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Low-Carb Crock-Pot Chicken Enchilada Soup

Jennifer has been a type 1 diabetic since the young age of four. She has recently been in search of tasty low-carb recipes to share.

I often make this soup for friends and family on cold winter nights.

I often make this soup for friends and family on cold winter nights.

In my journey to lower my HbA1c levels, I have taken up a lot more cooking. I have always been a fan of spicy foods, and I have found that luckily, many natural spices are very low in carbohydrates. This recipe only has about nine grams of carbs per serving, and I find myself making it more often than not. Utilizing all of the ingredients and blending the flavors together is an awesome experience, and you too may be surprised at what comes out of your kitchen!

Cook Time

Prep timeCook timeReady inYields

15 min

6 hours

6 hours 15 min

4 servings

Prep Tip

After gathering all of the ingredients needed for any recipe, you should always prep first. This will help you to be quicker and more efficient in the kitchen!


To be seared/roasted, then put into Crock-Pot:

  • 1 tablespoon canola oil
  • 2 poblano peppers, finely chopped
  • 1 medium sweet onion, finely chopped
  • 3 garlic cloves, minced

Straight to the Crock-Pot:

  • 1 pound boneless, skinless chicken breast
  • 48 ounces chicken broth
  • 1 (14-ounce) can Mexican diced tomatoes, undrained
  • 10 ounces red 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 can corn, drained (optional)
  • 1 can black beans, drained (optional)
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Optional garnishes:

  • lime wedges
  • cilantro
  • tortilla strips
  • shredded cheese
  • avocado
  • sour cream or table crema

My Preference

For this recipe you can pan sear your poblano pepper, garlic clove and onion, but I personally like to roast mine over fire! You can do which ever is most convenient for you.


  1. In large skillet, over medium heat (or over fire), add canola oil, poblano peppers, and the onion. Cook until the mixture is tender and fragrant, about 5-7 minutes. Then, add the garlic and cook for only about 1-2 minutes more. Careful not to burn your garlic. Remove skillet and vegetables from heat.
  2. Transfer the pan-seared vegetables along with the chicken breast into your Crock-Pot. Stir in the chicken broth, tomatoes, enchilada sauce, tomato paste, all of your seasonings, as well as the chipotle hot pepper sauce, corn, and beans if desired.
  3. Cook on low heat for about 5-8 hours. Use a thermometer to check the chicken. It should reach at least 165 degrees Fahrenheit to ensure it is cooked thoroughly, and is at a safe internal temperature for consumption.
  4. Once the chicken has reached at least 165 degrees Fahrenheit, remove the breasts and shred them apart with two forks. Transfer the chicken back to your Crock-Pot. It is now ready to eat!

One of my favorite parts about this recipe is how tender and tasty the chicken comes out. I am a young cook, and have found that this is one of my go to ways to cook juicy, and tender chicken that shreds apart easily!


I learned how to make this awesome soup about a year ago. I must admit that it is not entirely original as I have compiled a few different recipes to make this one my own. But I love this soup so much! It is a new family favorite, and I can't ever seem to get enough of it.

Why I Decided to Lower My HbA1c Levels

I was diagnosed with type 1 diabetes at the young age of four. It was never something I seemed to quite register, as I always felt like a "normal" kid. My mom took care of me while I was much younger, although her control of it was slowly lost as I grew older. I spent all of my teenage years disregarding my Diabetes, and the consequences that come with doing so. I had a terribly high A1C of 14.8, and had many complications brought along with that. Nephropathy, carpal tunnel and reoccurring abscess infections could never talk me into managing myself better, until one day I got life-changing news.

In 2019, I was told that I was very quickly losing my vision to diabetic retinopathy, diabetic-caused cataracts, and swelling. I was also told I would be blind within a year. I immediately started undergoing treatment in the form of laser surgeries and steroid eye injections, in an attempt to stop the leaky blood vessels. My life was turned upside down and all of my plans seemed to change. I suddenly realized that although I could not change the past, I could do all in my power to harness the present and the future, for the better.

Today, I still undergo treatment for my vision. The swelling in my retina has subsided, and I am only now battling the diabetic retinopathy and cataracts. Though the road ahead of me may be a little tricky, I choose to remain hopeful and optimistic!

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