutes, uncovered. This lets the flavors meld and the broth slightly thicken.
5. Add the chicken: Stir in the shredded chicken and simmer another 5 minutes. Taste and season with salt and pepper as needed.
6. Make it creamy: Reduce the heat to low so the soup is hot but not boiling. Add cream cheese cubes, stirring until fully melted and smooth. Then add shredded cheese, stirring until melted.
7. Finish with cream and lime: Slowly pour in the heavy cream, stirring to combine. Squeeze in lime juice and taste again. Adjust salt, pepper, or lime to your preference.
8. Serve: Ladle into bowls and top with cilantro. Add avocado, sour cream, jalapeños, or extra cheese if you like.

What Makes This Recipe So Good

Save

• Big enchilada flavor, fewer carbs: You get smoky spices, green chiles, and a silky, cheesy finish—without the tortillas.
• Weeknight friendly: Uses pantry staples and rotisserie or leftover chicken to cut time without cutting taste.
• Easy to customize: Adjust the heat, swap proteins, or add low carb veggies without changing the core recipe.
• Meal prep winner: The flavor deepens after a day in the fridge, and it reheats like a dream.
• Comforting yet light: It’s satisfying and creamy but won’t weigh you down.

Ingredients

• 2 tablespoons avocado oil or olive oil
• 1 medium onion, finely chopped
• 1 green bell pepper, diced
• 2 cloves garlic, minced
• 1 (4-ounce) can diced green chiles, mild or hot
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 1/2 teaspoon ground coriander (optional)
• 1/4 teaspoon cayenne pepper (optional, to taste)
• 1 (14.5-ounce) can fire-roasted diced tomatoes, undrained
• 3 cups low sodium chicken broth
• 1 (8-ounce) can tomato sauce with no added sugar
• 1/2 cup enchilada sauce with no added sugar (red preferred)
• 1 1/2 to 2 cups cooked shredded chicken (rotisserie works great)
• 4 ounces cream cheese, softened and cut into cubes
• 1 cup shredded cheddar or Mexican blend cheese
• 1/2 cup heavy cream (or half-and-half for lighter)
• Salt and black pepper to taste
• Juice of 1/2 lime, plus more to taste
• Fresh cilantro, chopped, for garnish
• Optional toppings: sliced avocado, sour cream, sliced jalapeños, extra cheese

Step-by-Step Instructions

Save

1. Sauté the aromatics: Heat oil in a large pot over medium heat. Add onion and bell pepper.

   Cook 4–5 minutes, stirring often, until softened. Stir in garlic and cook 30 seconds, just until fragrant.

2. Toast the spices: Add chili powder, cumin, smoked paprika, oregano, coriander, and cayenne. Stir for 30–60 seconds to bloom the spices.

   This step deepens the flavor.

3. Build the base: Stir in green chiles, diced tomatoes with their juices, chicken broth, tomato sauce, and enchilada sauce. Bring to a gentle boil, then reduce to a simmer.
4. Simmer for flavor: Let the soup simmer 10–15 minutes, uncovered. This lets the flavors meld and the broth slightly thicken.
5. Add the chicken: Stir in the shredded chicken and simmer another 5 minutes.

   Taste and season with salt and pepper as needed.

6. Make it creamy: Reduce the heat to low so the soup is hot but not boiling. Add cream cheese cubes, stirring until fully melted and smooth. Then add shredded cheese, stirring until melted.
7. Finish with cream and lime: Slowly pour in the heavy cream, stirring to combine.

   Squeeze in lime juice and taste again. Adjust salt, pepper, or lime to your preference.

8. Serve: Ladle into bowls and top with cilantro. Add avocado, sour cream, jalapeños, or extra cheese if you like.

Storage Instructions

• Refrigerator: Cool completely, then store in an airtight container for up to 4 days.
• Freezer: Freeze in portions for up to 2 months.

  The dairy may slightly separate but comes back together when reheated.

• Reheat: Warm gently on the stove over low to medium-low heat, stirring often. Avoid boiling once dairy is added to prevent curdling.

Save

Benefits of This Recipe

• Low in carbs, high in satisfaction: Skipping tortillas and beans keeps carbs in check while protein and fat keep you full.
• Pantry- and budget-friendly: Uses accessible ingredients, and rotisserie chicken makes it fast and affordable.
• Great for families: Mild base with easy ways to dial up the heat for spice lovers.
• Flexible for macros: You can tweak cream, cheese, and toppings to fit keto, low carb, or moderate carb goals.

Common Mistakes to Avoid

• Boiling after adding dairy: High heat can cause the cream cheese or cream to split. Keep it to a gentle simmer or lower once dairy goes in.
• Skipping spice toasting: It seems small, but blooming the spices makes a huge difference in depth of flavor.
• Adding cheese too fast: Dumping it all at once can clump.

  Add gradually and stir until melted.

• Not seasoning at the end: After the dairy and lime go in, taste and adjust. Acid and salt balance the richness.
• Using high-sugar sauces: Check labels for added sugar in tomato and enchilada sauces to keep carbs low.

Recipe Variations

• Instant Pot: Sauté onion, pepper, and garlic on Sauté mode with oil. Add spices, then tomatoes, broth, tomato sauce, enchilada sauce, and raw chicken breasts.

  Pressure cook 10 minutes, quick release, shred chicken, switch to Keep Warm, and stir in cream cheese, shredded cheese, and cream. Finish with lime.

• Slow Cooker: Add everything except dairy and lime. Cook on Low 6–7 hours or High 3–4 hours.

  Shred chicken, then stir in cream cheese, shredded cheese, and cream on Warm until melted. Add lime before serving.

• Extra veggies: Add diced zucchini or riced cauliflower in the last 10 minutes for more volume without extra carbs.
• Different protein: Try shredded turkey, ground chicken, or browned chorizo. For shrimp, add near the end and cook just until pink.
• Green enchilada twist: Swap red enchilada sauce for green and use a squeeze of extra lime and a handful of fresh cilantro.
• Dairy-light: Use reduced-fat cream cheese and half-and-half, and reduce shredded cheese by half.

  The soup stays creamy, just less rich.

FAQ

How many carbs are in this soup?

Exact carbs depend on the brands you use. With low sugar tomato and enchilada sauces, it typically lands around 7–10 net carbs per serving. Always check labels and calculate based on your ingredients.

Can I make it dairy-free?

Yes.

Use full-fat coconut milk in place of heavy cream and skip the cheese and cream cheese. For body, blend a small portion of the soup and stir it back in, or add a spoon of almond butter for creaminess.

Is this soup spicy?

It’s mildly spicy as written. To keep it very mild, use mild green chiles and skip the cayenne.

To turn up the heat, choose hot green chiles, add extra cayenne, or finish with sliced jalapeños.

Can I use raw chicken instead of cooked?

Yes. Simmer raw chicken breasts in the soup base for 12–15 minutes, or until cooked through, then shred and return to the pot before adding the dairy.

How can I thicken the soup without flour?

Let it simmer uncovered to reduce, blend a cup of the soup and return it to the pot, or add more shredded cheese and let it melt slowly. Cream cheese also helps thicken naturally.

What toppings work best?

Avocado slices, sour cream, chopped cilantro, extra shredded cheese, lime wedges, and thinly sliced jalapeños are all great.

Keep toppings simple to let the soup shine.

Can I meal prep this for the week?

Absolutely. Store in single-serve containers for easy grab-and-reheat lunches. The flavors improve after a day, and it reheats well on the stove or in the microwave.

In Conclusion

Low carb chicken enchilada soup gives you all the cozy, bold flavors of your favorite enchiladas in a simple, weeknight-friendly bowl.

It’s flexible, naturally satisfying, and easy to customize for spice, protein, and creaminess. Keep a batch in the fridge for quick meals, and enjoy a comforting soup that fits your goals without skimping on taste.

About the Author

Save

Brandon D

Blogger/Fitness & Wellness Coach

I create quick, healthy, family-friendly recipes that make dinner simple, delicious, and stress-free.