Chicken Enchilada Soup: A Keto-Friendly Comfort Food

Chicken enchilada soup is a popular dish that can be made keto-friendly with a few simple adjustments. The soup is typically made with chicken, vegetables, spices, and a dairy base. By using keto-approved ingredients and leaving out high-carb items like beans, corn, and tortilla strips, the soup can be enjoyed by those following a keto diet.

The keto version of this soup is creamy, cheesy, and loaded with tender chunks of chicken. It is a comforting and satisfying meal that can be made in just minutes, making it perfect for busy weeknights. The soup is also highly customizable, allowing individuals to adjust the spice level to their preference.

Chicken enchilada soup is a delicious and hearty option for those following a keto diet, and with its ease of preparation, it is sure to become a favorite in any household.

Chicken Enchilada Soup in the Slow Cooker

Chicken Enchilada Soup is a delicious, hearty, and creamy meal that can be made in a slow cooker, Instant Pot, or on the stovetop. This soup is perfect for a cold day and can be made in under 30 minutes with just one pot. Here is a step-by-step guide to making this keto-friendly dish in a slow cooker.

Ingredients:

• Boneless, skinless chicken breast or thighs (2 lbs)
• Pureed tomatoes (2 cups, canned is fine)
• Chopped onion (1/2 cup)
• Taco seasoning (3 tablespoons)
• Chicken broth (5 cups)
• Sour cream (optional, 1 cup)
• Avocado, cheese, cilantro, and lime for serving

Instructions:

• Place the chicken, tomatoes, onion, taco seasoning, and salt in the slow cooker. Pour the chicken broth over the top.
• Cook on low for 6-8 hours or high for 3-4 hours.
• Once cooked, remove the chicken and shred it with two forks.
• Remove about 1 cup of the hot broth and whisk in the sour cream, then whisk this mixture back into the slow cooker.
• Add the shredded chicken back into the slow cooker and adjust the seasoning to taste.
• Serve hot with your choice of toppings, such as avocado, cheese, cilantro, or a squeeze of lime.

Tips and Variations:

• For a thicker soup, blend the vegetables and cream cheese before adding the chicken and shredded cheese.
• For a spicier soup, add fresh jalapeños, minced jalapeños, or habaneros.
• For a milder soup, leave out the peppers and chilies.
• If you're not following a keto diet, you can add tortilla chips, black beans, or corn for some extra crunch.
• To make this recipe on the stovetop, combine all the ingredients except the chicken and sour cream and simmer for 10 minutes. Then, add the cream and shredded chicken, heating through before serving.

Chicken Enchilada Soup is a comforting and flavorful meal that can be easily adapted to your taste preferences. It is a great option for a busy weeknight, and the slow cooker makes preparation a breeze. Enjoy this keto-friendly dish with your choice of toppings!

Chicken Enchilada Soup in the Instant Pot

Chicken Enchilada Soup is a delicious and hearty meal that can be made in an Instant Pot. Here is a detailed, step-by-step guide on how to make this satisfying soup, with some tips and variations to make it your own!

Ingredients:

For this recipe, you will need the following ingredients:

• Boneless, skinless chicken breasts or thighs (use thighs for a more intense flavor)
• Pureed tomatoes (canned or fresh)
• Onion, chopped
• Jalapeno, fresh or canned
• Butter
• Sour cream
• Taco seasoning
• Chicken broth
• Salt to taste
• Optional: Avocado, cheese, cilantro, green onions for topping

Method:

• Add all the ingredients except the sour cream to your Instant Pot.
• Seal the lid and set the vent to the sealing position.
• Press the 'Soup' button and set the timer for 20 minutes. If your Instant Pot does not have a soup function, you can manually set it to high pressure for 20 minutes.
• Once the timer goes off, let the pressure release naturally for about 15 minutes.
• Open the lid and remove the chicken to a plate.
• Take out about 1 cup of the hot broth and whisk in the sour cream. Then, whisk this mixture back into the soup.
• Shred the chicken using two forks or a mixer and return it to the pot.
• Adjust the seasoning according to your taste.
• Serve hot, topped with cheese, avocado, cilantro, or green onions if desired.

Tips and Variations:

• For a dairy-free option, skip the butter and use coconut cream instead of sour cream.
• If you prefer a thicker soup, you can blend the vegetables and cream cheese using an immersion blender before adding the chicken.
• You can also add some spice with minced jalapenos or habaneros, or use green enchilada sauce for extra kick.
• This soup can also be made in a slow cooker. Simply combine all the ingredients except the chicken and sour cream and cook on low for 6-8 hours or high for 3-4 hours. Then, follow the same steps to add the sour cream and shred the chicken.

Chicken Enchilada Soup is a versatile and comforting meal that can be easily adapted to your taste preferences. Enjoy!

Chicken Enchilada Soup on the Stovetop

Chicken Enchilada Soup is a delicious, creamy, and hearty soup that can be made on the stovetop, in an Instant Pot, or a slow cooker. It's a perfect comfort meal for cold and dreary days and is a crowd-pleaser with its Mexican/Tex-Mex flavours. The soup is also keto-friendly and can be made in under 30 minutes!

Ingredients

You can use a variety of ingredients to make Chicken Enchilada Soup, but here is a list of common ones:

• Chicken: Boneless, skinless chicken breasts or thighs are ideal, as they cook quickly and are easier to shred. You can also use leftover chicken or rotisserie chicken.
• Vegetables: Onion, bell peppers, celery, carrots, garlic, and jalapenos/green chilies add flavour and texture to the soup.
• Spices: Taco seasoning, chili powder, cumin, cayenne pepper, cinnamon, and garlic powder give the soup a Mexican/Tex-Mex kick.
• Broth: Chicken broth or stock forms the base of the soup.
• Dairy: Cream cheese, sour cream, and shredded cheese (Cheddar, Monterey Jack, or Mexican blend) add creaminess and flavour.
• Extras: Enchilada sauce, diced tomatoes, black beans, corn, hot sauce, and pumpkin puree can be added for extra flavour and texture.

Instructions

• Prepare the ingredients: Chop the vegetables, shred the chicken, and measure out the spices and other ingredients.
• Cook the vegetables: Heat butter or oil in a large stockpot over medium-high heat. Add the onions, bell peppers, celery, carrots, and garlic. Cook until softened, about 5-6 minutes.
• Add the spices and other ingredients: Stir in the seasonings, diced tomatoes, enchilada sauce, and chicken broth. Bring the soup to a gentle boil.
• Cook the chicken: Add the chicken to the soup and cook until done, about 15-20 minutes. Remove the chicken and shred it using two forks.
• Combine and simmer: Return the shredded chicken to the soup. Reduce the heat to low and stir in the softened cream cheese until combined. Then, stir in the shredded cheese until melted.
• Serve: Taste the soup and adjust the seasonings as needed. Serve hot with optional toppings such as crushed tortilla chips, sour cream, or yogurt.

Tips and Variations

• To thicken the soup, blend a portion of the beans or vegetables and add them back to the soup. Alternatively, use an immersion blender to puree the veggies and cream cheese for a thicker, creamier soup.
• For a spicier soup, add fresh or canned jalapenos, minced habaneros, or extra taco seasoning.
• If you prefer a brothy soup, skip the blending step and add more broth.
• Leftover or rotisserie chicken can be used instead of cooking raw chicken. Add it towards the end of the cooking process and heat through.
• For a dairy-free option, skip the butter and use coconut cream instead of sour cream.
• Store leftovers in an airtight container in the fridge for up to 3-5 days or freeze for up to 3-4 months.

Chicken Enchilada Soup: Dairy-Free Options

Chicken enchilada soup is a hearty, creamy, and satisfying meal that can be made keto-friendly and dairy-free with a few simple adjustments. Here are some tips and variations to make this delicious soup dairy-free:

Dairy-Free Alternatives:

• Sour Cream: Sour cream is a common ingredient in chicken enchilada soup, but for a dairy-free option, it can be easily substituted with full-fat coconut cream or coconut milk. This will add a creamy texture and a subtle sweetness to the soup without the dairy.
• Butter: Instead of using butter, which contains dairy, you can opt for a dairy-free alternative like olive oil, avocado oil, or ghee (clarified butter). These alternatives will provide a similar richness and flavor to the soup.
• Cheese: For those who are lactose intolerant or avoiding dairy, cheese can be omitted or substituted with dairy-free cheese alternatives. There are several plant-based cheese options available in the market that melt and taste similar to regular cheese.
• Cream Cheese: Cream cheese is often used to add creaminess to the soup, but for a dairy-free option, you can replace it with silken tofu, cashew cream, or pureed white beans. These alternatives will provide a similar creamy texture without the dairy.

Recipe Variations:

In addition to dairy-free alternatives, here are some variations to customize your chicken enchilada soup:

• Spiciness: You can adjust the spiciness of the soup by using mild, medium, or hot enchilada sauce and salsa. If you prefer a spicier soup, you can also add fresh jalapeños, habaneros, or chili pepper flakes.
• Vegetables: Feel free to add more vegetables to the soup, such as mushrooms, zucchini, bell peppers, onions, or carrots. Sautéing the vegetables first will enhance their flavor and ensure they are cooked to your desired doneness.
• Protein: Chicken enchilada soup is a great source of protein. You can use either chicken breasts or thighs, depending on your preference. For a vegetarian option, you can omit the chicken and add more beans or use a plant-based chicken alternative.
• Thickness: To thicken the soup without dairy, you can use xanthan gum, arrowroot powder, or cornstarch. These ingredients will help give the soup a heartier consistency.
• Garnishes: Toppings and garnishes can take your dairy-free chicken enchilada soup to the next level. Try adding fresh cilantro, green onions, avocado, or dairy-free sour cream for extra flavor and texture.

Dairy-Free Chicken Enchilada Soup Recipe:

Ingredients:

• 2-2.5 lbs boneless skinless chicken breasts or thighs
• 1 recipe green enchilada sauce (or a 28-ounce can of store-bought sauce)
• 24 ounces chicken broth
• 1 cup dairy-free half and half or heavy cream
• 2 cups shredded Monterey Jack cheese (optional)
• 4 ounces softened cream cheese (optional)
• 4 ounces green salsa (salsa verde)
• Salt and pepper to taste
• Dairy-free sour cream (optional, for serving)
• Fresh cilantro, chopped (optional, for serving)
• Green onions, chopped (optional, for serving)

Instructions:

• Slow Cooker: Add chicken, green enchilada sauce, and chicken broth to a slow cooker. Cook on low for 6-8 hours. Remove the chicken and shred it. Add the shredded chicken, dairy-free half and half, jack cheese (if using), softened cream cheese (if using), and green salsa to the slow cooker. Stir until the cheeses are melted. Adjust seasoning with salt and pepper to taste.
• Instant Pot: Cook the chicken with 1 cup of broth on high pressure for 8 minutes. Do a quick release after 10 minutes. Remove the chicken and shred it. Set the Instant Pot to sauté mode, add the remaining broth, shredded chicken, green enchilada sauce, salsa, and heat until warm. Add the cheese and remaining ingredients, stirring until the cheese is melted. Season with salt and pepper if needed.
• Stovetop: In a large stockpot, add chicken and broth. Simmer until the chicken is cooked through. Remove the chicken and shred it. Add the shredded chicken, enchilada sauce, dairy-free half and half, jack cheese (if using), cream cheese (if using), and green salsa to the pot. Stir and heat the soup until warm and the cheese is melted. Season with salt and pepper if needed.

This dairy-free chicken enchilada soup is a delicious and flexible recipe that can be tailored to your taste preferences and dietary needs. Whether you're lactose intolerant, vegan, or simply looking for a dairy-free option, these suggestions will help you create a satisfying and flavorful soup that everyone can enjoy!

Chicken Enchilada Soup: Lower-Carb Options

Chicken Enchilada Soup is a hearty, creamy, and satisfying meal, perfect for cold winter days. The good news is that it can be made keto-friendly with a few simple adjustments. Here are some tips and variations to make this delicious soup lower in carbs:

Ingredient Choices:

• Chicken: Opt for boneless, skinless chicken breast or thighs. They cook quickly and are easier to shred.
• Tomatoes: Pureed tomatoes are a great addition, and you can use either canned or fresh ones.
• Onions: Onions add flavour but are relatively high in carbs, so use them sparingly. Half a cup should be enough to add a nice kick to your soup.
• Spices: Feel free to add spices like taco seasoning, chilli powder, cumin, and garlic to give your soup a nice kick.
• Dairy: Sour cream, butter, and cream cheese can be included, but if you're lactose intolerant or want to reduce dairy, you can skip the butter and use coconut cream instead of sour cream.
• Broth: Chicken broth is an essential ingredient, providing flavour and moisture to your soup.
• Vegetables: You can add some low-carb veggies like bell peppers, zucchini, mushrooms, or green onions for extra nutrition and texture.
• Enchilada Sauce: Choose an enchilada sauce with little to no sugar. You can also make your own to control the ingredients and spice level.
• Xanthan Gum: This ingredient is useful for thickening your soup without adding carbs.

Cooking Methods:

You can make Chicken Enchilada Soup in an Instant Pot, slow cooker, or on the stovetop. Here's a simple method:

• Sauté: Heat oil in a large pot over medium heat. Add onions, bell peppers, and spices, cooking until softened.
• Simmer: Add enchilada sauce, chicken broth, salsa, and chicken. Bring to a boil, then reduce to a simmer. Cook until the chicken is done, which should take around 30-40 minutes.
• Shred the Chicken: Remove the cooked chicken and shred it using two forks or a mixer.
• Add Dairy: Stir in sour cream, shredded cheddar, and any other desired dairy ingredients until they melt into the soup.
• Season: Adjust the seasoning to your taste, adding more salt, pepper, or spices as needed.
• Serve: Ladle the soup into bowls and top with your favourite toppings, such as cheese, avocado, green onions, or sour cream.

Lower-Carb Variations:

If you want to reduce the carb count even further, consider these variations:

• Skip the Enchilada Sauce: Omit the enchilada sauce and add extra herbs and spices to boost the flavour.
• Veggie Option: You can make a vegetarian version by skipping the chicken and adding more veggies.
• Add Extra Protein: Bulk up your soup with extra chicken or other protein sources like beans or tofu.
• Customise the Spice: Make it as mild or spicy as you like by adjusting the amount of salsa, jalapenos, or chilli powder.
• Crunchy Toppings: For a crunchy texture, top your soup with keto-friendly tortilla chips or crushed pork rinds.

Chicken Enchilada Soup is a versatile and tasty dish that can be adapted to your preferences. By making smart ingredient choices and using suitable cooking methods, you can enjoy a lower-carb version of this comforting soup.

Frequently asked questions