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
