Keto Chicken Enchilada Soup

Warm, spicy, and irresistibly creamy, Keto Chicken Enchilada Soup is a perfect meal for those chilly days when you crave comfort without compromising your low-carb lifestyle.

Packed with flavorful spices, tender chicken, and a creamy base, this soup delivers all the savory goodness you love in an enchilada, but in a bowl. Whether you’re hosting a cozy dinner or meal prepping for the week, this soup is sure to be a hit with its rich taste and satisfying texture.

Ingredients

– Celery

– Red bell pepper

– Garlic

– Cilantro

– Olive oil

– Salt

– Pepper

– Tomatoes

– Cumin

– Oregano

– Chili powder

– Cayenne pepper

– Chicken broth

– Cream cheese

– Chicken

– Lime

Instructions

Begin by heating olive oil in a large pan over medium heat. Add the diced celery, minced garlic, and diced red bell pepper to the pan.

Sauté these ingredients until the celery becomes soft, which should take a few minutes. Once the celery is soft, incorporate the diced tomatoes into the pan and let them cook for an additional 2-3 minutes to meld the flavors.

Next, add the cumin, oregano, chili powder, and cayenne pepper to the pan, mixing everything together well to coat the vegetables with the spices.

Pour in the chicken broth and add the chopped cilantro. Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 20 minutes to allow the flavors to develop.

After simmering, add the cream cheese to the pot and bring the mixture back to a boil. Once boiling, reduce the heat to low again and let it simmer for another 25 minutes, allowing the cream cheese to melt and integrate into the broth, creating a creamy texture.

Shred the cooked chicken and add it to the pot, stirring to combine. Squeeze the juice from half a lime over the soup to add a fresh, zesty element.

Stir everything together once more, ensuring all the flavors are well combined.

Serve the soup hot, garnished with additional cilantro, shredded cheese, or a dollop of sour cream if desired, for an extra layer of flavor and richness.

Conclusion

Keto Chicken Enchilada Soup is a flavorful, creamy delight that’s perfect for anyone following a low-carb lifestyle. With its rich blend of spices and creamy broth, this soup provides all the comfort and warmth you need, without the carbs.

Easy to make and full of bold flavors, it’s a dish that will quickly become a staple in your keto recipe collection. Enjoy it as a hearty lunch or dinner, and savor the delicious taste of this satisfying soup. Happy cooking!

Keto Enchilada Chicken Soup

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Dive into the robust flavors of Keto Chicken Enchilada Soup, a delightful low-carb dish that blends the warmth of spices with a creamy, satisfying broth.

Prep Time 10 minutes

Cook Time 50 minutes

Total Time 1 hour

Ingredients

• 3 stalks celery, diced
• 1 medium red bell pepper, diced
• 2 teaspoons minced garlic
• ½ cup cilantro, chopped
• 3 tablespoons olive oil
• Salt and pepper, to taste
• 1 cup diced tomatoes
• 2 teaspoons cumin
• 1 teaspoon oregano
• 1 teaspoon chili powder
• ½ teaspoon cayenne pepper
• 4 cups chicken broth
• 8 ounces cream cheese
• 6 ounces chicken, shredded
• ½ medium lime, juiced

Instructions

1. Heat olive oil in a pan; add celery, garlic, and bell pepper. Cook until soft.
2. Add tomatoes; cook for 2-3 minutes.
3. Mix in spices, pour in broth and cilantro; bring to a boil, then simmer for 20 minutes.
4. Add cream cheese; boil, then simmer for 25 minutes.
5. Stir in shredded chicken and lime juice.
6. Serve with cilantro, cheese, or sour cream.

Nutrition Information:

Yield:

4

Serving Size:

per serving
Amount Per Serving: Calories: 365Total Fat: 33gSaturated Fat: 15gCholesterol: 95mgCarbohydrates: 10gNet Carbohydrates: 8.58gFiber: 1.42gProtein: 16.8g