Warm up with this creamy, comforting Green Enchilada Chicken Soup! It’s loaded with tender shredded chicken, tangy green enchilada sauce, green chiles, and creamy cheese. With only a few simple ingredients, it makes an easy low-carb dinner that’s filling and packed with protein.
🛒 Ingredients
Serves 6
- 2 tbsp olive oil or butter
- 1 small yellow onion, finely diced
- 3 cloves garlic, minced
- 2 (4 oz) cans diced green chiles
- 1½ cups green enchilada sauce, preferably low-carb
- 4 cups chicken broth
- 3 cups cooked shredded chicken
- 4 oz cream cheese, softened and cubed
- ½ cup heavy cream
- 1 cup shredded Monterey Jack or cheddar cheese
- 1 tsp ground cumin
- ½ tsp chili powder
- ½ tsp dried oregano
- ½ tsp salt, or to taste
- ¼ tsp black pepper
- ½ tsp lime juice
👩🍳 Detailed Instructions
1. Sauté the aromatics
Heat the olive oil or butter in a large pot over medium heat. Add the diced onion and cook for 3–4 minutes, until softened.
Add the minced garlic and cook for another 30–60 seconds, just until fragrant.
2. Add the green chile flavor
Stir in the diced green chiles, cumin, chili powder, oregano, salt, and black pepper. Cook for about 1 minute to release the spices.
3. Add the broth and enchilada sauce
Pour in the chicken broth and green enchilada sauce. Stir well and bring the soup to a gentle simmer.
Cook uncovered for about 8–10 minutes.
4. Add the chicken
Stir in the shredded cooked chicken. Simmer for another 5 minutes, allowing the chicken to absorb the delicious green enchilada flavor.
5. Make it creamy
Reduce the heat to low. Add the softened cream cheese a little at a time, stirring continuously until completely melted and incorporated.
Pour in the heavy cream and stir.
6. Add the shredded cheese
Add the Monterey Jack or cheddar cheese and stir until melted and smooth.
Don’t let the soup boil vigorously after adding the dairy, as gentle heat helps keep the texture creamy.
7. Finish with lime
Turn off the heat and stir in the lime juice. Taste and adjust the salt, pepper, or chili seasoning if needed.
🌿 Topping Ideas
Top each bowl with:
- Fresh cilantro
- Sliced avocado
- Shredded Monterey Jack
- Diced jalapeños
- A spoonful of sour cream
- Fresh lime wedges
- Sliced green onions
- Crushed pork rinds for a crunchy keto topping
💚 Keto Tip
For approximately 4 g net carbs per serving, use a low-carb green enchilada sauce and check the nutrition label on your broth, cream cheese, and other packaged ingredients. Carb counts can vary significantly between brands.
💪 Protein Tip
The chicken makes this soup naturally protein-rich. For an even higher-protein bowl, increase the chicken to 4 cups or use additional shredded chicken breast.
Storage: Refrigerate leftovers in an airtight container for up to 4 days. Reheat gently on the stovetop or in the microwave, stirring occasionally.
Serving idea: Add avocado and cilantro right before serving for a creamy, fresh contrast to the rich, tangy soup. 🌶️🥑
