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)

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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 4 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)

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

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13 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!

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?
★★★★★

- admin January 15, 2019
  
  There are 8 servings, so about 3/4 cup probably
  
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.
★★★★★

- 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!
  
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.

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

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

- admin February 25, 2019
  
  So glad you loved it!
  
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.
★★★★★

- admin March 19, 2019
  
  Thank you so, so much!!