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.

Prep10 min

Cook20 min

Servings4

Protein32g

Net Carbs4g

Calories380

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.

Ingredients

Soup

1 Tbsp butter or olive oil
½ small onion, diced
2 garlic cloves, minced
1 lb (450g) cooked chicken, shredded (or 2 large chicken breasts)
3 cups chicken broth
½ cup sugar-free buffalo sauce (or more to taste)
½ cup sugar-free red enchilada sauce
4 oz (115g) cream cheese, cubed
½ cup heavy cream
½ tsp cumin
½ tsp smoked paprika (optional)
Salt and black pepper to taste

Optional toppings

Shredded cheddar or Monterey Jack
Sliced green onions
Sour cream or Greek yogurt
Chopped cilantro
Extra buffalo sauce

Swaps

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.

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.

Pro 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.

Nutrition

Nutrient	Per serving
Calories	380
Protein	32g
Net carbohydrates	4g
Total carbohydrates	5g
Fiber	1g
Total fat	24g
Sodium	780mg

Estimates based on chicken, cream cheese, heavy cream, and sugar-free sauces. Exact numbers vary with brands and toppings.

Variations

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

Method	Time	Notes
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

FAQ

Yes. At only 4g net carbs per serving it fits easily into most keto and low-carb plans.

It was boiled too hard after the cream was added. Keep it at a gentle simmer.

Yes. Add raw chicken breasts with the broth and simmer until cooked through (about 15–20 minutes), then shred and return to the pot.

Yes. Use less buffalo sauce and more enchilada sauce or broth. Taste and adjust at the end.

Yes. It reheats well. Add a little extra broth when warming if it has thickened.

Choose a sugar-free brand you like. The flavor of the sauce is the backbone of the soup.

Test your knowledge

5 quick questions about this buffalo chicken enchilada soup

1. Protein per serving?

2. Net carbs per serving?

3. Why keep the soup at a gentle simmer after adding cream?

4. About how long does this take?

5. Best way to reheat leftovers?

High-Protein Creamy Buffalo Chicken Enchilada Soup