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This green enchiladas chicken soup brings all the Mexican flavors to a comforting bowl. It’s low-carb, high protein, and gluten-free.
I love the flavors of a green enchilada. But, when it’s cold outside, I just want a bowl of warm food.
That is why I love this dish! It brings the best of both worlds.
This green enchilada chicken soup is the perfect combination of comfort with a zesty twist. Imagine each bite filled with Southwestern flavors, a creamy texture, and a hint of spice.
Just thinking about it makes my soul warm and my mouth water!
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Pin ItWhether you are treating yourself to a comforting night in or hosting a family dinner, I know this dinner is going to be a guaranteed crowd-pleaser. (Just be warned, they are going to make you cook this dinner every time they come over).
Ingredients and Substitutes
Olive oil (1 tbsp) – You can use avocado oil or melted butter (or ghee) for a richer flavor.
1 yellow onion, finely chopped – For a sharper taste, you can use red onions. If you don’t have fresh onions, you can use onion powder or flakes.
1 jalapeno, finely diced – If you don’t like spicy food, you can remove this ingredient (try first removing the seeds from the jalapeño to adjust the spiciness).
Green enchilada sauce (28 oz) – Try using homemade green enchilada sauce for a fresher flavor.
Chicken broth (3 cups) – If you are looking to make a plant-based meal, use vegetable broth.
Cream cheese (4 oz) – You can use Greek yogurt or sour cream for a creamier, low-fat alternative.
Chicken breasts, boneless and skinless, cooked and shredded (2 lbs) – If you don’t want to cook, you can use rotisserie chicken.
Heavy cream (1 cup) – Use whole milk or half-and-half for a low-fat option.
Cheddar cheese (2 cups) – Try using other cheeses to add variation to the meal. I’ve tried using Pepper Jack and Colby Jack.
Salsa verde (4oz) – For a fruitier option, try using tomatillo salsa.
Salt and black pepper, to taste
Toppings
Avocado, sliced
Cilantro, chopped
Green onion, chopped
Sour cream
How to Make Green Enchilada Chicken Soup
Step 1. Grab a pot or a Dutch oven and place it over medium-high heat. Add the olive oil, chopped onions and jalapeños.
Step 2. Cook them for 5 minutes or until the onion becomes soft and translucent.
Step 3. Add the green enchilada sauce and chicken broth. Give it a good stir.
Step 4. Add the cream cheese slowly to allow it to melt and avoid clumping.
Step 5. Keep stirring the soup until all the ingredients are well-blended. Cook for another 5 minutes.
Step 6. Grab the shredded chicken, heavy cream, cheddar cheese, and salsa verde, and add it to the pot.
Step 7. Mix everything in the soup and cook it for 3-4 minutes until you make sure all the ingredients warm up.
Step 8. When you are ready to serve, season with salt and pepper to taste, top it with avocado, green onion, and sour cream.
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Pin ItWays to Modify This Soup
- Keto-friendly: This recipe is low-carb as it is (roughly 11 grams of net carbs per serving). But you can replace the cream cheese or the heavy cream with unsweetened coconut cream to reduce even more the carb content.
- Vegetarian option: Try replacing the shredded chicken with canned chickpeas or mushrooms for a plant-based option. You can also add a plant-based meat option.
- Make it spicier: If you like spice (just like me!), you can add a few extra jalapeños or a dash of chipotle powder or cayenne pepper for a bit of heat.
- Add more veggies: Add zucchini, bell peppers, or canned corn to add more color, texture, and nutrients to the meal.
What to Serve with the Soup
If you are looking to elevate your meal, I have the perfect sides for you.
- Cornbread: This adds a sweet contrast to the zesty and creamy soup. Keep in mind that it adds carbs to the meal.
- Tortilla Chips: You can use the tortilla chips for dipping or crushing them over the soup. This adds some delicious crunch to the soup.
- Mexican Rice or Cauliflower Rice: You can add some at the bottom of the bowl before serving the soup.
- Green Salad: Add a mix of greens with a tangy lime vinaigrette to help balance the hearty soup.
Storage Tips
While I have a feeling that you may not have any leftovers when you serve this delicious meal, know that if you do, you can keep it in the fridge.
Once it cools down, place it in an airtight container and place it in the fridge for up to 3-4 days. You can also keep it in a freezer in a freezer-safe container for up to 3 months. Make sure you keep them in individual portions.
Helpful Tip!
If you are making this soup for meal prepping, avoid adding cream and cheese before freezing it.
When you are ready to have this meal again, place it on the stove and gently stir it. If you feel it’s too thick, try adding some chicken stock.
Other Soup Recipes
- Keto Broccoli Cheese Soup
- Keto Lasagna Soup
- Low Carb Cabbage Soup
- Low-Carb Hamburger Soup
- Low-Carb Cheeseburger Soup
- Keto Tuscan Soup
Green Enchiladas Chicken Soup
11 Cals: 527 Protein: 37 Carbs: 15 Fat: 36
Ingredients
- 1 tbsp olive oil
- 1 yellow onion finely chopped
- 1 jalapeno finely diced
- 28 oz green enchilada sauce
- 3 cups chicken broth
- 4 oz cream cheese
- 2 lbs chicken breasts boneless and skinless, cooked and shredded
- 1 cup heavy cream
- 2 cups cheddar cheese
- 4 oz salsa verde
- Salt and black pepper to taste
Toppings
- Avocado sliced
- Cilantro chopped
- Green onion chopped
- Sour cream
Instructions
- Heat a pot or Dutch oven over medium-high heat. Add olive oil, chopped onion and jalapeno. Cook for 5 minutes until the onion is translucent and soft.
- Add in green enchilada sauce, chicken broth, and cream cheese. Add the cream cheese slowly to allow it to melt easily. Keep on stirring while you’re doing it to combine all the ingredients well. Cook for 5 minutes.
- Add in the cooked shredded chicken, heavy cream, cheddar cheese, salsa verde and give it a good stir. Let it cook for 3-4 minutes until all the ingredients warm up.
- Season with salt and black pepper. Top up bowls of soup with avocado, cilantro, green onion, and sour cream before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
