If you are searching for a comforting, flavorful, and low-carb meal, look no further than this hearty Keto Green Chicken Enchilada Soup Recipe. It combines tender shredded chicken with vibrant green chilies and a rich blend of spices, all smoothed out by creamy heavy cream and optional cheese. Every spoonful bursts with the zesty freshness of green enchilada sauce while remaining perfectly keto-friendly. This soup is not only wonderfully satisfying but also incredibly easy to prepare, making it an ideal choice for busy weeknights or cozy weekend dinners.
Ingredients You’ll Need
The beauty of this recipe lies in its simplicity and the harmony of each ingredient. Every element plays a crucial role, from the succulent chicken breasts providing protein, to the green chilies and enchilada sauce that deliver layers of bold, tangy flavor, and the spices that bring warmth and depth to the dish.
- 2 lbs chicken breasts: Tender white meat that shreds perfectly, providing a hearty base.
- 1 can (4 oz) diced green chilies: Adds mild heat and fresh, vibrant flavor.
- 1 can (10 oz) green enchilada sauce: The star ingredient giving this soup its signature tangy, herbal taste.
- 1 cup chicken broth: Adds moisture and savory depth to the soup.
- 1 small onion, chopped: Brings subtle sweetness and texture.
- 2 cloves garlic, minced: Infuses the broth with aromatic warmth.
- 1 teaspoon ground cumin: Adds earthiness and complexity.
- 1 teaspoon chili powder: Offers smoky undertones and slow-building heat.
- 1 teaspoon paprika: Provides vibrant color and a mild smoky flavor.
- 1/2 teaspoon salt: Enhances all the other flavors.
- 1/4 teaspoon black pepper: Adds a touch of sharpness.
- 1/2 cup heavy cream: Creates luxurious creaminess that rounds out the spices.
- 1 cup shredded cheese (optional): Melts into the soup for extra richness and gooey texture.
How to Make Keto Green Chicken Enchilada Soup Recipe
Step 1: Combine the Ingredients
Place the chicken breasts in your slow cooker, then pour in the diced green chilies, green enchilada sauce, and chicken broth. Add the chopped onion, minced garlic, ground cumin, chili powder, paprika, salt, and black pepper. This blend of fresh and pantry staples sets the foundation of flavor for your soup.
Step 2: Slow Cook the Chicken
Set your slow cooker to cook on low for 6 to 8 hours or on high for 3 to 4 hours. This gentle cooking time ensures the chicken becomes incredibly tender and infused with all those wonderful spice notes.
Step 3: Shred the Chicken
Once the chicken is fully cooked and juicy, remove it carefully and shred it with two forks. This step is key to mixing the meat thoroughly back into the soup and creating that comforting, satisfying texture.
Step 4: Return Chicken to the Pot
Place the shredded chicken back into the slow cooker and stir it into the broth. Everything begins to meld beautifully here, with juicy strands of chicken soaking up the rich flavors.
Step 5: Add Cream and Cheese for Richness
Pour in the heavy cream and stir in shredded cheese if you’re using it. Allow the soup to cook for another 15 minutes with the lid on so it becomes delectably creamy and smooth, turning into the perfect keto-friendly comfort food.
Step 6: Ready to Serve
Your Keto Green Chicken Enchilada Soup Recipe is now ready to enjoy! Ladle it into bowls while piping hot, perfect for chilly days or whenever you’re craving something vibrant and nourishing.
How to Serve Keto Green Chicken Enchilada Soup Recipe
Garnishes
To amp up the fresh zing and texture, top your soup with a handful of chopped cilantro or slices of creamy avocado. These garnishes elevate the dish visually and add a beautiful contrast in flavor and creaminess.
Side Dishes
Keep your meal well-rounded with keto-friendly sides such as cauliflower rice, a crisp green salad, or even some crunchy cheese crisps to scoop up every last drop of that amazing soup.
Creative Ways to Present
For a fun twist, serve your soup in small hollowed-out bell peppers or ramekins, turning your keto meal into a show-stopping centerpiece. You could also layer some soup with avocado slices and cheese in a clear glass bowl for a vibrant, colorful presentation.
Make Ahead and Storage
Storing Leftovers
Leftover Keto Green Chicken Enchilada Soup Recipe keeps beautifully in an airtight container in the refrigerator for up to four days. The flavors often deepen overnight, making your next meal even tastier!
Freezing
This soup freezes well, too. Transfer cooled soup into freezer-safe containers and store for up to three months. Just keep in mind the texture of cream-based soups may slightly change, but the flavor remains strong and delicious.
Reheating
Reheat gently on the stove over low to medium heat, stirring occasionally to avoid scorching. Adding a splash of chicken broth or water can help loosen any thickened cream for the perfect consistency.
FAQs
Can I use leftover cooked chicken instead of raw chicken breasts?
Absolutely! If you’re short on time, pre-cooked shredded chicken can be stirred in during the final step rather than slow cooking the raw breasts. Just adjust seasoning if needed.
Is this soup spicy?
The soup has a mild to moderate level of heat thanks to the green chilies and chili powder, but it is very customizable. You can reduce the chili powder or omit the chilies for a gentler flavor.
Can I make this soup without a slow cooker?
Yes, you can prepare it on the stovetop by simmering chicken and ingredients in a covered pot on low heat for about an hour or until the chicken is cooked through and tender.
What cheese works best for this recipe?
Cheddar, Monterey Jack, or a Mexican cheese blend melt beautifully into the soup, adding creaminess and extra flavor. Feel free to choose your favorite!
Is this recipe suitable for strict ketogenic diets?
Definitely! This Keto Green Chicken Enchilada Soup Recipe is designed with low-carb ingredients and healthy fats, making it perfect for maintaining ketosis without sacrificing flavor.
Final Thoughts
This Keto Green Chicken Enchilada Soup Recipe is one of those dishes that feels like a warm hug on a plate. Easy to make, packed with flavor, and wonderfully nourishing, it’s the kind of recipe you’ll want to keep in your weekly rotation. Give it a try, and I promise this deliciously creamy, spicy, and comforting soup will become a beloved favorite just like it has for me!
Print
Keto Green Chicken Enchilada Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 6-8 hours (low) or 3-4 hours (high)
- Total Time: 6 hours 15 minutes (low) or 3 hours 15 minutes (high)
- Yield: 6 servings
- Category: Soup
- Method: Slow Cooking
- Cuisine: Mexican
- Diet: Keto
Description
This Keto Green Chicken Enchilada Soup is a creamy, flavorful low-carb meal perfect for a hearty lunch or dinner. Made in a slow cooker with tender chicken breasts, green enchiladas sauce, and warming spices, this soup delivers rich Mexican-inspired flavors while keeping it keto-friendly. The addition of heavy cream and optional shredded cheese adds the perfect creamy texture to complete this comforting dish.
Ingredients
Protein
- 2 lbs chicken breasts
Produce
- 1 small onion, chopped
- 2 cloves garlic, minced
Canned Goods & Sauces
- 1 can (4 oz) diced green chilies
- 1 can (10 oz) green enchilada sauce
- 1 cup chicken broth
Spices
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Dairy
- 1/2 cup heavy cream
- 1 cup shredded cheese (optional)
Instructions
- Add Ingredients to Slow Cooker: Combine the chicken breasts, diced green chilies, green enchilada sauce, chicken broth, chopped onion, minced garlic, ground cumin, chili powder, paprika, salt, and black pepper in the slow cooker pot.
- Cook Chicken: Set the slow cooker on low and cook for 6-8 hours or on high for 3-4 hours, until the chicken is fully cooked and tender.
- Shred Chicken: Remove the cooked chicken breasts from the slow cooker and shred them using two forks.
- Return Chicken to Soup: Place the shredded chicken back into the slow cooker with the cooking liquid.
- Add Cream and Cheese: Stir in the heavy cream and shredded cheese (if using), then cook on low for an additional 15 minutes to combine flavors and create a creamy soup.
- Serve: Ladle the soup into bowls and garnish as desired with fresh cilantro or avocado slices. Serve hot for a comforting meal.
Notes
- To keep the soup dairy-free, omit the heavy cream and cheese or substitute with coconut cream and dairy-free cheese.
- For extra spice, add chopped jalapeños or hot sauce to taste.
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.
- Feel free to garnish with sour cream, diced avocado, or fresh cilantro to enhance flavor and presentation.
- This recipe is naturally gluten-free and keto-friendly.
