Go Back
Print
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Keto Chicken Enchilada Soup
Print Recipe
Prep Time:
15
minutes
minutes
Cook Time:
40
minutes
minutes
Total Time:
55
minutes
minutes
Course:
Dinner, Lunch, Main Dish
Servings:
8
people
Calories:
267
kcal
Author:
Cathy Johnson
Ingredients:
1
tbsp
Olive Oil
1
c
Onions
chopped
.5
c
Bell Peppers
green, chopped
4
oz
Diced Green Chiles
1
tbsp
Chili Powder
2
tsp
Cumin
2
tsp
Sea Salt
1
tsp
Ground Black Pepper
3
cloves
Garlic
minced or pressed
10
oz
Red Enchilada Sauce
4
c
Chicken Broth
4
oz
Cream Cheese
room temperature
3
Boneless Skinless Chicken Breasts
chopped
1
c
Cheddar Cheese
shredded
.25
c
Fresh Cilantro
chopped
1
Limes
zested and juiced
1
c
Sour Cream
Instructions:
In a large stockpot over medium heat add in oil, onion, bell peppers, green chilies, chili powder, cumin, salt & pepper stirring to combine.
Cook for 5-7 minutes or until onions and bell peppers are softened.
Stir in garlic and cook for another 1-2 minutes.
Add chopped chicken to pot and stir. Cook 5-10 minutes until mostly cooked through.
Add in enchilada sauce and chicken broth.
Bring to a slow boil, stirring often.
Stir in cream cheese and bring back to a boil, stirring often.
Stir in shredded cheese, cilantro, lime juice, and zest.
Bring to a boil.
Stir in sour cream until well combined.
Taste and adjust seasoning as needed.
Nutrition
Calories:
267
kcal
|
Carbohydrates:
10
g
|
Protein:
15
g
|
Fat:
18
g
|
Saturated Fat:
9
g
|
Cholesterol:
72
mg
|
Sodium:
1544
mg
|
Potassium:
441
mg
|
Fiber:
1
g
|
Sugar:
5
g
|
Vitamin A:
1405
IU
|
Vitamin C:
27.3
mg
|
Calcium:
178
mg
|
Iron:
1.6
mg
Tried this recipe?
Let us know
how it was!