Creamy Keto Chicken Enchilada Soup
A creamy, low-carb chicken enchilada soup with fresh jalapeños that delivers bold flavors and comforting texture in about 30 minutes. Perfect for keto diets and cozy dinners.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Cuisine: Mexican-inspired
Ingredients
Scale
- 2 cups cooked, shredded chicken breast or rotisserie chicken
- 4 cups chicken broth (low-sodium preferred)
- 4 ounces cream cheese, softened
- 1 cup shredded sharp cheddar cheese
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 2 medium fresh jalapeños, sliced thin (seeded if less heat desired)
- 1 tablespoon chili powder
- 1 teaspoon cumin
- ½ teaspoon smoked paprika
- Salt and black pepper to taste
- 2 tablespoons olive oil or avocado oil
- Optional garnishes: fresh cilantro, lime wedges, sour cream, sliced avocado
Instructions
- Dice the onion, mince garlic, and slice jalapeños thinly. Shred cooked chicken if not pre-shredded.
- Heat 2 tablespoons olive oil in a large soup pot over medium heat. Add diced onion and cook until softened and translucent, about 4 minutes.
- Add garlic and jalapeños; cook another 2-3 minutes until fragrant, being careful not to burn the garlic.
- Sprinkle chili powder, cumin, smoked paprika, salt, and pepper over the veggies. Stir to coat and toast spices slightly.
- Pour in 4 cups chicken broth, scraping browned bits from the pot. Add shredded chicken and bring to a gentle simmer.
- Simmer uncovered for 10 minutes to meld flavors and reduce slightly.
- Lower heat to medium-low. Add chunks of softened cream cheese, stirring until melted and creamy.
- Gradually add shredded cheddar cheese, stirring between additions for a smooth broth. Avoid boiling after cheese is added.
- Taste and adjust seasoning with salt, pepper, or extra jalapeño slices as desired.
- Ladle soup into bowls and garnish with fresh cilantro, lime wedges, sour cream, or sliced avocado. Serve immediately.
Notes
Use room temperature cream cheese to avoid lumps. Adjust jalapeño seeds for desired heat. Stir cheese gently and keep heat moderate to prevent curdling. If soup thickens after resting, stir in broth or water to loosen. Leftovers taste better after a day and can be stored in fridge up to 4 days or frozen for 3 months.
Nutrition
- Serving Size: 1 bowl (approx. 1.5
- Calories: 320
- Fat: 22
- Carbohydrates: 4
- Protein: 28
Keywords: keto, chicken soup, enchilada soup, low-carb, creamy soup, jalapeños, easy dinner, weeknight meal