free invisible hit counter

Keto Green Enchilada Chicken Soup

by

Total Time: 45 minutes
Active Prep Time: 15 minutes
Cook Time: 30 minutes
Difficulty: Easy
Spice Level: Mild to Medium
Servings: 6
Yield: Approximately 8 cups

A Warm, Comforting Bowl Without the Carbs

This Keto Green Enchilada Chicken Soup transforms the vibrant, tangy flavors of classic green enchiladas into a hearty, spoonable meal. Perfect for a busy weeknight or a cozy weekend lunch, it’s packed with tender shredded chicken, a rich and creamy tomatillo-based broth, and just enough melted cheese to make it luxuriously satisfying—all while keeping your macros in check. It’s gluten-free, low-carb, and full of flavor that will please the whole family.

Ingredients

Main Components

  • 2 tablespoons olive oil or avocado oil

  • 1 medium white or yellow onion, diced

  • 3 cloves garlic, minced

  • 1 lb (450g) boneless, skinless chicken breasts

  • 4 cups (32 oz) low-sodium chicken broth

  • 1 (16 oz) jar salsa verde (check for no added sugar)

  • 1 (4 oz) can diced green chiles, mild

  • 1 teaspoon ground cumin

  • 1/2 teaspoon dried oregano

  • Salt and black pepper to taste

For Creaminess & Toppings

  • 4 oz (115g) full-fat cream cheese, softened and cubed

  • 1 cup (4 oz / 115g) shredded Monterey Jack or Mexican blend cheese

  • 1/2 cup heavy cream or full-fat canned coconut milk

  • 1/4 cup fresh cilantro, chopped (plus more for garnish)

  • Juice of 1/2 a lime

Optional Garnishes

  • Sliced avocado

  • Radish slices

  • Extra shredded cheese

  • A dollop of sour cream

  • Crispy baked tortilla strips (for non-keto guests)

Equipment Needed

  • Large stockpot or Dutch oven

  • Tongs and two forks (for shredding chicken)

  • Cutting board and knife

  • Measuring cups and spoons

  • Ladle for serving

Step-by-Step Instructions

Step 1: Sauté the Aromatics (5 minutes)

Heat the olive oil in a large stockpot or Dutch oven over medium heat. Add the diced onion and cook for 4-5 minutes, until softened and translucent. Add the minced garlic and cook for an additional 1 minute, until fragrant.

Step 2: Build the Broth & Cook the Chicken (25 minutes)

Increase the heat to medium-high. Add the whole chicken breasts, chicken broth, salsa verde, diced green chiles, cumin, oregano, 1 teaspoon salt, and 1/2 teaspoon black pepper to the pot. Stir to combine.

Bring the mixture to a gentle boil. Once boiling, reduce the heat to maintain a simmer. Cover and let cook for 20-25 minutes, or until the chicken breasts are cooked through and reach an internal temperature of 165°F (74°C).

Step 3: Shred the Chicken (5 minutes)

Using tongs, carefully remove the chicken breasts from the pot and place them on a clean plate or cutting board. Using two forks, shred the chicken into bite-sized pieces. Return all the shredded chicken to the pot.

Step 4: Create the Creamy Finish (5 minutes)

Reduce the heat to low. Add the cubed cream cheese and shredded cheese to the hot soup. Stir continuously until the cheeses are completely melted and incorporated into the broth, creating a smooth, creamy base.

Stir in the heavy cream (or coconut milk), fresh cilantro, and fresh lime juice. Taste and adjust seasoning with additional salt and pepper if needed. Allow the soup to heat through for another 2-3 minutes, but do not let it boil.

Step 5: Serve & Garnish

Ladle the hot soup into deep bowls. Garnish generously with your chosen toppings: diced avocado, a sprinkle of cilantro, a slice of radish for crunch, or a spoonful of cool sour cream.

Chef’s Notes & Tips for Success

  • Chicken Shortcut: Use 3 cups of pre-cooked, shredded rotisserie chicken to save 25 minutes. Simply add it in Step 4 to heat through.

  • Control the Heat: For a milder soup, choose a mild salsa verde. For more kick, use a medium or hot variety, or add a pinch of cayenne pepper.

  • Dairy-Free Adaptation: Omit the cream cheese and shredded cheese. Use full-fat canned coconut milk for the cream and stir in 1/4 cup nutritional yeast for a “cheesy” flavor.

  • Texture Preference: For an even thicker, stew-like consistency, you can use an immersion blender to lightly puree about one cup of the soup (avoiding the chicken) before adding the cream.

  • Storage & Reheating: Store cooled soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over low heat, stirring occasionally, as the creamy base can separate if microwaved on high.

Nutrition Information (Per Serving, approximately 1 1/3 cups)

  • Calories: 415 kcal

  • Total Carbohydrates: 9g

  • Dietary Fiber: 2g

  • Net Carbs: 7g

  • Total Fat: 30g

    • Saturated Fat: 15g

  • Protein: 28g

Leave a Comment