Low Carb Spicy Chicken Enchilada Soup |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
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Reviewed many chicken enchilada recipes claiming to be low carb recipes and found many had more carbohydrates than anticipated. Hit the jackpot when I fixed this in my kitchen! Enjoy! Ingredients:
1/2 cup raw red bell pepper |
1 quart low-sodium low-fat chicken broth |
2 cups water |
1 tablespoon ground ancho chili pepper |
1 teaspoon mesquite liquid smoke |
2 tablespoons ground cumin |
1 teaspoon garlic |
1 teaspoon fresh cilantro |
10 ounces rotel tomatoes & chilies |
2 tablespoons canned diced green chiles |
3 cups cooked boneless skinless chicken breasts |
monterey jack and cheddar cheese blend |
sour cream (optional) |
Directions:
1. Preheat covered pot.
2. Soften 1/2 cup of diced red bell pepper in pot sprayed with nonstick cooking spray.
3. Add chicken stock.
4. Add seasonings: chili, cumin, garlic, liquid smoke and cilantro to broth.
5. Add chicken to broth and bring to simmer.
6. In a bowl, place can of diced tomatoes with chilies (and juice) to 2 cups of water. With immersion blender, smooth to puree. Then add to soup pot.
7. Simmer for 20 minutes until flavors meld.
8. Spoon into warm soup bowls.
9. Top with cheddar/jack cheese.
10. May top with sour cream if preferred.
11. If needing a low carb crunch, consider a few pork rinds.
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