Keto Green Enchiladas Chicken Soup – Welcome to a heartwarming bowl of Keto Green Enchiladas Chicken Soup. Your go-to comfort food. With a low-carb twist. This recipe blends tender chicken, creamy Monterey jack cheese, and a zesty green enchilada sauce. Making it the perfect cozy meal. Ready in just over 6 hours. It’s a set-and-forget delight. Ideal for busy days. Or leisurely weekends.
The first time I made this Keto Green Enchiladas Chicken Soup. It was a chilly evening. And I wanted something comforting yet keto-friendly. I remember the aroma. That filled the house. As it slowly cooked throughout the day. Making everyone eager to dig in. My husband, who usually isn’t a fan of soups. Went back for seconds. And our child, a picky eater. Devoured it. Without any complaints. It quickly became a family favorite. And now it’s a regular on our dinner table. Whenever we need a warming, satisfying meal.
What makes this Keto Green Enchiladas Chicken Soup truly special?
What makes this soup truly special? Is its perfect balance of creaminess and spice. While staying low-carb. The combination of Monterey jack cheese. And cream cheese. Creates a rich. And velvety texture, while the green enchilada sauce. And salsa verde. Add a refreshing zing. Whether you’re following a keto diet. Or just looking for a hearty, delicious soup. This dish is versatile. And full of flavor. Plus, with options to cook it in a slow cooker, Instant Pot, or on the stovetop. It fits into any schedule.
What You Need To Make This Keto Green Enchiladas Chicken Soup Recipe?
Boneless Skinless Chicken Breasts or Thighs: Whether you use breasts or thighs. This protein is the star of the dish. Thighs add a bit more flavor and moisture. While breasts keep it lean.
Green Enchilada Sauce: You can use store-bought. Or homemade. This sauce brings the authentic Mexican flavor. And is essential for that enchilada taste.
Chicken Broth: A good-quality broth. Enhances the soup’s depth. Opt for low-sodium. If you want to control the saltiness.
Half and Half or Heavy Cream: These add richness. Heavy cream gives a thicker, creamier texture. While half and half lightens it up a bit.
Monterey Jack Cheese: Melts beautifully into the soup. Giving it a creamy consistency with a mild flavor. That pairs well with the spice.
Cream Cheese: Softened to blend easily. It adds to the creaminess. Making the soup even more luxurious.
Green Salsa (Salsa Verde): This adds a tangy kick. And complements the enchilada sauce perfectly.
Salt and Pepper: Simple seasonings. That balance the flavors. Taste and adjust as you go.
Steps To Make Keto Green Enchiladas Chicken Soup:
Slow Cooker Instructions:
Step 1: Start by adding your chicken breasts or thighs, green enchilada sauce, and chicken broth. To a 6-quart slow cooker. Set it on Low. And let it cook for 6-8 hours.
Step 2: Once the chicken is tender. Remove it from the slow cooker. And shred it into bite-sized pieces. Return the shredded chicken to the slow cooker.
Step 3: Add the grated Monterey jack cheese, cream cheese, half and half, and green salsa. To the slow cooker. Stir everything together. Until the cheeses are fully melted. And the soup is creamy.
Step 4: Taste the soup. And season with salt and pepper as needed. Serve hot. And if you like, top with avocado slices, cilantro, green onions, and a dollop of sour cream.
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Instant Pot Instructions:
Step 1: 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.
Step 2: Remove the chicken and shred it. Then switch the Instant Pot to sauté mode. Add the remaining broth, green enchilada sauce, salsa verde, and shredded chicken. Heat until warmed through.
Step 3: Stir in the Monterey jack cheese, cream cheese, and half and half. Letting everything melt together. Season with salt and pepper as needed.
Stovetop Instructions:
Step 1: In a large stockpot, add the chicken and broth. Simmer until the chicken is cooked through. And tender enough to shred.
Step 2: Remove the chicken. Shred it. And return it to the pot. Add the green enchilada sauce, half and half, Monterey jack cheese, cream cheese, and green salsa.
Step 3: Stir everything together. And heat the soup. Until it’s warm and the cheese is melted. Season with salt and pepper. And serve with your favorite toppings.
Tip:
For the perfect texture. And flavor. In this Keto Green Enchiladas Chicken Soup. Make sure to 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. Also, don’t skip the step of adding the cheeses gradually. This ensures they melt smoothly into the soup. Without curdling. For an extra kick. You can add a splash of hot sauce. Or some diced jalapeños.
Frequently Asked Questions:
Can I use a different type of cheese?
Absolutely! While Monterey jack is recommended. For its creamy melt. You can substitute it with cheddar, pepper jack. For a spicy kick. Or even a Mexican blend. For added flavor.
Can I make this soup ahead of time?
Yes. This soup stores well in the refrigerator. For up to 3 days. Just reheat it gently on the stovetop. Adding a splash of broth if needed. To loosen it up.
Is this soup freezer-friendly?
It sure is! Freeze it in an airtight container. For up to 3 months. When ready to eat. Thaw overnight in the fridge. And reheat on the stovetop. Or in the microwave. Until warmed through.
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keto Green Enchiladas Chicken Soup
Ingredients
- 2.5 lbs boneless skinless chicken breasts or thighs
- 1 recipe green enchilada sauce or 28-oz can store-bought sauce
- 24 oz chicken broth
- 1 c half and half or heavy cream
- 2 c Monterey jack cheese grated
- 4 oz cream cheese cubed and softened
- 4 oz green salsa salsa verde
- Salt and pepper to taste
Instructions
- In a 6-quart slow cooker. Combine chicken, green enchilada sauce, and chicken broth. Cook on low for 6-8 hours. Until the chicken is tender.
- Shred the cooked chicken. And return it to the slow cooker. Stir in the Monterey jack cheese, cream cheese, half and half, and green salsa. Mix until the cheeses are fully melted. And the soup is creamy.
- Season with salt and pepper to taste. Serve with your favorite toppings like avocado, cilantro, and sour cream. Enjoy warm!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
