Keto-Friendly Chicken Enchilada Soup Recipe

Living as a missionary in the Dominican Republic, I’ve learned to adapt in the kitchen—whether it’s making do without familiar ingredients or crafting meals that support my journey managing type 2 diabetes. This Keto Chicken Enchilada Soup is one of those recipes that came out of necessity and grew into a family favorite. With limited access to canned enchilada sauce or specialty items, I had to get creative to build those bold, zesty flavors from scratch. Now it’s a weekly staple—especially when one of my teenagers walks in from school asking, “What smells so good?”

When my younger son came down with a cold last winter, this soup was the only thing he wanted. The heat from the spices, the creamy broth, and the chunks of chicken seemed to soothe him from the inside out.

Craving a comforting and satisfying soup that aligns with your keto lifestyle? This Chicken Enchilada Soup is your answer! Packed with shredded chicken, zesty flavors, and a creamy base, it’s a delicious way to enjoy your favorite enchilada flavors without the carbs. Perfect for busy weeknights or cozy weekends, this soup will have you feeling full and satisfied.

I often double the recipe and freeze half for nights when ministry work runs late and I don’t have the energy to cook from scratch.

Imagine a warm bowl of this tasty chicken enchilada soup, where each spoonful is bursting with flavors from spices and fresh ingredients. It’s not just about satisfying hunger; it’s a delightful experience that makes you feel like you’re indulging in your favorite Mexican dish while staying on track with your dietary goals.

Introducing Keto Chicken Enchilada Soup

This enticing soup is a perfect fit for anyone following a keto lifestyle. It’s hearty and satisfying, offering all the flavors of traditional enchiladas without the excess carbs.

With a rich and creamy base, the soup features tender chunks of shredded chicken and fresh diced tomatoes. It’s a delightful dish that fills you up while keeping your dietary goals in check.

Ingredients

• 1 pound shredded cooked chicken
• 1 can (14.5 oz) diced tomatoes with green chilies
• 4 cups chicken broth
• 1/2 cup heavy cream
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1 teaspoon paprika
• Salt and pepper to taste
• 1 cup shredded cheese (optional)
• Chopped cilantro and avocado for garnish

Ingredients That Shine

Each component plays an essential role in creating the depth of flavor in this dish. The combination of spices, fresh ingredients, and creamy additions gives this soup its unique appeal.

Sometimes I substitute local ingredients like ajíes cubanela for green chiles—it’s not traditional, but it works beautifully and reflects what’s actually available here.

From the aromatic sautéed onions and garlic to the creamy heavy cream, every bite is a flavor-packed experience. Garnishing with cilantro and avocado not only adds visual appeal but also enhances the texture and freshness of the dish.

A Cozy Serving Experience

Imagine serving this soup in a rustic setting; the warm hues of the dish contrast beautifully against a colorful woven blanket. Such settings evoke feelings of warmth and comfort, making each bowl of soup feel like a hug on a chilly day.

On cooler evenings—yes, we get those here near the coast—this soup draws everyone to the kitchen before I even call them to the table.

Whether it’s a busy weeknight or a leisurely weekend, this soup is the perfect companion. It invites you to gather around the table, share stories, and enjoy hearty flavors together.

Flavor Profile

The soup boasts a delightful blend of spices that enhances the overall flavor without overpowering it. Chili powder, cumin, and paprika combine to create a subtly spicy yet comforting experience.

The addition of heavy cream brings everything together, resulting in a creamy texture that feels indulgent. Each spoonful is filled with the warmth of spices and the freshness of tomatoes, making it a truly enjoyable dish.

Nutrition That Fits Your Goals

As someone managing type 2 diabetes, I’m constantly looking for meals that don’t spike my blood sugar. This one keeps me full and steady every time.

This keto chicken enchilada soup is not only delicious but also aligns with your nutritional needs. With only 6 grams of carbohydrates per serving, it fits perfectly within a low-carb diet.

It provides a healthy balance of protein and fat, ensuring you feel full and satisfied without straying from your keto path. Each bowl is a smart choice for those looking to maintain their wellness goals while enjoying a comforting meal.

Ingredient Substitutions

• Green chiles substitute: Use chopped ajíes cubanela or mild banana peppers if green chiles are unavailable.
• Heavy cream substitute: Swap with full-fat coconut milk for a dairy-free option that still keeps it keto.
• Chicken broth substitute: Use bone broth for added collagen and deeper flavor.
• Cheese substitute: Nutritional yeast can give a cheesy flavor if you’re avoiding dairy.
• Avocado topping substitute: Diced olives offer a similar creamy texture and rich flavor.

Instructions

1. Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add chopped onion and garlic. Cook until soft and fragrant, about 3–4 minutes.
2. Combine Ingredients: Add shredded chicken, diced tomatoes with green chiles (or substitutes), chicken broth, chili powder, cumin, paprika, salt, and pepper. Stir to combine.
3. Simmer: Bring the soup to a boil, then lower the heat and simmer for 15–20 minutes to blend the flavors.
4. Add Creaminess: Stir in heavy cream (or coconut milk) and heat for another 5 minutes.
5. Serve: Ladle into bowls and top with shredded cheese, chopped cilantro, and diced avocado if desired. Serve hot.

Cook and Prep Times

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Servings: 4 bowls

Pro Tips

1. Use rotisserie chicken to cut down on prep time without sacrificing flavor.
2. Toast the spices briefly before adding the broth for deeper flavor.
3. Add a squeeze of lime just before serving to brighten the dish.
4. Use an immersion blender to partially puree the soup if you prefer a thicker consistency.
5. Store leftovers in single-serve containers for easy keto lunches throughout the week.

Tip from Grammie Shirley

To stretch the soup for a crowd, add a bit more broth and bulk it up with chopped zucchini—it keeps the soup low-carb but extra satisfying.

Nutrition & Serving Info

Estimated per serving (1 bowl):
Calories: 320 kcal
Fat: 22g
Protein: 28g
Carbohydrates: 6g (net)
Servings: 4

Q&A

1. Can I make this in a slow cooker?
Yes, add all ingredients except the cream and toppings to your slow cooker and cook on low for 6 hours. Stir in the cream just before serving.

2. Is this recipe freezer-friendly?
Absolutely. Let the soup cool completely, then store in airtight containers or freezer bags for up to 3 months. Add fresh toppings after reheating.

3. Can I use canned chicken?
You can in a pinch, but fresh or rotisserie chicken provides a better texture and flavor.

4. Is this soup spicy?
It has a mild to medium heat from the chili powder and paprika. Adjust the amount of chili powder to suit your preference.

5. Can I add vegetables to make it heartier?
Yes—zucchini, spinach, or riced cauliflower all work well while keeping it keto-friendly.

Final Thoughts

Keto Chicken Enchilada Soup has become one of our go-to comfort foods here in the Dominican Republic. It brings warmth, flavor, and nourishment to our table, even on days when I have to be creative with substitutions. Whether you’re balancing blood sugar or just craving something cozy and satisfying, this soup delivers on every level.