KETO Chicken Enchilada Soup

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…

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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

[mpprecipe-recipe:475]

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49 Comments

  • Collene Lewis

    January 6, 2019 at 9:48 am Reply

    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 at 4:33 pm Reply

    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?

  • Dahlia Andrews

    January 13, 2019 at 2:06 pm Reply

    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 at 7:54 pm Reply

      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 at 6:23 pm Reply

    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.

  • Sarah

    February 7, 2019 at 9:16 pm Reply

    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!!

  • Sue

    February 24, 2019 at 6:02 pm Reply

    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!

  • Ryan

    March 16, 2019 at 10:38 pm Reply

    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.

  • jthcko

    September 20, 2019 at 10:26 pm Reply

    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

  • Elizabeth

    September 23, 2019 at 7:44 pm Reply

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

    • Shelly

      April 26, 2020 at 4:49 pm Reply

      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!

  • Michael

    October 14, 2019 at 6:08 pm Reply

    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.

  • Sonja

    October 16, 2019 at 6:29 pm Reply

    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

  • Sandy

    December 9, 2019 at 8:54 am Reply

    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!

  • Shannon

    April 26, 2020 at 4:44 pm Reply

    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!

      • Chelsea

        April 29, 2020 at 5:34 pm Reply

        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 🙂

  • Christopher Premaza

    September 12, 2020 at 6:56 pm Reply

    I made this tonight and my family loved it!!
    I tripled the recipe, good thing because they all ate 2 bowls. The few changes I made was was 6 chicken breasts and I didn’t add the sour cream. I also cooked it for 2 extra hours before serving.

    • admin

      September 19, 2020 at 10:55 pm Reply

      I am so, so happy your family loved it! I am also so happy to hear it was good without the sour cream. Let me know if there is another recipe you would like… always looking for ideas 🙂

    • admin

      September 19, 2020 at 10:52 pm Reply

      Sorry for my delayed response… YES you can make this in a slow cooker or instant pot. Just make sure to add in the cream cheese, shredded cheese and lime juice at the end. Let me know how it turns out!! 🙂

    • admin

      October 14, 2020 at 9:05 am Reply

      Becky at the bottom of the recipe there is a box that says “nutrition” if you click on the arrow it will drop down and give you the nutrition info you are requesting. Hope this helps.

  • Amy

    November 7, 2020 at 5:25 pm Reply

    This recipe was delicious! I made it with rotisserie chicken, and followed the directions exactly. I’m freezing some of it for lunches!

  • Laura T

    December 12, 2020 at 7:07 pm Reply

    OMG! This recipe is PHENOMENAL! My husband grilled the chicken, I shredded it, and left it in the refrigerator. I cooked the ingredients in segments as the recipe called for; however, I did it over a 4 hour period on the stovetop on Medium-Low to let the flavors continue to develop. We aren’t big sour cream users, so I only added 4 oz. of it. We topped it with the tortilla strips (salad topper) and shredded Monterey Jack and Medium Cheddar. WINNER! Thank you so much!

  • Julia T

    February 12, 2021 at 7:31 pm Reply

    I made this for dinner tonight since it’s soup weather and was looking for something keto and different it was so delicious I sent the recipe to all my girls and my bestie to try. Thank you

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