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Here’s a Keto Creamy Enchilada Soup that’s rich, cozy, and very low-carb.
Keto Creamy Enchilada Soup
Macros (approx, per serving)
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Carbs: ~4–6g net
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Protein: ~30g
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Fat: ~25g
(Depends on toppings + dairy choice)
Ingredients
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1 lb chicken breast or thighs, cooked & shredded
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1 tbsp olive oil or butter
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½ small onion, finely diced
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2 cloves garlic, minced
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2 tbsp enchilada seasoning (check for no sugar)
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or DIY: chili powder, cumin, paprika, oregano
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1 cup chicken broth
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1 cup heavy cream
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½ cup cream cheese, softened
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½ cup shredded cheddar or Monterey Jack
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2 tbsp tomato paste (small amount = still keto)
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Salt & pepper to taste
Instructions
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Sauté onion in oil over medium heat until soft. Add garlic, cook 30 seconds.
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Season with enchilada spices; toast briefly.
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Stir in tomato paste and chicken broth.
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Add shredded chicken and simmer 5–10 minutes.
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Lower heat → stir in cream cheese until smooth.
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Pour in heavy cream + shredded cheese. Stir until creamy.
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Taste, adjust salt & spice. Done.
Toppings (Keto-Friendly)
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Avocado 🥑
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Sour cream
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Jalapeños
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Cilantro
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Extra cheese (always)
Pro Tips
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Want it thicker? Add more cream cheese.
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Want it spicier? Chipotle powder or hot sauce.
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Want it dairy-light? Sub half the cream for unsweetened almond milk + extra cheese.
