This Keto Green Chicken Enchilada Soup is a hearty, flavorful, and comforting meal that’s perfect for cozy nights. Made in a slow cooker, it’s a low-carb, Mexican-inspired dish packed with vibrant flavors. With tender shredded chicken, green enchilada sauce, and a creamy base, this soup will warm you up while keeping things keto-friendly!
Why You’ll Love This Recipe
This soup is a delicious, easy-to-make dish that combines bold Mexican flavors with a creamy and savory base. It’s perfect for those following a keto or low-carb diet but still craving something comforting and filling. Plus, the slow cooker does all the work, making it a great option for busy weeknights or meal prep. Serve it up with your favorite keto-friendly toppings like avocado or cilantro for a satisfying, healthy meal.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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2 lbs chicken breasts
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1 can (4 oz) diced green chilies
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1 can (10 oz) green enchilada sauce
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1 cup chicken broth
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1 small onion, chopped
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2 cloves garlic, minced
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1 teaspoon ground cumin
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1 teaspoon chili powder
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1 teaspoon paprika
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1/2 teaspoon salt
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1/4 teaspoon black pepper
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1/2 cup heavy cream
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1 cup shredded cheese (optional)
directions
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Add the chicken breasts, green chilies, green enchilada sauce, chicken broth, chopped onion, minced garlic, cumin, chili powder, paprika, salt, and pepper to the slow cooker.
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Cook on low for 6-8 hours or on high for 3-4 hours until the chicken is fully cooked.
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Once the chicken is cooked, remove the chicken breasts from the slow cooker and shred them with two forks.
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Return the shredded chicken to the slow cooker.
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Stir in the heavy cream and shredded cheese (if using) and cook for an additional 15 minutes until the soup is well combined and creamy.
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Serve hot, garnished with cilantro or avocado slices if desired.
Servings and timing
Prep Time: 10 minutes
Cooking Time: 6-8 hours
Total Time: 6-8 hours
Servings: 6 servings
Calories per serving: 350 kcal
Variations
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Add more veggies: Stir in chopped zucchini, spinach, or cauliflower for extra nutrients.
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Spicy kick: Increase the chili powder or add some jalapeño slices for a spicier soup.
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Dairy-free: Omit the heavy cream and cheese, or substitute with coconut cream for a dairy-free version.
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Add toppings: Top with fresh cilantro, avocado slices, sour cream, or a squeeze of lime.
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Make it creamy: For a richer, creamier texture, add more heavy cream or use cream cheese.
storage/reheating
Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop or in the microwave until warmed through. You can also freeze the soup (without the cream and cheese) for up to 2 months and reheat when needed.
FAQs
Can I use chicken thighs instead of breasts?
Yes, chicken thighs work great in this soup and can add even more flavor and tenderness.
Can I make this in an Instant Pot?
Yes! You can make this soup in an Instant Pot. Cook on high pressure for 10-12 minutes, then shred the chicken and continue with the recipe.
Can I make this ahead of time?
Absolutely! This soup keeps well in the fridge and even tastes better the next day once the flavors have melded.
Can I make this soup spicier?
Yes! Add more chili powder or throw in some jalapeño slices for a spicy kick.
Is this soup suitable for a gluten-free diet?
Yes, this soup is naturally gluten-free, just make sure to check the labels on the enchilada sauce and broth to ensure they’re gluten-free.
Conclusion
This Keto Green Chicken Enchilada Soup is a comforting, flavorful dish that’s perfect for anyone on a low-carb or keto diet. With tender chicken, a rich and creamy base, and vibrant green enchilada sauce, it’s a satisfying and healthy meal that’s easy to make in the slow cooker. Whether you’re enjoying it for dinner or meal prepping for the week, this soup is sure to hit the spot!
Print
Keto Green Chicken Enchilada Soup
Keto Green Chicken Enchilada Soup is a hearty, flavorful, and comforting meal perfect for cozy nights. This slow cooker recipe combines tender shredded chicken, green enchilada sauce, and a creamy base, all while being keto-friendly and low-carb. Packed with bold Mexican flavors, it’s the ideal choice for those following a keto diet, and it’s easy to make ahead for busy weeknights or meal prep!
- Total Time: 6-8 hours
- Yield: 6 servings
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
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Add the chicken breasts, green chilies, green enchilada sauce, chicken broth, chopped onion, minced garlic, cumin, chili powder, paprika, salt, and pepper to the slow cooker.
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Cook on low for 6-8 hours or on high for 3-4 hours until the chicken is fully cooked.
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Once the chicken is cooked, remove it from the slow cooker and shred it with two forks.
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Return the shredded chicken to the slow cooker.
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Stir in the heavy cream and shredded cheese (if using) and cook for an additional 15 minutes until the soup is well combined and creamy.
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Serve hot, garnished with cilantro or avocado slices if desired.
Notes
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Add more veggies like zucchini, spinach, or cauliflower for extra nutrients.
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For a spicier kick, increase the chili powder or add jalapeño slices.
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Make it dairy-free by omitting the heavy cream and cheese, or using coconut cream instead.
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Add fresh toppings such as cilantro, avocado slices, sour cream, or a squeeze of lime for added flavor.
- Prep Time: 10 minutes
- Cook Time: 6-8 hours
- Category: Soup, Keto, Low-Carb
- Method: Slow Cooker
- Cuisine: Mexican
- Diet: Gluten Free
