Keto Creamy Chicken Enchilada Soup (Print Version)

Rich, creamy soup with tender chicken and classic enchilada flavors—perfect for cozy nights.

# What You'll Need:

→ Chicken & Broth

01 - 1 pound boneless, skinless chicken breasts or thighs
02 - 4 cups low-sodium chicken broth

→ Vegetables & Aromatics

03 - 1 tablespoon olive oil
04 - 1 small onion, finely chopped
05 - 2 cloves garlic, minced
06 - 1 green bell pepper, diced
07 - 1 jalapeño, seeded and finely chopped

→ Spices

08 - 2 teaspoons chili powder
09 - 1 teaspoon ground cumin
10 - 1/2 teaspoon smoked paprika
11 - 1/2 teaspoon dried oregano
12 - 1/2 teaspoon salt
13 - 1/4 teaspoon black pepper

→ Creamy Base

14 - 4 ounces cream cheese, softened and cubed
15 - 1/2 cup heavy cream
16 - 1 cup shredded cheddar cheese

→ Garnishes

17 - Fresh cilantro, chopped
18 - Sliced avocado
19 - Lime wedges
20 - Extra shredded cheese

# Cooking Steps:

01 - Heat olive oil in a large pot over medium heat. Add onion, green bell pepper, and jalapeño. Sauté for 4 to 5 minutes until vegetables are softened. Add minced garlic and cook for 1 minute more.
02 - Stir in chili powder, cumin, smoked paprika, oregano, salt, and black pepper. Cook for 30 seconds until fragrant.
03 - Add chicken and chicken broth to the pot. Bring to a gentle boil, then reduce heat, cover, and simmer for 15 to 18 minutes until chicken is cooked through.
04 - Remove cooked chicken from the pot and shred it using two forks. Return the shredded chicken to the pot.
05 - Reduce heat to low. Add cream cheese cubes to the pot, stirring until completely melted and incorporated into the broth.
06 - Stir in heavy cream and shredded cheddar cheese. Simmer gently for 5 minutes, stirring occasionally, until the soup reaches a creamy and smooth consistency.
07 - Taste the soup and adjust seasoning as desired. Ladle into bowls and serve hot with selected garnishes.

# Expert Advice:

01 -
  • It tastes indulgent and restaurant-quality but fits perfectly into keto without any compromise or weird substitutes.
  • The whole thing comes together faster than ordering takeout, and your kitchen will smell incredible while it simmers.
  • One pot means less cleanup, and the creamy texture keeps you satisfied without heavy cream sauces that sit in your stomach.
02 -
  • The cream cheese must be softened and cubed before it goes in; cold chunks won't melt smoothly no matter how much you stir, and you'll end up with a grainy soup that feels disappointing.
  • Never let the soup come to a hard boil after the cream cheese and cheeses are added—they'll break and separate, and you'll have to start over with that part, which I learned the hard way.
03 -
  • For serious heat, add a pinch of cayenne pepper along with the other spices—it builds heat gradually rather than hitting you all at once like jalapeño seeds do.
  • If you want the soup thicker, simmer it uncovered for the last few minutes to let some liquid evaporate, or thinner, stir in more broth a quarter cup at a time until it's the consistency you want.
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