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Creamy Keto Chicken Enchilada Soup Recipe Easy Homemade with Cream Cheese

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A rich, comforting, and creamy keto-friendly chicken enchilada soup made with cream cheese for a silky texture and smoky, spicy flavors. Perfect for low-carb diets and quick weeknight meals.

Ingredients

Scale
  • 2 cups cooked, shredded chicken (rotisserie chicken works great)
  • 4 ounces cream cheese, softened (Philadelphia brand preferred)
  • 4 cups chicken broth (low sodium recommended)
  • 1 cup enchilada sauce (store-bought or homemade, low-sugar option)
  • 1/2 cup heavy cream (optional)
  • 1 small onion, finely chopped
  • 3 cloves garlic, minced
  • 1 jalapeño, seeded and diced
  • 2 tablespoons olive oil or butter
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon chili powder
  • Salt and pepper to taste
  • A handful fresh cilantro, chopped (optional)
  • 1 lime, cut into wedges
  • 1/2 cup shredded cheese (cheddar or Mexican blend, optional)

Instructions

  1. Prep the Ingredients (10 minutes): Finely chop the onion, mince the garlic, and dice the jalapeño, removing seeds if less heat is desired. Shred cooked chicken if not already done.
  2. Sauté the Aromatics (5 minutes): Heat olive oil or butter in a large pot over medium heat. Add chopped onion and jalapeño, cooking until softened and translucent, about 3-4 minutes. Add garlic and cook for another 30 seconds until fragrant.
  3. Add Spices and Enchilada Sauce (3 minutes): Stir in cumin, smoked paprika, chili powder, salt, and pepper. Toast spices lightly for about a minute, then pour in enchilada sauce and stir to combine.
  4. Pour in Broth and Simmer (15 minutes): Add chicken broth, stir well, bring to a gentle simmer, and cook uncovered for 10-15 minutes to meld flavors and thicken soup slightly.
  5. Incorporate Cream Cheese and Chicken (5 minutes): Reduce heat to low. Add softened cream cheese in chunks, stirring until melted and integrated. Add shredded chicken and stir to warm through. Stir in heavy cream if using.
  6. Taste and Adjust: Check seasoning and add more salt, pepper, or chili powder if desired. Add a squeeze of lime to brighten flavors.
  7. Serve: Ladle soup into bowls and top with shredded cheese, fresh cilantro, and lime wedges. Optional garnishes include sour cream or avocado slices.

Notes

Soften cream cheese before adding to avoid lumps. Do not rush simmering to allow flavors to meld and soup to thicken. Toast spices lightly to release aroma but avoid burning. For thicker texture, blend a portion of the soup with an immersion blender. Adjust spice level by modifying jalapeño and chili powder amounts. Leftovers keep well refrigerated for 3-4 days; reheat gently and add broth if too thick. Freezing is possible but may alter cream cheese texture.

Nutrition

Keywords: keto, chicken enchilada soup, creamy soup, low-carb, cream cheese, easy soup, weeknight dinner, spicy soup

Find it online: https://tastypierecipes.com/creamy-keto-chicken-enchilada-soup-recipe-easy-homemade-with-cream-cheese/