Keto Chicken Enchilada Soup (No Beans)
A bold, creamy keto soup made with shredded chicken, melted cheese, and rich enchilada-style seasoning. All the comfort of enchilada soup without beans, corn, or extra carbs.
Ingredients
- 1 lb chicken breasts (boneless, skinless)
- 4 cups chicken broth
- 1/2 cup heavy cream
- 3/4 cup shredded cheddar cheese
- 3 oz cream cheese (softened)
- 1 cup canned crushed tomatoes (no sugar added)
- 2 tbsp enchilada seasoning (sugar-free)
- 1 tsp chili powder
- 1/2 tsp cumin
- Salt (to taste)
- 2 green onions (sliced (for garnish))
Instructions
- 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.
- 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.
- Reduce heat to low and add cream cheese, stirring until fully melted and smooth.
- Stir in the heavy cream and simmer for another 5 minutes.
- Add shredded cheddar cheese gradually, stirring constantly until fully melted and incorporated.
- Simmer for 5–10 minutes until thick and creamy. Taste and adjust salt before serving.
- Garnish with sliced green onions before serving.