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
Scale
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
