Green Enchiladas Chicken Soup
This soup is creamy and mixed with Mexican flavors without the carbs! A low-carb, high-protein, and gluten-free recipe that's perfect for a comforting meal.
Servings: 8 bowls
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
Serving: 1 bowl (16 oz) | Calories: 527kcal | Carbohydrates: 15g | Protein: 37g | Fat: 36g | Saturated Fat: 17g | Polyunsaturated Fat: 2.3g | Monounsaturated Fat: 11g | Trans Fat: 0.7g | Cholesterol: 164mg | Sodium: 1407mg | Potassium: 928.4mg | Fiber: 4.4g | Sugar: 7.1g | Calcium: 283mg | Iron: 1.6mg