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Keto Crockpot Chicken Enchilada Soup

Linda M. Harris
Keto Crockpot Chicken Enchilada Soup is a hearty, flavorful soup that is both comforting and keto-friendly.
With tender chicken, a rich enchilada sauce, and a creamy base, this recipe is perfect for a low-carb lifestyle.
Made in a crockpot, it's super easy to prepare and requires minimal hands-on time. Whether for a family dinner or meal prepping, this soup is sure to please.
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Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes
Course Main Course
Cuisine Keto, Low-Carb, Mexican
Servings 6 Servings
Calories 400 kcal

Equipment

  • 1 Crockpot (6-quart or larger)
  • 1 Cutting Board
  • 1 Chef’s Knife
  • 1 Can opener
  • 1 Spoon or Spatula (for stirring)
  • 1 Fork (for shredding chicken)

Ingredients
  

  • 3 medium Chicken breasts or thighs boneless & skinless
  • 1 medium Onion diced
  • 1 large Bell pepper diced
  • 3 cloves Garlic minced
  • 1 cup Enchilada sauce low-carb version
  • 3 cups Chicken broth low-sodium
  • 1 cup Heavy cream or coconut milk
  • 2 tsp Chili powder
  • 1 tsp Cumin
  • 1 tsp Garlic powder
  • Salt and pepper to taste
  • 1 cup Shredded cheese cheddar or Mexican blend
  • 1/4 cup Sour cream for topping
  • 1/4 cup Fresh cilantro optional, for garnish
  • 1 Avocado optional, for garnish

Instructions
 

Prepare the Chicken and Veggies

  • Dice the onion, bell pepper, and garlic.
    If you’re using chicken breasts, you can leave them whole or cut them into smaller pieces.

Combine Ingredients in the Crockpot

  • Place the chicken breasts or thighs in the crockpot. Add the diced onion, bell pepper, and garlic.
    Pour in the enchilada sauce and chicken broth.

Cook the Soup

  • Set the crockpot on low for 6-8 hours or high for 3-4 hours. Cook until the chicken is fully cooked and tender.

Shred the Chicken

  • Once the chicken is cooked, remove it from the crockpot and shred it using two forks.
    Return the shredded chicken to the crockpot and stir well.

Adjust the Seasoning

  • Taste the soup and adjust the seasoning with additional chili powder, cumin, salt, or pepper as needed.

Add Cream

  • Stir in the heavy cream or coconut milk for a creamy consistency.

Serve

  • Ladle the soup into bowls and garnish with shredded cheese, sour cream, fresh cilantro, and avocado if desired. Serve hot and enjoy!

Notes

  • Make-Ahead: This soup can be made ahead and stored in the fridge for up to 4 days or frozen for up to 3 months.
  • Adjust Consistency: If you prefer a thinner soup, simply add more chicken broth. For a thicker soup, cook the soup uncovered in the last 30 minutes to allow it to reduce.
  • Add Spice: If you like a spicier soup, add diced jalapeños or more chili powder to suit your taste.
Keyword Keto Crockpot Chicken Enchilada Soup