Low Carb Chicken Enchilada Soup – Cozy, Flavor-Packed, and Weeknight Easy
This soup brings all the bold, zesty flavors of chicken enchiladas into one warm, comforting bowl—without the heavy carbs. It’s creamy, cheesy, lightly smoky, and surprisingly simple to throw together. You’ll get tender shredded chicken, a rich tomato-chile base, and just enough spice to keep things interesting.
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Best of all, it’s a one-pot recipe that fits neatly into a low-carb lifestyle. Make it once, and it’ll slide right into your regular meal rotation.
Ingredients
Method
- Sauté the aromatics: Warm 1–2 tablespoons oil in a large pot over medium heat. Add onion, green bell pepper, and jalapeño. Cook 4–5 minutes until softened. Stir in garlic and cook 30 seconds, just until fragrant.
- Bloom the spices: Add chili powder (2 teaspoons), cumin (2 teaspoons), smoked paprika (1 teaspoon), coriander (1/2 teaspoon, if using), oregano (1 teaspoon), 1 teaspoon salt, and 1/2 teaspoon black pepper. Stir 30–60 seconds to wake up the spices.
- Build the base: Stir in 1–2 tablespoons tomato paste, then add crushed tomatoes (about 14–15 ounces), green chiles (1 small can), and 4 cups chicken broth. Bring to a gentle simmer.
- Add the chicken: Nestle 1.5–2 pounds of chicken breasts or thighs into the pot. Simmer gently, partially covered, for 15–20 minutes (breasts) or 20–25 minutes (thighs) until cooked through.
- Shred and return: Transfer chicken to a board and shred with two forks. Return the chicken to the pot and lower the heat.
- Make it creamy: Cube 4–6 ounces of cream cheese and whisk it into the soup over low heat until fully melted and smooth. If you’d like it richer, add 1/4–1/2 cup heavy cream.
- Add the cheese: Stir in 1 cup shredded cheese until melted. Taste and adjust salt, pepper, and spices. For more heat, add a pinch of cayenne or a splash of hot sauce.
- Garnish and serve: Ladle into bowls and top with cilantro, a squeeze of lime, avocado, extra cheese, or a sprinkle of crushed pork rinds for crunch.
What Makes This Recipe So Good
- Low carb without feeling “diet-y”: You’ll get all the cheesy, enchilada-style satisfaction while keeping carbs in check.
- One pot, minimal fuss: Straightforward steps, pantry-friendly ingredients, and an easy cleanup.
- Big, layered flavor: A blend of chili powder, cumin, and smoked paprika builds a deep, enchilada-style base.
- Flexible for different diets: Simple swaps make it dairy-free, spicier, or even keto super-strict.
- Great for meal prep: Reheats beautifully and tastes even better the next day.
Shopping List
- Olive oil or avocado oil
- Yellow onion, diced
- Garlic cloves, minced
- Green bell pepper, diced (optional but adds freshness)
- Jalapeño, seeded and minced (optional for heat)
- Boneless, skinless chicken breasts or thighs
- Chicken broth (low sodium preferred)
- Canned crushed tomatoes (no sugar added)
- Tomato paste (no sugar added)
- Green chiles, diced (canned)
- Cream cheese (full-fat for best texture)
- Shredded cheddar or Mexican blend cheese
- Heavy cream or half-and-half (optional for extra creaminess)
- Chili powder
- Ground cumin
- Smoked paprika
- Ground coriander (optional)
- Oregano
- Sea salt and black pepper
- Fresh cilantro, chopped (for garnish)
- Lime, cut into wedges (for serving)
- Avocado, sliced or diced (optional topping)
- Pork rinds, crushed (optional low-carb “crunch” topping)
Step-by-Step Instructions
- Sauté the aromatics: Warm 1–2 tablespoons oil in a large pot over medium heat. Add onion, green bell pepper, and jalapeño.
Cook 4–5 minutes until softened. Stir in garlic and cook 30 seconds, just until fragrant.
- Bloom the spices: Add chili powder (2 teaspoons), cumin (2 teaspoons), smoked paprika (1 teaspoon), coriander (1/2 teaspoon, if using), oregano (1 teaspoon), 1 teaspoon salt, and 1/2 teaspoon black pepper. Stir 30–60 seconds to wake up the spices.
- Build the base: Stir in 1–2 tablespoons tomato paste, then add crushed tomatoes (about 14–15 ounces), green chiles (1 small can), and 4 cups chicken broth.
Bring to a gentle simmer.
- Add the chicken: Nestle 1.5–2 pounds of chicken breasts or thighs into the pot. Simmer gently, partially covered, for 15–20 minutes (breasts) or 20–25 minutes (thighs) until cooked through.
- Shred and return: Transfer chicken to a board and shred with two forks. Return the chicken to the pot and lower the heat.
- Make it creamy: Cube 4–6 ounces of cream cheese and whisk it into the soup over low heat until fully melted and smooth.
If you’d like it richer, add 1/4–1/2 cup heavy cream.
- Add the cheese: Stir in 1 cup shredded cheese until melted. Taste and adjust salt, pepper, and spices. For more heat, add a pinch of cayenne or a splash of hot sauce.
- Garnish and serve: Ladle into bowls and top with cilantro, a squeeze of lime, avocado, extra cheese, or a sprinkle of crushed pork rinds for crunch.
Keeping It Fresh
- Refrigerate: Store in an airtight container for 3–4 days.
The flavors deepen overnight.
- Freeze: This soup freezes well for up to 2 months. Let it cool, portion into freezer-safe containers, and leave a little room for expansion.
- Reheat gently: Warm over low to medium heat, stirring often. If it thickens, add a splash of broth to loosen.
Avoid boiling after adding dairy to prevent separation.
- Hold the toppings: Add avocado, cilantro, and crunchy toppings fresh at serving for best texture.
Benefits of This Recipe
- Low in carbs, high in satisfaction: Creamy, cheesy, and filling without pasta, rice, or tortillas.
- Protein-forward: Shredded chicken gives you steady energy and helps keep hunger in check.
- Customizable spice level: Mild enough for most, easy to turn up the heat if you like.
- Budget-friendly: Uses pantry staples and stretches into multiple meals.
- Family-approved: Familiar flavors that work for low-carb eaters and everyone else at the table.
Pitfalls to Watch Out For
- Boiling the dairy: High heat can cause the cream cheese to split. Keep it low and stir until smooth.
- Skipping the spice bloom: Adding spices directly to liquid dulls them. Briefly toasting in oil makes a big difference.
- Overcooking the chicken: Simmer gently and pull it as soon as it’s done for moist, tender shreds.
- Hidden sugars: Choose no-sugar-added tomatoes and tomato paste to keep carbs down.
- Too thick or too thin: Adjust with a splash of broth if it’s too thick, or let it simmer uncovered to reduce if it’s too thin.
Variations You Can Try
- Rotisserie shortcut: Use shredded rotisserie chicken and simmer just long enough to meld flavors.
Dinner in 20 minutes.
- Dairy-free option: Swap cream cheese and cheese for unsweetened coconut milk and nutritional yeast. Finish with extra lime.
- Keto boost: Add a tablespoon of butter or a splash of heavy cream for extra fat, or top with sliced olives and more cheese.
- Roasted pepper twist: Blend in roasted red peppers for sweetness and depth (still low in carbs).
- Instant Pot method: Sauté aromatics on Sauté mode, add everything except dairy and cheese, pressure cook 10 minutes (chicken breasts) with quick release, shred, then stir in dairy on Keep Warm.
- Spice swap: Use chipotle powder or a spoonful of adobo sauce for a smoky kick.
FAQ
How many carbs are in this soup?
Most versions land around 6–9 net carbs per serving, depending on your tomatoes, green chiles, and dairy choices. Check labels and adjust to your goals.
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Can I make it without cream cheese?
Yes.
Use heavy cream for richness, or try unsweetened coconut milk if you’re dairy-free. The texture will be slightly different but still delicious.
What’s the best cut of chicken?
Chicken thighs stay juicier and are forgiving if slightly overcooked. Breasts work fine too, especially if you watch the cook time and shred promptly.
Is this spicy?
It’s gently spiced.
For more heat, keep the jalapeño seeds, add cayenne, or stir in chipotle or hot sauce to taste.
Can I add veggies without raising carbs too much?
Yes. Zucchini, spinach, and cauliflower rice are great low-carb add-ins. Stir them in near the end so they don’t overcook.
How do I prevent the soup from curdling?
Lower the heat before adding dairy and stir steadily.
Don’t let it boil after the cream cheese and cream go in.
What toppings work well?
Cilantro, lime, diced avocado, extra cheese, sour cream, sliced jalapeños, and crushed pork rinds for crunch all pair perfectly.
Wrapping Up
Low Carb Chicken Enchilada Soup gives you big, craveable flavor with simple steps and smart ingredients. It’s cozy, quick, and built for weeknights, but special enough for company. Make a pot, set out your favorite toppings, and let everyone build their bowl just the way they like it.
Chances are, you’ll be planning the next batch before the pot’s even empty.
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About the Author
Brandon D
Blogger/Fitness & Wellness Coach
I create quick, healthy, family-friendly recipes that make dinner simple, delicious, and stress-free.
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