Low Carb Chicken Enchilada Soup Slow Cooker Crock Pot Recipes

CHICKEN ENCHILADA SLOW COOKER SOUP

Chicken Enchilada Slow Cooker Soup image

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

Ingredients

1 pound skinless, boneless chicken breast halves
1 (15.25 ounce) can whole kernel corn, drained
1 (14.5 ounce) can diced tomatoes including juice
1 (14.5 ounce) can chicken broth
1 (10 ounce) can enchilada sauce
1 (4 ounce) can diced green chiles
1 white onion, chopped
¼ cup chopped fresh cilantro
2 bay leaves
3 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon salt
¼ teaspoon ground black pepper, or to taste

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)

Low Carb Chicken Enchilada Soup (Slow Cooker, Crock Pot) image

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

Ingredients

1 lb chicken breast, cut into 1-inch cubes
1 cup bell pepper, diced (any color, I used red and orange)
3 garlic cloves, minced
1 small onion, diced
2 cups low sodium chicken broth
2 cups enchilada sauce, any heat (I used Las Palmas medium, as there was no sugar added)
salt, to taste
pepper, to taste

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

LOW-CARB SLOW COOKER CHICKEN SOUP

Low-Carb Slow Cooker Chicken Soup image

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

Ingredients

2 pounds skinless, boneless chicken breast, chopped
4 cups chopped zucchini
2 cups chopped celery
2 cups chopped yellow squash
1 cup chopped fresh green beans
1 large sweet onion, chopped
2 teaspoons dried basil
1 teaspoon celery salt
1 teaspoon salt
1 teaspoon ground black pepper
6 cups chicken broth

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

SLOW-COOKED CHICKEN ENCHILADA SOUP

Slow-Cooked Chicken Enchilada Soup image

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

Ingredients

1 tablespoon canola oil
2 Anaheim or poblano peppers, finely chopped
1 medium onion, chopped
3 garlic cloves, minced
1 pound boneless skinless chicken breasts
1 carton (48 ounces) chicken broth
1 can (14-1/2 ounces) Mexican diced tomatoes, undrained
1 can (10 ounces) enchilada sauce
2 tablespoons tomato paste
1 tablespoon chili powder
2 teaspoons ground cumin
1/2 teaspoon pepper
1/2 to 1 teaspoon chipotle hot pepper sauce, optional
1/3 cup minced fresh cilantro
Optional toppings: Shredded cheddar cheese, cubed avocado, sour cream and crispy tortilla strips

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 SPICY CHICKEN ENCHILADA SOUP

Low Carb Spicy Chicken Enchilada Soup image

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!

Provided by mamamia1

Categories Chicken Breast

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 13

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)

Steps:

Preheat covered pot.
Soften 1/2 cup of diced red bell pepper in pot sprayed with nonstick cooking spray.
Add chicken stock.
Add seasonings: chili, cumin, garlic, liquid smoke and cilantro to broth.
Add chicken to broth and bring to simmer.
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.
Simmer for 20 minutes until flavors meld.
Spoon into warm soup bowls.
Top with cheddar/jack cheese.
May top with sour cream if preferred.
If needing a low carb crunch, consider a few pork rinds.

Nutrition Facts : Calories 134.6, Fat 3, SaturatedFat 0.8, Cholesterol 59.5, Sodium 258, Carbohydrate 3.6, Fiber 0.5, Sugar 0.6, Protein 22.6

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