companion blog to the e-book the 24/7 Low Carb Diner

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Wednesday, February 5, 2014

Green Enchilada Chicken Soup

I get just a little jealous when the family goes to enchilada day at one of our local Mexican restaurants. I go too, but I order fajitas and am forced to sit on my hands while everyone else chows down on chips and salsa. Ok, I have been known to lick the salsa from a chip. No I am not double dipping. More like a dozen dips. Don't worry-- each diner gets his or her own bowl of salsa.Sometimes the temptation is too great and I just have to stay away completely. I am rewarded with sizzling fajitas, but still, I do love a nice enchilada. This place has a green chicken enchilada that is wonderful. They serve this tomatillo sauced beauty alongside enchiladas with a red sauce and a cheese sauce. I always loved the salsa verde and its fresh taste. That is what I am going for here. Since I only have their enchiladas on rare occasions of total abandon--I wanted to duplicate the taste and stay low carb.

If you look long and hard, you can find both green and red enchilada sauces with no added sugar. Woohoo. I found one, and the idea for this soup was born. The fact that I am cold didn't hurt either. Too lazy to make low carb tortillas. I had some chicken cubes already prepped. Don't you love the Diner way of having those on hand? Here's what I did. If you don't like cilantro, just omit.

Green Enchilada Chicken Soup

2 cups chicken broth
6 oz chicken cubes (diced, cooked chicken)
1 cup green enchilada sauce
1/4 cup diced cilantro, divided use
1 tsp lime juice
1/2 tsp garlic salt
3 oz cream cheese
1/2 avocado, diced
2 tbsp shredded Monterey Jack cheese
2 tsp sour cream

In a medium saucepan, simmer broth, chicken, enchilada sauce, 1/8 cup finely diced cilantro, lime juice and garlic salt. Simmer for 15 minutes. Add the cream cheese. Simmer an additional 10 minutes to help the cream cheese blend in smoothly. Simmer to desired thickness. Divide between 2 bowls. Top each with the remaining cilantro, cheese, avocado chunks and a teaspoon of sour cream.

Serves 2 as a meal.   439 calories      10 g net carbs      31 g fat      26 g protein

Take that enchiladas! There will be a little sauce leftover from a 10 ounce can. I used that for a breakfast scramble.Not very pretty, but tasty none the less.  I simmered mine longer to get it thicker, but it will be good thinner too. This is a little high in carbs, but it is the whole meal, so it is within range for us. Just a nice little treat for dessert. I think Jennifer's Peanut Butter Chocolate Fudge would be great. Just a little over a carb for a delicious piece. That recipe is on page 176 of Low Carbing Among Friends Volume 4. To order your copy of any of the Among Friend series,

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Jennifer @ Pieces to Treasure said...

Where do all the carbs come from? That looks Delish!!!

Janis said...

This looks delicious! I love the green enchilada sauce; which brand is low sugar?

Cindi said...

Do you mind sharing what brand of enchilada sauce (red & green) that you have found? It seems like all the ones I have looked at have corn starch, etc, that I thought was not legal for low carb. Thanks for the soup recipe!

Lisa Marshall said...
This comment has been removed by the author.
Lisa Marshall said...

The enchilada sauce has 2 carbs per ounce. We used 8 ounces. Then some in the avocado. The brand I am using is El Pato.

Cindi said...

Thanks, Lisa!

Joan said...

You KNOW I can't wait to try this one. Doing a round soon, so I might have to hold it for later!