Go Back

Keto Crockpot Chicken Enchilada Soup - Cozy, Low-Carb Comfort

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 1.5–2 pounds boneless, skinless chicken breasts (or thighs for extra richness)
  • 2 cups chicken broth (low-sodium)
  • 1 can (14–15 oz) diced tomatoes (no added sugar)
  • 1 cup sugar-free red enchilada sauce (store-bought or homemade)
  • 1 small onion, finely chopped
  • 1 green bell pepper, diced
  • 1 small jalapeño, seeded and minced (optional for heat)
  • 3 cloves garlic, minced
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried oregano
  • 1 teaspoon kosher salt (adjust to taste)
  • 1/2 teaspoon black pepper
  • 4 oz cream cheese (cut into cubes, room temperature)
  • 1 cup shredded cheddar or Mexican blend cheese
  • 1/4 cup chopped cilantro (plus more for garnish)
  • 1 medium avocado, diced (for serving)
  • 1/4 cup sour cream (for serving; optional)
  • Lime wedges (for serving)

Method
 

  1. Layer the base: Add chicken to the crockpot. Pour in broth, diced tomatoes, and enchilada sauce. Stir in onion, bell pepper, jalapeño, and garlic.
  2. Season well: Sprinkle in chili powder, cumin, smoked paprika, oregano, salt, and pepper. Stir to combine and coat the chicken.
  3. Slow cook: Cover and cook on Low for 6–7 hours or High for 3–4 hours, until the chicken is tender and shreds easily.
  4. Shred the chicken: Remove chicken to a plate and shred with two forks. Return the meat to the crockpot and stir.
  5. Add creaminess: Stir in cream cheese cubes until fully melted and smooth. If needed, cover and cook on High for 10–15 minutes to help it melt.
  6. Finish with cheese and cilantro: Stir in shredded cheese and chopped cilantro. Taste and adjust salt, pepper, or chili powder.
  7. Serve: Ladle into bowls. Top with avocado, extra cilantro, a squeeze of lime, and a dollop of sour cream if you like.