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Keto Creamy Chicken Enchilada Soup (Instant Pot or Stovetop)

A white bowl filled with keto creamy chicken enchilada soup, topped generously with shredded cheese.
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Make this rich, smoky, and cheesy keto creamy chicken enchilada soup quickly on the stovetop or in your Instant Pot. This low carb chicken soup recipe delivers authentic enchilada flavor without corn, beans, or flour.

Ingredients

Scale
  • 2 lbs boneless, skinless chicken breasts or thighs
  • 1 (10 oz) can diced tomatoes with green chilies, undrained (Rotel)
  • 1 (4 oz) can diced green chilies, mild or hot
  • 1 cup chicken broth
  • 1/2 cup heavy cream
  • 4 oz cream cheese, cubed
  • 1 cup shredded Monterey Jack cheese, plus more for topping
  • 1/2 cup shredded sharp cheddar cheese
  • 2 tablespoons keto enchilada sauce (ensure no added sugar)
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • Salt and black pepper to taste
  • Optional: 1/4 cup sliced black olives

Instructions

  1. Place the chicken breasts, diced tomatoes with green chilies, green chilies, chicken broth, chili powder, cumin, smoked paprika, garlic powder, and onion powder into the Instant Pot or a large pot on the stovetop.
  2. If using the Instant Pot, secure the lid and set the valve to sealing. Cook on High Pressure for 10 minutes. Allow for a natural pressure release for 5 minutes, then quick release any remaining pressure.
  3. If using the stovetop, bring the mixture to a boil, then reduce heat, cover, and simmer for 20 minutes, or until the chicken is cooked through.
  4. Remove the cooked chicken and shred it using two forks. Return the shredded chicken to the pot.
  5. Reduce the heat to low. Stir in the heavy cream, cubed cream cheese, and keto enchilada sauce until the cream cheese is fully melted and the soup is smooth.
  6. Stir in the Monterey Jack cheese and cheddar cheese until melted and the soup is creamy. Do not boil after adding the cheese.
  7. Taste and adjust seasoning with salt and pepper. If desired, stir in black olives.
  8. Serve hot, topped with extra shredded cheese, sour cream, or avocado slices for a high fat comfort food meal.

Notes

  • For extra heat, use hot Rotel tomatoes or add 1/4 teaspoon of cayenne pepper with the spices.
  • This recipe works well as a quick keto lunch; leftovers store well in the refrigerator for up to 3 days.
  • To make this a smoky keto chili alternative, add 1/2 teaspoon of liquid smoke when adding the spices.
  • If you prefer a thicker soup, let it simmer uncovered on low heat for 5-10 minutes after adding the cream to allow some liquid to evaporate.

Nutrition

Find it online: https://cheffinity.com/keto-creamy-chicken-enchilada-soup/