Carb Conscious

Low-Carb Green Chile Chicken Enchilada Soup (6g Net Carbs)

Maya ReyesBy Maya Reyes
Ingredients & Pantry

Y'all, March weather in Texas is confusing. It's 75 degrees one day and 45 the next. When that chill hits, I want comfort food, but I don't want something so heavy it puts me to sleep at 7 PM.

Enter this Green Chile Chicken Enchilada Soup. It took me a couple of tries to get the creaminess right without using flour or cornstarch as a thickener, but melting in a little cream cheese at the end? Legitimately perfect.

Recipe: Low-Carb Green Chile Chicken Enchilada Soup

  • Prep time: 10 mins
  • Cook time: 25 mins
  • Total time: 35 mins
  • Servings: 4

Ingredients

  • 1 tbsp olive oil or avocado oil
  • 1/2 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 lb boneless skinless chicken breasts (or use rotisserie chicken to save time)
  • 4 cups low-sodium chicken broth
  • 1 (10 oz) can green enchilada sauce (check the label—some brands sneak in flour. I like Las Palmas or Siete)
  • 1 (4 oz) can diced green chiles (mild or hot, you pick)
  • 1 tsp ground cumin
  • 1/2 tsp dried oregano
  • 4 oz cream cheese, softened and cubed
  • 1 cup shredded Monterey Jack cheese
  • Salt and pepper to taste
  • Toppings: sliced avocado, fresh cilantro, a squeeze of lime, maybe a few crushed pork rinds if you NEED crunch

Instructions

  1. Heat the oil in a large pot or Dutch oven over medium heat. Add the diced onion and cook until soft (about 5 minutes). Add the minced garlic and cook for 1 more minute until fragrant.
  2. Pour in the chicken broth, green enchilada sauce, green chiles, cumin, and oregano. Stir well.
  3. Add the whole chicken breasts to the pot. Bring to a gentle boil, then reduce heat to low, cover, and simmer for about 15-20 minutes, or until the chicken is cooked through and shreds easily.
  4. Carefully remove the chicken, shred it with two forks, and return it to the soup.
  5. Turn the heat down to low. Add the softened cream cheese and Monterey Jack cheese. Stir continuously until the cheeses are completely melted and the soup is creamy. (Pro tip: if your cream cheese isn't soft, it'll look clumpy for a minute. Just keep stirring, it will melt!)
  6. Taste and add salt and pepper if needed. Serve hot with your favorite toppings.

Nutrition Facts (Per Serving, soup only without toppings)

  • Calories: 385
  • Total Carbs: 8g
  • Fiber: 2g
  • Net Carbs: 6g
  • Protein: 34g
  • Fat: 23g

Maya's Notes

What works: This is so fast, especially if you use leftover rotisserie chicken. Just shred the cooked chicken, dump everything in, simmer for 10 minutes, and melt the cheese.
What doesn't: Freezing this soup is a 5/10. The cream cheese can separate when you thaw and reheat it. It still tastes good, but the texture gets a little weird. Keep it in the fridge for up to 4 days instead.
Storage: Reheat gently on the stove or in the microwave on medium power.

This content is for informational purposes only and is not a substitute for professional medical advice. Always consult your doctor or registered dietitian before making significant dietary changes.