If you are craving a hearty, flavorful meal that fits perfectly within your low-carb lifestyle, you have to try this Keto Creamy Chicken Enchilada Soup Recipe. It’s an irresistible blend of tender shredded chicken, velvety cream cheese, and bold Mexican spices, all swimming in a rich, cheesy broth that feels like a warm hug in a bowl. This soup brings together comfort and nutrition effortlessly, making it an excellent go-to when you want something satisfying without stepping outside your keto goals.
Ingredients You’ll Need
The magic of this Keto Creamy Chicken Enchilada Soup Recipe starts with a few everyday ingredients that come together to build layers of flavor, texture, and color. Each component is essential, whether it’s the smoky spices that awaken your palate or the creamy cheeses that give the soup its luxurious mouthfeel.
- 1 lb boneless, skinless chicken breasts or thighs: Perfectly lean protein that shreds beautifully and soaks up all the flavors.
- 4 cups low-sodium chicken broth: Provides a savory foundation without overwhelming the other ingredients.
- 1 tablespoon olive oil: Used to sauté aromatics, lending a subtle richness to the soup base.
- 1 small onion, finely chopped: Adds natural sweetness and depth.
- 2 cloves garlic, minced: Brings an aromatic punch that enhances every spoonful.
- 1 green bell pepper, diced: Offers a fresh, mild crunch and vibrant color.
- 1 jalapeño, seeded and finely chopped: Gives a gentle heat that warms up the soup without overpowering.
- 2 teaspoons chili powder: A key spice that imparts authentic enchilada flavor.
- 1 teaspoon ground cumin: Adds earthiness and depth to balance the heat.
- 1/2 teaspoon smoked paprika: Contributes a subtle smokiness that makes every bite interesting.
- 1/2 teaspoon dried oregano: Enhances the herbal notes reminiscent of traditional Mexican dishes.
- 1/2 teaspoon salt: Brings all flavors into harmony.
- 1/4 teaspoon black pepper: Adds a touch of sharpness and spice.
- 4 ounces cream cheese, softened and cubed: The star ingredient creating that luscious, creamy texture.
- 1/2 cup heavy cream: Makes the broth dreamy and rich.
- 1 cup shredded cheddar cheese: Boosts cheesiness and gives a satisfying melt.
- Fresh cilantro, chopped: For bright, herby freshness at the end.
- Sliced avocado: Adds buttery creaminess and extra nutrients.
- Lime wedges: Provide a zesty contrast that wakes up the soup.
- Extra shredded cheese: For sprinkling on top to your heart’s delight.
How to Make Keto Creamy Chicken Enchilada Soup Recipe
Step 1: Sauté Aromatics
Start by heating olive oil in a large pot over medium heat. Toss in the finely chopped onion, green bell pepper, and jalapeño, sautéing until they soften and release their sweet and spicy aroma, about 4 to 5 minutes. Add the minced garlic last and cook for just one more minute to avoid burning but to maximize flavor.
Step 2: Toast Spices
Next, sprinkle in the chili powder, ground cumin, smoked paprika, oregano, salt, and black pepper. Stir these spices with the softened vegetables for about 30 seconds until their fragrance fills your kitchen, awakening your senses and hinting at the robust flavor ahead.
Step 3: Simmer Chicken
Add the chicken breasts to the pot with the broth, then bring everything to a gentle boil. After that, lower the heat, cover the pot, and let it simmer for 15 to 18 minutes until the chicken is cooked through and tender, soaking up all those cheerful spices.
Step 4: Shred Chicken
Carefully remove the chicken from the pot and shred it using two forks. This step is where the real soul of the Keto Creamy Chicken Enchilada Soup Recipe starts to come together—those bite-sized, juicy shreds of chicken will mingle perfectly with the creamy broth.
Step 5: Incorporate Cream Cheese
Lower the heat to keep things gentle and add the softened, cubed cream cheese. Stir continuously until it melts entirely, turning the broth smooth and luscious. This is the moment where the soup begins to feel indulgent yet stays keto-friendly.
Step 6: Create Creamy Base
Pour in the heavy cream and toss in the shredded cheddar cheese. Let the mixture simmer lightly for another 5 minutes, stirring often to ensure a creamy, velvety consistency that envelops every shred of chicken and bit of vegetable.
Step 7: Finish and Serve
Give the soup a final taste and adjust seasoning if necessary. Now you’re ready to serve your Keto Creamy Chicken Enchilada Soup Recipe piping hot, inviting your loved ones to dig into this cozy, irresistible meal.
How to Serve Keto Creamy Chicken Enchilada Soup Recipe
Garnishes
One of the joys of this Keto Creamy Chicken Enchilada Soup Recipe is personalizing each bowl with fresh garnishes. Sprinkling chopped cilantro adds a burst of vibrant herbal flavor. Creamy sliced avocado lends richness and a smooth texture contrast. And of course, a squeeze of lime juice brightens the soup beautifully with a sharp, tangy finish. Don’t forget to top it with extra shredded cheddar for a melty, cheesy crown.
Side Dishes
While this soup shines as a main dish on its own, pairing it with crisp low-carb sides can elevate your meal. Think along the lines of crunchy keto-friendly crackers, a fresh garden salad with zesty dressing, or even a side of sautéed green veggies like broccoli or zucchini to add a healthy crunch and balance.
Creative Ways to Present
Looking to impress friends or family? Serve this soup in individual rustic bowls garnished with colorful sliced avocado and cilantro. Add a small lime wedge on the side or a dollop of sour cream to customize each portion. You can even sprinkle crushed pork rinds on top for extra texture and a satisfying crunch, adding a fun twist while keeping it keto.
Make Ahead and Storage
Storing Leftovers
Any leftover Keto Creamy Chicken Enchilada Soup Recipe can be stored easily in an airtight container in the refrigerator for up to 3 days. The flavors often deepen overnight, making it even more delicious the next day.
Freezing
This soup freezes well, too, which is perfect for meal prep. Freeze portions in freezer-safe containers for up to 2 months. Just be mindful that the texture of the cream cheese and cheddar might change slightly, but a gentle stir upon reheating usually brings it back to creamy perfection.
Reheating
Reheat the soup slowly on the stove over low heat to avoid curdling the cream. Stir frequently until hot throughout. If it thickens too much in the fridge, add a splash of chicken broth or water to loosen it to your preferred consistency.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs are a great alternative as they tend to be more flavorful and juicy, which can make your Keto Creamy Chicken Enchilada Soup Recipe even more delicious.
Is this soup spicy?
This soup has a gentle heat thanks to the jalapeño and chili powder, but if you prefer more or less spice, simply adjust the jalapeño quantity or remove the seeds for a milder version.
Can I make this recipe dairy-free?
While the creamy base relies on cream cheese, heavy cream, and cheddar, you can try substituting with coconut cream and a dairy-free cheese, though the flavor and texture will differ somewhat.
How thick should the soup be?
The ideal consistency is creamy and slightly thick but still broth-like, so it’s easy to spoon and swirl with all the ingredients harmonized.
Can I prepare the soup in advance?
Yes! You can prepare the soup base and cooked chicken ahead of time, then assemble and reheat when ready to serve, making this a convenient and delicious dish for busy days.
Final Thoughts
If you want a meal that feels indulgent but keeps your keto lifestyle on track, you simply must try this Keto Creamy Chicken Enchilada Soup Recipe. It’s comforting, packed with flavor, and surprisingly easy to make. Serve it up for weeknight dinners or meal prep lunches, and watch it become a fast favorite in your rotation.
Print
Keto Creamy Chicken Enchilada Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
- Diet: Low Carb
Description
This Keto Creamy Chicken Enchilada Soup is a delicious, low-carb meal perfect for those following a keto diet. Made with tender chicken, a blend of savory spices, cream cheese, heavy cream, and cheddar cheese, this soup is rich, comforting, and packed with flavor. Topped with fresh cilantro, sliced avocado, and lime, it provides a satisfying, creamy soup experience perfect for cozy dinners.
Ingredients
Main Ingredients
- 1 lb boneless, skinless chicken breasts or thighs
- 4 cups low-sodium chicken broth
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 green bell pepper, diced
- 1 jalapeño, seeded and finely chopped
- 4 ounces cream cheese, softened and cubed
- 1/2 cup heavy cream
- 1 cup shredded cheddar cheese
Spices and Seasonings
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Garnishes
- Fresh cilantro, chopped
- Sliced avocado
- Lime wedges
- Extra shredded cheddar cheese
Instructions
- Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add the finely chopped onion, diced green bell pepper, and chopped jalapeño. Sauté for 4-5 minutes until the vegetables soften. Then add the minced garlic and cook for another minute until fragrant.
- Toast Spices: Stir in the chili powder, ground cumin, smoked paprika, dried oregano, salt, and black pepper. Cook the mixture for about 30 seconds to release the spices’ aroma, stirring constantly to prevent burning.
- Simmer Chicken: Add the chicken breasts (or thighs) to the pot along with the low-sodium chicken broth. Bring the mixture to a gentle boil, then reduce the heat to low, cover with a lid, and let it simmer for 15-18 minutes, or until the chicken is fully cooked through.
- Shred Chicken: Remove the cooked chicken from the pot and shred it thoroughly using two forks. Return the shredded chicken back into the pot with the broth and vegetables.
- Incorporate Cream Cheese: Reduce the heat to low and add the softened cream cheese cubes to the soup. Stir continuously until the cream cheese is fully melted and well incorporated, creating a creamy base.
- Create Creamy Base: Stir in the heavy cream and shredded cheddar cheese. Simmer the soup gently for about 5 minutes, stirring occasionally, until it reaches a smooth and creamy consistency.
- Finish and Serve: Taste your soup and adjust seasoning as needed. Serve the soup hot, garnished with fresh chopped cilantro, sliced avocado, lime wedges, and extra shredded cheddar cheese for added flavor and texture.
Notes
- Use boneless, skinless chicken thighs for a juicier soup or chicken breasts for a leaner option.
- To make the soup spicier, leave some seeds in the jalapeño or add a pinch of cayenne pepper.
- If cream cheese is too thick, soften it slightly in the microwave for 10-15 seconds before adding.
- This soup can be stored in an airtight container in the refrigerator for up to 3 days.
- To reheat, warm gently on the stovetop and add extra broth or water if it thickens too much.
- For a dairy-free version, substitute cream cheese and heavy cream with coconut cream and a vegan cheese alternative.
