Creamy Buffalo Chicken Enchilada Soup
High-Protein Creamy Buffalo Chicken Enchilada Soup
Creamy, spicy buffalo chicken soup with enchilada flavors — low-carb, sugar-free, and ready in 30 minutes
This high-protein creamy buffalo chicken enchilada soup is rich, spicy, and comforting. Shredded chicken simmers in a creamy buffalo-enchilada broth with just enough heat and plenty of protein. Every serving delivers 32 g of protein and only 4 g net carbs.
Low-carb, sugar-free, and perfect for a quick weeknight dinner or meal prep.
Why you’ll love this soup
- 32g protein per serving — a complete high-protein meal
- Only 4g net carbs and fully sugar-free
- Creamy buffalo-enchilada flavor in one pot
- Ready in about 30 minutes
- Great for meal prep or busy weeknights
- Customizable heat level
Health notes
- High protein: Shredded chicken is the protein star.
- Low carb: No beans or corn — just a creamy, spicy broth.
- Sugar-free: Use sugar-free hot sauce and enchilada sauce.
- Fast: One pot and minimal prep.
Key element — balance the heat
Start with less buffalo sauce and add more at the end. The cream softens the heat, so you can adjust to taste.
New High Protein Recipes
Creamy Buffalo Chicken Enchilada Soup
- Prep10 min
- Cook20 min
- Total30 min
- Servings4 servings
- Calories380 kcal
Ingredients
Instructions
- Sauté the aromatics. Melt the butter in a large pot over medium heat. Add the onion and cook 3–4 minutes until softened. Stir in the garlic and cook 30 seconds more.
- Build the broth. Pour in the chicken broth, buffalo sauce, enchilada sauce, cumin, and smoked paprika. Bring to a simmer.
- Add the chicken and cream. Stir in the shredded chicken and cream cheese. Simmer gently, stirring often, until the cream cheese melts and the soup is smooth. Add the heavy cream and season with salt and pepper.
- Taste and finish. Adjust the buffalo sauce for heat and the cream for richness. Simmer 2–3 more minutes, then ladle into bowls and add toppings.
Notes & Tips
- Use a good sugar-free buffalo sauce — the flavor makes the soup.
- Cut the cream cheese into small cubes so it melts evenly.
- Don’t boil hard after adding the cream or it can separate.
- This soup thickens as it sits; add a splash of broth when reheating.
- Make a double batch — it freezes well.
Variations & serving ideas
- Rotisserie chicken: Use leftover or store-bought cooked chicken to save time.
- Dairy-free: Use dairy-free cream cheese and coconut cream.
- Milder: Reduce the buffalo sauce and add more enchilada sauce.
- Extra protein: Stir in a scoop of unflavored collagen or protein powder at the end.
- Extra cheesy: Stir in ½ cup shredded cheddar at the end until melted.
- Ranch buffalo: Add a spoonful of ranch seasoning or a drizzle of ranch dressing.
- Veggie-loaded: Add diced celery, carrots, or cauliflower rice with the onion.
- Slow cooker: Add all ingredients except cream and cream cheese. Cook on low 4–6 hours, then stir in the dairy at the end.
Storage
- Refrigerator: Up to 4 days (Store covered)
- Freezer: Up to 2 months (Freeze without toppings; thaw and reheat gently)
- Reheat: Stovetop preferred (Add a splash of broth if it thickens)
Nutrition Facts
Per serving · makes 4 servings
| Nutrient | Amount per serving |
|---|---|
| Calories | 380 kcal |
| Total fat | 24 g |
| Sodium | 780 mg |
| Total carbohydrate | 5 g |
| Fibre | 1 g |
| Protein | 32 g |
Nutrition values are approximate and vary with brands and portion sizes.
Frequently asked questions
Is this soup keto-friendly?
Yes. At only 4g net carbs per serving it fits easily into most keto and low-carb plans.
Why is my soup separating?
It was boiled too hard after the cream was added. Keep it at a gentle simmer.
Can I use raw chicken?
Yes. Add raw chicken breasts with the broth and simmer until cooked through (about 15–20 minutes), then shred and return to the pot.
Can I make it milder?
Yes. Use less buffalo sauce and more enchilada sauce or broth. Taste and adjust at the end.
Can I make it ahead?
Yes. It reheats well. Add a little extra broth when warming if it has thickened.
What buffalo sauce should I use?
Choose a sugar-free brand you like. The flavor of the sauce is the backbone of the soup.
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