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Slow Cooker Keto Chicken Enchilada Soup

Dive into the comforting flavors of this Slow Cooker Keto Chicken Enchilada Soup. Packed with zesty flavors and creamy texture, it's the perfect low-carb meal to warm you up without knocking you out of ketosis.
Course Dinner
Cuisine Mexican
Keyword keto chicken enchilada soup, keto enchilada soup, Low Carb Chicken Soup, slow cooker keto soup
Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings 6 servings
Calories 385kcal

Equipment

  • Slow cooker
  • Cutting board
  • Knife
  • Cheese grater
  • Measuring cups and spoons

Ingredients

  • 2 pounds boneless skinless chicken breasts
  • 3 cups chicken broth
  • 1 medium onion, chopped about 1 cup/150g
  • 1 red bell pepper, diced red bell pepper about 1 cup/150g
  • 2 cloves garlic, minced about 2 teaspoons/10ml
  • 1 can diced tomatoes with green chilis, undrained 10 ounces/280g
  • 2 tablespoons keto-friendly enchilada sauce homemade or store-bought
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • ½ teaspoon smoked paprika
  • Salt and pepper to taste
  • 1 cup heavy cream
  • 1 cup shredded cheddar cheese
  • ¼ cup fresh cilantro, chopped for garnish
  • 1 avocado, diced for garnish optional

Instructions

  • Place the chicken breasts at the bottom of the slow cooker.
  • Pour the chicken broth over the chicken.
  • Add the chopped onion, diced red bell pepper, minced garlic, diced tomatoes with green chilis, enchilada sauce, ground cumin, chili powder, smoked paprika, salt, and pepper to the slow cooker.
  • Cover and cook on high for 3-4 hours or on low for 6-8 hours.
  • Once cooked, remove the chicken breasts from the slow cooker and shred them using two forks.
  • Return the shredded chicken to the slow cooker.
  • Stir in the heavy cream and shredded cheddar cheese until the cheese is melted and the soup is well combined.
  • Serve hot, garnished with chopped cilantro and diced avocado if desired.

Notes

For a spicier kick, add extra chili powder or a pinch of cayenne pepper.
The soup can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
If you prefer a thinner soup, add more chicken broth until desired consistency is reached.

Nutrition

Calories: 385kcal | Carbohydrates: 9g | Protein: 38g | Fat: 22g | Fiber: 3g | Net Carbs: 6g