A hearty and delicious soup that’s fit for anyone that likes a bit of spice, creaminess, and chunks of fantastic ingredients spread throughout each and every bite. A soup that captures all of the flavors of an enchilada, without the tortilla and added carbs – perfect for anyone on a ketogenic diet!

It’s preferred that you make your own chicken stock from leftover bones you have, but if you’re in a pinch of time, you can go with College Inn broth or more expensive (organic) broth over at Whole Foods/Trade Joe’s. The lime at the end will add just the perfect amount of acidity to complement the sweetness that the tomatoes bring.

It’s always best to use as many fresh ingredients as possible, as there are not too many ingredients and they all bring their own unique flavors to the party. For the meat, I prefer using a mixture of both breast and leg meat, but that part is totally up to you. Just remember that the more breast meat you use, the less fatty the final macros will be.

If you want to make this as an entree, feel free to add more chicken to bulk it up. Top it off with some shredded cheddar cheese or some sour cream. That will increase both the fat content and the protein content, along with making it more hearty and suitable for a dinner course!

So, what’s your favorite soup to make that’s packed full of flavor? Let us know in the comments below!

Read the full recipe with full nutrition breakdown and step-by-step pictures over at: https://www.ruled.me/chicken-enchilada-soup/


3 stalks celery, diced
1 medium red bell pepper, diced
2 teaspoons minced garlic
½ cup cilantro, chopped
3 tablespoons olive oil
Salt and pepper to taste
1 cup diced tomatoes
2 teaspoons cumin
1 teaspoon oregano
1 teaspoon chili powder
½ teaspoon cayenne pepper
4 cups chicken broth
8 ounces cream cheese
6 ounces chicken, shredded
½ medium lime, juiced

Nutrition Summary: This makes 4 (1.5-cup) servings. Each serving comes out to 365.5 Calories, 33.64g Fats, 8.58g Net Carbs, and 16.8g Protein.


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