“Creamy, flavorful, and low-carb – this keto soup is the perfect comfort food!”

This creamy and satisfying Keto Green Enchiladas Chicken Soup is a Tex-Mex-inspired bowl of goodness that’s low-carb and packed with flavor. With shredded chicken, creamy green enchilada sauce, and the perfect blend of spices, this easy one-pot meal will quickly become a favorite in your keto recipe rotation.

Ingredients

For the Soup Base:

• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 4 cups chicken broth
• 1 (28 oz) can green enchilada sauce (choose a low-carb brand if available)
• 1 (4 oz) can diced green chiles
• 1 teaspoon cumin
• 1 teaspoon chili powder
• Salt and black pepper, to taste

For the Chicken:

• 4 cups cooked shredded chicken (rotisserie chicken works perfectly)

For Creaminess:

• 1 cup heavy cream
• 4 oz cream cheese, softened and cubed
• 1 1/2 cups shredded Monterey Jack cheese (or substitute cheddar cheese)

Optional Toppings:

• Sliced avocado
• Fresh cilantro, chopped
• Sour cream
• Shredded cheese
• Lime wedges

Instructions

Step 1: Sauté the Aromatics

1. Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium heat.
2. Add the diced onion and sauté for 3–5 minutes, or until softened and translucent.
3. Stir in the minced garlic and cook for 1 minute, until fragrant.

Step 2: Build the Broth

1. Pour in the chicken broth, green enchilada sauce, and diced green chiles.
2. Stir in the cumin, chili powder, salt, and black pepper.
3. Bring the mixture to a gentle boil, stirring occasionally to combine all the flavors.

Step 3: Add the Chicken

1. Reduce the heat to medium-low and stir in the shredded chicken.
2. Simmer the soup for 10 minutes, allowing the flavors to meld beautifully.

Step 4: Make It Creamy

1. Stir in the heavy cream and cream cheese. Whisk gently until the cream cheese melts completely and the soup becomes smooth and creamy.
2. Gradually add the shredded Monterey Jack cheese, stirring constantly until it is fully melted and incorporated into the soup.

Step 5: Taste and Serve

1. Taste the soup and adjust the seasoning if needed.
2. Ladle the soup into bowls and garnish with your favorite toppings: sliced avocado, fresh cilantro, sour cream, extra shredded cheese, or a squeeze of lime juice.

Why You’ll Love This Recipe

• Low-Carb and Keto-Friendly: All the enchilada flavor without the carbs.
• Creamy and Comforting: The perfect balance of spice and creaminess to warm you up.
• Easy to Make: A one-pot recipe that’s quick, simple, and minimal on cleanup.

Pro Tips for Success

• Chicken Options: For convenience, use store-bought rotisserie chicken, or cook and shred chicken breasts or thighs.
• Thicker Soup: Add 1/2 teaspoon xanthan gum and simmer to achieve a thicker consistency.
• Spice Level: Use mild, medium, or spicy green enchilada sauce and diced chiles depending on your heat preference.

Storage and Reheating

• Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 4 days.
• Reheat: Reheat gently on the stovetop over low heat, stirring often to prevent the cream from separating.
• Freeze: Freeze individual portions in airtight containers for up to 3 months. Thaw in the refrigerator overnight before reheating.

This Keto Green Enchiladas Chicken Soup is the perfect blend of creamy, cheesy, and bold flavors. Whether you’re following a keto lifestyle or just looking for a hearty, low-carb meal, this dish is sure to satisfy! 🥑🍲