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Keto Chicken Enchilada Soup takes just 20 minutes and everyone will love it. Green enchilada sauce, cheese, chicken and more make this amazing.
Who loves comfort food? We sure do and this tasty keto green chicken enchilada soup does not disappoint. It is SO creamy and delicious and one of our favorite soup recipes.
You will not believe it is keto and low carb. I promise you won’t even miss the carbs in this soup. The entire family will love this soup. It is that good!
All of the cheese blends together with the other ingredients to make this so creamy. Each bite is rich and delicious for a bowl of comfort food! You may also like this Chili’s Chicken Enchilada Soup Recipe.
Table of Contents
Why We Love This Recipe
This Keto Soup is packed with flavors that you will not miss the carbs. You can easily change the ingredients to what you have on hand. We have even added in bell peppers, Rotel, beans, and corn for even more flavors.
Serve this for a weeknight meal or to a crowd and everyone will be asking for the recipe. They won’t believe that it is low in net carbs.
Ingredients
- Boneless Skinless Chicken Thighs, Diced – You can also use Chicken Breast
- Olive Oil – Use oil of your choice
- Salsa Verde – Learn How to Make Quick Homemade Salsa Verde Recipe
- Shredded Monterey Jack Cheese – You can also use cheddar cheese
- Cream Cheese – Diced into small pieces. We recommend it being at room temperature
- Chicken Broth – See Chicken broth substitutes if you are out
- Xanthan Gum – You can easily find at the grocery stores
Scroll to the bottom for the full recipe and ingredients in the recipe card.
How to Make Keto Chicken Enchilada Soup
Step 1 – First, heat the olive oil on medium heat in a large stock pan. Next, sauté the chicken on medium heat for 3-5 minutes on each side until the chicken is browned and cooked through.
Step 2 – Then stir in the green enchilada sauce, salsa verde, chicken broth, salt and pepper.
Step 3 – Bring to a boil, Reduce heat, cover and simmer for 10 minutes. Then stir in the heavy whipping cream, Monterey jack cheese and cream cheese.
Step 4 – Heat on medium heat uncovered until the cheese is melted and well combined (approximately 4-6 minutes). Finally, stir in the Xantum Gum at the end to thicken the soup.
- Step 5 – Serve topped with your favorite toppings: Sour cream, cilantro and green onions. Enjoy!
Expert Tips
- Chicken – Cook the chicken in a large pot that you will cook all the other ingredients. You will brown the chicken until cooked through, but you can also use leftover cooked chicken.
- Combining Soup Ingredients – Allow the soup to come to a boil and simmer so the ingredients mix together and begin to thicken.
Are There Any Soups That are Keto Friendly?
Yes! We have several more keto soup recipes you need to try. Soup is so easy and these keto recipes are delicious.
Serving Suggestions
Keto Enchilada Soup is a delicious creamy soup that every one will love. This soup is a complete meal idea and delicious topped with diced avocado, diced tomatoes and soup cream for even more flavor.
This soup can be served with 90 Second Keto Bread to make sure to get every last drop. We even like to serve with Best Mexican White Cheese Dip Recipe with tortilla chips.
Frequently Asked Questions
Yes, cream is perfect if you are following a keto diet. It is high in fat and low in carbs. It is a creamy texture to many Keto Recipes.
If the soup is not thick enough, use Xantum Gum. This can be added at the end to get the soup to the desired consistency.
Store the leftovers in an airtight container in the refrigerator. The leftovers will last about 3-4 days.
Reheat the leftovers in the microwave or on the stovetop in a saucepan.
More Easy Keto Recipes
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Keto Taco Shells Recipe
We love to hear from you. If you make this Keto Chicken Enchilada Soup Recipe, please leave us a comment or a star review.
Keto Chicken Enchilada Soup
Ingredients
- 9 Boneless Skinless Chicken Thighs Diced
- 1 tablespoon Olive Oil
- 14 oz can Green Enchilada Sauce
- 8 oz Salsa Verde
- 1/2 tsp Salt
- 1/2 tsp Pepper
- 1 cup Heavy Whipping Cream
- 2 cups Shredded Monterey Jack Cheese
- 8 oz cream cheese diced into small pieces
- 3 cups Chicken Broth
- 1 tsp Xanthan Gum
Instructions
- Heat the olive oil on medium heat in a large stock pan. Sauté the chicken on medium heat for 3-5 minutes on each side until the chicken is browned and cooked through.
- Then stir in the green enchilada sauce, salsa verde, chicken broth, salt and pepper.
- Bring to a boil, Reduce heat, cover and simmer for 10 minutes.
- Then stir in the heavy whipping cream, Monterey jack cheese and cream cheese.
- Heat on medium heat uncovered until the cheese is melted and well combined (approximately 4-6 minutes).
- Stir in the Xantum Gum at the end to thicken the soup.
- Serve topped with your favorite toppings: Sour cream, cilantro and green onions. Enjoy!
Love the base of this recipe. Instead of using chicken, I added cut tender asparagus spears and yellow orzo rice. First time using Xanthum Gum… absolutely delicious!!?