“Creamy, flavorful, and low-carb – this keto soup is the perfect comfort food!”
This Keto Green Enchiladas Chicken Soup is packed with shredded chicken, a creamy green enchilada sauce, and just the right spices. It’s an easy one-pot meal that’s both delicious and keto-friendly!
Ingredients
For the Soup Base:
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 (28 oz) can green enchilada sauce (low-carb option if available)
- 1 (4 oz) can diced green chiles
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and black pepper, to taste
For the Chicken:
- 4 cups cooked shredded chicken (rotisserie chicken works great)
For Creaminess:
- 1 cup heavy cream
- 4 oz cream cheese, softened and cubed
- 1 1/2 cups shredded Monterey Jack cheese (or cheddar cheese)
Optional Toppings:
- Sliced avocado
- Fresh cilantro
- Sour cream
- Shredded cheese
- Lime wedges
Instructions
Step 1: Sauté the Aromatics
- Heat the olive oil in a large pot over medium heat.
- Add the diced onion and sauté for 3–5 minutes until softened.
- Stir in the minced garlic and cook for an additional 1 minute, until fragrant.
Step 2: Build the Broth
- Pour in the chicken broth, green enchilada sauce, and diced green chiles.
- Stir in the cumin, chili powder, salt, and black pepper. Bring the mixture to a gentle boil.
Step 3: Add the Chicken
- Reduce the heat to medium-low and stir in the shredded chicken.
- Simmer for 10 minutes to allow the flavors to meld.
Step 4: Make It Creamy
- Stir in the heavy cream and cream cheese, whisking until the cream cheese melts and the soup is smooth.
- Gradually add the shredded Monterey Jack cheese, stirring constantly until it’s fully melted and incorporated into the soup.
Step 5: Taste and Serve
- Taste and adjust seasoning if needed.
- Ladle the soup into bowls and top with sliced avocado, fresh cilantro, sour cream, shredded cheese, or a squeeze of lime.
Why You’ll Love This Recipe
- Low-Carb and Keto-Friendly: All the flavor of enchiladas with none of the carbs.
- Creamy and Satisfying: A rich and hearty soup that’s perfect for meal prep or a cozy dinner.
- Easy to Make: One-pot recipe with minimal prep and cleanup.
Pro Tips for Success
- Chicken Options: Use rotisserie chicken for convenience or cook and shred chicken breasts or thighs.
- Thicker Soup: For a thicker consistency, add 1/2 teaspoon xanthan gum and simmer until the soup thickens.
- Spice Level: Adjust the heat by using mild or spicy green enchilada sauce and chiles.
Storage and Reheating
- Refrigerate: Store in an airtight container for up to 4 days.
- Reheat: Warm gently on the stovetop over low heat, stirring frequently to avoid separating.
- Freezing: Freeze in individual portions for up to 3 months. Thaw overnight in the refrigerator before reheating.
This Keto Green Enchiladas Chicken Soup is creamy, cheesy, and packed with Tex-Mex flavors that will keep you coming back for more. Perfect for a keto lifestyle or anyone who loves bold, comforting flavors! 🥑🧀✨
