Keto Enchilada Soup

This soup is both spicy and creamy, and so delicious that you’ll forget all about how healthy it is.

Serves 4


3 tbsp. olive oil

3 diced celery stalks

1 medium diced red bell pepper

2 tsp. minced garlic

1 cup diced tomatoes

2 tsp. cumin

1 tsp. oregano

1 tsp. chili powder

½ tsp. cayenne pepper

½ cup chopped cilantro

4 cups chicken broth

8 oz. cream cheese

6 oz. shredded chicken

Juice of ½ a lime


  1. In a hot pan with olive oil, sauté the celery and pepper. When the celery starts to become tender, add the tomatoes and cook for 2-3 minutes longer.
  2. Incorporate the spices. Add the chicken broth and cilantro, letting it boil. Reduce to a low heat, and simmer for about 20 minutes.
  3. Add the cheese and boil again. Reduce to a low heat and simmer for 25 minutes more.
  4. Add the shredded chicken with the lime juice. Stir.
  5. Season with cilantro and serve.

Nutritional Info per Serving

Calories: 345

Fat: 31g

Net Carbs: 6.3g

Protein: 13g