Chicken Enchilada Soup is the full of flavor go-to on any Chili’s menu. Now you can indulge in this hearty, zesty, copycat recipe with no stress of carbs! Bring one of the best thing on the Chili’s menu, home to your keto kitchen!
Printable Recipe Link:
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
1 Tablespoon avocado oil (My favorite brand on Amazon (affiliate link)
1/2 Onion, chopped
2 Garlic cloves, minced
2 Chicken Breast, cut into bite sized pieces
3 teaspoons chili powder
2 1/2 teaspoons Cumin
2 Cups Low sodium chicken broth
1 Cup Enchilada Sauce
1 teaspoon xanthan gum (My favorite brand on Amazon (affiliate link)
salt and pepper to taste
1 Cup shredded Monterey Jack cheese
1 Cup shredded cheddar cheese
Heat avocado oil in a large pot (my favorite brand on Amazon (affiliate link) over medium heat.
Add in the onion, garlic, spices and chicken.
Cook until the chicken is cooked through (about 8 minutes).
Pour in the enchilada sauce and chicken broth.
Whisk in the xanthan gum and bring to a boil to thicken.
Remove from the heat and season with salt and pepper to taste.
Serve in bowls with lot’s of cheese.
Enchilada Sauce: Find one that has little to no sugar
I like to add the cheese to the individual bowls because I find that if it is added to the whole pot, it sinks to the bottom and becomes a melted glob on the bottom of the pot.
Serving: 6g | Calories: 273kcal | Carbohydrates: 9g | Protein: 21g | Fat: 17g | Saturated Fat: 8g | Fiber: 2g | Sugar: 3g