The dreary rain of the Pacific Northwest has a way of getting right into your bones. It’s quite remarkable the way a short walk can leave you chilled through and through. I find myself craving warm spicy comfort foods all season long, and this Keto Chicken Enchilada Soup has become one of my go-to recipes.
It’s one of those recipes that practically cooks itself, and it fills the house with mouthwatering aromas. My family adores Tex Mex meals like Keto Taco Pie and Mexican Cauliflower Rice. And this soup always lures my children out of their rooms to the dinner table, without any complaint!
I’ve made this soup countless times, testing it out in both the Instant Pot and the slow cooker. It’s a “set it and forget it” meal that requires very little prep work. And with only 5.9 grams of carbs per serving, it keeps you on track with your keto goals.
Chicken Enchilada Soup is the perfect blend of comfort food and low carb, high protein nutrition. Give it a try – I have a feeling it’s going into your regular rotation too!
What readers are saying
“Made this tonight for dinner. This recipe was so easy to follow! The soup came out amazing and was delicious! Hubby and kid approved! Thank you for your talent and for sharing it with the world!” — Rachel
Why You Will Love This Keto Soup Recipe
- Effortless prep: This really is astonishingly easy. Pop the ingredients in your Instant Pot or slow cooker and it does all the work for you.
- Hearty and flavorful: It’s a keto dinner recipe that really satisfies!
- Low carb comfort: With only 4.9 grams net carbs, this soup gives you all the enchilada flavor you crave.
- High in protein: Each serving has almost 30 grams of protein.
- Make ahead recipe:
- Customizable:
Ingredient Notes
- Chicken: Use boneless, skinless chicken breast or thighs. It cooks quickly and is easier to shred.
- Pureed tomatoes: You can use canned or fresh tomatoes for this soup.
- Onion: Onions have a fair bit of carbs, so keep it to a minimum to add flavor. I use half a cup.
- Jalapeño: I use fresh peppers, but you can also use canned chopped jalapeños. Just add two or three tablespoons, depending on how much heat you want.
- Butter: The butter makes the soup richer and creamier, so it’s more satisfying. Grassfed butter also adds healthy keto-friendly fats.
- Sour cream: Sour cream and enchiladas are an ideal combination! I recommend using full fat sour cream for the best flavor. You can sub whole milk Greek yogurt for the sour cream.
- Pantry staples: Taco seasoning, chicken broth and salt.
How to Make Keto Chicken Enchilada Soup
- Add the ingredients: Place all of the ingredients except for the sour cream into the Instant Pot or slow cooker.
- Cook: Set the Instant Pot to the soup function for 20 minutes. For the slow cooker, cook on high for 3 to 4 hours or low for 6 to 8 hours.
- Add the sour cream: Remove 1 cup of the broth from the soup and whisk in the sour cream, then whisk this combo back into the pot.
- Shred the chicken: Shred the chicken with two forks and add back into the pot. Adjust seasonings to taste.
Expert Tips
I use forks to shred the chicken but you can also do it easily and quickly by using a mixer. Just add the cooked chicken to the bowl and use the paddle attachment and turn to medium high.
This soup works well with frozen chicken too. Give it an extra 10 to 15 minutes in the Instant Pot. You shouldn’t have to add more time for the Crockpot version, if you use the longer end of the time range.
If using pre-cooked chicken, just do this chicken enchilada soup in a pot on the stove. Combine all the ingredients except the chicken and sour cream and simmer for 10 minutes. Then add the cream and shredded chicken as instructed.
Dairy-Free Option: Skip the butter and use 1 cup of coconut cream in place of the sour cream.
How to Serve Chicken Enchilada Soup
- Chopped avocado
- Jalapeño slices
- Fresh cilantro or green onions
- Shredded cheese
- Sour cream
More Delicious Tex Mex Recipes
Chicken Enchilada Soup
Equipment
Ingredients
- 2 lbs (907.18 g) boneless skinless chicken thighs or breasts
- 2 cups (298 g) pureed tomatoes (canned is fine)
- 1/2 cup (80 g) chopped onion
- 2 jalapeños, diced
- 1/4 cup (56.75 g) butter
- 3 tbsp taco seasoning
- 3/4 tsp (0.75 tsp) salt
- 5 cups (1.18 kg) chicken broth
- 3/4 cup (172.5 g) sour cream
Instructions
- Place the chicken, tomatoes, onion, jalapeños, butter, taco seasoning and salt in the bottom of an Instant Pot or slow cooker. Pour the broth overtop.
- For the Instant Pot, seal the lid and make sure the vent is on seal. Set to the Soup Function for 20 minutes. Let the pressure release naturally for 15 minutes.
- For a slow cooker, place the lid on and set to low for 6 to 8 hours or high for 3 to 4 hours.
- When cooking is complete, remove the chicken to a plate. Remove about 1 cup of the hot broth to a bowl and whisk in the sour cream, then whisk this combo back into the pot.
- Shred the chicken with two forks and add back into the pot. Adjust seasonings to taste. Serve hot with cheese and chopped avocados.
Video
Notes
Nutrition
Frequently Asked Questions
Enchilada soup contains simple, easy ingredients such as chicken, tomatoes, broth, sour cream, chilies, and spices. Conventional recipes take canned beans and tortilla strips. However, this keto soup leaves out the higher carb ingredients without sacrificing flavor.
This keto chicken enchilada soup recipe has 5.9g of carbs and 1.0g of fiber per serving. That comes to 4.9g net carbs per cup of soup.
Store leftover chicken enchilada soup in an airtight container in the fridge for up to 5 days. You can also freeze it. Once cooled, transfer to an airtight container and freeze for up to 3 months. To thaw, defrost frozen soup overnight in the refrigerator. Reheat in the microwave or on the stove.
Nutritional Disclaimer
Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.
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This is a family favorite. I have a child with diabetes and we all try to eat healthy. It’s so good and you can customize toppings so everyone gets what they like.
Absolutely delicious on a cold winter day! Yum
Thank you!
I thought I had commented on this already, but maybe I just did it on Facebook. I made this for a small group of us to eat Tuesday night. Then, on Wednesday and Thursday, I ate the last two servings for my “break-fast” (=lunch), and it was even better than the first day. Your chicken enchilada soup is a definite keeper!
Outstanding!!
I gave my husband this recipe…it is fantastic!
I love this soup and make it often. It’s so flavorful, easy and delicious!
Absolutely love this recipe. I added a little chipotle powder and it was great!
Made this tonight and it was amazing! My adult son who doesn’t eat keto, threw some crushed tortilla chips on top and then ate two bowls. It was also super easy as I made it with shredded rotisserie chicken. It’s a definite keeper for us.
Fantastic!
This was wonderful. I made it as an easy but elegant Christmas Eve dinner for two. We’ll be having a huge Italian lunch tomorrow,and even staying keto, it will be a lot.
Bonus with this soup is that it makes enough to have leftover soup in a couple of days, and still freeze enough for a cold rainy January night in northern Italy.
I have neither a crockpot or an instant pot, so poached the chicken breasts this morning, shredded them when cool, and then cooked everything all together on the stove top for about an hour of active cooking with a half hour in between of sitting covered.
Another recipe added to the meal rotations at our home. Thank you Carolyn. I added some grated cheeses to the soup because there is cheese on the enchiladas. 😉
Yum! Perfect for a chilly, rainy November day! Thanks!
I have shredded chicken already cooked in the freezer ready to use. Can I use it instead of chicken thighs? It is made with chicken thighs.
Thank you
I put this in the Crock-Pot this morning and we had it for dinner. We both deemed it delicious! I will definitely be making this again! It’s a very easy recipe to throw together, and I appreciate the chicken breast as an alternative which makes it quite low calorie. Thank you so much!
Great to hear!
This was quick and FULL of flavor! Whole family enjoyed it. I diced Extra raw onions as a side condiment for those less keto eaters, & a dish of shredded cheddar. Really great option for a week night, or any time you’re feeling a little spicy!
Great to hear!
My husband and I looooved this soup! I made it on the cooktop and added cilantro and a little homegrown basil. Fantastic! Served with black beans, corn, chopped onion and chopped cilantro on the side. This one is bookmarked and will definitely be going into our regular rotation.
I just made this today & we absolutely loved everything about it! So easy & ful. of flavor! Plus, we have enough for a couple more meals, yay!