Creamy Chicken Enchilada Soup takes all the flavor and cheesiness you expect from enchiladas and turns them into a quick and easy bowl of keto awesome.
My husband is a full time member of the Army National Guard. Due to his position, he’s on his own for meals, but he is in charge of arranging the meals for his troops. This past weekend it was Taquitos.
Because I’m not in control of the ingredients, eating out doesn’t happen often for me. While Mexican food is pretty easy to manage (taco salad with no shell, fajitas with no tortilla, etc.) I still keep eating out to a minimum. It’s better on my tracking, and it makes my wallet a lot happier too.
Enchiladas are one of my favorite things on the menu, so I started researching enchilada recipes. With a good idea of the basic ingredients, specifically spices, Creamy Chicken Enchilada Soup was born.
Chicken Enchilada Soup Notes
Ground beef didn’t seem right for this recipe, and sticking with the cheese enchilada theme seemed to leave the recipe a bit flat on taste and texture, so that left me with chicken. Chicken breast is my go to because it’s easy to throw in the oven, shred and add to the soup. If you’re in a hurry use leftover chicken or a store bought rotisserie.
Apple cider vinegar is added to boost the acidity of this recipe since there’s no tomato sauce. It adds a brilliant tang. Caldo de tomate helps to boost the tomato flavor without adding too many carbs. I discovered it while researching red rice and now I love it!
Sour cream and mozzarella with a green onion garnish is a great topping combination. It’s not too much, and boosts the enchilada experience. If, however, you’re looking for healthier fats to enhance the recipe, avocado is the way to go.
Overall, this recipe is a win, and I forgot about my desire for restaurant style food and gave me something new to enjoy for Mexican food night.
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Preheat oven to 350F. Place thawed chicken breasts on a baking sheet and bake for approximately 30 minutes, or until chicken is cooked through. Allow chicken to cool slightly, then either shred or dice the chicken.
While chicken is in the oven, melt butter in a 4 quart soup pot over medium heat. Add green pepper, onion and celery; cook until vegetables are tender. Stir in garlic and cook for another minute.
Pour in broth and bring to a boil. Reduce heat to medium low and add in cream cheese. When cheese is melted add diced/shredded chicken, spices, vinegar, and cilantro.
Serve with sour cream, avocados, green onions, shredded mozzarella, or diced peppers.
Keto Creamy Chicken Enchilada Soup
Amount Per Serving
Calories 320Calories from Fat 153
% Daily Value*
Total Fat 17g26%
Total Carbohydrates 7g2%
Dietary Fiber 2g8%
* Percent Daily Values are based on a 2000 calorie diet.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. I am not a certified nutritionist and make no claims to the contrary. Each individual’s dietary needs and restrictions are unique to the individual. Information is provided to the best of my ability. You are ultimately responsible for all decisions pertaining to your health. Please read our full nutrition disclaimer for more information.
If you like this recipe, check out these other recipes for more inspiration