Description
This Keto Creamy Enchilada Soup is a rich and satisfying low-carb comfort food perfect for any occasion.
Ingredients
Scale
- 1 tablespoon olive oil
- 1/2 pound ground beef
- 1/2 pound cooked shredded chicken
- 1 small onion, diced
- 3 cloves garlic, minced
- 2 cups chicken broth
- 1 can diced tomatoes with green chilies
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 cup heavy cream
- 1 cup shredded cheese (cheddar or Mexican blend)
- Salt and pepper to taste
- Chopped cilantro for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add ground beef and cook until browned; drain excess fat.
- Add onions and garlic, sauté until softened.
- Stir in chicken broth, diced tomatoes, chili powder, cumin, and smoked paprika.
- Bring to a simmer and let cook for 15 minutes.
- Reduce heat, add shredded chicken and heavy cream, stirring until combined.
- Add cheese and cook until melted and creamy.
- Season with salt and pepper to taste.
- Serve hot, garnished with chopped cilantro.
Notes
- For added spice, you can include jalapeños.
- This soup can easily be made ahead of time and stored in the refrigerator.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: soup
- Method: stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 3g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 80mg