Keto Cheesy Chicken Enchilada Soup
This Keto Cheesy Chicken Enchilada Soup is a quick family favorite that can be made on the stovetop, in a slow cooker, or in an Instant Pot! Loaded with cheese, veggies, and tender chicken, each bowl is about 6 net carbs!
This easy Chicken Enchilada Soup is delicious, convenient, and healthy! You’ll love the textures and flavors that come from this creamy, veggie-packed soup full of shredded chicken and taco seasoning. It’s an even creamier version of this popular Keto Taco Soup. Whether you choose to make it in about 30 minutes in the Instant Pot or let it cook all day in the crock pot, you’ll love this hearty, low-carb soup.
Why you’ll love it:
- Healthy – This soup is full of healthy veggies without tasting like a vegetable soup. Each bowl has about 300 calories, 15 grams of fat, 6 net carbs, and 30 grams of protein. You’ll feel full, energized, and hydrated after this keto soup.
- Convenient – This recipe can be made in three different ways: in the Instant Pot, with a slow cooker, or on the stove in a pot or Dutch oven. It’ll be ready in under an hour if you’d like to use the Instant Pot, or you can let it cook all day long for a flavorful crockpot soup.
- Easy to Make Ahead of Time – This soup is even more amazing on its 2nd and 3rd day, once all the flavors have had time to meld together. You can even make this ahead of time and freeze–Just leave out the cream cheese and cheese, adding those in when you reheat it later.
Ingredients for Chicken Enchilada Soup
As always, this is a quick overview of what you’ll need for this recipe. For exact measurements and instructions, keep scrolling to the recipe card down below!
- Chicken: Boneless, skinless chicken breast are needed for this recipe.
- Vegetables: Green bell pepper and Jalapeño: seeded and diced
- Canned goods: Canned tomatoes with green chiles, Chicken broth, Tomato paste, Canned green chiles
- Taco seasoning – Store-bought is convenient, but we love this inexpensive homemade taco seasoning recipe.
- Cream cheese – Full-fat will melt the smoothest, but low-fat will work okay, too.
- Heavy cream – Half-n-half could be substituted if necessary.
How to make Instant Pot Chicken Soup
This recipe is really simple! First you’ll want to sauté the peppers in butter or olive oil, then add the chicken, tomatoes, chiles, broth, tomato paste, and taco seasoning.
Next, place the lid on the Instant Pot, seal the pressure valve, and set the pressure cooker to 20 minutes. Allow the pressure to naturally release for 5-10 minutes, then manually release the rest.
Finally, remove the chicken and shred it. Add the heavy cream, and cream cheese then stir. Add back in the chicken, stir, and serve!
Can I make this in a slow cooker?
Definitely! Add the chicken, peppers, tomatoes, chilis, broth, tomato paste, and taco seasoning. Allow these to cook on low for 8 hours or on high for 4 hours. Remove the chicken from the slow cooker and shred. Stir in cream, and cream cheese. Add in the chicken, and serve.
Can I make this on the stovetop?
Yes! Place your chicken, peppers, tomatoes, broth, tomato paste, chilis, and taco seasoning into a pot or Dutch oven and stir to cover. Bring to a simmer over medium low heat (uncovered) and allow to cook about 20 minutes. When soup has reduced and thickened, check the chicken with a meat thermometer. If it is cooked through, remove from pot and shred.
Add the cream, and cream cheese. Add the chicken back in and serve!
What to serve with keto chicken enchilada soup:
This soup is perfect with some Keto Three Cheese Biscuits or some jalapeno chaffles cut up and toasted for croutons! To stretch the meal further, you could add a little keto salad bowl appetizer, too. If you wanted to beef up the soup, consider spooning in some Cilantro Lime Cauliflower Rice. There are SO many keto garnishes and soup toppers that can add flavor and texture.
More keto sides for soup:
- Keto Chips and Avocado Bacon Dip, Salsa, or Salsa Verde
- Zucchini Tortillas
- Broccoli Cheddar Muffins
- Smashed Brussels Sprouts with Queso
- Keto Garlic Bread Chaffles
Tips for the BEST Chicken Enchilada Soup
- Let your cream cheese sit out and come to room temperature. This will help it smoothly melt into the soup without curdling.
- Reheat leftovers on the stovetop or in the microwave. Store in fridge up to 4 days. Freeze (before stirring in cream or cream cheese) up to 4 months.
- Change up your toppings! You can add more acidity with a couple diced cherry tomatoes or a squeeze of lime juice. Add more creaminess with sour cream or diced avocado. You could even make low-carb tortilla strips by toasting a sliced low-carb tortilla!
Can I meal prep keto chicken soup?
You sure can! This recipe makes 8 servings, so it’s a great option for making a week’s worth of lunches at once. The flavors get even better as they sit, so it’s the ideal leftover lunch!
You can freeze this soup IF you leave out the cream and cream cheese. I like to write a list of ingredients that need to be added after thawing directly onto the freezer bag so I don’t have to go searching for the recipe all over again. If you freeze this in individual portions, you’d want to add 1 ounce of cream cheese and about a tablespoon of cream to your bowl after reheating.
Other Keto Soups
- Instant Pot Keto Beef Stew
- Slow Cooker Cabbage Roll Soup
- Instant Pot Pizza Soup
- Instant Pot Buffalo Chicken Soup
Want more? Here are 10+ Easy Keto Soups!
Get the Recipe: Keto Cheesy Chicken Enchilada Soup
Ingredients
- 2 pounds boneless, skinless chicken breast
- 1/2 cup green bell pepper, finely chopped
- 1 jalapeño, seeded and finely chopped
- 1 10 ounce can tomatoes with green chilies, undrained
- 1 32 ounce container chicken broth
- 1 7 ounce can tomato paste
- 2 4 ounce cans diced green chilies
- 1 1 ounce package taco seasoning
- 8 ounces room temp cream cheese, cut into small pieces
- 1/4 cup cream
Instructions
- In the Instant Pot, sauté peppers in a small amount of butter or olive oil. Once softened, add chicken, tomatoes, chilis, broth, tomato paste, and taco seasoning.
- Place the lid on the Instant Pot, seal the pressure valve, and set the pressure cooker to 20 minutes.
- Allow pressure to naturally release for 5-10 minutes, then manually release the rest.
- Remove chicken and shred. Stir in cream and cream cheese, then add chicken back to soup and serve.
Notes
Slow Cooker Instructions
- Add chicken, peppers, tomatoes, chilis, broth, tomato paste, and taco seasoning to slow cooker.
- Cook on low for 8-10 hours or on high for 4-5 hours.
- Remove chicken and shred. Stir in cream and cream cheese.
- Add chicken back to soup and serve.
Stovetop Instructions
- Place chicken, peppers, tomatoes, broth, tomato paste, chilis, and taco seasoning to a large pot or Dutch oven. Stir, then bring to a simmer over medium low heat (uncovered). Allow soup to simmer 20 minutes.
- When soup has reduced and thickened, check the chicken with a meat thermometer. If it is cooked through, remove from pot and shred.
- Sit in cream and cream cheese, add chicken back to pot, and serve.
This is one of my new go-to meals. I love it so much and it’s easy! I used thighs instead of breasts! I also was able to take a slotted spoon and put some of the chicken and bits on a tortilla for my little one bc the poor thing is so tired of soup. It makes a fantastic burrito. I’ve been in soup weather in my soul since July, the poor thing ?