Keto Chicken Enchilada Soup

Why This Is Strictly Keto

A traditional enchilada soup gets its body from corn tortillas and masa-thickened sauce. This version keeps the shredded chicken, tomatoes, peppers and warm chili spices that make it taste like enchilada soup, and skips the tortillas entirely — the broth is thickened only with a swirl of sour cream, so every ingredient in the pot is a whole food.

Ingredients

• 2 lbs boneless, skinless chicken thighs
• 2 cups crushed tomatoes (no added sugar)
• 1 small yellow onion, chopped
• 2 jalapeños, diced
• 4 tablespoons butter
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• 3/4 teaspoon salt
• 5 cups chicken broth
• 3/4 cup sour cream
• Diced avocado, cilantro and shredded cheddar, for serving

Instructions

1. Combine the base: Place the chicken thighs, crushed tomatoes, onion, jalapeños, butter, chili powder, cumin, garlic powder, smoked paprika and salt in a large pot. Pour the chicken broth over everything.

2. Simmer: Bring to a boil, then reduce heat and simmer uncovered for 20–25 minutes, until the chicken is cooked through and shreds easily.

3. Temper the sour cream: Ladle out 1 cup of the hot broth and whisk it into the sour cream until smooth, then stir the mixture back into the pot.

4. Shred and finish: Remove the chicken, shred with two forks, and return it to the pot. Adjust salt to taste.

5. Serve: Ladle into bowls and top with diced avocado, cilantro and shredded cheddar.

Nutritional Info (per serving, approximate)

Tips

• Chicken breast works too, but thighs stay juicier through the simmer.
• For extra heat, leave the jalapeño seeds in.
• Leftovers thicken in the fridge — thin with a splash of broth when reheating.