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Keto Chicken Enchilada Soup

This comforting and low-carb Keto Chicken Enchilada Soup is rich in flavor and perfect for family dinners, utilizing rotisserie chicken for quick preparation.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Keto, Mexican
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Soup
  • 2 cups cooked shredded chicken Rotisserie chicken is great!
  • 4 cups chicken broth Use low-sodium for a lighter option.
  • 1 cup heavy cream Coconut cream can be used for a dairy-free version.
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 can diced tomatoes 14.5 oz, fire-roasted for extra flavor.
  • 2 pieces green bell peppers, diced
  • 2 tablespoons taco seasoning Homemade or store-bought.
  • 1 teaspoon ground cumin
  • Salt and pepper To taste
Optional Toppings
  • Avocado slices
  • Shredded cheese Cheddar or cheese blend.
  • Sour cream or Greek yogurt
  • Fresh cilantro, chopped
  • Lime wedges

Method
 

Cooking Instructions
  1. In a large pot, heat a tablespoon of olive oil over medium heat. Once heated, add the diced onion and sauté until translucent, about 4-5 minutes.
  2. Add the minced garlic and green bell peppers. Stir occasionally until the peppers soften, around 3-4 minutes.
  3. Stir in the cooked shredded chicken, diced tomatoes, taco seasoning, ground cumin, salt, and pepper. Mix well, letting the flavors blend for about 2 minutes.
  4. Pour in the chicken broth and bring to a gentle boil. Once boiling, reduce the heat to low and let it simmer for 10-15 minutes.
  5. Stir in the heavy cream and let it simmer for an additional 5 minutes. You’ll know it’s ready when the soup is warmed through and creamy.
  6. Taste and adjust seasoning as necessary. Serve hot, garnished with your favorite toppings!

Notes

Sauté onions gently to release their sweetness. You can make your homemade taco seasoning using chili powder, paprika, garlic powder, and onion powder. Store in an airtight container in the fridge for up to 4 days, or freeze for up to 2 months.