Wednesday, May 22, 2019

Keto Wednesday- Enchilada Soup

Keto Wednesday- Enchilada Soup

I love finding something that my whole family loves and it is Keto friendly at the same time. This Enchilada Soup is a staple in the Barrington household! Everyone loves it and I can easily add side dishes to give everyone else carbs. Plus, its pretty easy to make so I make a big batch so I can take it to work and we can have it again another night.

Here's what you need:
Dutch oven or large pot OR Crock Pot (I'll give directions at the end)
4-6 chicken breasts
4 cans of red mild enchilada sauce (normal size)
7 cups total of chicken broth
1 onion- chopped
garlic powder
toppings: sour cream, shredded cheese, sliced olives

How to make it:
Take the chicken- thawed or frozen- (I normally use thawed or fresh- it's just faster) and put it the Dutch oven. Pour 1 can of enchilada sauce and 3 cups of chicken broth and cook for about 45 minutes thawed or 2 hours frozen. I like to flip the chicken every 15 minutes to make sure they are cooking evenly.

Cook your chicken
Add 3 cups of chicken broth

Add 1 can of mild red enchilada sauce

After they are cooked, shred chicken. I have to best little secret to easy chicken shredding- use your KITCHEN AID!! I know, it sounds crazy but it's a life saver! Just put the cooked chicken into the Kitchen Aid Bowl and use the paddle on a medium low setting. Don't over do it! You don't want chicken dust.

Once your chicken is shredded,  dump out the sauce you cooked your chicken in and put the chicken back into the pot. Add the other 3 cans of red enchilada sauce and 4 cups of chicken broth. Cook on simmer.

In a different pot, add butter and melt. Add your chopped onion and cook until soft. Once the onions are soft and translucent, add into pot with soup.

At this point, I add salt, pepper, cumin and garlic powder to taste. I don't always measure everything, just go by taste. I normal use a good amount of cumin in the soup.

Let all this simmer for about 30-60 minutes- stirring every 20ish minutes.

When done, laddle into bowl and add toppings. I like sour cream, shredded cheese and sliced black olives. This is usually how my kids want it too. They sometimes will add tortilla chips to dip into their soup. This past time I made white rice and added that in to their bowls before I added in the soup make it hardier. They loved it.

This is my left over lunch at work.

If you want to make in in the Crock Pot, its even easier! If I plan it out well enough, this is the way I like to make it! I add chicken, 3 cans of red mild enchilada sauce, 4 cups chicken broth, chopped onions, salt, pepper, cumin and garlic powder all in and cook for about 8 hours on high. Once done, I pull the chicken out and put into KITCHEN AID and shred chicken. I don't dump out anything, I just put the chicken back in and stir.

Volia! You just made dinner that everyone will love!

Please let me know if you make and how everyone likes it!

Watch out for more Keto recipes from me on Wednesdays! 

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Until next time!
Sara ;)

FYI- I don't know the nutrition facts. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.

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