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This Chicken Enchilada Soup is hearty, creamy, and so satisfying. Chockfull of chicken and spices, it’s one of my favorite keto instant pot recipes. Slow cooker instructions included too!
Have you ever heard the word “hygge“? It’s all the rage these days and I am seeing it everywhere. It’s a Danish term that roughly translates to coziness. And this Chicken Enchilada Soup recipe is hygge to the max.
We are knee deep in winter now, and by all accounts, it’s been a tough one across the country.
As always in the Pacific Northwest, we’ve had an incredible amount of cold, dreary rain. It’s a tough time of year to stay positive and be happy. But if anything can make you feel warm and cozy, this easy chicken enchilada soup is it!
Why this recipe is so awesome
Part of what makes this keto chicken enchilada soup so appealing is the ease factor. You simply toss all the ingredients in your Instant Pot, and dinner is ready in 45 minutes, start to finish. Or if you prefer, you could use your slow cooker and set it to be finished cooking whenever you arrive home from work.
It’s warm and comforting with minimal effort. It’s the dietary equivalent of a cozy blanket. Or a roaring fire.
Best of all, the whole family loves it so I don’t have to listen to any complaints about what’s for dinner. Whiny children do have a tendency to kill that hygge vibe!
Reader Testimonials
“Made this tonight for dinner. This recipe was so easy to follow! The soup came out amazing and was delicious! Hubby and kid approved! Thank you for your talent and for sharing it with the world!” — Rachel
“I have yet to find a single recipe by Carolyn that isn’t absolutely amazing!” — Phil
“Made this soup this weekend and oh my — super delicious and super easy! I topped my soup with avocado and my husband topped his with cheese and sour cream. Just delightful — thanks for sharing!!” — Stephanie
Ingredients you need
This easy keto soup recipe takes just a handful of ingredients that you can find at any grocery store. You will need:
- Chicken: Use boneless, skinless chicken breast or thighs. It cooks quickly and is easier to shred.
- Pureed tomatoes: You can use canned or fresh tomatoes for this soup.
- Onion: Onions have a fair bit of carbs, so keep it to a minimum to add flavor. I use half a cup.
- Jalapeño: I use fresh peppers, but you can also use canned chopped jalapeños. Just add two or three tablespoons, depending on how much heat you want.
- Butter: The butter makes the soup richer and creamier, so it’s more satisfying. Grassfed butter also adds healthy keto-friendly fats.
- Sour cream: Sour cream and enchiladas are an ideal combination! I recommend using full fat sour cream for the best flavor. You can sub whole milk Greek yogurt for the sour cream.
- Pantry staples: Taco seasoning, chicken broth and salt.
Step-by-step directions
This recipe is so easy, it almost feels like you’re cheating!
1. Add the ingredients: Place all of the ingredients except for the sour cream into the Instant Pot or slow cooker.
2. Cook: Set the Instant Pot to the soup function for 20 minutes. For the slow cooker, cook on high for 3 to 4 hours or low for 6 to 8 hours.
3. Add the sour cream: When cooking is complete, remove the chicken to a plate. Remove about 1 cup of the hot broth to a bowl and whisk in the sour cream, then whisk this combo back into the pot.
4. Shred the chicken: Shred the chicken with two forks and add back into the pot. Adjust seasonings to taste.
Expert Tips
I use forks to shred the chicken but you can also do it easily and quickly by using a mixer. Just add the cooked chicken to the bowl and use the paddle attachment and turn to medium high.
This soup works well with frozen chicken too. Give it an extra 10 to 15 minutes in the Instant Pot. You shouldn’t have to add more time for the Crockpot version, if you use the longer end of the time range.
If using pre-cooked chicken, just do this chicken enchilada soup in a pot on the stove. Combine all the ingredients except the chicken and sour cream and simmer for 10 minutes. Then add the cream and shredded chicken as instructed.
Dairy-Free Option: Skip the butter and use 1 cup of coconut cream in place of the sour cream.
Frequently Asked Questions
What is chicken enchilada soup made of?Enchilada soup contains simple, easy ingredients such as chicken, tomatoes, broth, sour cream, chilies, and spices. Conventional recipes take canned beans and tortilla strips. However, this keto soup leaves out the higher carb ingredients without sacrificing flavor.
How many carbs are in chicken enchilada soup?This keto chicken enchilada soup recipe has 5.9g of carbs and 1.0g of fiber per serving. That comes to 4.9g net carbs per cup of soup.
How do I store leftover chicken enchilada soup?Store leftover chicken enchilada soup in an airtight container in the fridge for up to 5 days. You can also freeze it. Once cooled, transfer to an airtight container and freeze for up to 3 months. To thaw, defrost frozen soup overnight in the refrigerator. Reheat in the microwave or on the stove.
How to serve Chicken Enchilada Soup
To serve top your keto chicken enchilada soup soup with:
- Chopped avocado
- Jalapeño slices
- Fresh cilantro or green onions
- Shredded cheese
- Sour cream
More Mexican-Inspired Keto Recipes
Chicken Enchilada Soup
This Chicken Enchilada Soup is hearty, creamy, and so satisfying. Chockfull of chicken and spices, it’s one of my favorite keto instant pot recipes. Slow cooker instructions included too! Print
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Course: Soup
Cuisine: Mexican
Keyword: chicken enchilada soup, keto chicken enchilada soup
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 8 servings
Calories: 310kcal
Ingredients
- 2 lbs boneless skinless chicken thighs or breasts
- 2 cups pureed tomatoes (canned is fine)
- ½ cup chopped onion
- 2 jalapeños, diced
- ¼ cup butter
- 3 tablespoon taco seasoning
- ¾ teaspoon salt
- 5 cups chicken broth
- ¾ cup sour cream
Instructions
Place the chicken, tomatoes, onion, jalapeños, butter, taco seasoning and salt in the bottom of an Instant Pot or slow cooker. Pour the broth overtop.
For the Instant Pot, seal the lid and make sure the vent is on seal. Set to the Soup Function for 20 minutes. Let the pressure release naturally for 15 minutes.
For a slow cooker, place the lid on and set to low for 6 to 8 hours or high for 3 to 4 hours.
When cooking is complete, remove the chicken to a plate. Remove about 1 cup of the hot broth to a bowl and whisk in the sour cream, then whisk this combo back into the pot.
Shred the chicken with two forks and add back into the pot. Adjust seasonings to taste. Serve hot with cheese and chopped avocados.
Video
Notes
Storage Information: Store leftover chicken enchilada soup in an airtight container in the fridge for up to 5 days. You can also freeze it. Once cooled, transfer to an airtight container and freeze for up to 3 months. To thaw, defrost frozen soup overnight in the refrigerator. Reheat in the microwave or on the stove.
Nutrition Facts
Chicken Enchilada Soup
Amount Per Serving (1 cup per serving, approximately)
Calories 310
Calories from Fat 148
% Daily Value*
Fat 16.4g25%
Carbohydrates 5.9g2%
Fiber 1g4%
Protein 29.3g59%
* Percent Daily Values are based on a 2000 calorie diet.
Keto Short Rib Chili
Bean-free keto chili made with braised beef short ribs. So easy to make and the perfect low carb comfort food. This keto chili recipe is paleo, dairy-free, and Whole 30 approved! And it can be made ahead and frozen so it’s ideal for keto meal planning.
There’s a definite chill in the air. Can you feel it? Well, maybe not in some parts of the country, but here in the Pacific Northwest, autumn is on its way, if not already here.
The best part of fall is the comfort food and there is no food more comforting than this short rib chili. Well, maybe my Shrimp and Bacon Chowder. Or perhaps my keto Cream of Mushroom Soup. And my Buffalo Chicken Soup is also pretty darn spectacular.
But this keto chili recipe definitely makes the short list.
Chili is and always has been one of my favorite foods, because even not very good chili is pretty darn comforting when you’re cold and hungry. How can you go wrong with meat cooked slowly in rich spices and a thick tomato broth? You can’t, that’s all. You can’t go wrong.
And the crazy part is that while I make chili all. the. time, I don’t actually have a good keto chili recipe here on All Day I Dream About Food. Until now, that is.
What makes the best keto chili?
Well, what really makes good chili is a matter of opinion and taste. And probably a few feuds as well. Everyone has their own take on the best way to make chili.
In my experience, a slow simmered chili recipe is best, as it allows the flavors to develop and intensify over time. So don’t be fooled by promises of “fast and easy”. Good chili is usually easy to make but it takes time to cook.
Keto chili should be devoid of any higher carb items like beans, though. That goes almost without saying, because beans are high in carbs and many consider them inflammatory. Onion needs to be kept to a minimum as well, since it’s surprisingly high carb.
Tomato sauce, paste, and puree can also send the carb count up if used too liberally. I like to keep my chili to less than 5g total carbs per serving, so I use a single can of diced tomatoes. Fire roasted tomatoes help bring out the best flavor.
But the focus of a good keto chili recipe should always be the meat and the spices. Use beef with a high percentage of fat for a satisfying meal, and be generous with the chili, cumin, and garlic.
Can you make keto chili ahead of time?
I find myself wanting to answer this question with a smart ass comment like “Is the pope Catholic?”. Because chili is perhaps the best make ahead meal on the planet.
It’s one of those dishes that seems to actually get better when it’s eaten the next day or even a few days later. And one of the benefits of keto chili is that there are no beans to get mushy as they sit and soften. So it’s just as good or better than the day you made it.
So go ahead and make a huge pot of this short rib chili. This particular recipe serves 10 people. Let it cool to room temperature and then split it up however you see fit. You can do individual servings, or portion it out for your family size.
The chili can be refrigerated for up to 4 days or frozen for up to 3 months. We froze our leftovers back in May and I just fed my family the second portion about a month ago!
Because it contains acidic ingredients like tomatoes, I recommend storing in glass containers if you have them. If not, good BPA-Free tupperware works too.
Tips for making Short Rib Chili
Short ribs are ideal for comfort food dishes like this, because they are fatty and rich, and become incredibly tender with slow braising.
Always brown the ribs first: This step adds 10 minutes or so, but it’s worth it. Browning the meat in lard or oil helps bring out the best flavor, before the liquids are added. Otherwise, you are essentially just eating stewed meat. Transfer the ribs to a plate while making the rest of the chili.
Sweat the onions and other veggies: While I do keep the onion to a minimum, it definitely helps add flavor. So add the onion and green pepper to the pot and sauté in the oils and fats with a little bit of salt. This will help them release their juices and flavor.
Add the spices into the hot oil: Before adding any liquids into the pot, you want to briefly sauté the garlic, jalapeño, and spices in the hot oil. This enhances and intensifies the flavor.
Adjust the heat to your liking: My husband and I like our chili pretty spicy but our kids have more tender palates. So we keep the heat at a medium level. I always add the seeds from the jalapeño but you can leave them out if you want less spice. You can also leave out the cayenne. Or you can add more jalapeño and cayenne too.
Now add the liquids and the meat: Once the spices and garlic are fragrant, stir in the diced tomatoes and broth and bring to a simmer before adding the meat.
Slow braise in the oven: You’re looking at a good two to three hours of cooking, but this time is completely inactive. You can be doing lots of other things during this time. Slow braising makes the meat from the short ribs fall off the bone and shred more easily.
Doesn’t this keto short rib chili sound like the perfect comfort food?
Check out my Keto Soups & Stews cookbook for more delicious comfort food recipes.
Keto Short Rib Chili
Bean-free keto chili made with braised beef short ribs. So easy to make and the perfect low carb comfort food. This keto chili recipe is paleo, dairy-free, and Whole 30 approved! And it can be made ahead and frozen so it’s ideal for keto meal planning.
Print
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Course: Main Course
Cuisine: American
Keyword: keto chili, keto chili recipe, short rib chili
Prep Time: 15 minutes
Cook Time: 3 hours 25 minutes
Total Time: 3 hours 40 minutes
Servings: 10 servings
Calories: 428kcal
Ingredients
- 3 lb bone in short ribs
- Salt and pepper
- ¼ cup bacon fat, lard, or other high-heat oil
- ½ cup chopped onion
- 1 large green pepper chopped
- 2 cloves garlic minced
- 1 medium jalapeno pepper minced (leave the seeds in for more heat)
- 2 tablespoon chili powder
- 1 tablespoon cumin
- ½ teaspoon cayenne
- 15 ounce can fire roasted tomatoes
- ⅓ cup beef bone broth
Instructions
Preheat the oven to 300F and season the short ribs all over with salt and pepper.
In a large dutch oven over medium heat, melt the bacon fat or lard. Once hot, add half the short ribs and brown on all sides. Remove to a plate and brown the remaining short ribs. Transfer to the plate.
Add the onion and pepper to the pot, sprinkle with salt, and saute until tender, about 5 minutes. Add the garlic, jalapeno, chili powder, cumin, and cayenne, and cook another minute, until fragrant.
Stir in the roasted tomatoes and bone broth and bring to a simmer. Add the short ribs back into the pot, cover and transfer to the oven.
Cook 2 to 3 hours, until the meat is very tender. Remove the ribs, shred the meat and return the meat to the pot. Adjust salt and pepper to taste and serve with your favorite chili toppings.
Nutrition Facts
Keto Short Rib Chili
Amount Per Serving (1 serving = about 1 cup)
Calories 428
Calories from Fat 319
% Daily Value*
Fat 35.4g54%
Carbohydrates 4g1%
Fiber 1.2g5%
Protein 22.6g45%
* Percent Daily Values are based on a 2000 calorie diet.
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- Saturated Fat N/A
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