A rich, creamy, low-carb soup inspired by the flavors of enchiladas. This keto-friendly version delivers smoky chili flavor, tender chicken (or a vegetarian keto option), melted cheese, and a velvety broth without beans, corn, or flour.

Servings: 6
Prep Time: 15 minutes
Cook Time: 35–40 minutes

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🛒 Ingredients

For the Soup Base

• 2 tbsp olive oil or avocado oil
• 1 medium onion, finely diced
• 1 medium green bell pepper, diced
• 3 cloves garlic, minced

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Protein

Choose one:

Classic Keto Version

• 500 g boneless skinless chicken thighs or breasts

Vegetarian Keto Option

• 300 g mushrooms, diced
• 200 g firm tofu, cubed

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Seasonings

• 2 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• ½ tsp dried oregano
• ½ tsp onion powder
• ½ tsp garlic powder
• ½ tsp black pepper
• 1 tsp salt (or to taste)

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Liquids

• 4 cups chicken broth (or vegetable broth)
• 1 cup canned tomato sauce (unsweetened)
• 2 tbsp tomato paste

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Creamy Ingredients

• 225 g cream cheese, softened
• 1 cup heavy cream
• 1½ cups shredded cheddar cheese

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Optional Heat

• 1 jalapeño, finely diced
• ¼–½ tsp cayenne pepper

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Garnishes

• Avocado slices
• Fresh cilantro
• Shredded cheese
• Sour cream
• Lime wedges
• Sliced jalapeños

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👩‍🍳 Step 1: Prepare Ingredients

Dice:

• onion
• bell pepper
• jalapeño (if using)

Mince garlic.

Cube chicken into bite-sized pieces.

Allow cream cheese to soften at room temperature for easier blending.

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🧅 Step 2: Build the Flavor Base

Heat oil in a large soup pot over medium heat.

Add:

• onion
• bell pepper

Cook for 5–6 minutes until softened.

Add:

• garlic
• jalapeño

Cook for 1 minute until fragrant.

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🌶 Step 3: Bloom the Spices

Add:

• chili powder
• cumin
• paprika
• oregano
• onion powder
• garlic powder
• black pepper

Cook for 30–60 seconds.

Why?

Heating spices in oil releases essential oils and deepens flavor.

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🍅 Step 4: Add Tomato Components

Stir in:

• tomato paste

Cook for 1 minute.

Then add:

• tomato sauce

Cook for another 2 minutes.

This concentrates the tomato flavor and mimics enchilada sauce.

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🍗 Step 5: Add Chicken and Broth

Add:

• chicken

Stir to coat with seasonings.

Pour in:

• chicken broth

Add salt.

Bring to a gentle boil.

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🔥 Step 6: Simmer

Reduce heat to medium-low.

Simmer for:

20–25 minutes

until chicken is fully cooked and tender.

If using whole chicken pieces, shred them after cooking and return them to the pot.

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🧀 Step 7: Add Cream Cheese

Reduce heat to low.

Add softened cream cheese in small chunks.

Whisk continuously until fully melted.

Tip

Adding cream cheese gradually prevents lumps.

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🥛 Step 8: Add Heavy Cream

Pour in:

• heavy cream

Stir well.

Simmer gently for 3–4 minutes.

Do not boil vigorously after adding dairy.

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🧀 Step 9: Add Cheddar Cheese

Add shredded cheddar one handful at a time.

Stir constantly.

Allow each addition to melt before adding more.

Texture Goal

The soup should be:

• thick
• creamy
• smooth
• rich but pourable

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🧂 Step 10: Final Taste Test

Taste and adjust:

• salt
• pepper
• cayenne
• lime juice (optional)

If the soup is too thick:

• add a little extra broth

If too thin:

• simmer uncovered for 5–10 minutes

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🍽️ Step 11: Serve

Ladle into warm bowls.

Top with:

• avocado
• cilantro
• sour cream
• extra cheese
• jalapeños
• lime wedges

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🌟 Vegetarian Keto Version

Replace chicken with:

• 300 g mushrooms
• 200 g firm tofu

Sauté mushrooms until browned before adding broth.

The mushrooms add umami while keeping carbs low.

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📊 Approximate Keto Macros (Per Serving)

(Chicken version, approximate)

• Calories: 450–550
• Protein: 28–35 g
• Fat: 32–40 g
• Net Carbs: 5–8 g

Values vary depending on ingredients used.

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💡 Tips for the Best Keto Enchilada Soup

Use Chicken Thighs

They stay juicier and add more flavor than chicken breast.

Freshly Grated Cheese

Pre-shredded cheese contains anti-caking agents that can affect texture.

Simmer Gently

Boiling dairy can cause separation.

Let It Rest

The soup thickens slightly after 10 minutes off the heat.

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🧊 Storage

Refrigerator

• Up to 4 days

Freezer

• Up to 2 months

Note: Cream-based soups may separate slightly after freezing. Stir well when reheating.

Reheating

Warm over low heat, stirring frequently. Add a splash of broth if needed.