Table of Contents
Description
This Keto Creamy Enchilada Soup is rich, cheesy, and low-carb—an easy, healthy dinner packed with bold Mexican-inspired flavor!
Introduction
There’s something magical about curling up with a warm bowl of soup that feels indulgent yet still fits your low-carb lifestyle. That’s exactly what this Keto Creamy Enchilada Soup delivers—deep smoky spices, tender chicken, and a silky-smooth broth that tastes like it simmered all day. If you love enchiladas but want a lighter, keto-friendly twist, this recipe is about to become a weeknight favorite.
Busy evenings call for an easy recipe that doesn’t sacrifice flavor, and this one checks every box. It’s naturally low-carb, sugar-free, gluten-free, and packed with protein to keep you full and satisfied. The creamy base comes from wholesome dairy rather than flour or cornstarch, making it both comforting and keto-approved.
Whether you’re meal-prepping for the week, feeding a hungry family, or just craving something cozy with a little spice, this soup is the answer. Grab your favorite pot, turn on some music, and let’s make a healthy dinner that tastes downright luxurious. 🍲✨
Recipe Equipment
To make this soup smoothly and stress-free, you’ll need:
- Large Dutch oven or heavy-bottomed soup pot
- Cutting board & sharp knife
- Wooden spoon or silicone spatula
- Measuring cups & spoons
- Ladle
- Immersion blender (optional for extra creaminess)
Recipe Stat Sheet
| Category | Details |
|---|---|
| Prep Time | 10 minutes |
| Cook Time | 25 minutes |
| Total Time | 35 minutes |
| Servings | 6 |
| Difficulty | Easy |
| Diet Type | Keto / Low-Carb / Gluten-Free |
Ingredients
- 2 tbsp olive oil or avocado oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 lb boneless, skinless chicken breast or thighs, cubed
- 2 tbsp chili powder (sugar-free)
- 1 tsp ground cumin
- ½ tsp smoked paprika
- ½ tsp dried oregano
- Salt & black pepper, to taste
- 3 cups chicken broth
- 1 cup sugar-free enchilada sauce
- 4 oz cream cheese, softened
- ¾ cup heavy cream
- 1 cup shredded cheddar or Monterey Jack cheese
- ½ cup diced green chiles
- Fresh cilantro, for garnish
- Optional toppings: sour cream, sliced avocado, jalapeños
Why these ingredients work:
The spices recreate classic enchilada flavor, while cream cheese and heavy cream give the soup its signature velvety texture—without adding carbs.
Ingredient Notes
- Enchilada Sauce: Always check labels for added sugar or starches.
- Chicken Thighs: Slightly richer than breasts and stay juicy.
- Cheese: Freshly shredded melts smoother than pre-packaged.
- Green Chiles: Add gentle heat without overpowering the soup.
Step-by-Step Instructions
- Sauté the aromatics.
Heat oil in a large pot over medium heat. Add diced onion and cook until soft and translucent, about 3 minutes. Stir in garlic and let it bloom for 30 seconds until fragrant. - Brown the chicken.
Add chicken pieces and cook until lightly golden on the outside. Sprinkle in chili powder, cumin, smoked paprika, oregano, salt, and pepper. Stir well so every bite is coated in spices. - Build the broth.
Pour in chicken broth and enchilada sauce. Bring to a gentle simmer, scraping up any flavorful bits from the bottom of the pot. - Make it creamy.
Reduce heat to low. Whisk in softened cream cheese until fully melted, followed by the heavy cream. The soup should turn rich, smooth, and glossy. - Add cheese & chiles.
Stir in shredded cheese and green chiles until melted and silky. Taste and adjust seasoning. - Serve hot.
Ladle into bowls and top with cilantro, avocado slices, or a dollop of sour cream for extra indulgence.
Pro Tips & Flavor Variations
Want to switch things up? Try shredded rotisserie chicken for an even faster dinner. Add diced cauliflower rice to bulk it up without raising carbs. For heat lovers, toss in cayenne or extra jalapeños. Prefer dairy-free? Use coconut cream and dairy-free cheese—just expect a subtle sweetness. Store leftovers in airtight containers in the fridge for up to 4 days, or freeze portions for busy nights when you need a quick keto win.
Nutrition Facts (Per Serving – Estimated)
- Calories: ~420
- Net Carbs: 5g
- Fat: 32g
- Protein: 28g
Serving Suggestions
Pair this soup with keto tortillas, cheese crisps, or a crisp green salad with avocado dressing. It also makes an excellent starter for taco night—or a hearty lunch all on its own.
Storage Information
- Refrigerator: Up to 4 days in a sealed container.
- Freezer: Freeze up to 2 months. Thaw overnight and reheat gently.
- Reheating: Warm on the stove over low heat, stirring often.
If you’re craving bold flavor without breaking your low-carb goals, this Keto Creamy Enchilada Soup is a must-try. It’s cozy, filling, and bursting with smoky-cheesy goodness in every spoonful. 🥄💛
Give it a try this week, and don’t forget to leave a comment telling us how it turned out—or share your favorite toppings!