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Keto Chicken Enchilada Soup Recipe

This Keto Chicken Enchilada Soup is creamy, filling, and packed with bold flavors. Loaded with shredded chicken, cheese, and a blend of spices, it’s the perfect low-carb meal for a cozy dinner or weekly meal prep. It’s easy to make and great for anyone following a keto diet. Top it with fresh avocado, cilantro, and a squeeze of lime for an extra kick!

 

Ingredients

Scale

For the Soup:

  • 2 tbsp olive oil or butter
  • 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)
  • 1 tsp ground cumin
  • 1 tsp smoked paprika (optional)
  • ½ tsp chili powder
  • Salt and pepper to taste

For the Chicken:

  • 2 medium chicken breasts (cooked and shredded)

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
  • Lime wedges
  • Jalapeño slices

Instructions

  1. Heat the oil: In a large pot, heat olive oil or butter over medium heat. Add the chopped onion and cook until soft (about 5 minutes).
  2. Add garlic and peppers: Stir in the minced garlic and chopped bell peppers. Cook for 5 more minutes until the peppers soften.
  3. Add spices and tomatoes: Sprinkle in the cumin, smoked paprika, chili powder, salt, and pepper. Stir well, then add the diced tomatoes (including the juice) and mix everything together.
  4. Pour in broth: Slowly add the chicken broth and bring the mixture to a gentle simmer. Cook uncovered for 10-15 minutes to let the flavors blend.
  5. Shred chicken: While the soup simmers, shred the cooked chicken using two forks. Add it to the pot and cook for another 5 minutes.
  6. Make it creamy: Lower the heat to medium-low and stir in the softened cream cheese. Keep stirring until it melts completely.
  7. Add cream and cheese: Pour in the heavy cream and stir in the shredded cheddar cheese. Mix until everything is smooth and creamy. Adjust the thickness by adding more broth if needed.
  8. Serve: Ladle the soup into bowls and top with your favorite toppings like avocado, cilantro, and lime.

Notes

  • You can use rotisserie chicken to save time.
  • This soup freezes well—just cool it completely before storing in freezer-safe containers.
  • Adjust the spice level by adding more or less chili powder or jalapeños.

Please note: The recipe or ingredients shown in the video might vary slightly from what’s listed here. Use the video as an illustration, but for the best results, you might want to stick to the recipe provided in this article.

Nutrition