Creamy Keto Chicken Enchilada Soup Recipe
(One-Pot, 3 Cooking Methods)
KEY INFO:
Prep Time: 15 minutes
Cook Time: 30-40 minutes (stovetop)
Total Time: 45-55 minutes
Servings: 6-8
Calories: 425 per serving
Fat: 32g
Protein: 28g
Net Carbs: 4g
Difficulty: Easy
Diet: Keto, Low-Carb, Gluten-Free
EQUIPMENT NEEDED:
- Large pot/Dutch oven (OR slow cooker/Instant Pot)
- Sharp knife
- Cutting board
- Measuring cups/spoons
- Wooden spoon
- (Optional: immersion blender, cheese grater)
INGREDIENTS:
Protein & Base:
- 2 lbs chicken thighs or breasts
- 4 cups chicken broth (960ml)
- 1 cup sugar-free green enchilada sauce (240ml)
- 1 cup heavy cream (240ml)
- 8 oz cream cheese, softened (225g)
- 2 cups Mexican cheese blend (200g)
Vegetables:
- 1 medium onion, diced
- 1 bell pepper, diced
- 2 jalapeños, diced (optional)
- 4 oz canned green chiles
Seasonings:
- 2-3 tbsp sugar-free taco seasoning
- 1 tsp garlic powder
- 1 tsp cumin
- Salt and pepper to taste
METHOD (Stovetop):
- Heat olive oil in pot over medium heat.
- Sauté onion, bell pepper, jalapeños until soft (5-7 minutes).
- Add chicken, broth, enchilada sauce, and seasonings.
- Bring to boil, reduce heat, simmer 20-30 minutes until chicken is cooked.
- Remove chicken, shred with two forks.
- Reduce heat to low, add cream, cream cheese, shredded cheese.
- Stir until completely melted and smooth.
- Return shredded chicken, simmer 5 minutes.
CRUCIAL TIPS:
- Allow cream cheese to reach room temperature.
- Add dairy on low heat to prevent curdling.
- Taste before adding salt (cheese adds saltiness).
- Shred chicken while hot for easier pulling.
STORAGE & SCALING:
- Refrigerate up to 4 days
- Freeze up to 3 months
- Thaw overnight in fridge
- Reheat gently, stirring often
- Recipe easily halves or doubles
COMMON MISTAKES:
- Adding cold dairy to hot soup (causes curdling).
- Boiling after adding cream.
- Overcooking chicken.
- Not letting cream cheese soften.
VARIATIONS:
- Use rotisserie chicken for quick prep.
- Swap green for red enchilada sauce.
- Add cauliflower rice for bulk.
- Make it spicier with extra jalapeños.
- Use Mexican crema instead of heavy cream.
SLOW COOKER & INSTANT POT:
Instructions available on request.
Let me know if you’d like any clarification or additional details!
