Description
Keto Chicken Enchilada Soup is a comforting and flavorful low-carb dish that combines tender chicken, zesty spices, and creamy cheese in a rich broth. This easy-to-make soup is perfect for weeknight dinners or cozy gatherings, providing a satisfying meal that will please everyone. With its customizable ingredients and vibrant presentation, this soup transforms any occasion into a festive celebration of flavors.
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1.5 lbs)
- 4 cloves fresh garlic, minced
- 1 medium onion, chopped
- 4 cups low-sodium chicken broth
- 1 can (14.5 oz) diced tomatoes (fire-roasted preferred)
- 1 cup low-carb enchilada sauce
- ½ cup sour cream (for garnish)
- 1 cup shredded cheese (Cheddar or Monterey Jack)
Instructions
- In a large pot over medium heat, sauté chopped onions in olive oil until translucent. Add minced garlic and cook for about one minute.
- Add chicken breasts to the pot, season with salt and pepper, then pour in chicken broth until covered. Bring to a gentle boil.
- Once boiling, stir in diced tomatoes and enchilada sauce. Mix well to combine flavors.
- Reduce heat and let the soup simmer for 20-25 minutes until the chicken is fully cooked.
- Remove the chicken, shred it using two forks, and return it to the pot along with remaining broth from shredding.
- Simmer together for a few more minutes before serving hot with toppings of shredded cheese and sour cream.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl (about 300g)
- Calories: 350
- Sugar: 3g
- Sodium: 950mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 110mg