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Low Carb Creamy Chicken Enchilada Soup Recipe

Prep Time

10 minutes

Total Time

25 minutes

Yield

8
servings

Ingredients

  • 3 tablespoons olive oil
  • 1 large onion (chopped)
  • 1 bell pepper (green or red, chopped)
  • 1 can red enchilada sauce (10 ozs)
  • 8 oz cream cheese (preferably room temperature)
  • 1 can diced tomatoes (14 oz) drained)
  • 1 can canned green chilis (4 ozs), drained)
  • 2 cups cooked chicken (diced or shredded)
  • 1 cup chicken broth
  • sour cream (for garnish)

Nutrition Info Per Serving

Serving Size

1 cup

Carbohydrates

10
g

Protein

15
g

Fat

20
g

Calories

284

You searched for the top creamy chicken enchilada soup, and now you're here. Fantastic! Taste just one mouthful of this keto recipe for creamy chicken enchilada soup, and you will marvel how so much delicious flavor can be filled into a single dish without spoiling your metabolic health. Best of all, this low carb creamy chicken enchilada soup recipe is so quick to prepare, a novice could whip up it. Ready to cook the best low carb creamy chicken enchilada soup you've eaten in your life? Read on!

Instructions

  1. Add olive oil to large pot, then sauté onion and bell pepper until onions are soft and translucent, about 5 minutes.
  2. Add enchilada sauce and cream cheese, stirring until cream cheese has melted.
  3. Add diced tomatoes, green chiles, cooked chicken, and broth.
  4. Bring to a boil, then turn heat down and simmer for 10 minutes (careful not to boil too long or this could curdle the cream cheese).
  5. Remove from heat and garnish with sour cream, if desired.