If you’re craving a comforting yet healthy meal that bursts with flavor, look no further than this Keto Green Chicken Enchilada Soup Recipe. It’s a vibrant, creamy soup packed with tender chicken, a perfect blend of spices, and tangy green enchilada sauce that gives every spoonful a deliciously bold kick. This soup is not only a cozy dinner option but also an excellent choice for those following a low-carb lifestyle. Trust me, once you try this recipe, it will quickly become a favorite in your kitchen rotation!
Ingredients You’ll Need
This Keto Green Chicken Enchilada Soup Recipe relies on a handful of simple yet crucial ingredients that combine to create a deeply flavorful and satisfying bowl. Each ingredient is chosen to contribute a unique taste, texture, or color, making sure your soup is as delicious as it is visually inviting.
- Chicken breasts: The star protein providing tender, juicy bites throughout the soup.
- Diced green chilies: Bring a mild heat and zesty brightness to the dish.
- Green enchilada sauce: Adds a rich tang and depth that defines the character of this soup.
- Chicken broth: The flavorful base that ties all the ingredients together and keeps the soup light.
- Small onion, chopped: Offers an aromatic sweetness to balance the spices.
- Garlic cloves, minced: Adds warmth and a savory punch to every bite.
- Ground cumin, chili powder, paprika: A trio of spices that delivers smokiness, earthiness, and just the right amount of heat.
- Salt and black pepper: Essential for seasoning and enhancing all other flavors.
- Heavy cream: Provides luscious creaminess without adding carbs.
- Shredded cheese (optional): Melts beautifully into the soup for extra richness and a cheesy finish.
How to Make Keto Green Chicken Enchilada Soup Recipe
Step 1: Combine Ingredients in the Slow Cooker
Start by layering the chicken breasts, diced green chilies, green enchilada sauce, chicken broth, chopped onion, minced garlic, and the trio of spices—cumin, chili powder, and paprika—into your slow cooker. Don’t forget to sprinkle in salt and black pepper for seasoning. This combination is the heart of your soup, allowing all the flavors to mingle and deepen while cooking gently for hours.
Step 2: Slow Cook Until Perfectly Tender
Set your slow cooker to low and let it cook for 6 to 8 hours, or if you’re pressed for time, high for 3 to 4 hours. This slow and steady cooking breaks down the chicken to juicy tenderness and infuses every bit of broth with rich flavor. You’ll know it’s ready when the chicken is fully cooked and falling apart easily.
Step 3: Shred the Chicken
Once the chicken is cooked through, carefully remove it from the slow cooker and shred it using two forks. This step transforms the chicken into perfect bite-sized pieces that will blend seamlessly with the soup’s silky broth.
Step 4: Return Chicken and Add Cream and Cheese
Pop the shredded chicken back into the slow cooker and stir in your heavy cream along with shredded cheese if you’re using it. Cook for an additional 15 minutes to meld everything together. The heavy cream will make your soup irresistibly creamy, while the cheese adds a lovely, gooey texture and a flavor boost.
How to Serve Keto Green Chicken Enchilada Soup Recipe
Garnishes
To elevate your soup to unforgettable heights, top it with fresh cilantro leaves or creamy avocado slices. These garnishes add a pop of color and refreshing contrasts to the warmth and richness of the soup. For an extra bite, a squeeze of lime or a sprinkle of sliced jalapeños can brighten up the flavors even more.
Side Dishes
This soup pairs beautifully with crisp low-carb tortillas or a simple side salad with avocado and a hint of lime. For those who love crunchy textures, toasted pumpkin seeds or a handful of pork rinds alongside can add a perfect contrast without breaking your keto goals.
Creative Ways to Present
Serve this soup in cozy, rustic bowls with a drizzle of sour cream or a dollop of guacamole right in the center. You can also layer it as a deconstructed enchilada bowl by serving the soup alongside cauliflower rice and a generous topping of shredded cheese and jalapeños for a fun twist. Presentation is all about adding your own flair while keeping things appetizing and comforting.
Make Ahead and Storage
Storing Leftovers
This Keto Green Chicken Enchilada Soup Recipe actually tastes even better the next day! Store leftovers in airtight containers in the refrigerator for up to 3 days. The flavors deepen and meld, making every spoonful more vibrant and comforting.
Freezing
If you want to stash away some soup for busy weeknights, freeze it in portions using freezer-safe containers. Just be mindful to leave room at the top for expansion. When frozen properly, it will keep for up to 3 months without losing its appetizing flavor and texture.
Reheating
Reheat your soup gently on the stove over medium-low heat, stirring occasionally to make sure the cream and cheese do not separate. You can add a splash of chicken broth or water if it thickens too much. Avoid using the microwave, as this can sometimes cause the texture to change.
FAQs
Is this soup truly keto-friendly?
Absolutely! This Keto Green Chicken Enchilada Soup Recipe is designed with low-carb ingredients and heavy cream to keep your carb count low while delivering a creamy, satisfying soup that fits perfectly within a keto diet.
Can I use chicken thighs instead of breasts?
Yes! Chicken thighs will add even more moisture and flavor thanks to their higher fat content. Just adjust your cooking time if needed and enjoy the richer taste.
What can I substitute if I don’t have green enchilada sauce?
You can substitute with homemade green salsa or tomatillo salsa verde for a similar tangy flavor. Just make sure it’s keto-friendly and doesn’t contain added sugars.
Can I make this soup on the stovetop instead of a slow cooker?
Definitely. Cook the chicken and ingredients in a large pot with some broth, simmering until chicken is cooked through, then shred the chicken and finish by stirring in cream and cheese. It will just take less time and require more monitoring.
Is the cheese necessary?
The cheese is optional but highly recommended to make the soup extra creamy and flavorful. If you want to keep it dairy-free, simply omit the cheese and add a bit more heavy cream or coconut cream as an alternative.
Final Thoughts
When you make this Keto Green Chicken Enchilada Soup Recipe, you’re not just making soup—you’re creating a warm hug in a bowl. It’s rich, comforting, and gloriously full of flavor that fits right into your keto lifestyle without compromising on taste. Trust me, once this crowd-pleaser hits your dinner table, it will quickly become one of those recipes you reach for again and again. So grab your slow cooker and get ready to enjoy some seriously delicious soup!
Print
Keto Green Chicken Enchilada Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 6 to 8 hours on low or 3 to 4 hours on high
- Total Time: 6 hours 10 minutes to 8 hours 10 minutes
- Yield: 6 servings
- Category: Soup
- Method: Slow Cooking
- Cuisine: Mexican
- Diet: Keto
Description
This Keto Green Chicken Enchilada Soup is a creamy, flavorful dish perfect for a low-carb diet. Made with tender chicken breasts simmered in a mix of green enchilada sauce, chilies, and spices, finished with heavy cream and optional shredded cheese, it’s a comforting and easy slow cooker recipe ideal for busy days.
Ingredients
Main Ingredients
- 2 lbs chicken breasts
- 1 can (4 oz) diced green chilies
- 1 can (10 oz) green enchilada sauce
- 1 cup chicken broth
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup heavy cream
- 1 cup shredded cheese (optional)
Instructions
- Combine Ingredients: Add the chicken breasts, diced green chilies, green enchilada sauce, chicken broth, chopped onion, minced garlic, ground cumin, chili powder, paprika, salt, and black pepper into the slow cooker. Mix gently to combine.
- Cook the Chicken: Set the slow cooker to low for 6-8 hours or high for 3-4 hours. Cook until the chicken is fully cooked and tender enough to shred.
- Shred Chicken: Remove the cooked chicken breasts from the slow cooker and shred them using two forks.
- Return Chicken: Place the shredded chicken back into the slow cooker with the soup base.
- Add Cream and Cheese: Stir in the heavy cream and shredded cheese (if using). Let the soup cook for an additional 15 minutes to become creamy and well combined.
- Serve: Ladle the hot soup into bowls and garnish with fresh cilantro or avocado slices if desired. Enjoy your warm and comforting keto soup.
Notes
- You can omit the cheese for a dairy-free version or substitute with a vegan cheese alternative.
- For extra heat, add chopped jalapeños or a dash of hot sauce.
- The soup can be stored refrigerated for up to 4 days or frozen for up to 3 months.
- Adjust salt according to taste, especially if using salted broth or cheese.
- Serving with avocado or sour cream adds extra richness and flavor.
