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Keto Green Chicken Enchilada Soup Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 64 reviews
  • Author: Kimberly
  • 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

  1. 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.
  2. 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.
  3. Shred Chicken: Carefully remove the cooked chicken breasts from the slow cooker and shred them using two forks until finely pulled apart.
  4. 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.
  5. 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.
  6. 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.

Find it online: https://slsrecipes.com/keto-green-chicken-enchilada-soup-recipe/