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
Scale
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.
