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KETO Chicken Enchilada Soup

Name: KETO Chicken Enchilada Soup
Prep time: 5 min
Cook time: 25 min
Yield: 8 servings
Ingredients: 1 tablespoon extra virgin olive oil (or avocado oil); 1 small onion, chopped; 1/2 cup bell peppers, chopped (I used a combo of green, red and yellow); 4 oz can chopped green chilies; 1 tablespoon chili powder; 2-3 teaspoons cumin powder; 2 teaspoons salt; 2 teaspoons pepper; 3 garlic cloves, minced; 10 oz can enchilada sauce (I used red, but you could use green); 4 cups chicken stock; 4 oz cream cheese, room temperature; 2-3 cups shredded chicken; 1 cups shredded mexican blend cheese (or any variety you prefer); 1/4 cup chopped cilantro; 1 lime, juiced and zested; 1 cup sour cream; Sour Cream; Cheese; Cilantro; Chopped Avocado; Jalapeno Peppers; Tortilla Chips (for the non KETO peeps)

January 4, 2019 33 Comments

Yesterday here in SE Texas was cold, rainy and just generally yucky. Anytime it is like that I start craving soup… and yesterday it was all about Chicken Enchilada Soup.

One Pot Dinner

Not only is this soup perfect for a cold day but it is also perfect for the busiest of nights. The soup is made all in one pot and done in under 30 minutes… yes all done in under 30 minutes.

It starts with veggies and ends with cheese, does it get any better?

Yes, it is KETO friendly

I took a “break” from my KETO journey for the holidays and honestly I am not 100% back not he train just yet but this soup is very KETO friendly for all my peeps. To make it extra thick and creamy, without using flour or cornstarch, I used an immersion blender to puree the veggies and cream cheese. By doing this it gives you a super thick soup/stew like consistency that is so comforting and delicious.

If you prefer a brothy enchilada soup then just skip the blending step and add in the chicken. Either way is AMAZING.

Options are good…

This soup recipe is one of my favorites for sure. There are so many options with it. You can use green enchilada sauce or spicy enchilada sauce for extra kick. You can use fresh chopped jalapeños for some extra spice or leave out peppers and chilies all together for a mild soup.

For the non-KETO peeps you can throw in some tortilla chips for a little extra crunch. You could also add in some black beans if you wanted when you add in the chicken.

Make this ASAP

Chelle Chelle

8 servings

KETO Chicken Enchilada Soup

A quick one pot Chicken Enchilada Soup that is KETO/Low Carb that everyone is sure to LOVE!

5 minPrep Time

25 minCook Time

30 minTotal Time

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4.8 based on 12 review(s)

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Ingredients

1 tablespoon extra virgin olive oil (or avocado oil)

1 small onion, chopped

1/2 cup bell peppers, chopped (I used a combo of green, red and yellow)

4 oz can chopped green chilies

1 tablespoon chili powder

2-3 teaspoons cumin powder

2 teaspoons salt

2 teaspoons pepper

3 garlic cloves, minced

10 oz can enchilada sauce (I used red, but you could use green)

4 cups chicken stock

4 oz cream cheese, room temperature

2-3 cups shredded chicken

1 cups shredded mexican blend cheese (or any variety you prefer)

1/4 cup chopped cilantro

1 lime, juiced and zested

1 cup sour cream

Optional Toppings

Sour Cream

Cheese

Cilantro

Chopped Avocado

Jalapeno Peppers

Tortilla Chips (for the non KETO peeps)

Directions

In a large stock pot over medium heat add in oil, onion, bell peppers, green chilies, chili powder, cumin, salt & pepper stirring to combine

Cook for 5-7 minutes or until onions and bell peppers are softened

Stir in garlic and cook for another 1-2 minutes

Add in enchilada sauce and chicken stock

Bring to a slow boil, stirring often

Stir in cream cheese and bring back to a boil, stirring often

To help thicken the soup use an immersion blender to blend together the veggies and cream cheese until smooth, for a thinner and more brothy soup skip this step

Stir in chicken, shredded cheese, cilantro, lime juice and zest

Bring to a boil

Stir in sour cream until well combined

Taste and adjust seasoning as needed

Serve with any (or all) the toppings

ENJOY!

Notes

Each serving is 5 net Carbs as based on the Carb Manager App (does not include additional toppings)

Nutrition

Calories

1757 cal

Fat

138 g

Carbs

64 g

Protein

71 g

Click Here For Full Nutrition, Exchanges, and My Plate Info

http://sparklesnsprouts.com/2019/01/04/keto-chicken-enchilada-soup/

All images are the property of Sparkles n Sprouts, to use image please contact the webmaster at michelle@sparklesnsprouts.com

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33 Comments

Collene Lewis January 6, 2019

Hi Michelle! I’ve been a lurky follower since I subscribed in my mom life. This recipe looks good and I’m glad it can be versatile by either creamy or brothy. Looking forward for many more yummy recipes!

Reply
Sandi January 11, 2019

I made this tonight and it is AMAZING. Was wondering the serving size for the calculations of 5 net carbs. How many servings for the entire recipe? Do you have the macros?
★★★★★

Reply
- admin January 15, 2019
  
  There are 8 servings, so about 3/4 cup probably
  
  Reply
Dahlia Andrews January 13, 2019

Just made this soup and it is delicious it did take longer because I had to use my blender. I don't have an immersion blender. 😔 but turned out great. Thank you.
★★★★★

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- admin January 15, 2019
  
  I am so glad you liked it.... it is one of my favorites for sure. PS... I would get an immersion blender if you can... they are so worth it!
  
  Reply
debbie berris January 22, 2019

I made this soup today and OMG was it ever good. I had two bowls. I had to adapt just a bit. I added a small amount of diced tomatoes and left out the chilis. I used a whisk instead of the immersion blender. It thickened nicely. I let it sit all afternoon before adding the sour cream and I think it just increased in flavor. Thank you for the recipe.

Reply
- admin January 23, 2019
  
  I am so glad you liked it!! Thank you for sharing!
  
  Reply
Sarah February 7, 2019

Made this tonight and my family loves it!!! It will be a regular in our home now!!! I also stirred the cream cheese with a whisk and let it slow melt. It thickened nicely. Great recipe!!

Reply
- admin February 8, 2019
  
  I am so glad your family loved it! It is a favorite of mine as well!
  
  Reply
Sue February 24, 2019

I made this soup today and my husband & I loved it! I didn't blend my veggies so it didn't get thick but the flavor is great! I was afraid putting in the entire can of green chilies would be too much but the combination with the cheese cools it down. Great soup!
★★★★☆

Reply
- admin February 25, 2019
  
  So glad you loved it!
  
  Reply
Ryan March 16, 2019

This might be the best soup recipe on the planet. Bravo! Bravo! We garnished it with cilantro, diced avocados and thinly sliced fried jalapeños lightly coated with seasoned cornmeal and flour. I hope you have some more recipes.
★★★★★

Reply
- admin March 19, 2019
  
  Thank you so, so much!!
  
  Reply
Terri April 14, 2019

My daughter and I loved this soup. This was beyond delicious!!! Brilliant! Thanks!!!
★★★★★

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jthcko September 20, 2019

Just made this soup today and it was wonderful, but I wonder how you came up with 5 net carbs per serving? (assuming 8 servings) I totaled up each individual ingredient (excluding spices and optional toppings) and came up with about 9 net carbs. The good news is the macro ratios are still decent... thanks
★★★★☆

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- admin October 10, 2019
  
  Based on the Carb Manager app it was 5 net carbs
  
  Reply
Elizabeth September 23, 2019

Made this tonight it was great.!! Will blend veggies with hand helt blender like it suggests before chicken, cheese,etc. next time. Great recipe.🤗
★★★★☆

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- admin October 10, 2019
  
  GREAT idea!
  
  Reply
Cindi October 6, 2019

Can you freeze this soup?

Reply
- admin October 10, 2019
  
  I have not tried...but I will soon
  
  Reply
- Shelly April 26, 2020
  
  This does freeze well! I make a double batch, but before adding the chicken, cheeses, or lime, I divide it and freeze half. Then when I want to make a yummy home cooked meal without the mess I throw two big chicken breast in the crockpot with the half I froze and let it cook on low for 6 hours. I use a hand mixer to shred the chicken and mix it all up, then I add cheeses, lime juice, cilantro and diced avocado. I serve it with some soft crusty French bread for my kiddos who don’t need to watch their carbs. Super easy make ahead meal that everyone loves!
  ★★★★★
  
  Reply
Michael October 14, 2019

Made tonight was so good my wife and kids loved it. I did make two changes. One I used a poblano pepper instead of green pepper I feel it made for better spice and flavor. Two I used chicken thighs instead of breast again I feel a little more flavor. Oh and I cooked my chicken in the chicken broth to add flavor to that as well.

Reply
Sonja October 16, 2019

DELICIOUS!!! The only change I made was adding a can of Eden Black Soybeans (1 net gram of carbs per serving). Definitely a keeper - thank you

Reply
Sandy December 9, 2019

Made this soup the other night and oh my was it delicious! I made keto cheddar biscuits in the air fryer to go with it and we had a fantastic meal. Thank you for such a great recipe!
★★★★★

Reply
Crystal January 7, 2020

Really good! I added zucchini and riced cauliflower to mine with some wonton strips as topping. Yum!
★★★★★

Reply
- admin January 8, 2020
  
  So glad you liked it... and some great add in options... THANKS!
  
  Reply
Anita booth January 31, 2020

I calculated this and got 20g carbs. How is this low carb? Did I calculate wrong?

Reply
- admin February 20, 2020
  
  You probably calculated for the entire recipe, not per serving
  
  Reply
Kai February 26, 2020

This was delicious! Whole family loved it and wanted seconds. Definitely going into dinner rotation.
★★★★★

Reply
Shannon April 26, 2020

Made this once a few months ago and now it is a staple! My whole family loves it. I skip the immersion blender step altogether, double the amount of garlic and cut the chili powder in half. I make a double batch, but before adding the chicken, cheeses, or lime, I divide it and freeze half. Then when I want to make a yummy home cooked meal without the mess I throw two big chicken breast in the crockpot with the half I froze and let it cook on low for 6 hours. I use a hand mixer to shred the chicken and mix it all up, then I add cheeses, lime juice, cilantro and diced avocado. I serve it with some soft crusty French bread for my kiddos who don’t need to watch their carbs. Super easy make ahead meal that everyone loves!
★★★★★

Reply
Chelsea April 28, 2020

It looks like recipe disappeared? Besides the blog text, all that's left is [mpprecipe-recipe:475].

Reply
- admin April 29, 2020
  
  I am so sorry but it is all fixed now. I do apologize
  
  Reply
  - Chelsea April 29, 2020
    
    Thank you so much for the quick fix! I have this recipe on our household's menu for the week so am really looking forward to it. Even tried looking for another recipe but none of them compare :)
    
    Reply