Happy Sunday everyone! I’m so ready for Spring to arrive, but while we’re waiting, I’ve been working on some recipes that will help keep you warm the rest of the winter. One of my friends and I were feeling the itch to cook a few months ago, so we went to the store in search of ingredients that were low carb friendly and tasty, obviously. We settled on soup. After some perusing of all of the ingredients Kroger has to offer we started gathering items for a Chicken Enchilada Soup.
Now, I’m not a spicy person. I grew up not eating spicy foods, and while as an adult I’ve been trying to build up my tolerance, I’m finding it’s a slow process. So my friend picked out an Anaheim pepper for the soup, but that was the spiciest I was willing to go. I’ve made this recipe twice just to make sure it was as good as I remembered, and it really is guys! ❤ Also, note, that this recipe serves approximately 10 people. If you don’t need that much soup, this recipe can easily be halved. Enjoy!
Chicken Enchilada Soup (Low Carb)
Servings: 10 Prep time: 30 minutes Cook time: 30 minutes Total time: 1 hour
- One medium red bell pepper, chopped
- One medium yellow bell pepper, chopped
- One medium orange bell pepper, chopped
- One medium yellow onion, diced
- 7 cloves garlic, minced
- 28 oz. diced tomatoes, drained
- 8 oz. Salsa Verde (I used Herdez)
- One Anaheim pepper, diced (red or green)
- 2.5 Cups Chicken Broth
- 2 lbs. shredded chicken breast, cooked
- 8 oz. cream cheese
- 1 cup mozzarella cheese, shredded
- 1 cup cheddar cheese, shredded
- 1 tsp. cumin (more if desired)
- 1 tsp. chili powder (more if desired)
- 2 tsp. salt
- Black pepper to taste
- Cilantro for garnish
- Take thawed chicken breasts and boil in a 3 quart pot on the stove until white and tender. (Internal Temperature should reach about 165 degrees.)
- Once chicken is completely cooked, shred using two forks, or by placing in a stand mixer with a paddle attachment. Chicken should pull apart in shreds. Set aside.
- Chop yellow, red, and orange peppers into bite size pieces. I like my soup a little chunky, so I chopped these into 3/4 inch pieces.
- Dice yellow onion & Anaheim pepper into smaller pieces.
- In a large stock pot, on medium heat, add the chicken broth, salsa verde, minced garlic, onions, Anaheim pepper, and yellow, orange, and red peppers. Let simmer for about 10 minutes.
- Add cream cheese, cumin, chili powder, salt and pepper to soup. Let simmer for about fifteen minutes until cream cheese has completely melted, stirring often.
- Lastly, add mozzarella and cheddar cheese to the soup. Let simmer until cheese has completely melted.
- Serve hot, topped with cilantro, if desired.
I really enjoy this soup with these Keto Cheesy Herb Muffins. They are the perfect compliment to this soup on a cold winter’s evening. Did you make this recipe? Tag me on Instagram and use hashtag #jens_baking_adventures_
Nutritional Facts: Based on the My Fitness Pal app, this soup has 10.9 g of carbs, 14.7 g of fat, and 23.3 g of protein.