If you love comforting, hearty meals, this keto chicken enchilada soup deserves a spot on your regular rotation. Rich with shredded chicken, warming spices, and creamy cheddar, it delivers the familiar enchilada flavor in a cozy, low-carb soup perfect for cool weather. It also reheats well, making it an ideal option for meal prep.

Keto Chicken Enchilada Soup

This keto chicken enchilada soup blends savory spices like cumin, chili powder, and paprika with sautéed onions and peppers, then finishes with cheese and cream for a smooth, satisfying bowl. The combination of salsa and Rotel adds the bright tomato and pepper notes that mimic the classic enchilada taste without the carbs from tortillas.

What is a Chicken Enchilada

A traditional chicken enchilada is a tortilla filled with shredded chicken and cheese, topped with red or green enchilada sauce and baked. The flavors overlap with tacos, but enchiladas feature a saucy baked finish. This soup captures those same seasonings and textures in a low-carb, spoonable version.

Ingredients

• 1 pound chicken, cooked and shredded
• 1 tablespoon olive oil
• 1 bell pepper, chopped
• 1 cup onion, chopped
• 2 teaspoons garlic powder
• 2 teaspoons chili powder
• 2 teaspoons cumin
• 1 teaspoon paprika
• 2 cups chicken bone broth
• 1 cup low-carb salsa
• 1 can Rotel (diced tomatoes with green chilies)
• 2 cups cheddar cheese, shredded
• ½ cup heavy whipping cream
• Salt and pepper, to taste

Directions

Prepare all ingredients before you start to streamline the cooking process. Heat the olive oil in a large pot over medium heat. Add the chopped onion and bell pepper and sauté for 2–3 minutes, until they begin to soften.

Add the garlic powder, cumin, chili powder, and paprika and stir for about 30 seconds until the spices become fragrant, being careful not to burn them.

Pour in the chicken bone broth and whisk to combine. Reduce the heat to medium-low, then stir in the low-carb salsa and the can of Rotel. Add the shredded cheddar a little at a time, stirring until it melts smoothly into the broth.

Let the soup simmer for about 10 minutes, stirring occasionally so the flavors meld. Add the shredded chicken, season with salt and pepper, and simmer another 10 minutes to heat the chicken through and deepen the flavor.

Stir in the heavy whipping cream and cook for 1–2 minutes more until warmed through. Taste and adjust seasoning as needed. Serve hot, garnished with fresh herbs or other keto-friendly toppings like sliced avocado, chopped cilantro, or a squeeze of lime.

Enjoy a bowl on its own or pair it with a crisp low-carb salad for a complete meal.

Meal Prep Recipe

This soup makes an excellent meal-prep option. It stores and reheats well, so make a big batch and enjoy it throughout the week. Portion into airtight containers and refrigerate for up to 4 days, or freeze for longer storage.

More Amazing Keto Chicken Recipes

• Easy Keto Buffalo Chicken Dip
• Keto Chicken Parmesan
• Crunchy Keto Chicken Tenders

Keto Chicken Enchilada Soup

Yield:
8 servings

Prep Time:
10 minutes

Cook Time:
20 minutes

Total Time:
30 minutes

If you love comfort food… you will LOVE this keto chicken enchilada soup! It’s savory, hearty, and perfect for the colder months.

Ingredients

• 1 pound chicken, cooked and shredded
• 1 tablespoon olive oil
• 1 bell pepper, chopped
• 1 cup onion, chopped
• 2 teaspoons garlic powder
• 2 teaspoons chili powder
• 2 teaspoons cumin
• 1 teaspoon paprika
• 2 cups chicken bone broth
• 1 cup low-carb salsa
• 1 can Rotel
• 2 cups cheddar cheese, shredded
• ½ cup heavy whipping cream
• Salt and pepper, to taste

Instructions

1. Heat olive oil in a large pot over medium heat. Add the onion and peppers and sauté for 2–3 minutes until tender.
2. Add garlic powder, cumin, chili powder, and paprika and stir for about 30 seconds, until fragrant.
3. Whisk in the chicken bone broth, then add the salsa and Rotel. Stir until combined and melt in the cheddar cheese gradually.
4. Allow the soup to simmer for 10 minutes, stirring occasionally.
5. Add the shredded chicken, season with salt and pepper, and simmer another 10 minutes.
6. Stir in the heavy whipping cream and cook an additional 1–2 minutes. Serve with fresh herbs or other keto-friendly toppings.

Nutrition Information:

Yield: 8
Serving Size: 1

Amount Per Serving:
Calories: 355Total Fat: 24gTrans Fat: 0gCarbohydrates: 6gNet Carbohydrates: 4gFiber: 2gProtein: 25g

Nutrition facts are estimates and may vary based on exact ingredients and brands.

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