Go Back
–+ servings
top view of Chicken enchilada soup

Low Carb Keto Chicken Enchilada Soup

Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings 6 Bowls
Calories 347kcal

Ingredients

  • 2 Tablespoons Avocado or vegetable oil divided
  • 2 Cups Red Onion chopped
  • 1 Bell Pepper seeded + chopped
  • 2 Teaspoons Cumin
  • 1 Teaspoon Chili Powder
  • 1 Teaspoon Kosher Salt
  • 12 Ounces Enchilada Sauce
  • 8 Ounce Salsa
  • 2 Cups Chicken Broth
  • 1 Pound Chicken Breast boneless + skinless
  • 1 Cup Sour Cream
  • 1 Cup Sharp Cheddar Cheese shredded
  • 1/4 Cup Green Onions chopped
  • 1/4 Cup Fresh Cilantro chopped
US Customary - Metric

Instructions

  • Saute. Heat vegetable oil (2 tablespoons) in a large heavy bottom pot over medium heat. Stir in chopped onion (2 cups) and bell pepper (1) and cook until softened, about 5 minutes. Add cumin (2 teaspoons), chili powder (1 teaspoon), and salt (1 teaspoon). Stir to coat the veggies in seasoning, and cook until fragrant (about 2 minutes).
  • Simmer. Add the enchilada sauce (12 Ounces), chicken broth (2 cups), salsa (8 ounces), and chicken breast (1 pound). Stir to incorporate. Bring soup to a boil, then reduce to a simmer. Simmer uncovered for 30-40 minutes -- your soup is done once the internal temp of your chicken reaches 165 F (this will vary depending on how thick your chicken is).
  • Chicken. Use tongs to remove cooked chicken onto a cutting board. Once cool enough to handle, shred or chop into bite-sized pieces.
  • Finishing touches. Add the sour cream (1 cup) and shredded cheddar (1 cup), and stir until these ingredients dissolve. Add the chicken, cilantro (1/4 cup), and green onions (1/4 cup). Top with toppings of choice, and enjoy!

Nutrition

Calories: 347kcal | Total Carbohydrates: 14g | Protein: 24g | Fat: 21g | Sodium: 1759mg | Fiber: 3g | Sugar: 10g | Net Carbs: 11g

Delicious recipe from Lindsey Hyland // www.thelittlepine.com