5 from 1 vote
Keto Chicken Enchilada Soup
Prep Time
10 mins
Cook Time
22 mins
Total Time
32 mins
 

The perfect weeknight dinner recipe - keto chicken enchilada soup! It’s not only low carb, but super creamy and easy to make, too.

Course: Soup
Cuisine: American
Keyword: chicken enchilada soup, keto, keto soup
Servings: 4
Calories: 580 kcal
Ingredients
  • 1 pound chicken breast cooked and shredded
  • 1 tablespoon olive oil
  • 1 large bell pepper chopped
  • 1 cup onion chopped
  • 2 teaspoons chili powder
  • 2 teaspoons garlic powder
  • 2 teaspoons cumin
  • 1 teaspoon paprika
  • 2 cups chicken bone broth
  • 1 cup low-carb salsa
  • 10 ounces rotel
  • 2 cups cheddar cheese shredded
  • 1/2 cup heavy whipping cream
  • salt and pepper to taste
Instructions
  1. Heat up olive oil in a large pot over medium-high heat. Add onions and bell pepper and saute for 2-3 minutes, until crisp and tender.

  2. Add garlic powder, cumin, chili powder, and paprika; stir for 30 seconds until fragrant.

  3. Whisk in chicken bone broth and stir until well combined. Reduce heat to medium and add in low carb salsa and rotel.

  4. Next, stir in shredded cheddar cheese until melted and then simmer for about 10 minutes, stirring occasionally.

  5. Add shredded chicken until well combined. Then, add salt and pepper to taste and simmer for another 10 minutes.

  6. Stir in heavy whipping cream and cook for 1-2 minutes and serve with fresh herbs as garnish. Enjoy!

Recipe Video

Nutrition Facts
Keto Chicken Enchilada Soup
Amount Per Serving
Calories 580 Calories from Fat 333
% Daily Value*
Fat 37g57%
Saturated Fat 20g125%
Cholesterol 173mg58%
Sodium 966mg42%
Potassium 808mg23%
Carbohydrates 20g7%
Fiber 3g13%
Sugar 10g11%
Protein 45g90%
Vitamin A 2052IU41%
Vitamin C 38mg46%
Calcium 479mg48%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.