Keto Chicken Enchilada Soup

Short Description

Warm, comforting, and bursting with bold flavors, this keto chicken enchilada soup is a creamy, low-carb delight. With tender chicken, rich enchilada spices, and plenty of cheese, it’s the perfect cozy meal for any day of the week.

Ingredients

Main Ingredients:

• 2 tablespoons extra virgin olive oil
• 1 medium onion, diced
• 2–3 garlic cloves, minced
• 1/2 teaspoon ground cumin
• 3 cups low-sodium chicken broth
• 2 cups cooked, shredded chicken
• 14 oz enchilada sauce
• 1 can (15 oz) fire-roasted diced tomatoes
• 1 can (4 oz) green chiles, chopped
• 4 oz cream cheese, cubed
• 1 cup sharp cheddar cheese, grated
• 1 cup Monterey Jack cheese, grated
• Salt and pepper, to taste

Optional Add-Ins:

• 1 teaspoon chili powder or smoked paprika for extra spice
• 1/2 teaspoon oregano

Instructions

1. Sauté the Aromatics:
   • Heat olive oil in a large pot over medium heat.
   • Add diced onion and sauté for 4–5 minutes until softened.
   • Stir in minced garlic and ground cumin, cooking for an additional minute until fragrant.
2. Build the Base:
   • Pour in the chicken broth, enchilada sauce, diced tomatoes, and green chiles.
   • Bring the mixture to a gentle simmer, stirring occasionally.
3. Add the Chicken:
   • Stir in the cooked, shredded chicken.
   • Let the soup simmer for 10 minutes to allow the flavors to meld.
4. Incorporate the Creaminess:
   • Add the cubed cream cheese to the pot, stirring until fully melted and incorporated.
   • Gradually add the grated cheddar and Monterey Jack cheeses, stirring until the soup is smooth and creamy.
5. Season and Serve:
   • Taste and adjust seasoning with salt and pepper as needed.
   • Serve hot, garnished with your favorite toppings.

Best Toppings for Keto Chicken Enchilada Soup

• Sliced avocado
• Fresh cilantro
• Sour cream
• Jalapeño slices
• Lime wedges