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Keto Chicken Enchilada Soup

This keto enchilada soup is super quick to make, so in around 20 minutes you can have dinner on the table. It doesn't taste "healthy" or "keto" at all. It's so silky and smooth. It's comfort food in a bowl.
Prep Time 5 mins
Cook Time 20 mins
Course Soup
Cuisine American
Servings 4 servings
Calories 340 kcal


  • 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.
Keyword chicken, keto, soup