yield: 8 prep time: 5 MINUTES cook time: 20 MINUTES total time: 25 MINUTES

This Keto Cheesy Chicken Enchilada Soup is a quick family favorite that can be made on the stovetop, in a slow cooker, or in an Instant Pot! Loaded with cheese, veggies, and tender chicken, each bowl about 6 net carbs!


  • 2 pounds boneless, skinless chicken breast
  • 1/2 cup green bell pepper, finely chopped
  • 1 jalapeño, seeded and finely chopped
  • 1 (10 ounce) can tomatoes with green chilies, undrained
  • 1 (32 ounce) container chicken broth
  • 1 (7 ounce) can tomato paste
  • 2 ( 4 ounce) cans diced green chilies
  • 1 (1 ounce) package taco seasoning
  • 8 ounces room temp cream cheese, cut into small pieces
  • 1/4 cup cream


  1. In the Instant Pot, sauté peppers in a small amount of butter or olive oil. Once softened, add chicken, tomatoes, chilis, broth, tomato paste, and taco seasoning.
  2. Place the lid on the Instant Pot, seal the pressure valve, and set the pressure cooker to 20 minutes.
  3. Allow pressure to naturally release for 5-10 minutes, then manually release the rest.
  4. Remove chicken and shred. Stir in cream and cream cheese, then add chicken back to soup and serve.


Slow Cooker Instructions

  1. Add chicken, peppers, tomatoes, chilis, broth, tomato paste, and taco seasoning to slow cooker.
  2. Cook on low for 8-10 hours or on high for 4-5 hours.
  3. Remove chicken and shred. Stir in cream and cream cheese.
  4. Add chicken back to soup and serve.

Stovetop Instructions

  1. Place chicken, peppers, tomatoes, broth, tomato paste, chilis, and taco seasoning to a large pot or Dutch oven. Stir, then bring to a simmer over medium low heat (uncovered). Allow soup to simmer 20 minutes.
  2. When soup has reduced and thickened, check the chicken with a meat thermometer. If it is cooked through, remove from pot and shred.
  3. Sit in cream and cream cheese, add chicken back to pot, and serve.

Nutrition Information:

 YIELD: 8 SERVING SIZE: About 1 1/2 cups