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

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
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.