Save Indulge in the vibrant, bold flavors of Mexican cuisine with this Keto Creamy Chicken Enchilada Soup. This recipe transforms the classic comfort of enchiladas into a rich, velvety soup that is entirely keto-friendly and low-carb. Featuring tender shredded chicken, a medley of aromatic spices, and a decadent cheese-based broth, it’s the perfect satisfying meal for a cozy night in without compromising your dietary goals.
Save Whether you are looking for a quick dinner or a meal-prep staple, this soup delivers on every level. The spices like smoked paprika and cumin infuse the chicken with depth, while the heavy cream and melted cheddar tie everything together into a smooth, luxurious finish. It's a crowd-pleaser that even non-keto diners will love.
Ingredients
- 1 lb (450 g) boneless, skinless chicken breasts or thighs
- 4 cups (950 ml) low-sodium chicken broth
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 green bell pepper, diced
- 1 jalapeño, seeded and finely chopped (optional)
- 2 tsp chili powder
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- 1/2 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
- 4 oz (115 g) cream cheese, softened and cubed
- 1/2 cup (120 ml) heavy cream
- 1 cup (115 g) shredded cheddar cheese
- Fresh cilantro, chopped (for garnish)
- Sliced avocado (for garnish)
- Lime wedges (for garnish)
- Extra shredded cheese (for garnish)
Instructions
- Step 1
- Heat olive oil in a large pot over medium heat. Add onion, green bell pepper, and jalapeño (if using). Sauté for 4–5 minutes until softened. Add garlic and cook for 1 minute more.
- Step 2
- Stir in chili powder, cumin, smoked paprika, oregano, salt, and black pepper. Cook for 30 seconds until fragrant.
- Step 3
- Add chicken breasts/thighs and chicken broth. Bring to a gentle boil, then reduce heat, cover, and simmer for 15–18 minutes, or until chicken is cooked through.
- Step 4
- Remove chicken from the pot and shred it using two forks. Return the shredded chicken to the pot.
- Step 5
- Reduce heat to low. Add cream cheese cubes, stirring until completely melted and incorporated.
- Step 6
- Stir in heavy cream and shredded cheddar cheese. Simmer gently for 5 minutes, stirring occasionally, until the soup is creamy and smooth.
- Step 7
- Taste and adjust seasoning as desired. Serve hot with your choice of garnishes.
Zusatztipps für die Zubereitung
For an even faster meal, you can use a pre-cooked rotisserie chicken. Simply shred it and add it to the pot in Step 4. Ensure your cream cheese is softened at room temperature before adding it to Step 5 to help it melt seamlessly into the broth without leaving small lumps.
Varianten und Anpassungen
To increase the spice level, leave the seeds in the jalapeño or add a pinch of cayenne pepper during Step 2. If you prefer a dairy-free option, you could substitute the heavy cream and cheeses with high-fat coconut milk and nutritional yeast, though this will change the traditional flavor profile.
Serviervorschläge
Garnish each bowl with fresh cilantro, a few slices of creamy avocado, and a squeeze of lime to brighten the flavors. This soup also pairs wonderfully with sliced radishes or a dollop of sour cream. For added crunch, serve alongside a crisp keto-friendly salad or low-carb tortilla chips.
Save This Keto Creamy Chicken Enchilada Soup is a hearty, high-protein meal that brings the warmth of Mexican-inspired cooking to your low-carb lifestyle. With its rich texture and spicy kick, it is sure to become a regular favorite in your recipe rotation. Enjoy your meal!
Recipe FAQ
- → Can I make this soup dairy-free?
Yes, substitute the cream cheese and heavy cream with full-fat coconut cream or cashew cream. Use nutritional yeast or dairy-free shredded cheese alternative instead of cheddar.
- → How spicy is this soup?
The heat level is mild to medium. Removing jalapeño seeds reduces the spice, while leaving them in or adding cayenne pepper increases the kick.
- → Can I use rotisserie chicken?
Absolutely. Simply shred a store-bought rotisserie chicken and add it during step 4 after the broth has simmered with the spices.
- → How long does this soup keep in the refrigerator?
Store in an airtight container for up to 4 days. The flavors actually develop and intensify after a day or two.
- → Can I freeze this soup?
Yes, freeze for up to 3 months. The creamy texture may change slightly upon reheating, so whisk vigorously while warming.
- → What vegetables can I add?
Diced zucchini, cauliflower rice, or chopped spinach work well. Add them during step 3 so they cook through with the chicken.