This keto green enchilada soup is a creamy, cheesy, and flavorful dish that brings the taste of green enchiladas to a comforting bowl. It's packed with tender shredded chicken, zesty green enchilada sauce, and a creamy cheese blend, making it a satisfying and delicious meal that's perfect for a weeknight dinner or a cozy weekend meal. This recipe is versatile and can be easily adapted to your family's tastes, pantry staples on hand, or dietary needs.
Why This Recipe Works
This green enchilada chicken soup recipe has gone viral for a reason - it's easy, cozy, and packed with flavor. The rich and creamy broth, combined with the zesty green enchilada sauce and tender shredded chicken, creates an irresistible flavor profile. It's a viral sensation with millions of views, holding strong as a top-rated recipe.
The Inspiration
The idea for this soup was born out of a craving for green chicken enchiladas. When the author discovered they were out of tortillas, they decided to turn the ingredients into a soup. The result was a creamy, cheesy, flavor-packed soup that tasted just like green enchiladas, only cozier.
Key Ingredients
- Chicken: Boneless, skinless chicken breasts or thighs are the star of this dish. Thighs add a bit more flavor and moisture, but breasts work just as well. You can use cooked chicken to make this soup, though cooking the chicken in the broth does add flavor.
- Green Enchilada Sauce: This sauce brings the authentic Mexican flavor. You can use store-bought or homemade, but make sure it is low in carbs if you're following a keto diet. Both green enchilada sauce and salsa verde are made with green chilis, so they taste quite similar. However, there are a few main differences between the two: green enchilada sauce is cooked, and salsa verde uses raw ingredients. Typically, green enchilada sauce is made of spicy and mild green chili peppers, onion, garlic, cumin, and other seasonings. Sometimes a recipe will add tomatillos as well, but not always.
- Chicken Broth: A good-quality broth enhances the soup’s depth. Opt for low-sodium to control the saltiness of the soup. You can substitute bone broth for the chicken broth.
- Cream Cheese: Use softened, room-temperature cream cheese and cut it into a few pieces so it melts more easily. For best results, make sure your cream cheese is softened to room temperature for faster melting. Don’t use store-brand cream cheese, as certain brands might not dissolve/mix in all the way.
- Monterey Jack Cheese: This cheese melts beautifully into the soup, giving it a creamy consistency with a mild flavor. You can substitute it with cheddar, pepper jack for a spicy kick, or even a Mexican blend.
- Green Chiles: You can buy these in a can or use fresh.
- Salsa Verde: This adds a tangy kick to the soup.
- Spices: Ground cumin, chili powder, onion powder, and garlic powder add depth of flavor. Spice measurements are to taste, so use judgment.
- Olive Oil: Using olive oil will add healthy fats to the soup.
- Half and Half or Heavy Cream: These add richness and creaminess. Heavy cream gives a thicker texture. You can use fat-free half and half or low-fat cream cheese for a lighter option.
Step-by-Step Instructions
This soup can be made in a slow cooker, Instant Pot, or on the stovetop.
Slow Cooker Instructions
- Combine chicken, green enchilada sauce, and chicken broth in a 6-quart slow cooker.
- Cook on low for 6-8 hours, until the chicken is tender.
- Remove the chicken and shred it into bite-sized pieces using two forks. When shredding chicken or any slow-cooked meat, it’s best to simply use two forks. After 3 hours, remove the chicken from the slow cooker, then shred the chicken breasts using two forks.
- Add the shredded chicken back to the slow cooker.
- Stir in the Monterey jack cheese, cream cheese, half and half, and green salsa until the cheeses are fully melted.
- Season with salt and pepper to taste.
Instant Pot Instructions
- Add your chicken and 1 cup of broth to the Instant Pot.
- Cook on high pressure for 8 minutes. Let the pressure release naturally for 10 minutes before doing a quick release.
- Remove the chicken and shred it.
- Switch the Instant Pot to sauté mode. Add the remaining broth, green enchilada sauce, salsa verde, and shredded chicken.
- Stir in the Monterey jack cheese, cream cheese, and half and half, letting everything melt together.
Stovetop Instructions
- Heat a large pot over medium heat. When hot add the olive oil.
- Saute the onions for 5 minutes, until softened. Add the garlic and cook for 30 seconds, just until fragrant.
- Add the chicken breast, enchilada sauce, chicken broth, green chilis, and seasonings to the pot and stir.
- Simmer until chicken is cooked through, about 15 minutes.
- Remove chicken and shred.
- Add shredded chicken back to the pot, reduce the heat to low and simmer for 15 additional minutes.
- Add the cheese and cream cheese to the pot.
- Stir everything together in a large stockpot.
- Heat the soup until it's warm and the cheese is melted.
- Season with salt and pepper.
Tips for the Perfect Soup
- Shred the chicken finely: This allows the meat to absorb more of the enchilada sauce and broth, enhancing the soup’s overall richness. If you’re short on time, use a hand mixer on low speed to shred the chicken quickly and evenly.
- Add the cheeses gradually: This ensures they melt smoothly into the soup without curdling.
- Soften the cream cheese: Make sure your cream cheese is very soft before adding it to the soup. Cold cream cheese will not melt very well. Soften it in the microwave before adding to the soup.
- Grate your own cheese: For best "melt-ability", always grate your own cheese. Pre-packaged grated cheese is often coated in potato starch, which helps prevent sticking inside the package.
- Adjust the spice level: Tone it down with mild enchilada sauce or salsa verde, or turn up the heat with jalapeños, hot sauce, or spicy salsa. Anything goes with this soup, so you can spice it up with jalapenos, chipotle in adobo sauce, or red chili flakes.
Variations and Add-Ins
- Vegetarian: Replace the shredded chicken with canned chickpeas or mushrooms for a plant-based option.
- Add vegetables: Stir in spinach, zucchini, mushrooms, bell peppers, or riced cauliflower during the last 10-15 minutes of cooking. Feel free to add diced vegetables such as mushrooms, zucchini, bell peppers, or onions.
- Add beans or corn: Throw in some beans or corn for more texture and added protein. You can also add black beans, white beans, or corn.
- Make it lighter: Use fat-free half and half or low-fat cream cheese, and reduce the shredded cheese to 1 cup.
- Make it richer: Adding olive oil and additional cheese will increase the fat in this recipe. You can also use heavy cream in place of half and half. Topping the soup with avocado and sour cream will also increase the fat.
- Add thickness: If you are adding beans or potatoes, you could just mash a few of them up a bit to increase the thickness. You could also add a bit of cornstarch. To add cornstarch, thoroughly mix cornstarch into a small amount of cool broth or water or broth. Stir the cornstarch slurry into the soup.
- Try adding sour cream: Try adding sour cream instead of cream cheese for a thinner soup.
Serving Suggestions
- Toppings: Serve with your favorite toppings like avocado, cilantro, sour cream, green onions, pickled jalapeños, and a squeeze of lime juice. I love adding green onions for a pop of color, texture, and crunch, as well as a squeeze of a zippy lime for the perfect citrusy addition of flavor to balance that cream cheese and cream base.
- Sides: Cornbread adds a sweet contrast to the zesty and creamy soup. Tortilla chips can be used for dipping or crushing over the soup. Give your kids some scooped tortilla chips and let them scoop up their soup.
Make Ahead and Storage Instructions
- Storage: This soup stores well in the refrigerator for up to 3 days. Once it cools down, place it in an airtight container and place it in the fridge for up to 3-4 days. Just reheat it gently on the stovetop, adding a splash of broth if needed.
- Freezing: Freeze it in an airtight container for up to 3 months. You can keep it in a freezer in a freezer-safe container for up to 3 months. When ready to eat, thaw overnight in the fridge and reheat on the stovetop or in the microwave. Fats from the dairy may become separated; add additional milk or cream as needed.
Is This Soup Keto-Friendly?
This soup can be very low in carbs and keto-friendly if you choose a green enchilada sauce that is low in carbs. Every brand varies, so you’ll want to be sure to check the back of the can to know what you’re getting. There are approximately 5 net grams of carbs in each serving of this soup, with 7 total grams of carbs and 2 grams of fiber.
Read also: Easy Low-Carb Cheese Crackers
Gluten-Free Option
To make this Keto Green Enchiladas Chicken Soup gluten-free, ensure that your green enchilada sauce is certified gluten-free or make your own at home using gluten-free ingredients. Some store-bought sauces might contain hidden gluten in the form of thickening agents or flavorings, so it's important to check the labels carefully. Pairing this with gluten-free toppings like fresh avocado, cilantro, and a dollop of sour cream ensures that you keep the entire dish free from gluten.
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