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This Keto Cheesy Chicken Enchilada Soup has just about 6 net carbs and is super creamy! Top with shredded cheese, sour cream, green onions, and a squeeze of lime to bring it over the top!

Get the Recipe: Keto Cheesy Chicken Enchilada Soup

Prep: 5 minutes
Cook: 25 minutes
Natural Release: 5 minutes
Total: 35 minutes
Yield: 8
Author: Annie Holmes
This Keto Cheesy Chicken Enchilada Soup is a quick family favorite that can be made on the stovetop, in a slow cooker, or in an Instant Pot! Loaded with cheese, veggies, and tender chicken, each bowl about 6 net carbs!
4.48 from 40 ratings
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Ingredients
 

  • 2 pounds boneless, skinless chicken breast
  • 1/2 cup green bell pepper, finely chopped
  • 1 jalapeño, seeded and finely chopped
  • 1 10 ounce can tomatoes with green chilies, undrained
  • 1 32 ounce container chicken broth
  • 1 7 ounce can tomato paste
  • 2 4 ounce cans diced green chilies
  • 1 1 ounce package taco seasoning
  • 8 ounces room temp cream cheese, cut into small pieces
  • 1/4 cup cream

Instructions
 

  • In the Instant Pot, sauté peppers in a small amount of butter or olive oil. Once softened, add chicken, tomatoes, chilis, broth, tomato paste, and taco seasoning.
  • Place the lid on the Instant Pot, seal the pressure valve, and set the pressure cooker to 20 minutes.
  • Allow pressure to naturally release for 5-10 minutes, then manually release the rest.
  • Remove chicken and shred. Stir in cream and cream cheese, then add chicken back to soup and serve.

Notes

Slow Cooker Instructions

  1. Add chicken, peppers, tomatoes, chilis, broth, tomato paste, and taco seasoning to slow cooker.
  2. Cook on low for 8-10 hours or on high for 4-5 hours.
  3. Remove chicken and shred. Stir in cream and cream cheese.
  4. Add chicken back to soup and serve.

Stovetop Instructions

  1. Place chicken, peppers, tomatoes, broth, tomato paste, chilis, and taco seasoning to a large pot or Dutch oven. Stir, then bring to a simmer over medium low heat (uncovered). Allow soup to simmer 20 minutes.
  2. When soup has reduced and thickened, check the chicken with a meat thermometer. If it is cooked through, remove from pot and shred.
  3. Sit in cream and cream cheese, add chicken back to pot, and serve.
Net carbs are 6.3 g per serving
Serving: 1 1/2 cups, Calories: 294kcal, Carbohydrates: 8.4g, Protein: 29.7g, Fat: 14.9g, Cholesterol: 117.4mg, Sodium: 1066.8mg, Fiber: 2.1g, Sugar: 4.2g
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