Looking for a comforting meal that fits snugly into your keto lifestyle? Look no further than our Keto Chicken Enchilada Soup—sans beans! This soup is a flavorful delight that will keep you warm and filled with essential nutrients. We’ll guide you through the steps to create this culinary masterpiece, providing tips along the way to ensure your soup is both easy to prepare and delicious.
Ingredients
- 2 tablespoons olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 pound boneless, skinless chicken breasts
- 3 cups chicken broth
- 1 cup heavy cream
- 2 tablespoons tomato paste
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 1/2 cup shredded cheddar cheese
- Fresh cilantro for garnish
Equipments
- Large pot or Dutch oven
- Wooden spoon
- Knife for dicing
- Cutting board
- Measuring spoons
- Measuring cups
How to Make Keto Chicken Enchilada Soup No Beans – Step By Step
Step 1: Heat the oil in a large pot over medium heat.
Add the diced onion and sauté until translucent. This usually takes about 5 minutes. The onions should become fragrant but avoid browning them to maintain a delicate sweetness that will mingle beautifully with the other flavors.
Step 2: Add the minced garlic to the pot.
Cook for an additional minute until the garlic becomes aromatic. Be cautious not to burn the garlic as it can turn bitter quickly. Stir continuously to infuse the onion and oil with the rich, robust flavors of the garlic.
Step 3: Incorporate the chicken breasts into the pot.
Brown each side for about 4–5 minutes. This step helps to lock in the moisture and flavor of the chicken. Once browned, remove the chicken and cut into bite-sized chunks or shred it, as preferred, before returning it to the pot.
Step 4: Pour in the chicken broth and add the tomato paste.
Stir well to combine and ensure the tomato paste is evenly dispersed throughout the broth. This forms the base of the soup, providing depth and a slight tang that complements the bold spices added later on.
Step 5: Add the chili powder, cumin, and smoked paprika.
These spices are vital for giving your soup that classic enchilada flavor. Start with the given amounts and adjust to your taste. Stir the spices into the liquid until dissolved, which should only take a minute or so.
Step 6: Allow the soup to simmer.
Let the mixture bubble gently for 15–20 minutes. This gives time for flavors to meld and the chicken to finish cooking through, gaining tenderness and juiciness as it absorbs the surrounding flavors.
Step 7: Pour in the heavy cream while stirring.
This will give the soup a rich, creamy texture. Be sure to stir as you pour to achieve an even consistency throughout without breaking the cream.
Step 8: Season and finish the soup.
Add salt and pepper to taste and mix in half of the cheese until melted and integrated into the soup. Serve hot, garnished with a sprinkle of the remaining cheese and fresh cilantro. Enjoy your perfectly crafted Keto Chicken Enchilada Soup without beans!
How to Serve Keto Chicken Enchilada Soup No Beans
Serve this comforting soup in bowls and garnish with fresh cilantro for a burst of color and additional flavor. Pair with a green salad or few keto-friendly tortilla chips for added texture and variety. Invite your family and friends over, as this soup is bound to wow with its vibrant taste and keto-friendly nature!
Recipe Success Tips & Suggestions
To enhance the creamy texture, use a full-fat heavy cream, which keeps the soup keto-friendly. A squeeze of lime before serving can lift the whole dish, providing a refreshing citrusy twist. Also, adjust the spice level to your preference; add a pinch of cayenne pepper for a more fiery kick. Lastly, be sure to taste and season with salt and pepper gradually throughout the cooking process for balanced flavor.
Protein-Packed Powerhouse: High Protein Version
Looking to pack even more protein into your meal? Consider adding cooked and shredded rotisserie chicken or extra grilled chicken breast pieces. Both options boost the protein content while ensuring a hearty, satisfying meal perfect for helping you stay energized throughout the day. For those who enjoy variety, mix in some shrimp or even seared tofu for a unique take while still championing protein intake.
Lower Your Carb Count: Low Carb Recipe Rendition
If keeping those carbs to a bare minimum is your goal, this version is right up your alley. Swap out the tomato paste for a smaller quantity of concentrated tomato sauce or remove it altogether, depending on your macronutrient goals. Though the thick, rich texture is altered slightly, the taste isn’t comprimised, making for an equally indulgent keto chicken enchilada soup.
Storage Instructions
Your rejuvenating soup is just as delightful the next day! Store it in an airtight container in the refrigerator for up to 4 days. It also freezes well in a freezer-safe container for up to 2 months. When reheating, do so gently over medium heat on the stovetop, stirring occasionally to prevent any separation.
FAQs
- Can I freeze keto soup? Yes, you can freeze keto soup for up to 2 months.
- Is keto soup good for weight loss? Yes, it’s low in carbs and high in healthy fats.
- What can I substitute for heavy cream? You can use coconut milk for a dairy-free version, though the flavor will change slightly.
- How can I increase the spice level? Add a pinch of cayenne pepper or a diced jalapeño for added heat.
- Is this soup gluten-free? Yes, as long as all spices and ingredients are gluten-free certified.
Wrapping Up: Share the Warmth of Keto Chicken Enchilada Soup
This Keto Chicken Enchilada Soup without beans is a surefire way to embrace flavorsome dining while keeping your keto goals on track. Whether you’re after a high-protein or low-carb modification, this soup is versatile enough to fit your needs. Don’t forget to share this recipe with friends and let us know how it turns out in the comments! Your home-cooked comfort meal awaits.
Keto Chicken Enchilada Soup No Beans
Equipment
- Pot
- – Wooden spoon
Ingredients
Main Ingredients
- 2 tablespoons olive oil
- 1 small onion diced
- 2 cloves garlic minced
- 1 pound boneless, skinless chicken breasts shredded
- 3 cups chicken broth
- 1 cup heavy cream
- 2 tablespoons tomato paste
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- salt and pepper to taste
- 0.5 cup shredded cheddar cheese
- fresh cilantro for garnish
Instructions
- Heat oil in a pot; add onion and sauté until translucent.
- Add minced garlic; cook until fragrant.
- Add chicken, brown on both sides then shred or cut into pieces.
- Stir in broth and tomato paste; mix until combined.
- Add spices; stir until dissolved, simmer for 15 minutes.
- Stir in cream; season and add cheese until melted.