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

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 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)

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Shred and return: Transfer chicken to a board and shred with two forks. Return the chicken to the pot and lower the heat.
  6. 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.
  7. 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.
  8. 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.