Healthy Enchilada Soup
Healthy Enchilada Soup is low calorie, thick, creamy, loaded with delicious flavors and packed with protein. Everything you love about enchiladas in a bowl of soup!
Servings: 4 servings
Calories: 283kcal
Ingredients
- 1 tablespoon Extra Virgin Olive Oil
- 1 lb Chicken Breast shredded and pre-cooked
- 1 cup White Onion diced
- 3 tablespoons Garlic minced
- 2 Bell Peppers diced
- 2 tablespoons Arrowroot Powder
- 1 1/4 cups Red Enchilada Sauce
- 3 cups Chicken Broth no sodium
- 14 oz Diced Tomatoes with juices
- 4 oz Green Chiles canned
- 1 teaspoon Cumin
- 2 teaspoons Lime Juice or lemon juice
- 12 oz Cauliflower Rice frozen (optional add)
- Salt to taste
- Avocado and cilantro to garnish
Instructions
Stovetop Enchilada Soup Instructions
- Heat the extra virgin olive oil in a large stock pot over medium heat. Add the onion, garlic and bell peppers. Sprinkle with salt and pepper and sauté until the veggies are fragrant 3-5 minutes.
- Add the arrowroot powder to coat the veggies. Slowly pour in the broth while whisking to prevent lumps until fully combined.
- Add the enchilada sauce, diced tomatoes, chiles and cumin. Stir the pot and turn the heat to high to bring the pot to a boil.
- Once the pot is boiling, reduce the heat to a low simmer. Add the shredded chicken, cauliflower rice and lime juice. If you are adding rice add it at this step.
- Simmer for another 5 minutes without rice otherwise 20 minutes if you are adding rice. Then serve garnished with avocado slices and cilantro.
Slow Cooker Enchilada Soup Instructions
- Add all the ingredients to the slow cooker except for the arrowroot powder.
- Cover the slow cooker and cook on low 6-8 hours or on high 4-6 hours.
- If you are adding the optional rice, uncover the slow cooker and add the rice 30 minutes prior to being done. Stir and recover the pot to cook for the last 30 minutes.
- Add the arrowroot powder or cornstarch and the cauliflower rice and stir to thicken. Serve with garnish!
Instant Pot Enchilada Soup Instructions
- Add all the ingredients to the Instant Pot except for the arrowroot powder. If you are adding rice (optional) to this recipe, you will add uncooked rice to the pot.
- Cover the pot and set to seal. Pressure cook 30 minutes. Note, it will take time for the pot to come to pressure.
- Once the pot is done cooking, manually release the pressure by moving the dial to release the pressure. After the steam has left, remove the lid and use two forks to shred the chicken breast. It will shred easily from being pressure cooked.
- Stir in the arrowroot powder to thicken the sauce and add the cauliflower rice. Stir and serve with garnish!
Notes
- 1/4th of the recipe equals one serving or approximately 1 2/3 cups.
- For ingredient substitutions, see the substitutions section of the blog post.
Nutrition
Serving: 1serving | Calories: 283kcal | Carbohydrates: 26g | Protein: 29g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 76mg | Sodium: 1546mg | Potassium: 858mg | Fiber: 5g | Sugar: 13g | Vitamin A: 2526IU | Vitamin C: 97mg | Calcium: 74mg | Iron: 3mg