Low Carb Chicken Enchilada Soup

July 26, 2018Laura

I was really craving soup a couple of weeks ago. Since I love enchiladas so much, I figured a chicken enchilada soup would be delicious- and it was! It’s a lot easier to make than assembling enchiladas and you only have to dirty up one pot! I made this in the Instant Pot for a quick and easy meal! This soup is great topped with shredded cheese, sour cream, avocado or jalapeno slices. It is on the spicer side, so take that into consideration if you’re sensitive to spicy food. It’s definitely one of my new favorites and will be a part of my regular dinner rotation from now on! Enjoy!

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Low Carb Taco Chili. Check out the recipe here.

Print Recipe

Low Carb Chicken Enchilada Soup

  • Prep time: 10 minutes
  • Cook time: 25 minutes
  • Serves: 6 (1 cup serving)
  • Calories 138.7

Ingredients

  • 1 Tbsp olive oil
  • 2 boneless, skinless chicken breast, or about 1 pound
  • 1 medium green bell pepper, chopped
  • 1/2 medium onion, chopped
  • 1 10 oz can red enchilada sauce, I use mild
  • 2 cups chicken broth
  • 1 cup petite diced tomatoes
  • 1 Tbsp taco seasoning
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Method

  • 1)

    Add 1 Tbsp of oil into bottom of Instant Pot and press the saute button. Add green pepper and onion and saute for 3 minutes or until tender.

  • 2)

    Add enchilada sauce, chicken broth, diced tomatoes and seasonings to Instant Pot; stir and add in chicken breast.

  • 3)
    Cook on manual/high pressure for 15 minutes; natural release for 10-15 minutes and then manually release any remaining pressure.
  • 4)

    Remove chicken breast from pot and shred. Add shredded chicken back into the pot and stir to combine. Serve with shredded cheese, sour cream, avocado slices or jalapenos.

Notes

Homemade taco seasoning recipe can be found here.

Nutrition (Per Serving)

Calories138.7
Fat3.4g
Carbohydrates7.2g
Fiber1.7g
Protein18.8g
Net Carbs5.5g
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