Save to Pins My sister texted me one Tuesday asking if I had anything comforting to make on short notice—her kids were sick and she needed something warming but wouldn't spike her blood sugar. I opened my fridge, saw cream cheese and chicken, and remembered how enchiladas always tasted like a hug. That's when this soup came together: all the flavors I loved about enchiladas, but simplified into something you could have on the table in under an hour without the carb load. The first spoonful told me I'd found something special.
I made this for a dinner party last winter when one guest mentioned she'd just started keto and felt like she was eating sad salads forever. Watching her face light up when she tasted the soup—that rich, spiced broth with the cheese pulling it all together—reminded me that comfort food doesn't need flour or sugar to be real. She went back for seconds and asked for the recipe before dessert even happened.
Ingredients
- Boneless, skinless chicken breasts or thighs: Thighs stay juicier if you're nervous, but either works; they'll shred easily once cooked through and soak up all those spiced flavors.
- Low-sodium chicken broth: This is your base, so don't skip it or use bouillon cubes alone—the real broth makes a difference in depth.
- Olive oil: Just enough to get your vegetables soft and release their sweetness before the spices hit.
- Small onion, finely chopped: Smaller pieces dissolve almost into the soup rather than staying chunky, which keeps the texture silky.
- Garlic, minced: Two cloves is just right—too much and it overpowers the enchilada spices, too little and you lose that warm depth.
- Green bell pepper, diced: It adds a subtle sweetness and color; don't skip it even though the soup doesn't need it.
- Jalapeño, seeded and finely chopped: The seeds carry the real heat, so leave them in if you want it genuinely spicy, or remove them for gentle warmth.
- Chili powder, ground cumin, smoked paprika, dried oregano: These four spices are the heart of the enchilada flavor; measure carefully because together they create something that tastes like comfort.
- Salt and black pepper: Start with the amounts given, but taste before serving because broth saltiness varies between brands.
- Cream cheese, softened and cubed: Cutting it into small pieces helps it melt smoothly without lumps or grainy texture.
- Heavy cream: This makes everything luxurious and prevents the soup from breaking if you reheat it later.
- Shredded cheddar cheese: Sharp cheddar gives more flavor than mild, but use what you have; it melts into the soup and rounds out the spices beautifully.
- Fresh cilantro, sliced avocado, lime wedges, extra cheese: These toppings aren't required, but they turn a bowl of soup into something you want to photograph.
Instructions
- Warm your pot and start with vegetables:
- Heat olive oil over medium heat and add your onion, bell pepper, and jalapeño, stirring every minute or so until they start to soften and turn golden at the edges. You'll smell them becoming sweet and a bit caramelized—that's when you know they're ready for the garlic.
- Toast the spices:
- Add minced garlic and cook for just a minute until it stops smelling raw, then dump in all your spices at once and stir constantly for about 30 seconds. This quick blooming releases all their essential oils and prevents them from tasting dusty in the finished soup.
- Build the broth:
- Add your chicken and broth, let it come to a gentle boil, then lower the heat and cover the pot. Simmer for 15-18 minutes—the chicken should be cooked through but still tender, not dry.
- Shred and return:
- Pull the chicken out carefully onto a cutting board and shred it with two forks, pulling in opposite directions until everything is in tender, bite-sized pieces. Put it right back into the hot broth so it stays warm and soaks up all that flavor.
- Melt in the cream cheese:
- Turn the heat down low and add your cream cheese cubes gradually, stirring until each batch dissolves completely before adding more. This prevents lumps and creates a silky texture rather than a grainy one.
- Finish with cream and cheese:
- Stir in the heavy cream and shredded cheddar, keeping the heat gentle and stirring every 30 seconds or so for about 5 minutes. The soup will become noticeably thicker and creamier, and your kitchen will smell like a Mexican restaurant's best-kept secret.
- Taste and adjust:
- Before serving, take a spoonful and taste it—add more salt, pepper, or a squeeze of lime juice if something feels flat. You want it to taste vibrant and full, not muted.
Save to Pins The best moment came when my husband tasted it and asked why we ever eat anything else on weeknights. Sometimes the simplest idea—taking a flavor you love and making it work with what you actually eat—turns out to be exactly what your kitchen needed. Now this soup is what people ask me to bring to potlucks where they need something that works for everyone's restrictions.
Why Jalapeño Seeds Matter
I used to remove jalapeño seeds automatically, thinking they made things unbearably hot. Then I realized the seeds are where all the actual flavor lives—they carry the heat, yes, but also a brightness that makes the whole soup taste more alive. If you want gentle warmth without aggressiveness, seed the pepper but don't throw away the flavor. If you want actual spice that demands respect, leave those seeds right in and watch people's eyes light up on the first sip.
Chicken Choices and Shortcuts
Boneless, skinless chicken breasts cook faster and shred into neater pieces, but thighs have more flavor and stay juicier even if you accidentally simmer them a few minutes too long. If you're genuinely short on time, rotisserie chicken from the grocery store works beautifully—just skip the simmering step and shred the chicken while it's still warm, adding it in at step four instead. The soup won't taste like you skipped anything; it'll just taste like you made a smart choice about where to spend your effort.
Building Flavor Beyond the Recipe
The garnishes might look optional, but they're actually where the soup transforms from good to unforgettable. A squeeze of lime juice wakes up all the spices and adds brightness that balances the richness. Fresh cilantro is a choice—some people hate it, but if you're one of the people who loves it, it brings everything into focus. Sliced avocado adds a cool, creamy contrast that makes each spoonful interesting, and a final sprinkle of cheese gives you texture and richness in every bite.
- Don't skip the lime juice—it's the difference between a comforting soup and one that tastes restaurant-quality.
- If you're making this ahead, store the toppings separately and add them right before serving so nothing gets soggy or warm.
- Leftovers reheat beautifully on the stovetop over low heat, stirring gently so the cream doesn't separate.
Save to Pins This soup has become the recipe I make when I want to feel like I'm taking care of people without spending all day in the kitchen. It's proof that eating the way that works for your body doesn't mean giving up the foods that make you happy.
Questions & Answers
- → Can I make this soup dairy-free?
Substitute cream cheese with coconut cream or cashew cream, and use nutritional yeast or dairy-free shredded cheese alternative instead of cheddar. The texture will be slightly different but still satisfying.
- → How do I store and reheat leftovers?
Store in an airtight container in the refrigerator for up to 4 days. Reheat gently over low heat, stirring occasionally. The soup may thicken when chilled—add a splash of broth or cream to restore consistency.
- → Can I freeze this soup?
Yes, freeze in portion-sized containers for up to 3 months. Thaw overnight in the refrigerator before reheating. Note that the texture may change slightly after freezing, but the flavor remains excellent.
- → What protein alternatives work well?
Rotisserie chicken saves time, or use shredded pork, turkey, or even cooked chorizo for extra flavor. For a vegetarian version, try cauliflower or white beans (adjust carbs accordingly).
- → How can I adjust the spice level?
For mild flavor, omit the jalapeño and reduce chili powder to 1 teaspoon. For extra heat, keep jalapeño seeds, add cayenne pepper, or serve with hot sauce. The spice level is easily customizable.
- → What toppings complement this bowl?
Fresh cilantro, diced avocado, lime wedges, and extra shredded cheese are classic choices. Sour cream, sliced radishes, crushed pork rinds, or pickled jalapeños add wonderful texture and flavor contrast.