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Keto Chicken Enchilada Soup

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
Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes
Servings 4
Calories 580kcal


  • 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


  • 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!



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