If you’ve been on the hunt for a soul-warming, flavor-packed meal that fits perfectly into a keto lifestyle, look no further than Keto Green Chicken Enchilada Soup. This insanely creamy, cheesy, and tangy bowl of comfort is loaded with tender shredded chicken, zesty green enchilada sauce, and a fresh pop of cilantro. It’s the kind of soup you’ll crave year-round, whether you’re in the depths of winter or just want an easy weeknight dinner that tastes like something much more indulgent. Not only is it simple and quick to prepare, but every spoonful delivers a punch of Mexican-inspired flavor—without the carbs!
Ingredients You’ll Need
One of the best parts of Keto Green Chicken Enchilada Soup is that it comes together with ingredients you probably already have in your pantry or fridge. Each ingredient plays its own role, from adding creamy richness to lending that signature Tex-Mex kick.
- Olive oil: Helps sauté the onion and garlic to create a flavorful base.
- Onion: Adds sweetness and body to the soup without overwhelming the other flavors.
- Garlic: Brings aromatic depth that makes the soup feel comforting and homey.
- Chicken broth: The foundation for a rich, savory soup; use low-sodium if preferred.
- Green enchilada sauce: Packs a ton of tangy, lightly spicy flavor that makes this soup sing.
- Diced green chiles: For an extra pop of gentle heat and authentic Tex-Mex flair.
- Ground cumin: Gives an earthy, smoky undertone that ties the soup together.
- Chili powder: Brings mild warmth; use more or less to taste.
- Salt: Essential for lifting all the flavors and making them shine.
- Black pepper: Adds just the right amount of sharpness to balance the creamy elements.
- Cream cheese: Melts into pure silky luxury, turning the broth irresistibly creamy.
- Cooked chicken: A perfect way to use up leftover rotisserie chicken—shred it for best texture.
- Heavy cream: Rounds out the soup’s richness and gives it that luscious mouthfeel.
- Monterey Jack cheese: Melts beautifully and adds gooey cheesiness in every bite.
- Fresh cilantro: Offers brightness and a touch of herbal freshness at the very end.
- Lime wedges: Squeeze over the top for a zesty hit that wakes everything up.
How to Make Keto Green Chicken Enchilada Soup
Step 1: Sauté the Onion and Garlic
Warm the olive oil in a large pot over medium heat, then add the diced onion. Sauté for about 3 to 4 minutes until the onion becomes translucent and soft—this gentle cooking brings out the onion’s natural sweetness. Drop in the minced garlic and stir, cooking just 30 seconds until it’s fragrant. You’ll know you’re off to a delicious start because the kitchen will smell amazing.
Step 2: Build the Broth
Pour in the chicken broth along with the green enchilada sauce and diced green chiles. Sprinkle in the ground cumin, chili powder, salt, and black pepper. Stir well and let the soup come to a gentle simmer. This step lets all those flavors mingle and develop, guaranteeing you get layers of taste in every single spoonful.
Step 3: Add Cream Cheese for Silkiness
Drop in the cubed, softened cream cheese, then whisk steadily as it melts. This is where Keto Green Chicken Enchilada Soup transforms from ordinary to sensational—the cream cheese melts right into the broth, making it thick and impossibly smooth.
Step 4: Stir in the Chicken and Cream
Add your cooked shredded chicken and the heavy cream. Let the pot simmer gently for about 5 minutes so the chicken absorbs all the rich, savory flavors, and the soup comes together into a creamy, harmonious blend.
Step 5: Cheese It Up!
Sprinkle in the Monterey Jack cheese and stir until it’s completely melted and the soup is glossy and smooth. This is your final touch for ultra-richness that you’ll want in every single bite.
Step 6: Finish with Freshness
Remove the pot from the heat, then stir in the fresh chopped cilantro. The cilantro offers a bright, herbaceous balance to the richness of the soup. Your Keto Green Chicken Enchilada Soup is ready to serve hot, garnished with fresh lime wedges for that irresistible zesty pop.
How to Serve Keto Green Chicken Enchilada Soup
Garnishes
To make each bowl of Keto Green Chicken Enchilada Soup truly irresistible, top it right before serving with classic garnishes like more chopped cilantro, a sprinkle of Monterey Jack cheese, or a few thinly sliced jalapeños for added heat. A big squeeze of lime brings a burst of brightness that lifts all the creamy, cheesy flavors.
Side Dishes
Since this soup is hearty and filling on its own, you really don’t need much on the side. But if you want to round out the meal, serve it alongside a simple green salad tossed with avocado and fresh lime juice, or a plate of crisp radishes and celery for dipping. These sides add crunch and freshness without piling on extra carbs.
Creative Ways to Present
For your next soup night or get-together, try serving Keto Green Chicken Enchilada Soup in mini cups as an appetizer, or pour it over zoodles or cauliflower rice for even more texture and fun. You could even top with keto tortilla chips or serve with avocado slices for an extra special presentation.
Make Ahead and Storage
Storing Leftovers
Store any leftover Keto Green Chicken Enchilada Soup in an airtight container in the refrigerator. It keeps beautifully for up to 4 days, and the flavors actually deepen, making your leftovers taste even more vibrant the next day!
Freezing
You can freeze this soup for up to 2 months, though keep in mind the dairy may separate a little when thawed. To freeze, let the soup cool completely, transfer to freezer-safe containers, and label with the date. Thaw overnight in the fridge before reheating.
Reheating
For best texture, reheat Keto Green Chicken Enchilada Soup gently on the stovetop over medium-low heat, stirring frequently and adding a splash of chicken broth or cream if needed to bring back its creamy consistency. You can also microwave single portions, stopping to stir every minute until hot.
FAQs
Can I use rotisserie chicken for Keto Green Chicken Enchilada Soup?
Absolutely! Rotisserie chicken is a fantastic shortcut and makes this recipe super quick. Just shred or chop the meat and add it right in wherever the cooked chicken is called for.
Is this soup spicy?
Keto Green Chicken Enchilada Soup has a mild heat from green enchilada sauce and green chiles, but it’s not overly spicy. Want more heat? Just add some sliced jalapeños or a pinch of cayenne to taste.
What cheese can I use instead of Monterey Jack?
Feel free to substitute with pepper jack for more spice, or use a blend of mozzarella and cheddar for a slightly different flavor—it’ll still melt beautifully and add that irresistible cheesy factor.
Can I make this dairy-free?
While the cream cheese, heavy cream, and Monterey Jack are key to the traditional texture, you can experiment with dairy-free alternatives. Look for vegan cream cheese and cheese shreds, and use coconut or almond milk for the cream; just know the flavor will shift a bit.
Is Keto Green Chicken Enchilada Soup gluten-free?
Yes! As long as you choose gluten-free green enchilada sauce and ensure all packaged ingredients are gluten-free, this soup is naturally low-carb and gluten-free.
Final Thoughts
There’s nothing quite like curling up with a steamy bowl of Keto Green Chicken Enchilada Soup—it’s comfort food the keto way, with every bite bursting with cheesy, zesty, and utterly satisfying flavors. Give it a try the next time you need a quick dinner that feels like a treat, and don’t be surprised if it becomes a regular in your meal rotation!
Print
Keto Green Chicken Enchilada Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Main Course, Soup
- Method: Stovetop
- Cuisine: Mexican-Inspired, Keto
- Diet: Non-Vegetarian
Description
This Keto Green Chicken Enchilada Soup is a creamy and flavorful twist on traditional chicken soup, with a Mexican-inspired flair. Packed with tender chicken, a hint of spice, and a cheesy finish, it’s a comforting low-carb option for any day of the week.
Ingredients
Ingredients:
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 can (10 ounces) green enchilada sauce
- 1 can (4 ounces) diced green chiles
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 8 ounces cream cheese, cubed and softened
- 2 cups cooked chicken, shredded
- 1 cup heavy cream
- 1 1/2 cups shredded Monterey Jack cheese
- 1/4 cup chopped fresh cilantro
- lime wedges for serving
Instructions
- In a large pot over medium heat, heat olive oil. Add onion and sauté for 3–4 minutes until softened.
- Stir in garlic and cook for 30 seconds until fragrant.
- Pour in chicken broth, green enchilada sauce, green chiles, cumin, chili powder, salt, and pepper. Bring to a gentle simmer.
- Add cream cheese and whisk until fully melted and incorporated.
- Stir in shredded chicken and heavy cream, then simmer for 5 minutes.
- Add Monterey Jack cheese and stir until melted and smooth.
- Remove from heat and stir in cilantro. Serve hot with lime wedges.
Notes
- For extra heat, add jalapeños or a pinch of cayenne pepper.
- This soup can also be made in a slow cooker by combining all ingredients except cheese and cream, cooking on low for 4–6 hours, then stirring in cheese and cream before serving.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 420
- Sugar: 4g
- Sodium: 960mg
- Fat: 33g
- Saturated Fat: 19g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 125mg
