A rich, cheesy, and comforting soup with all the flavors of enchiladas — but low-carb and keto-friendly. Perfect for a quick weeknight dinner!
📝 Ingredients
- 2 tbsp olive oil or butter
- 1 lb ground beef, ground turkey, or shredded chicken
- ½ cup onion, diced
- 2 cloves garlic, minced
- 1 can (10 oz) red enchilada sauce (sugar-free if possible)
- 1 can (10 oz) diced tomatoes with green chilies (Rotel)
- 4 cups chicken broth
- 1 tsp cumin
- 1 tsp chili powder
- ½ tsp smoked paprika
- 1 tsp salt (to taste)
- ½ tsp black pepper
- 4 oz cream cheese, softened and cubed
- 1 cup heavy cream
- 1 ½ cups shredded cheddar or Mexican blend cheese
Optional Toppings:
- Fresh cilantro, chopped
- Sliced avocado
- Sour cream
- Extra shredded cheese
- Jalapeño slices
👩🍳 Instructions
-
Cook the base:
- In a large pot or Dutch oven, heat olive oil over medium heat.
- Add ground meat and cook until browned (or use precooked shredded chicken).
- Add onions and garlic, cooking until softened and fragrant.
-
Add flavor:
- Stir in enchilada sauce, diced tomatoes with chilies, and chicken broth.
- Season with cumin, chili powder, paprika, salt, and pepper.
-
Make it creamy:
- Bring soup to a simmer.
- Stir in cream cheese cubes, letting them melt fully into the soup.
- Add heavy cream and shredded cheese, stirring until smooth and creamy.
-
Serve:
- Ladle into bowls and top with your favorite keto-friendly toppings (cilantro, avocado, sour cream, extra cheese, etc.).
🍴 Tips
- For extra protein, add shredded rotisserie chicken.
- If you like it spicy, add diced jalapeños or a pinch of cayenne.
- Leftovers keep well in the fridge for up to 4 days or can be frozen for 2 months.
