Keto Chicken Enchilada Soup

This easy keto chicken enchilada soup is creamy, hearty, and has just the right amount of heat. It is a perfect meal for warming up on a cold winter day. 

This creamy soup has quickly become one of my favorite low carb dinners. Here’s why:

• It’s ridiculously easy to make, and calls for simple ingredients that I always have on hand.
• You only need to dirty one pot.
• It has the flavor of chicken enchiladas, but in a creamy bowl of comforting soup.
• The garnishes – adding avocados and cheese to the soup makes it seriously delicious! 
• Leftovers are fantastic!

How many carbs are in Chicken Enchilada Soup?

Traditional chicken enchilada soup calls for enchilada sauce (that often has added sugar), beans and corn, so it usually has 25 or up to 50 carbs per serving. This low carb version has less than 5 net carbs.

Can I make this soup in the Instant Pot?

Yes, just combine the chicken, rotel, water, bouillon, and taco seasoning in your Instant Pot. Cook on high pressure for 20 minutes, then quick release. Remove and shred chicken. Set the Instant pot to saute, then add the shredded chicken, cream, and sour cream and heat through.

Can this keto queso soup be made in a slow cooker?

You bet. Cook the chicken, rotel, water, bouillon, and taco seasoning in a crock pot. Cook on low for 8-10 hours, or high for 4-5 hours. Thirty minutes before serving, add the cream and sour cream. Shred the chicken and return it to the slow cooker. 

Can I use pre-cooked or rotisserie chicken?

Yes, and the soup is even quicker to make. Just combine all the ingredients together in a soup pot and heat through. Dinner’s ready in about 15 minutes!

HOW TO MAKE KETO CHICKEN ENCHILADA SOUP

1. Combine chicken, rotel, water, bouillon, and taco seasoning in a soup pot.
2. Bring to a boil over high heat. Reduce heat to medium low and simmer uncovered for 25 minutes or until chicken is cooked through.
3. Remove chicken from the pot and shred; return to the pot.
4. Stir in heavy cream and sour cream, heat through.
5. Garnish with shredded cheddar cheese and diced avocados if desired.

VARIATIONS:

• For a more tangy soup, replace 1/4 cup of the heavy cream with additional sour cream or cream cheese. 
• If you would like a thicker soup, quickly whisk in 1/8-1/4 teaspoon of xanthan gum with the cream. 
• Like things spicy? Add some red pepper flakes or a splash of hot sauce. You can also top it with pepper jack cheese instead of cheddar.
• If you can’t find rotel, you can substitute a 15 ounce can of diced tomatoes, a 4 ounce can of diced green chilies, and a tablespoon of dry minced onion. Just be aware that the carb count will change.
• This soup is also tasty with a splash of fresh lime juice added just before serving.

MORE LOW CARB CHICKEN RECIPES:

• Keto Chicken Salad
• Jalapeno Popper Chicken
• Pesto Chicken Mozzarella
• Chicken Paprika Recipe
• Keto Chicken and Broccoli

CREAMY CHICKEN ENCHILADA SOUP (KETO FRIENDLY)

Easy, creamy, and perfectly spicy, this keto mexican chicken soup can be made on the stovetop, slow cooker, or Instant Pot. Even if you aren’t on a low carb diet, you’ll love it!