Description
Warm up with a bowl of Keto-Friendly Chicken Enchilada Soup, a hearty, low-carb dish bursting with bold flavors. Packed with tender chicken, smoky spices, and rich enchilada goodness, this soup is as comforting as it is keto-compliant!
Ingredients
For the Soup
- 2–3 pounds boneless, skinless chicken thighs
- 2 cups low-sodium chicken broth
- 1 medium yellow onion, diced
- 1 large jalapeño, seeded and chopped
- 3 cloves garlic, minced
- 2 medium tomatoes, chopped
- 1 (15-ounce) can tomato sauce
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 tablespoon neutral cooking oil
- 1 teaspoon kosher salt (adjust to taste)
- ½ teaspoon black pepper
- 1 splash heavy cream (optional, for creaminess)
Optional Add-Ins
- 1 (15-ounce) can black beans, rinsed and drained (omit for stricter keto diets)
- 1 (15-ounce) can yellow corn, drained (omit for stricter keto diets)
Toppings
- Shredded cheddar cheese
- Sour cream
- Fresh cilantro, chopped
- Diced avocado
- Lime wedges
Instructions
Step 1: Prepare the Base
- Heat the cooking oil in a large Dutch oven or skillet over medium heat.
- Sauté the diced onion and jalapeño for 5-7 minutes, until softened.
- Add the garlic, chili powder, cumin, salt, and pepper. Cook for 1 minute to bloom the spices.
Step 2: Build the Sauce
- Stir in the chopped tomatoes, tomato sauce, and chicken broth.
- Bring the mixture to a simmer, then transfer it to a slow cooker.
Step 3: Add the Chicken
- Place the chicken thighs in the slow cooker, ensuring they’re submerged in the sauce.
- Add optional black beans and corn if desired.
Step 4: Slow Cook
- Cook on LOW for 6-7 hours or on HIGH for 4 hours until the chicken is tender and fully cooked.
Step 5: Shred and Finish
- Remove the chicken from the slow cooker and shred it using two forks.
- Return the shredded chicken to the soup and stir.
- For added creaminess, stir in a splash of heavy cream.
Step 6: Adjust and Garnish
- Taste and adjust seasoning with more salt, pepper, or cayenne for extra heat.
- Serve hot with shredded cheddar, sour cream, cilantro, diced avocado, and lime wedges.
- Prep Time: 15 minutes
- Cook Time: 4-7 hours (slow cooker)
- Category: Soup
- Method: Slow Cooker
- Cuisine: Mexican-inspired