Welcome to my kitchen! Today, we’re making something warm, hearty, and totally keto-friendly—Chicken Enchilada Soup. Whether you’re sticking to a low-carb lifestyle or just looking for a flavorful bowl of comfort, this soup checks all the boxes. Plus, it’s ridiculously easy to whip up, so don’t worry if you’re not a seasoned chef. You’ll be ladling out bowls of goodness in no time!

Why You’ll Love This Soup

This recipe is all about big, bold flavors without complicated steps. Think about it: shredded chicken, rich broth, melted cheese, and a hint of spice to keep things interesting. Oh, and did I mention? It’s low in carbs, high in healthy fats, and packed with protein—so it keeps you full without wrecking your keto goals. But even if you’re not keto, you’ll still love how this soup tastes like a warm hug in a bowl.

Ingredients You’ll Need

No fancy ingredients here—just pantry staples and fresh items that bring everything together. Here’s your shopping list:

For the Soup:

2 tablespoons olive oil or butter (whatever you prefer)
1 small onion, finely chopped
2 cloves garlic, minced
1 medium green bell pepper, chopped
1 medium red bell pepper, chopped
1 can (14 oz) diced tomatoes (no sugar added)
3 cups chicken broth (low sodium if possible)
1 teaspoon ground cumin
1 teaspoon smoked paprika (optional, but adds a nice smoky kick)
½ teaspoon chili powder
Salt and pepper to taste

For the Chicken:

2 medium chicken breasts (cooked and shredded)
Pro Tip: If you’ve got leftover rotisserie chicken, this is the perfect way to use it up!

For the Creamy Base:

4 oz cream cheese, softened
1 cup shredded cheddar cheese
½ cup heavy cream

Optional Toppings:

Sliced avocado
Fresh cilantro
Extra shredded cheese
A squeeze of lime
Jalapeño slices if you like it hot

Step-by-Step Instructions

1. Sauté the Aromatics

Start by heating your olive oil or butter in a large pot over medium heat. Once it’s warm, toss in the chopped onion. You’ll want to cook it until it’s soft and translucent—about 5 minutes. Stir in the minced garlic and cook for another minute. You’ll know it’s ready when your kitchen starts smelling amazing.

Now, add the chopped bell peppers and cook for about 5 more minutes. They’ll soften up nicely and bring a little sweetness to the soup.

2. Add the Spices and Tomatoes

Sprinkle in the cumin, smoked paprika, chili powder, salt, and pepper. Stir everything together to coat the veggies in that flavorful spice mix. Don’t rush this step—let the spices bloom for about a minute. Then, pour in the can of diced tomatoes (juice and all) and give it a good stir.

3. Pour in the Broth

Slowly add the chicken broth, stirring as you go. Bring the whole thing to a gentle simmer. Let it bubble away for 10-15 minutes, uncovered, so the flavors can deepen and meld together.

4. Shred the Chicken

If you haven’t already shredded your chicken, now’s the time. You can use two forks to pull the meat apart, or just chop it finely if you prefer. Add the shredded chicken to the pot and let it heat through for another 5 minutes.

5. Make It Creamy

Here’s where the magic happens! Lower the heat to medium-low, and slowly stir in the softened cream cheese. This part takes a bit of patience—keep stirring until it melts completely into the soup.

Once that’s done, add the heavy cream and shredded cheddar cheese. Stir well until everything is smooth and creamy. If the soup feels too thick, you can always add a splash of extra broth to thin it out.

How to Serve It Up

Ladle the hot soup into bowls and top it however you like. I’m a big fan of fresh cilantro and a squeeze of lime for a bright, zesty finish. A few slices of avocado add creaminess, and if you’re feeling adventurous, go ahead and throw on some jalapeño for extra heat.

Want to take it up a notch? Serve your soup with keto-friendly tortilla chips or a side of low-carb cornbread. That little crunch on the side makes it feel like a proper meal.

Tips and Tricks for the Best Keto Enchilada Soup

Don’t Skip the Spices
The cumin and smoked paprika are what give this soup that signature enchilada flavor. If you don’t have smoked paprika, regular paprika works fine, but I promise the smoky version adds an extra something special.
Use Leftover Chicken
If you’ve got leftover chicken from another meal, this soup is a great way to use it up. Rotisserie chicken works like a charm, and it cuts down on prep time.
Adjust the Heat
Like things milder? Go easy on the chili powder, or leave it out altogether. If you’re a spice lover, add extra jalapeños or a pinch of cayenne pepper.
Make It Ahead
This soup tastes even better the next day once the flavors have had time to hang out together. Make a big batch, and you’ve got lunch or dinner sorted for a couple of days.
Freeze It for Later
This soup freezes well, so don’t be shy about making extra. Just let it cool completely before pouring it into freezer-safe containers. When you’re ready to eat, thaw it in the fridge overnight and reheat on the stove over low heat, stirring occasionally.

Nutritional Info (Per Serving)

Calories: 320
Fat: 24g
Protein: 20g
Net Carbs: 5g

Note: This is an estimate based on the ingredients listed. Your exact values may vary depending on specific brands or modifications.

Conclusion

There you have it—a keto chicken enchilada soup that’s simple, satisfying, and packed with flavor. Whether you’re meal prepping for the week or whipping it up on a chilly night, this soup is sure to become a go-to recipe. And if you’ve got family members who aren’t on keto? Don’t worry—they’ll love it just as much. Honestly, I’ve served it to non-keto friends, and they didn’t even notice it was low-carb. All they cared about was how tasty it was!

So, grab your ingredients, fire up that stove, and get ready to serve up something special. And hey, if you end up making this soup, I’d love to hear how it turned out! Leave a comment or share your favorite toppings—I’m always up for new ideas.

Happy cooking!