This is a super easy quick soup with almost no work… it‘s almost all canned items, just dump and let it go. The Rotel tomatoes do add some heat to the soup, but the sour cream is a good way to tame down that heat. The corn and beans add a great texture. You can cut out a good portion of the carbs by omitting the black beans, but I really like the texture and flavor they add to the dish.
Lower Carb Spicy Chicken Enchilada Can Soup
1 14oz can Petite diced tomatoes
1 can Rotel tomatoes
1 28 oz can Red enchilada sauce
1 14 oz can Black Beans seasoned
1 14 oz can Southwestern Corn
1 ear simmer white corn
2 TB better than bouillon Chicken
1 medium thinly sliced yellow onion
2 boneless chicken breast sliced into thin strips, chicken tenderloins are the best in my opinion
sour cream or Mexican crema
Dump all the cans into the pot, add sliced onion and bouillon. Bring to a low boil for 8-10 mins. Add thinly sliced chicken breasts and let cook for another 3-4 minutes till cooked through.
Remove from heat and let sit for 10 mins.
Top with Queso Fresca, sour cream, green onion tops, and cilantro.
Approximate Nutritional Information
Servings: 10
Calories: 148.8
Net Carbs: 18.1
Total Carbs: 22.5
Protein: 11.8
Fiber: 3.7
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