If you’re craving a comforting bowl that’s bursting with bold flavors yet totally keto-friendly, you’ve got to try this Keto Green Chicken Enchilada Soup Recipe. It’s like a warm hug in a bowl, combining tender chicken, creamy textures, and just the right amount of spice from green chilies and enchilada sauce. This soup is a fantastic way to enjoy all those classic Mexican flavors while sticking to your low-carb goals. Whether you’re meal prepping or looking for a cozy dinner option, this recipe will quickly become a go-to favorite.
Ingredients You’ll Need
These ingredients are straightforward but essential, each adding a unique layer of flavor, creaminess, or richness that makes this soup so satisfying. From the tender chicken breasts to the vibrant green enchilada sauce, every component plays a vital role in crafting this deliciously hearty bowl.
- Chicken breasts: The star protein of the dish, providing tender, juicy meat that soaks up the spices perfectly.
- Diced green chilies: They bring a fresh, mild heat and brighten the soup with subtle complexity.
- Green enchilada sauce: The soul of this recipe, delivering a rich, tangy, and slightly smoky flavor that ties everything together.
- Chicken broth: Adds depth and a savory background that keeps the soup hearty without overpowering it.
- Small onion, chopped: Introduces a mild sweetness that complements the spices beautifully.
- Garlic, minced: A must-have for that aromatic punch that elevates the entire soup.
- Ground cumin, chili powder, paprika: This trio spices things up with warmth, subtle smokiness, and a gentle heat level.
- Salt and black pepper: Basic but crucial to balance and enhance the flavors perfectly.
- Heavy cream: Brings the soup’s luscious, creamy texture that makes each spoonful indulgent yet keto-appropriate.
- Shredded cheese (optional): For an extra hit of cheesy goodness and thickness, perfect if you want to take it up a notch.
How to Make Keto Green Chicken Enchilada Soup Recipe
Step 1: Combine Ingredients in the Slow Cooker
Start by placing the chicken breasts, diced green chilies, green enchilada sauce, chicken broth, chopped onion, minced garlic, cumin, chili powder, paprika, salt, and black pepper into your slow cooker. This is where the magic begins, as the flavors mix and meld while you go about your day. Don’t underestimate how much depth this simple mix will give your soup!
Step 2: Let It Cook Low and Slow
Set the slow cooker to low and let everything simmer together for 6 to 8 hours, or use the high setting for 3 to 4 hours if you’re short on time. During this period, the chicken will become tender enough to shred, and the flavors will deepen, making your kitchen smell like the best Mexican eatery in town.
Step 3: Shred the Chicken
After cooking, carefully remove the chicken breasts and shred them using two forks. The slow cooker’s simmering has made them perfect for pulling apart easily, which ensures a great texture once mixed back into the soup.
Step 4: Mix the Chicken Back In
Return the shredded chicken to the slow cooker, stirring to combine it fully with the sauce and broth. This step helps the chicken absorb all those wonderful enchilada flavors.
Step 5: Add Cream and Cheese for Extra Richness
Pour in the heavy cream and, if you’re using it, sprinkle the shredded cheese on top. Stir everything together and cook for an additional 15 minutes. This final stage makes the soup silky, rich, and utterly crave-worthy — the kind you’ll want to savor with every spoonful.
How to Serve Keto Green Chicken Enchilada Soup Recipe
Garnishes
To brighten up your bowl and add fresh texture, top your soup with chopped cilantro or ripe avocado slices. These garnishes not only add a pop of color but also complement the creamy, spicy soup perfectly.
Side Dishes
A light side salad or some crisp keto-friendly crackers go wonderfully with this soup. They offer a lovely contrast in crunch that balances the rich and creamy soup experience.
Creative Ways to Present
Serve the soup in mini tortillas or alongside a dollop of sour cream to mimic the enchilada experience. You could also sprinkle crumbled queso fresco or jalapeño slices on top for an extra kick and authentic flair.
Make Ahead and Storage
Storing Leftovers
Let your soup cool completely before transferring it to an airtight container. Store it in the refrigerator for up to 4 days — it keeps the flavors intact and often tastes even better the next day!
Freezing
This Keto Green Chicken Enchilada Soup Recipe freezes beautifully. Portion it into freezer-safe containers and freeze for up to 3 months. When you’re ready to enjoy, thaw overnight in the fridge for the best texture and taste.
Reheating
Warm your soup gently on the stove over low to medium heat, stirring occasionally. If it’s too thick after refrigeration or freezing, add a splash of chicken broth or water to get it back to that perfect creamy consistency.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs will add a bit more richness and remain juicy, making the soup even more flavorful. Just adjust cooking times slightly if needed.
Is this soup spicy?
It has a mild to moderate spice level thanks to the green chilies and chili powder. You can always adjust the amount of chili powder to suit your heat preference.
Can I make this soup on the stove instead of a slow cooker?
Yes, you can! Brown the chicken and sauté the onions and garlic in a pot, then add the remaining ingredients and simmer until the chicken is cooked through and tender, about 45 minutes.
Is the heavy cream necessary?
The heavy cream is key to getting that rich and creamy texture that makes this recipe so satisfying and keto-friendly. You can omit it, but the soup will be less creamy.
Can I add vegetables?
Definitely! Low-carb veggies like spinach, zucchini, or bell peppers can be added in the last 30 minutes of cooking to boost nutrition without kicking you out of ketosis.
Final Thoughts
This Keto Green Chicken Enchilada Soup Recipe is a total winner whether you’re meal prepping for the week or need a soul-warming dinner to enjoy with family. It’s packed with vibrant, spicy flavors and creamy goodness that’ll keep you coming back for more. Trust me, once you make this, it will be one of those recipes you crave often and proudly share with friends and loved ones.
Print
Keto Green Chicken Enchilada Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 6 – 8 hours (slow cooker low) or 3 – 4 hours (slow cooker high)
- Total Time: 6 hours 10 minutes to 8 hours 10 minutes
- Yield: 6 servings
- Category: Soup
- Method: Slow Cooking
- Cuisine: Mexican
- Diet: Low Carb, Keto
Description
This Keto Green Chicken Enchilada Soup is a creamy, flavorful, and low-carb meal perfect for those following a ketogenic diet. Slow-cooked to tender perfection, this soup combines shredded chicken with green chilies, enchilada sauce, and a blend of spices, all enriched with heavy cream for a comforting bowl of goodness.
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
- Add Ingredients to Slow Cooker: Place 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. Stir gently to combine the ingredients evenly.
- Cook Chicken: Set the slow cooker on low heat and cook for 6-8 hours, or on high heat for 3-4 hours, until the chicken is fully cooked and tender.
- Shred Chicken: Carefully remove the cooked chicken breasts from the slow cooker and shred them using two forks until finely pulled apart.
- Return Chicken to Slow Cooker: Add the shredded chicken back into the slow cooker with the remaining soup base, stirring well to incorporate the meat.
- Add Cream and Cheese: Stir in the heavy cream and shredded cheese, if using, and continue cooking for an additional 15 minutes on low to let the soup become creamy and well combined.
- Serve: Ladle the soup into bowls and garnish with fresh cilantro, avocado slices, or your favorite keto-friendly toppings. Serve hot for a satisfying meal.
Notes
- Using chicken thighs instead of breasts will add more fat and moisture to the soup.
- For a dairy-free version, substitute heavy cream and cheese with coconut cream and skip the cheese or use a dairy-free alternative.
- If you prefer spicier soup, add extra diced green chilies or a pinch of cayenne pepper.
- The soup can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
- Make sure to use low-sodium chicken broth to better control the salt content.
