Description
This Keto Green Chicken Enchilada Soup is a creamy, flavorful low-carb meal perfect for a hearty lunch or dinner. Made in a slow cooker with tender chicken breasts, green enchiladas sauce, and warming spices, this soup delivers rich Mexican-inspired flavors while keeping it keto-friendly. The addition of heavy cream and optional shredded cheese adds the perfect creamy texture to complete this comforting dish.
Ingredients
Scale
Protein
- 2 lbs chicken breasts
Produce
- 1 small onion, chopped
- 2 cloves garlic, minced
Canned Goods & Sauces
- 1 can (4 oz) diced green chilies
- 1 can (10 oz) green enchilada sauce
- 1 cup chicken broth
Spices
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Dairy
- 1/2 cup heavy cream
- 1 cup shredded cheese (optional)
Instructions
- Add Ingredients to Slow Cooker: Combine the chicken breasts, diced green chilies, green enchilada sauce, chicken broth, chopped onion, minced garlic, ground cumin, chili powder, paprika, salt, and black pepper in the slow cooker pot.
- Cook Chicken: Set the slow cooker on low and cook for 6-8 hours or on high for 3-4 hours, until the chicken is fully cooked and tender.
- Shred Chicken: Remove the cooked chicken breasts from the slow cooker and shred them using two forks.
- Return Chicken to Soup: Place the shredded chicken back into the slow cooker with the cooking liquid.
- Add Cream and Cheese: Stir in the heavy cream and shredded cheese (if using), then cook on low for an additional 15 minutes to combine flavors and create a creamy soup.
- Serve: Ladle the soup into bowls and garnish as desired with fresh cilantro or avocado slices. Serve hot for a comforting meal.
Notes
- To keep the soup dairy-free, omit the heavy cream and cheese or substitute with coconut cream and dairy-free cheese.
- For extra spice, add chopped jalapeños or hot sauce to taste.
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.
- Feel free to garnish with sour cream, diced avocado, or fresh cilantro to enhance flavor and presentation.
- This recipe is naturally gluten-free and keto-friendly.
