Keto Chicken Enchilada Soup Recipe

<ul class="ingredients-main-list"> <li class="ingredients-single-item">2 tbsp olive oil</li> <li class="ingredients-single-item">1 medium onion, diced</li> <li class="ingredients-single-item">2 cloves garlic, minced</li> <li class="ingredients-single-item">1 green bell pepper, diced</li> <li class="ingredients-single-item">1 jalapeño, seeded and finely diced (optional)</li> <li class="ingredients-single-item">2 tbsp tomato paste</li> <li class="ingredients-single-item">2 tbsp chili powder</li> <li class="ingredients-single-item">2 tsp ground cumin</li> <li class="ingredients-single-item">1 tsp dried oregano</li> <li class="ingredients-single-item">1/2 tsp smoked paprika</li> <li class="ingredients-single-item">500g chicken breast, boneless and skinless</li> <li class="ingredients-single-item">1 litre chicken broth</li> <li class="ingredients-single-item">400g canned diced tomatoes</li> <li class="ingredients-single-item">100g cream cheese, softened</li> <li class="ingredients-single-item">200ml heavy cream</li> <li class="ingredients-single-item">150g shredded cheddar cheese</li> <li class="ingredients-single-item">Salt and pepper to taste</li> <li class="ingredients-single-item">For garnish: diced avocado, fresh cilantro, sour cream, lime wedges, sliced jalapeños</li> </ul>

<ul class="equipment-main-list"> <li class="equipment-single-item">Large Dutch oven or soup pot</li> <li class="equipment-single-item">Immersion blender (optional)</li> </ul>

<ol class="no-list-style"> <li class="MethodStepper"> <h4 class="step-title">Step 1</h4> Heat olive oil in a large Dutch oven or soup pot over medium heat. Add the diced onion and cook for 3-4 minutes until softened and translucent. This slow sweating of the onions builds a foundation of flavor without adding carbs. </li> <li class="MethodStepper"> <h4 class="step-title">Step 2</h4> Add the minced garlic, diced bell pepper, and jalapeño (if using) to the pot. Sauté for another 2-3 minutes until the peppers begin to soften. The vegetables should become aromatic but not browned. </li> <li class="MethodStepper"> <h4 class="step-title">Step 3</h4> Stir in the tomato paste and cook for 1 minute, allowing it to slightly caramelize. This develops a deeper, richer flavor base. Then add the chili powder, cumin, oregano, and smoked paprika. Cook for 30 seconds until fragrant - this blooms the spices and releases their essential oils for maximum flavor. </li> <li class="MethodStepper"> <h4 class="step-title">Step 4</h4> Place the whole chicken breasts into the pot and pour in the chicken broth and canned diced tomatoes. Bring the mixture to a boil, then reduce heat to maintain a gentle simmer. Cover and cook for about 20 minutes, or until the chicken is completely cooked through and registers 74°C on a meat thermometer. </li> <li class="MethodStepper"> <h4 class="step-title">Step 5</h4> Remove the chicken breasts to a plate and shred using two forks. The chicken should pull apart easily when properly cooked. Return the shredded chicken to the pot. </li> <li class="MethodStepper"> <h4 class="step-title">Step 6</h4> For a thicker soup consistency, you can use an immersion blender to partially blend some of the vegetables in the soup while leaving plenty of texture. Be careful not to over-blend - we want chunky soup, not a puree. </li> <li class="MethodStepper"> <h4 class="step-title">Step 7</h4> Reduce the heat to low. Cut the cream cheese into small pieces and add to the soup, stirring until completely melted and incorporated. The cream cheese not only adds richness but also helps thicken the soup while keeping it keto-friendly. </li> <li class="MethodStepper"> <h4 class="step-title">Step 8</h4> Pour in the heavy cream and add half of the shredded cheddar cheese, stirring until the cheese is fully melted. This creates a velvety, luxurious texture that mimics the creaminess of traditional enchilada sauce. </li> <li class="MethodStepper"> <h4 class="step-title">Step 9</h4> Taste and adjust seasonings, adding salt and pepper as needed. If you prefer more heat, add additional chili powder or a dash of hot sauce. Let the soup simmer for another 5 minutes to allow the flavors to meld together. </li> <li class="MethodStepper"> <h4 class="step-title">Step 10</h4> Ladle the soup into bowls and top with the remaining shredded cheese and your choice of garnishes: diced avocado, fresh cilantro, a dollop of sour cream, lime wedges, or sliced jalapeños. These fresh toppings add brightness and texture contrast to the rich soup. Serve immediately while hot and enjoy your keto-friendly enchilada soup! </li> </ol>