Go Back
Keto Chicken Enchilada Soup

Keto Chicken Enchilada Soup Recipe

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 332
Ingredients Method Notes

Ingredients
  

  • 1 tbsp olive oil
  • ½ medium yellow onion, diced
  • 2 cloves garlic, minced
  • 4 cups chicken broth
  • 1 (10 oz) can red enchilada sauce
  • 1 (4 oz) can diced green chiles
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 2 cups shredded cooked chicken
  • 4 oz cream cheese, softened
  • 1 cup shredded sharp cheddar cheese
  • Salt and black pepper, to taste

Method
 

  1. Warm olive oil in a large pot over medium heat. Cook onion for 3 to 4 minutes until soft, then add garlic and cook 30 seconds.
  2. Pour in chicken broth, enchilada sauce, green chiles, cumin, and chili powder. Bring to a simmer and cook 8 minutes.
  3. Whisk in cream cheese until smooth, then stir in chicken and simmer 5 minutes.
  4. Reduce heat to low and stir in cheddar a handful at a time until fully melted and glossy, about 2 minutes.
  5. Ladle into bowls, top with sour cream and cilantro, and serve warm.

Notes

The soup thickens in the fridge, so add a small splash of broth when reheating. If you use a very salty enchilada sauce, hold back on the salt until you taste the finished soup.