Creamy Chicken Enchilada Soup takes all the flavor and cheesiness you expect from enchiladas and turns them into a quick and easy bowl of low carb awesome. Plus, it’s keto friendly!
Chicken breast is my go to protein because it’s easy to throw in the oven, shred and add to the soup. If you’re in a hurry use leftover chicken or a store bought rotisserie.
Apple cider vinegar is added to boost the acidity of this recipe since there’s no tomato sauce. It adds a brilliant tang.
Caldo de tomate helps to boost the tomato flavor without adding too many carbs, though tomato powder could be used as well. Just watch the carb count for either of these products and add salt to taste if needed.
Sour cream and mozzarella with a green onion garnish is a great topping combination. It’s not too much, and boosts the enchilada experience. If, however, you’re looking for healthy fats to enhance the recipe, avocado is the way to go.
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Low Carb Creamy Chicken Enchilada Soup
- Preheat oven to 350F. Place thawed chicken breasts on a baking sheet and bake for approximately 30 minutes, or until chicken is cooked through. Allow chicken to cool slightly, then either shred or dice the chicken.
- While chicken is in the oven, melt butter in a 4 quart soup pot over medium heat. Add green pepper, tomatoes, onion and celery; cook until vegetables are tender. Stir in garlic and cook for another minute.
- Pour in broth and bring to a boil. Reduce heat to medium low and add in cream cheese. When cheese is melted add diced/shredded chicken, spices, vinegar, and cilantro.
- Serve with sour cream, avocados, green onions, shredded mozzarella, or diced peppers.