There’s something about a warm bowl of soup that brings comfort to your soul, especially when it’s packed with bold, rich flavors. Keto chicken enchilada soup is the perfect combination of creamy, cheesy goodness and savory Mexican-inspired spices. Whether you’re following a ketogenic diet or just looking for a hearty meal, this soup is sure to satisfy.

Why You’ll Love Keto Chicken Enchilada Soup

This soup is not only delicious but also fits seamlessly into a low-carb lifestyle. Here’s why it’s a favorite:

• Low-Carb and Keto-Friendly: With minimal carbs, this soup is perfect for staying on track.
• Packed with Flavor: Enchilada sauce, spices, and cheese come together for a bold taste.
• Easy to Prepare: With simple ingredients, you can whip it up in under an hour.
• Hearty and Filling: Loaded with chicken, cheese, and veggies, it’s a meal in itself.

Ingredients for Keto Chicken Enchilada Soup

Main Ingredients:

Ingredient	Quantity
Extra virgin olive oil	2 tbsp
Onion (diced)	1 medium
Garlic cloves (minced)	2-3
Ground cumin	1/2 tsp
Masa harina (optional)	1/2 cup
Chicken stock/broth (low sodium)	3 cups
Cooked chicken (shredded)	2 cups
Enchilada sauce	14 oz
Black beans (rinsed and drained)	15 oz can
Corn kernels (frozen)	1 cup
Diced tomatoes (fire-roasted preferred)	15 oz can
Green chiles (chopped)	4 oz
Cream cheese (room temp, cubed)	4 oz
Sharp cheddar cheese (grated)	4 oz (1 cup)
Monterey Jack cheese (grated)	4 oz (1 cup)
Salt and pepper	To taste

Step-by-Step Instructions

1. Sauté the Aromatics

1. Heat olive oil in a large pot or Dutch oven over medium heat.
2. Add the diced onion and cook until translucent, about 4 minutes.
3. Stir in minced garlic and ground cumin, cooking for an additional minute until fragrant.

2. Build the Base

1. Sprinkle in the masa harina (if using) and cook for another minute to form a paste.
2. Gradually whisk in 1 cup of chicken stock, ensuring the mixture is smooth.
3. Stir in the remaining chicken stock to create the soup base.

3. Add the Main Ingredients

1. Add the shredded chicken, diced tomatoes, black beans, enchilada sauce, green chiles, and frozen corn.
2. Season with salt and pepper to taste.
3. Simmer the soup over medium heat for 10 minutes, stirring occasionally to prevent sticking.

4. Incorporate the Creaminess

1. Stir in the cubed cream cheese, letting it melt into the soup.
2. Add the grated cheddar and Monterey Jack cheeses a handful at a time, stirring until fully melted and creamy.

5. Serve and Enjoy

1. Ladle the soup into bowls and garnish with your favorite toppings.
2. Serve immediately for the best flavor and texture.

Best Toppings for Keto Chicken Enchilada Soup

Topping	Why It Works
Avocado slices	Adds creamy richness
Fresh cilantro	Brightens the flavors
Sour cream	Enhances creaminess
Jalapeño slices	Adds a spicy kick
Lime wedges	Provides zesty acidity

Tips for Perfect Keto Chicken Enchilada Soup

• Use Rotisserie Chicken: It saves time and adds extra flavor.
• Adjust Spice Level: Add more green chiles or hot sauce for extra heat.
• Blend for a Smoother Texture: Use an immersion blender for a creamier soup.
• Don’t Skip the Cheese: It thickens the soup and enhances the flavor.

Creative Variations

1. Vegetarian Option

• Skip the chicken and add extra beans, zucchini, or mushrooms.

2. Dairy-Free Version

• Replace cream cheese and cheese with coconut milk or a dairy-free alternative.

3. Spicy Twist

• Add cayenne pepper or diced habaneros for more heat.

4. Make It Chunky

• Add extra veggies like bell peppers or spinach for more texture.

Serving Suggestions

• With a Side Salad: Pair with a crisp green salad for a balanced meal.
• With Keto Tortilla Chips: Perfect for scooping up every last bite.
• As Leftovers: The soup tastes even better the next day as the flavors meld.

Frequently Asked Questions

1. Can I freeze this soup?

Yes! Let the soup cool completely before transferring it to an airtight container. Freeze for up to 3 months.

2. What can I use instead of masa harina?

Omit it for a lower-carb version, or use almond flour as a substitute.

3. How do I store leftovers?

Store in an airtight container in the refrigerator for up to 4 days.

4. Can I make this soup in a slow cooker?

Yes! Combine all ingredients except the cheese in a slow cooker and cook on low for 6-8 hours. Stir in the cheeses during the last 30 minutes.

5. What’s the best way to reheat the soup?

Reheat on the stovetop over medium heat, stirring occasionally, or in the microwave in 1-minute intervals.

6. Can I use a different type of cheese?

Absolutely! Pepper Jack, Colby, or Gouda are great alternatives.

Nutritional Information

Nutrient	Per Serving (Approx.)
Calories	~400
Protein	~25g
Fat	~30g
Carbohydrates	~7g
Fiber	~2g

Bring Warmth and Flavor to Your Table

Keto chicken enchilada soup is more than just a recipe; it’s a comforting bowl of joy. Perfect for cozy evenings or when you need a quick, hearty meal, this soup delivers big on flavor without compromising your low-carb goals.

Ready to try it? Gather your ingredients, grab your pot, and dive into the creamy, cheesy goodness of keto chicken enchilada soup today!

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