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Low Carb Creamy Chicken Enchilada Soup Recipe
Prep Time
10 minutes
Total Time
25 minutes
Yield
8
servings
Ingredients
- 3 tablespoons olive oil
- 1 large onion (chopped)
- 1 bell pepper (green or red, chopped)
- 1 can red enchilada sauce (10 ozs)
- 8 oz cream cheese (preferably room temperature)
- 1 can diced tomatoes (14 oz) drained)
- 1 can canned green chilis (4 ozs), drained)
- 2 cups cooked chicken (diced or shredded)
- 1 cup chicken broth
- sour cream (for garnish)
Nutrition Info Per Serving
Serving Size
1 cup
Carbohydrates
10
g
Protein
15
g
Fat
20
g
Calories
284
Creamy Chicken Enchilada Soup offers a warm, hearty option for a weeknight dinner. With tender chicken, zesty enchilada sauce, and rich cream cheese, this recipe delivers comfort in every bowl. It's a great low-carb choice with only 10 grams of carbs per serving, making it suitable for those embracing keto eating. Perfect for meal prep, this soup can be made quickly in just 25 minutes, ensuring you have a satisfying dish ready to enjoy anytime.
Instructions
- Add olive oil to large pot, then sauté onion and bell pepper until onions are soft and translucent, about 5 minutes.
- Add enchilada sauce and cream cheese, stirring until cream cheese has melted.
- Add diced tomatoes, green chiles, cooked chicken, and broth.
- Bring to a boil, then turn heat down and simmer for 10 minutes (careful not to boil too long or this could curdle the cream cheese).
- Remove from heat and garnish with sour cream, if desired.
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