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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.

Keto Creamy Chicken Enchilada Soup

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.

Servings 6
Calories 320 kcal

Ingredients

Instructions

  1. 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. 

  2. 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.

  3. 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.

  4. Serve with sour cream, avocados, green onions, shredded mozzarella, or diced peppers.

Nutrition Facts
Keto Creamy Chicken Enchilada Soup
Amount Per Serving
Calories 320 Calories from Fat 153
% Daily Value*
Fat 17g26%
Cholesterol 123mg41%
Sodium 927mg40%
Potassium 460mg13%
Carbohydrates 7g2%
Fiber 2g8%
Sugar 4g4%
Vitamin A 750IU15%
Vitamin C 35.5mg43%
Calcium 70mg7%
Iron 1.3mg7%
* Percent Daily Values are based on a 2000 calorie diet.