Keto Creamy Chicken Enchilada (Printable Version)

A creamy, cheesy chicken dish with bold Mexican-inspired spices and low-carb ingredients.

# What You'll Need:

→ 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, optional

→ 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, adjusted to taste
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, optional
18 - Sliced avocado, optional
19 - Lime wedges, optional
20 - Extra shredded cheese, optional

# How to Prepare:

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

# Expert Suggestions:

01 -
  • It tastes indulgent and restaurant-quality, but you'll feel satisfied knowing it fits your keto goals perfectly.
  • The whole thing comes together in under 45 minutes, so you can have dinner on the table faster than you'd think.
  • That creamy, spicy combination is addictive—people genuinely ask for seconds, and no one suspects it's low-carb.
02 -
  • Never dump cold cream cheese into a hot soup or you'll end up with grainy chunks instead of that silky texture—soften it first and stir it slowly.
  • If your soup looks separated or broken, blend it with an immersion blender for 30 seconds and it'll come back together beautifully.
  • Jalapeño seeds are where the heat lives, so remove them if you're cooking for people who prefer mild flavors, or leave them in if you want that spicy punch.
03 -
  • Make a double batch and freeze individual portions—you'll thank yourself on nights when cooking feels like too much effort.
  • Shred your own cheese if possible instead of using pre-shredded; it melts infinitely smoother because it doesn't have those anti-caking agents.
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