Keto Creamy Chicken Enchilada (Printer View)

A rich, comforting low-carb soup inspired by classic enchilada flavors with creamy cheese, tender chicken, and a spicy kick.

# What you'll need:

→ Chicken & Broth

01 - 1 pound boneless, skinless chicken breasts or thighs
02 - 4 cups low-sodium chicken broth

→ Vegetables & Aromatics

03 - 1 tablespoon olive oil
04 - 1 small onion, finely chopped
05 - 2 cloves garlic, minced
06 - 1 green bell pepper, diced
07 - 1 jalapeño, seeded and finely chopped

→ Spices

08 - 2 teaspoons chili powder
09 - 1 teaspoon ground cumin
10 - ½ teaspoon smoked paprika
11 - ½ teaspoon dried oregano
12 - ½ teaspoon salt
13 - ¼ teaspoon black pepper

→ Creamy Base

14 - 4 ounces cream cheese, softened and cubed
15 - ½ cup heavy cream
16 - 1 cup shredded cheddar cheese

→ Garnishes

17 - Fresh cilantro, chopped
18 - Sliced avocado
19 - Lime wedges
20 - Extra shredded cheese

# Method:

01 - Heat olive oil in a large pot over medium heat. Add onion, green bell pepper, and jalapeño. Sauté for 4 to 5 minutes until softened. Add garlic and cook for 1 minute more.
02 - Stir in chili powder, cumin, smoked paprika, oregano, salt, and black pepper. Cook for 30 seconds until fragrant.
03 - Add chicken and chicken broth. Bring to a gentle boil, then reduce heat, cover, and simmer for 15 to 18 minutes until chicken is cooked through.
04 - Remove chicken from the pot and shred it using two forks. Return the shredded chicken to the pot.
05 - Reduce heat to low. Add cream cheese cubes, stirring until completely melted and incorporated.
06 - Stir in heavy cream and shredded cheddar cheese. Simmer gently for 5 minutes, stirring occasionally, until the soup achieves a creamy and smooth consistency.
07 - Taste and adjust seasoning as desired. Serve hot with your choice of garnishes.

# Expert Advice:

01 -
  • Actual enchilada flavor without the carbs: You get all the comfort and spice without feeling like you're missing out on anything.
  • Creamy texture that feels decadent: The cream cheese and heavy cream melt into something luxuriously smooth that doesn't taste like diet food.
  • Ready in under an hour: This is weeknight-friendly, even when you're tired and hungry.
02 -
  • Don't let it boil after the cream cheese goes in: High heat can make cream cheese break and separate into weird chunks instead of staying smooth and incorporated.
  • Softening the cream cheese first is non-negotiable: Cold cubes won't melt evenly and you'll end up with pockets of unmelted cheese floating around no matter how much you stir.
03 -
  • Use thighs instead of breasts if you have time to shop: They hold moisture better and shred into longer, more satisfying pieces that feel substantial in each spoonful.
  • Toast your spices before blooming them: Dry toast in the pan for just 10 seconds before adding oil, and they'll smell incredible and taste twice as bold.
Return