Keto Chicken Enchilada Soup (No Beans)

In a large pot or Dutch oven, add chicken breasts and chicken broth. Bring to a gentle boil, then reduce heat and simmer for 15–18 minutes until the chicken is fully cooked.

For this step: 1 lb chicken breasts (boneless, skinless), 4 cups chicken broth

Remove the chicken, shred it with two forks, and return it to the pot.

Add crushed tomatoes, enchilada seasoning, chili powder, and cumin. Stir to combine and simmer for 5 minutes.

For this step: 1 cup canned crushed tomatoes (no sugar added), 2 tbsp enchilada seasoning (sugar-free), 1 tsp chili powder, 1/2 tsp cumin

Reduce heat to low and add cream cheese, stirring until fully melted and smooth.

For this step: 3 oz cream cheese (softened)

Stir in the heavy cream and simmer for another 5 minutes.

For this step: 1/2 cup heavy cream

Add shredded cheddar cheese gradually, stirring constantly until fully melted and incorporated.

For this step: 3/4 cup shredded cheddar cheese

Simmer for 5–10 minutes until thick and creamy. Taste and adjust salt before serving.

For this step: Salt (to taste)

Garnish with sliced green onions before serving.

For this step: 2 green onions (sliced (for garnish))