This Keto Chicken Enchilada Soup is colorful, flavorful, warming, and sure to be a hit with anyone who tries it. Best of all, it’s easily made in an Instant Pot!
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When I’m looking for a keto dinner or lunch choice that’s akin to pressing the “easy button,” soup is always high on my list. Especially if it’s made in an Instant Pot! It’s so nice to be able to throw in all your ingredients, press a button, and walk away. 🍲
Keto Chicken Enchilada Soup
…and why you’ll love it!
- This easy keto Instant Pot soup requires only ten minutes under pressure and makes five generous servings!
- It can be made dairy-free by omitting the cheese. While the cheese certainly adds flavor and texture, it’s the soup is still fantastic without it. If you’re doing dairy-free keto, omit the cheese and adjust the seasonings to taste.
- It can be made for non-ketoers by adding black beans and corn. Serving this to someone who’s not on the keto diet? Feel free to add some cooked corn and black beans to their serving.
- And have I mentioned it tastes fantastic? 🙂
Ingredients Needed for This Keto Chicken Enchilada Soup Recipe
Ingredient quantities for this homemade keto soup are located in the recipe card at the end of the post.
- Boneless, skinless chicken thighs
- Orange bell pepper
- Tomato
- Green chiles (canned)
- Chicken broth
- Sugar-free tomato sauce
- Chili powder
- Ground cumin
- Chipotle powder
- Smoked paprika
- Garlic powder
- Salt and pepper
- Mexican blend cheese
- Cilantro (fresh)
- Avocado
- Lime
How to Make Keto Enchilada Soup {Quick Overview}
This is just a quick overview of some of the steps involved in making the low carb chicken enchilada soup. For the recipe in detail, including exact measurements used at each step, scroll to the recipe card at the end of the post.
Add chicken thighs, bell pepper, tomatoes, and green chilis to the Instant Pot.
Cover with chicken broth and tomato sauce. Then, add all seasonings.
Seal and cook on high for 10 minutes. Let steam release naturally for 10 minutes, then do a quick release.
Remove the chicken and shred on a plate before returning it to the Instant Pot.
Add 1 cup of cheese to the soup, a little at a time, plus the cilantro.
To serve, ladle into bowls and garnish each serving with cilantro to taste, 1 tbsp cheese, 1/5 of the chopped avocado, and one lime wedge.
Frequently asked questions
Can I Eat Chicken Enchilada Soup on the Keto Diet?
You can eat chicken enchilada soup on the keto diet by using low net carb ingredients instead of high carb ingredients. When you make the recipe you don’t put in the black beans and corn, of which both are very high in net carbs and should be avoided on the keto diet.
What tomato sauce can I use on keto?
You will want to use a tomato sauce without any added sugar (including, and especially, high fructose corn syrup). I personally love this Rao’s Homemade Tomato Basil Sauce! It contains 5g net carbs per 1/2 cup serving.
How many carbs are in chicken enchilada soup?
Depending on the recipe, traditional chicken enchilada soup contains 20-40g carbs per bowl.
This Keto Chicken Enchilada Soup contains only 11g carbs (6g net carbs) per bowl!
Are there any soups you can eat on keto?
Yes! There are so many soups you can eat on keto, including keto bone broth. Here are a few of my favorite recipes:
- Make cheeseburger soup keto-friendly by following this recipe. We even throw on some bacon!
- You can eat chili on the keto diet by substituting this vegetable.
- Substitute ground turkey and make keto turkey chili. It is has completely different taste, but tastes just as great!
- Learn to make vegetable soup low carb friendly by switching up which vegetables you can use. Trust us, you won’t miss the high carb veggies at all!
- Keto Chicken Alfredo Soup
- Easy to make keto Cauliflower Soup with Bacon
- Make Mushroom Soup on the keto diet and add some ground turkey for a delicious result!
Nutrition Facts for This Keto Soup Recipe
Per serving (five total servings):
- 303 calories
- 18g fat
- 26g protein
- 6g net carbs
More Keto Dinners with Chicken
Here some more keto dinner ideas with chicken in them.
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Keto Chicken Enchilada Soup
Ingredients
- 1 lb. boneless, skinless chicken thighs
- 1 medium orange bell pepper chopped
- 1 medium tomato seeded and chopped
- 4 oz can green chiles undrained
- 4 cups chicken broth
- 1/4 cup sugar-free tomato sauce
- 1/2 tbsp chili powder
- 1 tsp ground cumin
- 1/2 tsp chipotle powder
- 1/2 tsp smoked paprika
- 1 tsp garlic powder
- salt and pepper to taste
- 1 cup + 5 tbsp finely shredded Mexican blend cheese divided
- 1/4 cup fresh cilantro chopped (plus additional for garnish)
- 1 large avocado cut into chunks
- 1 large lime cut into 5 wedges
Instructions
- Into the interior pot of an Instant Pot or electric pressure cooker, place the chicken thighs, bell pepper, tomato, and green chiles. On top, pour the chicken broth and tomato sauce, then sprinkle with chili powder, ground cumin, chipotle powder, smoked paprika, and garlic powder. Season with salt and pepper to taste, then stir to combine.
- Seal and lock. Make sure the pressure valve is set to “Sealing,” then select the “Manual” setting on High and set for a 10-minute cook time.
- After the 10-minute cook time is completed, let the pressure release naturally for 10 minutes. Then, release the rest of the steam with a quick release.
- Remove the lid and transfer the chicken thighs to a plate. Shred the chicken on the plate (using two forks works well) and return to the pot.
- Add 1 cup of cheese (1/4 cup at a time, to avoid clumping) and the cilantro. Stir until cheese has melted completely.
- Ladle your Keto Chicken Enchilada Soup into bowls. Garnish each serving with cilantro to taste, 1 tbsp cheese, 1/5 of the chopped avocado, and one lime wedge.
Notes
Nutrition Disclaimer
Nutrition facts are included as a courtesy only. They are accurate to the best of our knowledge based on the ingredients and brands used, but their accuracy is not guaranteed. If applicable, sugar alcohols have already been removed from the total carb count.
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I tried the Keto Chicken Enchilada Soup yesterday and was very pleased. The flavors of the chicken, cheese and spices combine to make this soup taste wonderful. The recipe was very easy to put together using my instant pot. I will be making this often this Winter!