A cozy bowl of spicy, creamy keto goodness is exactly what this velvety chicken soup delivers — a gentle cayenne kick, cool melted cream cheese, and a squeeze of lime at the end. It simmers in about 50 minutes and lands at 6.3g net carbs per serving. Add it to the weeknight soup rotation.
A Cozy Bowl of Spicy, Creamy Goodness!
There are few things more comforting than a warm bowl of soup, and this recipe takes comfort to a whole new level. We’re talking about a velvety, rich soup that balances a gentle, spicy kick with a cool, creamy finish. It’s so luxuriously delicious, you’ll completely forget that it’s packed with veggies and fits perfectly into a low-carb or keto lifestyle. Get ready to find your new favorite weeknight meal that the whole family will love!
Ingredients
• Serves 4
• 3 tbsp (45 ml) olive oil
• 3 celery stalks, diced
• 1 medium red bell pepper, diced
• 2 tsp (10 g / 0.35 oz) minced garlic
• 1 cup (240 g / 8.5 oz) diced tomatoes, fresh or canned
• 2 tsp (4 g / 0.14 oz) ground cumin
• 1 tsp (1 g / 0.04 oz) dried oregano
• 1 tsp (2.5 g / 0.09 oz) chili powder
• ½ tsp (1 g / 0.04 oz) cayenne pepper, or to taste
• ½ cup (8 g / 0.28 oz) chopped fresh cilantro, plus more for garnish
• 4 cups (950 ml) chicken broth
• 8 oz (225 g) cream cheese, softened and cubed
• 6 oz (170 g) cooked shredded chicken
• Juice of ½ a lime
Instructions
1. Directions
2. Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the diced celery and red bell pepper, sautéing for 5-7 minutes until they begin to soften.
3. Stir in the minced garlic and cook for another minute until fragrant. Add the diced tomatoes, cumin, oregano, chili powder, and cayenne pepper. Cook for 2-3 minutes, stirring constantly to toast the spices.
4. Pour in the chicken broth and add the chopped cilantro. Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer for 20 minutes to allow the flavors to meld.
5. Reduce the heat to its lowest setting. Add the cubed cream cheese, whisking gently until it has completely melted into the broth, creating a smooth and creamy base. Do not let the soup boil after adding the cheese.
6. Stir in the shredded chicken and the fresh lime juice. Let it heat through for another 5 minutes.
7. Taste and adjust seasoning if necessary. Serve hot, garnished with extra fresh cilantro.
Nutritional Information
• Nutritional Info (per serving)
• Calories: 345
• Fat: 31g
• Net Carbs: 6.3g (0.22 oz)
• Protein: 13g
Pro Tips
• For the creamiest texture, use full-fat block cream cheese and ensure it’s softened to room temperature before adding it to the pot. This helps it melt smoothly without clumping.
• A store-bought rotisserie chicken is a fantastic time-saver for this recipe. Simply shred the meat and it’s ready to go.
• To make the soup thicker, use an immersion blender to briefly pulse the soup base before adding the cream cheese and chicken. This will break down some of the vegetables and create a heartier consistency.
• Control the spice level by adjusting the amount of cayenne pepper. For a milder soup, start with just ¼ teaspoon and add more to taste at the end.
FAQ
Q: Is this spicy chicken soup keto-friendly
A: Yes, this soup is designed to be keto-friendly and low-carb. Each serving contains only 6.3g (0.22 oz) of net carbs, making it a perfect fit for a ketogenic lifestyle.
Q: How can I make this soup thicker
A: For a thicker, heartier consistency, use an immersion blender to briefly pulse the soup after the vegetables have simmered but before you add the cream cheese and chicken. This will break down some of the vegetables and thicken the base.
Q: Can I control the spice level in this recipe
A: Absolutely. The heat comes from the cayenne pepper. For a milder soup, start with just ¼ teaspoon. You can always taste it at the end and add more if you prefer a spicier kick.
Q: What is the best way to add the cream cheese without it clumping
A: For the smoothest result, use full-fat block cream cheese that has been softened to room temperature. Reduce the heat to the lowest setting and whisk the cubed cheese in gently until it has completely melted. Do not allow the soup to boil after adding the cheese.
Pro Tips
- Use full-fat block cream cheese and soften it to room temperature before it goes in the pot. Cold or tub-style cheese melts into clumps instead of a silky broth.
- Drop the heat to its lowest setting before whisking in the cream cheese, and never let the soup boil once the cheese has melted — that's what keeps it smooth.
- For a thicker, heartier soup, pulse the base briefly with an immersion blender before the cream cheese and chicken go in. Breaking down some of the vegetables gives the broth real body.
- The heat comes from the cayenne. Start with ¼ teaspoon for a mild soup, then taste at the end and add more if you want a bigger kick.
- A store-bought rotisserie chicken is the fastest route to the shredded chicken — just pull off about 6 oz of meat and you're ready to finish the soup.
Frequently Asked Questions
Is this spicy chicken soup keto-friendly?
Yes. Each serving contains only 6.3g of net carbs, with the creaminess coming from cream cheese rather than flour or starch.
How can I make this soup thicker?
Briefly pulse the soup with an immersion blender after the vegetables have simmered but before adding the cream cheese and chicken. Blending some of the vegetables thickens the base naturally.
Can I control the spice level?
Absolutely — the cayenne is the only real source of heat. Start with ¼ teaspoon for a milder soup and add more at the end until it's as spicy as you like.
How do I add the cream cheese without it clumping?
Use softened full-fat block cream cheese, keep the heat at its lowest, and whisk the cubes in gently until fully melted. Never let the soup boil after the cheese goes in.
Recipe card below.
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A Cozy Bowl of Spicy, Creamy Keto Goodness!
Ingredients
Method
- Directions
- Heat the olive oil in a large pot or Dutch oven over medium-high heat.
- Add the diced celery and red bell pepper, sautéing for 5-7 minutes until they begin to soften.
- Stir in the minced garlic and cook for another minute until fragrant.
- Add the diced tomatoes, cumin, oregano, chili powder, and cayenne pepper.
- Cook for 2-3 minutes, stirring constantly to toast the spices.
- Pour in the chicken broth and add the chopped cilantro.
- Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer for 20 minutes to allow the flavors to meld.
- Reduce the heat to its lowest setting.
- Add the cubed cream cheese, whisking gently until it has completely melted into the broth, creating a smooth and creamy base.
- Do not let the soup boil after adding the cheese.
- Stir in the shredded chicken and the fresh lime juice.
- Let it heat through for another 5 minutes.
- Taste and adjust seasoning if necessary.
- Serve hot, garnished with extra fresh cilantro.
