Ready for a warm, creamy, keto-friendly soup that’s ready in about 20 minutes? Talk about comforting! This creamy keto chicken enchilada soup is really going to hit the spot on a cold winter’s day.
I LOVED how this low carb keto friendly enchilada soup came out! It’s SO flavorful and so filling, and it’s honestly just amazing!
It’s also super quick to make, so in around 20 minutes you can have dinner on the table. Oh, and it doesn’t taste “healthy” or “keto” at all; it’s so silky and smooth. It’s comfort food in a bowl.
How to Make Keto Chicken Enchilada Soup
- 1 Tbsp olive oil
- 1/2 onion, chopped
- 2 chicken breasts, diced
- 2 garlic cloves, minced
- 1/2 bell pepper, chopped
- 1/2 cup enchilada sauce (I used green, you can use red if you prefer).
- 4 cups chicken stock or broth
- 1/4 cup cream cheese
- 1 cup cheese, shredded
Heat the olive oil in a pot over medium heat. Add onion and cook until translucent. Add chicken and cook for 3 more minutes or until it’s no longer pink.
Add garlic clove and peppers and cook, stirring occasionally for 3 more minutes.
Pour enchilada sauce and chicken stock and bring to a simmer. Cook for 15 minutes or until the chicken is completely cooked. Add cream cheese and shredded cheese and cook, stirring constantly until fully incorporated.
Serve topped with more cheese and cilantro.
Notes on adding cheese to this keto enchilada soup:
Soften the cream cheese to room temperature before adding it to the soup. Cold cream cheese doesn’t melt well.
Shred your cheese yourself, if you have the time. Pre-shredded cheeses are coated in starch to prevent sticking in the package, but this dries out the cheese a bit, and it doesn’t melt as well. If it’s all you have on hand, however, or if you don’t want to shred your own, pre-shredded cheese will work fine for this soup.
Keto Chicken Enchilada Soup
- 1 Tbsp olive oil
- 1/2 Onion chopped
- 2 Chicken breasts diced
- 2 Garlic cloves minced
- 1/2 Bell pepper chopped
- 1/2 Cup enchilada sauce I used green, you can use red.
- 4 Cups chicken stock
- 1/4 Cup cream cheese
- 1 Cup cheese shredded
- Heat oil in a pot over medium heat. Add onion and cook until translucent. Add chicken and cook for 3 more minutes or until it’s no longer pink.
- Add garlic clove and peppers and cook, stirring occasionally for 3 more minutes.
- Pour enchilada sauce and chicken stock and bring to a simmer. Cook for 15 minutes or until the chicken is completely cooked. Add cream cheese and shredded cheese and cook, stirring constantly until fully incorporated.
- Serve topped with more cheese and cilantro.
How Many Carbs are in Chicken Enchilada Soup?
We calculated the nutrition information for this soup using Nutrifox. You can see the nutritional label below the recipe. Our calculations come in at about 8.8 total carbohydrates per cup. Please note that your own carb counts will vary depending on the brand and amount of ingredients you use. This nutritional information is a guideline only and should not be construed as medical advice.
Is Soup OK for Keto?
Of course, soup is ok for keto! You just have to keep an eye on the ingredients you use. Creamy, cheesy soups and broth-based soups are easy to do on keto. You’ll need to keep an eye out for recipes that contain fillers and starch-based thickeners, though.
How Do You Thicken Chicken Enchilada Soup?
You can thicken this low carb chicken enchilada soup using a bit of xanthan gum thickener. Just add a little at the end until you get the soup to the thickness you like.
What Can You Serve with Keto Chicken Enchilada Soup?
To keep the carb counts down, we just serve this with a little more cheese and cilantro to go on top. You could also offer some sour cream, green onions, or even some salsa to swirl into the soup if you’d like. If anyone in your family is not watching their carbs, serve with some crispy homemade tortilla chips—you can even make them from low carb tortillas!
For more keto-friendly dishes, check out our Zucchini Mac and Cheese below!
You’ll also enjoy our Low Carb Stuffed Pepper Soup! It’s thick, hearty, and is an easy take on stuffed peppers that you’re going to love.