KETO Chicken Enchilada Soup

A quick one pot Chicken Enchilada Soup that is KETO/Low Carb that everyone is sure to LOVE!


1 tablespoon extra virgin olive oil (or avocado oil)
1 small onion, chopped
1/2 cup bell peppers, chopped (I used a combo of green, red and yellow)
4 oz can chopped green chilies
1 tablespoon chili powder
2-3 teaspoons cumin powder
2 teaspoons salt
2 teaspoons pepper
3 garlic cloves, minced
10 oz can enchilada sauce (I used red, but you could use green)
4 cups chicken stock
4 oz cream cheese, room temperature
2-3 cups shredded chicken
1 cups shredded mexican blend cheese (or any variety you prefer)
1/4 cup chopped cilantro
1 lime, juiced and zested
1 cup sour cream
Optional Toppings
Sour Cream
Chopped Avocado
Jalapeno Peppers
Tortilla Chips (for the non KETO peeps)


In a large stock pot over medium heat add in oil, onion, bell peppers, green chilies, chili powder, cumin, salt & pepper stirring to combine
Cook for 5-7 minutes or until onions and bell peppers are softened
Stir in garlic and cook for another 1-2 minutes
Add in enchilada sauce and chicken stock
Bring to a slow boil, stirring often
Stir in cream cheese and bring back to a boil, stirring often
To help thicken the soup use an immersion blender to blend together the veggies and cream cheese until smooth, for a thinner and more brothy soup skip this step
Stir in chicken, shredded cheese, cilantro, lime juice and zest
Bring to a boil