Keto Creamy Chicken Enchilada (Print Version)

A creamy, low-carb chicken dish featuring cheesy enchilada flavors and a spicy kick for warmth.

# Ingredient List:

→ Chicken & Broth

01 - 1 pound boneless, skinless chicken breasts or thighs
02 - 4 cups low-sodium chicken broth

→ Vegetables & Aromatics

03 - 1 tablespoon olive oil
04 - 1 small onion, finely chopped
05 - 2 cloves garlic, minced
06 - 1 green bell pepper, diced
07 - 1 jalapeño, seeded and finely chopped

→ Spices

08 - 2 teaspoons chili powder
09 - 1 teaspoon ground cumin
10 - 1/2 teaspoon smoked paprika
11 - 1/2 teaspoon dried oregano
12 - 1/2 teaspoon salt
13 - 1/4 teaspoon black pepper

→ Creamy Base

14 - 4 ounces cream cheese, softened and cubed
15 - 1/2 cup heavy cream
16 - 1 cup shredded cheddar cheese

→ Garnishes

17 - Fresh cilantro, chopped
18 - Sliced avocado
19 - Lime wedges
20 - Extra shredded cheese

# How to Make:

01 - Heat olive oil in a large pot over medium heat. Add onion, green bell pepper, and jalapeño. Sauté for 4-5 minutes until softened. Add garlic and cook for 1 minute more.
02 - Stir in chili powder, cumin, smoked paprika, oregano, salt, and black pepper. Cook for 30 seconds until fragrant.
03 - Add chicken and chicken broth. Bring to a gentle boil, then reduce heat, cover, and simmer for 15-18 minutes until chicken is cooked through.
04 - Remove chicken from the pot and shred using two forks. Return shredded chicken to the pot.
05 - Reduce heat to low. Add cream cheese cubes, stirring until completely melted and incorporated.
06 - Stir in heavy cream and shredded cheddar cheese. Simmer gently for 5 minutes, stirring occasionally, until the soup is creamy and smooth.
07 - Taste and adjust seasoning as desired. Serve hot with your choice of garnishes.

# Expert Advice:

01 -
  • It tastes like you spent hours simmering it, but you'll have it on the table in under an hour.
  • The creamy base made with cream cheese and heavy cream creates that restaurant-quality richness you thought you'd have to give up on keto.
  • One pot means minimal cleanup, leaving you more time to actually enjoy the meal instead of washing dishes.
02 -
  • If you add the cream cheese when the broth is too hot, it can separate and get grainy—low heat is your friend here, even if it means the cooking takes a few extra minutes.
  • Taste the soup before you finish it, because salt levels vary wildly between different broths and cheeses, and you might need to adjust more than you expect.
03 -
  • Make a double batch and freeze half in individual portions—it reheats beautifully and gives you a ready-made keto meal on nights when cooking feels impossible.
  • If your soup breaks and the cream separates, don't panic—blend it smoothly with an immersion blender and it'll come back together like nothing happened.
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