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Low Carb Chicken Enchilada Soup - Cozy, Flavorful, and Weeknight Easy

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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 2 tablespoons avocado oil or olive oil
  • 1 medium yellow onion, diced
  • 1 green bell pepper, diced
  • 1 jalapeño, seeded and minced (optional for heat)
  • 3 cloves garlic, minced
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 2 teaspoons smoked paprika
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground coriander (optional)
  • 1 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon black pepper
  • 2 tablespoons tomato paste
  • 1 (14.5-ounce) can fire-roasted diced tomatoes
  • 4 cups low-sodium chicken broth
  • 1 cup canned red enchilada sauce (look for a low-carb brand)
  • 1 (4-ounce) can diced green chiles
  • 3 cups cooked shredded chicken (rotisserie or poached)
  • 4 ounces cream cheese, softened and cubed
  • 1/2 cup heavy cream
  • 1 cup shredded cheddar or Mexican blend cheese
  • Juice of 1/2 lime
  • Fresh cilantro, chopped, for garnish
  • Optional toppings: sliced avocado, sour cream, extra shredded cheese, thinly sliced green onions

Method
 

  1. Warm the oil in a large pot or Dutch oven over medium heat. Add the onion, bell pepper, and jalapeño. Sauté until softened and lightly golden, about 5–7 minutes.
  2. Stir in the garlic, chili powder, cumin, smoked paprika, oregano, coriander, salt, and pepper. Cook 1 minute to bloom the spices and make them fragrant.
  3. Add the tomato paste and cook, stirring, for another 1–2 minutes to caramelize slightly. This deepens the flavor and gives the soup a richer base.
  4. Pour in the fire-roasted tomatoes, chicken broth, enchilada sauce, and green chiles. Stir to combine and bring to a gentle simmer.
  5. Stir in the shredded chicken. Reduce the heat to low and let it simmer for 10–15 minutes to let the flavors meld.
  6. Add the cream cheese and heavy cream. Stir patiently until the cream cheese melts completely and the soup looks smooth and creamy.
  7. Turn off the heat and stir in the shredded cheese until melted. Squeeze in the lime juice. Taste and adjust salt and pepper as needed.
  8. Ladle into bowls and garnish with cilantro. Add optional toppings like avocado slices, sour cream, or extra cheese if you want a heartier bowl.