Diary of a Fit mommy


If you love chicken enchiladas but are following a keto or low carb diet, I’ve got the perfect alternative for you-this Low Carb Chicken Enchilada Soup! It has all the same delicious Mexican flavors without all the carbs from the tortillas! It is the perfect keto soup comfort food recipe for a delicious gluten-free, low carb and meal.

overhead shot of low carb chicken fajita soup with shredded cheese and cilantro in bowl


  • 2 lbs boneless skinless chicken breasts
  • 1 cup chicken broth (this is to pour over chicken in slow cooker)
  • 1 onion chopped
  • 1 green pepper chopped
  • 3 garlic cloves minced
  • 1 tbsp butter
  • 6 oz cream cheese
  • 2 10 oz cans diced tomatoes with green chilis
  • 2½ cups chicken broth
  • ½ cup heavy whipping cream
  • 1 packet of taco seasoning
  • salt and pepper to taste


  • Cook boneless skinless chicken breasts in a slow cooker for 3 hours on high or 6 hours on low in a cup of chicken broth. Season with salt/pepper.
  • When chicken is cooked through, remove from slow cooker and shred. (You can strain the leftover broth for the soup.)
  • In a large saucepan, saute green pepper, onion, and garlic in 1 tablespoon of butter until translucent.
  • With a spoon, mash the cream cheese into the veggies so that it will combine smoothly as it melts.
  • Add the canned tomatoes, chicken broth, heavy whipping cream, and taco seasoning.
  • Simmer on low uncovered for 20 minutes.
  • Add the shredded chicken, cover, and simmer for 10 minutes.
  • Add salt and pepper to taste. Enjoy hot!

Calories: 306kcal | Carbohydrates: 8.2g | Protein: 26g | Fat: 17g | Saturated Fat: 9g | Cholesterol: 120mg | Sodium: 880mg | Potassium: 757mg | Fiber: 1.6g | Sugar: 3g | Vitamin A: 635IU | Vitamin C: 21.9mg | Calcium: 49mg | Iron: 0.8mg

Your trainer and friend,