Looking for a comforting, cheesy soup that fits perfectly into your low-carb lifestyle? This Keto Chicken Enchilada Soup is rich, creamy, and full of bold enchilada flavor with absolutely no tortillas needed. It’s one of those recipes that tastes like it came from your favorite Mexican restaurant, but it’s secretly low in carbs and perfect for a keto diet.
This easy one-pot meal comes together in just about 30 minutes, making it ideal for busy weeknights. It’s also a great way to use up leftover rotisserie chicken, so nothing goes to waste. Bonus? Even your non-keto family members will go back for seconds!
Why You’ll Love This Keto Enchilada Soup
- One-pot recipe – Fewer dishes to clean!
- Keto & low carb friendly – No hidden sugars or flour thickeners.
- Comforting and hearty – Just like a bowl of cheesy enchilada dip, but with more protein and less guilt.
- Great for meal prep – It keeps well in the fridge and freezer!
Ingredients You’ll Need
- Here’s a quick rundown of what goes into this soup (full recipe below in the WP Recipe Maker box):
- Cooked shredded chicken – Rotisserie chicken works great for convenience.
- Onion, garlic, and green chiles – Flavor starters!
- Spices – Cumin, chili powder, paprika, and optional cayenne for heat.
- Chicken broth and tomato sauce – The base of your soup. Use sugar-free tomato sauce to keep it keto.
- Heavy cream – For that luxurious, creamy texture.
- Cheddar cheese – Stirred in for flavor and melty goodness.
How to Make Keto Chicken Enchilada Soup
- Sauté your aromatics – Start with onions, garlic, and green chiles to build that base flavor.
- Add your spices – Toasting the spices brings out extra flavor.
- Simmer the chicken and broth – Let everything mingle and get delicious.
- Add cream and cheese – This is where the magic happens. Creamy, cheesy, and totally irresistible.
- Top and serve – Load it up with sour cream, avocado, cilantro, or even a squeeze of lime.
Tips for Success
- Don’t skip the green chiles – They add a mild tang and depth of flavor.
- Shred your own cheese – Pre-shredded cheese can contain anti-caking agents that don’t melt well.
- Want it spicy? – Add jalapeños or extra cayenne to turn up the heat.
What to Serve With It
Keep it low-carb by pairing this soup with:
- Keto cheese crisps
- A side salad with avocado and lime vinaigrette
- Roasted cauliflower or keto-friendly tortillas
Storage & Reheating
This soup keeps beautifully! Store leftovers in an airtight container for up to 4 days in the fridge or freeze for up to 3 months. Reheat gently on the stove or in the microwave until hot.
Keto Chicken Enchilada Soup Recipe
Keto Chicken Enchilada Soup
Ingredients
- 2 tbsp olive oil
- 1/2 cup diced onion
- 2 cloves garlic minced
- 4 oz diced green chiles canned
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- 1/4 tsp cayenne pepper optional
- 2 cups cooked shredded chicken
- 2 cups chicken broth
- 1 cup heavy cream
- 1/2 cup sugar-free tomato sauce
- 1 1/2 cups shredded cheddar cheese
- Salt and pepper to taste
- Optional toppings: sour cream avocado, chopped cilantro, lime wedges
Instructions
- Heat olive oil in a large pot over medium heat. Add diced onion and cook until softened, about 3–4 minutes.
- Stir in minced garlic and green chiles. Cook another minute until fragrant.
- Add cumin, chili powder, paprika, and cayenne (if using). Stir well.
- Pour in chicken broth and add shredded chicken. Simmer for 10 minutes.
- Stir in tomato sauce and heavy cream. Simmer for 5 more minutes.
- Add shredded cheese, stirring until completely melted. Season with salt and pepper.
- Ladle into bowls and top with desired toppings. Enjoy hot!
Final Thoughts
This Keto Chicken Enchilada Soup is proof that eating low-carb doesn’t mean sacrificing flavor. It’s creamy, spicy, satisfying, and totally crave-worthy. Make a big batch, serve it up with your favorite toppings, and you’ve got a winning dinner that everyone will ask for again and again!
