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

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 17 review(s)

Recipe Image

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
7.8.1.2
475
https://sparklesnsprouts.com/2019/01/04/keto-chicken-enchilada-soup/

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49 Comments

  • Collene Lewis

    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

    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

    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

      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

    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

    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

    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

    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

    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

    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

      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

    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

    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

    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

    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

        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 :)
  • Melissa P

    Made this tonight and loved it!! Delicious and that squeeze of lime adds the right amount of tangy-ness!
  • Christopher Premaza

    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

      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

      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!! :)
  • Becky Vandenberg

    For Diabetics these recipes need both carbs and calories PER serving, with serving size plainly shown. Thanks.
    • admin

      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

    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

    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

    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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