Best 5 Low Carb Chicken Enchilada Soup Slow Cooker Crock Pot Recipes
Indulge in the tantalizing flavors of Low-Carb Chicken Enchilada Soup, a culinary symphony that harmonizes the bold zest of Mexican spices with the comforting warmth of a classic soup. This delectable dish, crafted with tender chicken, a medley of colorful veggies, and a symphony of zesty spices, promises a fiesta of flavors in every spoonful. Served with a sprinkle of cheese and a dollop of sour cream, this low-carb soup is not only a taste sensation but also a healthy choice, catering to diverse dietary preferences.
Embark on a culinary journey with three enticing variations of this low-carb chicken enchilada soup. Explore the original version, where the rich flavors of chicken broth, diced tomatoes, chili powder, and cumin dance harmoniously on your taste buds. Discover the creamy delight of the cream cheese version, where velvety cream cheese adds a luscious texture and a touch of tang. Get adventurous with the pumpkin version, a unique twist that combines the sweetness of pumpkin puree with the savory notes of enchilada spices, creating a symphony of flavors that will leave you craving more.
CROCK POT CHICKEN ENCHILADA SOUP
Steps:
- Heat olive oil in a skillet; add onions and cook for 3 minutes.
- Stir in the garlic and season with salt, pepper, chili powder, paprika, cumin, and garlic powder.
- Pour in 1/3 cup of the enchilada sauce; scrape up all the bits at the bottom of the skillet and pour it all into the bowl of your Slow Cooker/Crock Pot.
- Combine the remaining enchilada sauce, corn, beans, diced tomatoes, chicken broth, and bay leaf in the crock pot; stir.
- Arrange the chicken breasts on top.
- Cover and set on LOW for 6 hours, or until chicken is cooked through. OR set it on HIGH for 3 hours, or until chicken is done.
- Remove chicken from the crock pot and shred it.
- Stir it back into the slow cooker.
- Stir in cheese and heavy cream.
- Ladle soup into bowls and top with sour cream, cilantro, limes, and cheese.
- Serve.
Nutrition Facts : Calories 267 kcal, Carbohydrate 29 g, Protein 22 g, Fat 7 g, SaturatedFat 2 g, Cholesterol 47 mg, Sodium 1154 mg, Fiber 6 g, Sugar 7 g, ServingSize 1 serving
CHICKEN ENCHILADA SLOW COOKER SOUP
A tasty, quick, hot meal! We like to top the bowls of soup with crushed corn tortilla chips, shredded cheese or chopped green onions -- sometimes all three.
Provided by AMBERNPETTY
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes
Time 6h45m
Yield 6
Number Of Ingredients 14
Steps:
- Rinse and pat dry the chicken breasts, then place into the bottom of a slow cooker. Add the corn, tomatoes, chicken broth, enchilada sauce, green chiles, onion, cilantro, bay leaves, garlic, cumin, chili powder, salt, and black pepper.
- Cook on Low for 6 hours. Transfer the chicken to a large plate, then shred the meat with two forks. Return the chicken to the slow cooker and continue cooking for 30 minutes to 1 hour.
Nutrition Facts : Calories 186 calories, Carbohydrate 22.9 g, Cholesterol 39 mg, Fat 3.4 g, Fiber 3.4 g, Protein 18.4 g, SaturatedFat 0.7 g, Sodium 1074.7 mg, Sugar 5.5 g
LOW CARB CHICKEN ENCHILADA SOUP (SLOW COOKER, CROCK POT)
Brothy, spicy soup with big chunks of chicken breasts. Recipe modified from a low-carb recipe to omit or substitute hard-to-find ingredients (at least hard to find at my grocery store). I ate it along with a green salad. If you're not low-carbing, you can add corn, beans or serve with tortilla chips.
Provided by NELady
Categories Low Cholesterol
Time 5h10m
Yield 1 1/2 cup, 3 serving(s)
Number Of Ingredients 8
Steps:
- Put all ingredients into your slow cooker; stir well.
- Cook on high for 4-5 hours or low 7-8 hours.
Nutrition Facts : Calories 373.6, Fat 15.1, SaturatedFat 4.3, Cholesterol 96.8, Sodium 1533.5, Carbohydrate 20.7, Fiber 4, Sugar 13.1, Protein 38.3
SLOW-COOKED CHICKEN ENCHILADA SOUP
This soup delivers a big bowl of fresh comfort-just ask my husband. Toppings like avocado, sour cream and tortilla strips are a must. -Heather Sewell, Harrisonville, Missouri
Provided by Taste of Home
Categories Lunch
Time 6h25m
Yield 8 servings (3-1/4 quarts).
Number Of Ingredients 15
Steps:
- In a large skillet, heat oil over medium heat. Add peppers and onion; cook and stir until tender, 6-8 minutes. Add garlic; cook 1 minute longer. Transfer pepper mixture and chicken to a 5- or 6-qt. slow cooker. Stir in broth, tomatoes, enchilada sauce, tomato paste, seasonings and, if desired, pepper sauce. Cook, covered, on low 6-8 hours or until chicken is tender (a thermometer should read at least 165°)., Remove chicken from slow cooker. Shred with 2 forks; return to slow cooker. Stir in cilantro. Serve with toppings as desired. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little water if necessary.
Nutrition Facts : Calories 125 calories, Fat 4g fat (1g saturated fat), Cholesterol 35mg cholesterol, Sodium 1102mg sodium, Carbohydrate 9g carbohydrate (4g sugars, Fiber 3g fiber), Protein 14g protein.
LOW-CARB SLOW COOKER CHICKEN SOUP
A well-seasoned, low-carb chicken soup that will make you forget there are no noodles.
Provided by Doc Eggs
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes
Time 4h30m
Yield 8
Number Of Ingredients 11
Steps:
- Combine chicken, zucchini, celery, yellow squash, green beans, onion, basil, celery salt, salt, and pepper in a slow cooker. Add chicken broth, making sure it covers ingredients.
- Cook on High until chicken is no longer pink and is fully cooked, 4 to 6 hours.
Nutrition Facts : Calories 162.8 calories, Carbohydrate 8.2 g, Cholesterol 63.1 mg, Fat 3.1 g, Fiber 2.7 g, Protein 24.8 g, SaturatedFat 0.7 g, Sodium 1429.4 mg, Sugar 3.4 g
Tips:
- For a creamier soup, blend 1/2 cup of the cooked soup until smooth and then stir it back into the pot.
- To add a bit of spice, stir in 1/2 teaspoon of chili powder or cayenne pepper.
- If you don't have any enchilada sauce, you can use 1 cup of tomato sauce and 1 teaspoon of chili powder.
- Serve the soup with your favorite toppings, such as shredded cheese, sour cream, avocado, or cilantro.
- Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days.
Conclusion:
This low-carb chicken enchilada soup is a delicious and easy-to-make meal that is perfect for a busy weeknight. It is also a great way to use up leftover chicken. The soup is packed with flavor and can be easily customized to your liking. Whether you like it mild or spicy, this soup is sure to please everyone at your table. So next time you're looking for a quick and easy dinner, give this low-carb chicken enchilada soup a try.
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