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
Scale
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.
