Description
This Keto Green Enchiladas Chicken Soup. Is the ultimate comfort food. With a healthy twist. Imagine the cozy warmth of a classic enchilada. Transformed into a hearty, low-carb soup. Thatβs bursting with flavor. The combination of tender shredded chicken, zesty green enchilada sauce, and a creamy cheese blend. Creates a dish. Thatβs as satisfying as it is delicious. Perfect for a weeknight dinner. Or a cozy weekend meal. This soup is sure to become. A staple in your kitchen. Loved by both keto followers. And soup enthusiasts alike.
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
To make this Keto Green Enchiladas Chicken Soup gluten-free. Ensure that your green enchilada sauce is certified gluten-free. Or make your own at home. Using gluten-free ingredients. Some store-bought sauces might contain hidden gluten. In the form of thickening agents or flavorings. So it’s important to check the labels carefully. Pairing this with gluten-free toppings. Like fresh avocado, cilantro, and a dollop of sour cream. Ensures that you keep the entire dish free from gluten. While still enjoying all the rich, comforting flavors.
- Prep Time: 10 minutes
- Cook Time: 6 hours
