Keto Chicken Enchilada Soup
This Keto Chicken Enchilada Soup is the perfect weeknight dinner recipe. It’s not only low carb, but super creamy and easy to make, too.
Servings: 4 Servings
Calories: 580kcal
Equipment
- Large pot
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
- 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.
- Add garlic powder, cumin, chili powder, and paprika; stir for 30 seconds until fragrant.
- Whisk in chicken bone broth and stir until well combined. Reduce heat to medium and add in low carb salsa and Rotel.
- Next, stir in shredded cheddar cheese until melted and then simmer for about 10 minutes, stirring occasionally.
- Add shredded chicken until well combined. Then, add salt and pepper to taste and simmer for another 10 minutes.
- Stir in heavy whipping cream and cook for 1-2 minutes and serve with fresh herbs as garnish. Enjoy!
Video
Notes
- You can adjust the spices to your taste buds.
- If you want to thicken this soup, you can add a few ounces of cream cheese and stir until it melts all the way. I recommend using about 4 ounces cream cheese cut into cubes.
- For a touch of heat, you can also add in some sliced jalapenos.
- Garnish your bowl of soup with sour cream, cheese, green onions, cilantro, diced avocado, chives or your favorite taco toppings.
- A squeeze of fresh lime juice would add a a bright flavor.
Nutrition
Calories: 580kcal | Carbohydrates: 20g | Protein: 45g | Fat: 37g | Saturated Fat: 20g | Cholesterol: 173mg | Sodium: 966mg | Potassium: 808mg | Fiber: 3g | Sugar: 10g | Vitamin A: 2052IU | Vitamin C: 38mg | Calcium: 479mg | Iron: 3mg