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Keto Chicken Enchilada Soup

Keto chicken enchilada soup is super satisfying and easy to make. It’s cheesy, flavorful, and super comforting. If you’re on the hunt for a low carb soup recipe then this is one to try.

easy keto chicken enchilada soup recipe

One of my kids really likes Chilli’s chicken enchilada soup so we looked online to find a copycat recipe to make it at home. I found this copycat recipe from This Silly Girl’s Kitchen and modified it to make it keto friendly. With some tweaks I was able to make this recipe fairly low in carbohydrates. You need to pay special attention to some of the ingredients to make sure you get the best bang for buck.

Net Carbs

I did the calculations for the specific ingredients that I used and for the entire pot of soup it was about 25 net carbohydrates. This will vary if you use different ingredients so try to keep track of it all and always compare. It also saves on carbs if you buy blocks of cheese and shred it yourself instead of buying it already shredded.

Enchilada Sauce

Not all enchilada sauce is created equally. In looking through the different enchilada sauces available in my area I found that Las Palmas was the lowest in carbohydrates. There are 26 net carbohydrates in this whole can but you will only use half the can in this recipe. If you use a different kind of enchilada sauce that’s totally fine but I highly recommend the flavor for this one.

enchilada sauce can
back of enchilada sauce can

Xanthan Gum

The original recipe that I found for chicken enchilada soup used masa. Masa helps thicken the soup and adds great flavor but obviously adds a whole lot of carbohydrates to the soup. Instead of masa I opted to use xanthan gum to thicken the keto chicken enchilada soup a little. I also opted to simmer the soup covered for the last part so that it thickens a little more.

xanthin gum

Keto Chicken Enchilada Soup Ingredients

  • 1 tablespoon corn oil
  • 3 pounds of chicken (I typically use boneless skinless chicken thighs)
  • pinch of salt and pepper (to season the chicken)
  • 4 cloves of minced garlic
  • 1 tablespoon of chili powder
  • 1 tablespoon of ground cumin
  • 1 tablespoon of onion powder
  • 2 32 ounce containers of chicken broth
  • 1/2 teaspoon of xanthan gum
  • 14 ounces of enchilada sauce
  • 2 cups of shredded Monterey Jack cheese
  • 2 cups of shredded Sharp Cheddar cheese

Keto Chicken Enchilada Soup Recipe

Prepare the Chicken

Salt and pepper the chicken. Heat the oil over medium heat in a dutch oven or soup pot. Sear the chicken on both sides and then take it out. It won’t be fully cooked through but the chicken will cook more later on in the soup. At this point chop it into little pieces and then set it aside.

seared chicken

Start the Broth

Add the garlic, chili powder, cumin, and onion powder to the pot. Stir and heat it for about 30 seconds. I like to measure out all the spices ahead of time to have them ready to go at this juncture. Then add in all of the chicken broth except for 1 cup of it. Set that 1 cup aside. Use a wooden spatula to scrape any bits of chicken off of the bottom of the pan. Then bring it to a boil. Reduce the heat and let it simmer for 30 minutes uncovered.

seasonings together in a bowl
simmering the keto chicken enchilada soup

Start the Thickener

Take the cup of chicken broth that you set aside earlier. Whisk in the 1/2 teaspoon of xanthan gum. Then let this mixture sit for a while.

xanthin gum mixing into chicken broth
xanthan gum thickening the chicken broth

Add Everything Back In

Add the chopped chicken to the pot. Then whisk in the xantham gum/chicken broth mixture. Add in the enchilada sauce. Bring this all up to a boil. Then lower the temperature and simmer for 30 minutes uncovered. Simmering it uncovered this go around will help it to thicken. Stir it occasionally.

keto chicken enchilada soup almost ready, simmering in pot

Add the Cheese

After the soup has simmered for 30 minutes add in 1 cup of both of the cheeses. Stir them in until they are melted. Use the rest of the cheese to garnish when you serve.

simple low carb enchilada soup recipe
easy keto chicken enchilada soup recipe low in carbs
Yield: 8

Keto Chicken Enchilada

keto chicken enchilada soup recipe

This keto chicken enchilada soup recipe makes a delicious, cheesy, comforting chicken enchilada soup for about 25 carbs for the entire pot.

Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 25 minutes

Ingredients

  • 1 tablespoon corn oil
  • 3 pounds of chicken (I typically use boneless skinless chicken thighs)
  • pinch of salt and pepper (to season the chicken)
  • 4 cloves of minced garlic
  • 1 tablespoon of chili powder
  • 1 tablespoon of ground cumin
  • 1 tablespoon of onion powder
  • 2 32 ounce containers of chicken broth
  • 1/2 teaspoon of xanthan gum
  • 14 ounces of enchilada sauce
  • 2 cups of shredded Monterey Jack cheese
  • 2 cups of shredded Sharp Cheddar cheese

Instructions

    1. Salt and pepper the chicken. Heat the oil over medium heat in a dutch oven or soup pot. Sear the chicken on both sides and then take it out. It won't be fully cooked through but the chicken will cook more later on in the soup. At this point chop it into little pieces and then set it aside
    2. Add the garlic, chili powder, cumin, and onion powder to the pot. Stir and heat it for about 30 seconds. I like to measure out all the spices ahead of time to have them ready to go at this juncture. Then add in all of the chicken broth except for 1 cup of it. Set that 1 cup aside. Use a wooden spatula to scrape any bits of chicken off of the bottom of the pan. Then bring it to a boil. Reduce the heat and let it simmer for 30 minutes uncovered.
    3. Take the cup of chicken broth that you set aside earlier. Whisk in the 1/2 teaspoon of xanthan gum. Then let this mixture sit for a while.
    4. Add the chopped chicken to the pot. Then whisk in the xantham gum/chicken broth mixture. Add in the enchilada sauce. Bring this all up to a boil. Then lower the temperature and simmer for 30 minutes uncovered. Simmering it uncovered this go around will help it to thicken. Stir it occasionally.
    5. After the soup has simmered for 30 minutes add in 1 cup of both of the cheeses. Stir them in until they are melted. Use the rest of the cheese to garnish when you serve.

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