Keto Green Chicken Enchilada Soup Recipe
If you’ve been searching for a cozy, vibrant dish that keeps carbs low and flavor high, Keto Green Chicken Enchilada Soup is about to become your new favorite comfort bowl. Creamy and hearty, with a tangy green chile kick and juicy chicken in every bite, this soup brings all the satisfaction of enchiladas—no tortillas required. Perfect for meal prep, family dinners, or a solo lunch that feels like a warm hug, this recipe is a celebration of bold Mexican-inspired flavors in keto-friendly form.
Ingredients You’ll Need
The brilliance of Keto Green Chicken Enchilada Soup lies in its simple, colorful ingredients—each one playing an essential role in the flavor, texture, and irresistible creaminess. You’ll be amazed how everyday staples whip up into something so indulgent and nourishing.
- Olive oil: The base for sautéing that adds a gentle richness and helps meld all the flavors together.
- Diced onion: Brings sweetness and depth—don’t skip this aromatic start!
- Garlic: Just two cloves give the soup irresistible, savory aroma and complexity.
- Chicken broth: The foundation of flavor, so choose a good-quality broth for best results.
- Cooked shredded chicken: Rotisserie chicken makes this soup weeknight-easy and super delicious.
- Green enchilada sauce: Tangy and bright, it infuses the soup with classic enchilada flavor and gorgeous green color.
- Diced green chiles: These mild chiles bring an extra layer of mild spice and smokiness.
- Cumin: Earthy and warm, it’s key to that signature Mexican flair.
- Chili powder: Adds just the right hint of spice and color—subtle but important.
- Salt: Essential to balance bold flavors and bring every ingredient together.
- Black pepper: Gives a gentle heat and depth with every spoonful.
- Cream cheese: Cubed and melted in, it makes each bite creamy and crave-worthy.
- Heavy cream: Lends luscious silkiness and rounds out the soup without overpowering.
- Monterey Jack cheese: Melts beautifully for a gooey, cheesy finish that ties it all together.
- Fresh cilantro (optional): Bright, herby notes to lift and balance the richness—highly recommended if you love cilantro!
- Lime wedges (optional): A squeeze of lime when serving wakes up all the flavors to make each bowl pop.
How to Make Keto Green Chicken Enchilada Soup
Step 1: Sauté Onions and Garlic
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion, sautéing for about 3 to 4 minutes until soft and translucent—this releases their natural sweetness and creates a delicious foundation. Stir in the garlic and cook for just 30 seconds, until fragrant. You’ll know it’s ready when your kitchen smells irresistible!
Step 2: Build the Flavorful Broth
Pour in the chicken broth, green enchilada sauce, diced green chiles, cumin, chili powder, salt, and black pepper. Give everything a good stir. Let it come up to a gentle simmer—this is the moment when all those beautiful spices and aromatics come to life in the broth.
Step 3: Add Chicken and Cream Cheese
Add the cooked, shredded chicken and cubed cream cheese to the pot. Stir patiently; you want the cream cheese to melt completely into the hot liquid, turning the broth silky, creamy, and just the right level of tangy. Watch as the soup transforms before your eyes!
Step 4: Finish with Cream and Cheese
Turn the heat to low. Stir in the heavy cream and shredded Monterey Jack cheese. Keep stirring gently as the cheese melts and becomes one with the soup. Let it simmer for 5 to 10 minutes—just enough for everything to thicken slightly and become wonderfully smooth.
Step 5: Taste and Serve
Give the soup a final taste and adjust seasoning with extra salt or pepper if needed. Ladle it steaming-hot into bowls. Top each serving with a generous sprinkle of fresh cilantro and a squeeze of lime to finish. There you have it—Keto Green Chicken Enchilada Soup in all its glory!
How to Serve Keto Green Chicken Enchilada Soup
Garnishes
This soup loves to be dressed up! Top your Keto Green Chicken Enchilada Soup with chopped cilantro for a pop of color and fresh flavor. Add sliced jalapeños if you like it spicy, a dollop of sour cream for extra creaminess, or even a sprinkle of extra shredded cheese right before serving. And don’t forget that final squeeze of lime—it’s magic in a bowl.
Side Dishes
Since Keto Green Chicken Enchilada Soup is so rich and satisfying on its own, keep sides light: a crisp green salad with avocado, a plate of sliced cucumbers and radishes, or simply some roasted veggies are all perfect low-carb options. If you’re feeling ambitious, try making your favorite keto “bread” or low-carb tortilla chips for dipping!
Creative Ways to Present
For a fun twist, serve the soup in small mugs as an appetizer at gatherings, or pour it into hollowed-out bell peppers for a colorful, edible bowl. Try topping with a drizzle of avocado crema, or set up a “soup bar” with bowls of garnishes so everyone can make their own creation—personalized Keto Green Chicken Enchilada Soup bowls are always a hit!
Make Ahead and Storage
Storing Leftovers
Keto Green Chicken Enchilada Soup is perfect for meal prep! Store cooled leftovers in an airtight container in the refrigerator for up to 4 days. As the flavors meld, the soup actually gets even better—the tangy, creamy spices become even more pronounced by day two.
Freezing
If you’d like to save some for later, freeze portions in freezer-safe bags or containers. The soup freezes beautifully, just keep in mind that the creamy base may slightly separate when reheated—but a quick stir while warming brings everything back together. Use within 2 months for best texture and flavor.
Reheating
Reheat Keto Green Chicken Enchilada Soup gently on the stovetop over low heat, stirring occasionally until hot and creamy. If it’s a little too thick, just add a splash of chicken broth or water to loosen it up. Individual portions also reheat beautifully in the microwave—perfect for busy lunches!
FAQs
Is this soup spicy?
The base recipe for Keto Green Chicken Enchilada Soup is flavorful but mild, thanks to the use of green chiles and green enchilada sauce. If you love a spicier kick, simply add sliced jalapeños, a dash of hot sauce, or use spicy enchilada sauce to turn up the heat.
Can I make Keto Green Chicken Enchilada Soup dairy-free?
The cream cheese, heavy cream, and Monterey Jack are essential for the soup’s signature creaminess, but if you’re dairy-free, you could try using unsweetened coconut cream and dairy-free cheese alternatives. The flavor and texture will be slightly different, but still delicious.
What kind of chicken works best?
Any cooked shredded chicken works well—rotisserie chicken is ultra-convenient and adds great flavor, but poached or leftover roasted chicken is perfect too. Just remember to shred the chicken so it melds into the soup beautifully.
Can I make this soup in a slow cooker?
Absolutely! Add everything except the cream cheese, heavy cream, and shredded cheese to your slow cooker, and cook on low for 4 to 6 hours. Stir in the dairy ingredients during the last 30 minutes, let them melt in, and you’re set for the creamiest slow cooker Keto Green Chicken Enchilada Soup ever.
What toppings are best for kids?
Kids tend to love extra cheese, a spoonful of sour cream, and mild garnishes like chopped avocado or a few crushed keto-friendly tortilla chips. Keep the jalapeños or spicier toppings separate so everyone can customize their own bowl with what they love.
Final Thoughts
If you’re craving warmth, flavor, and a dinner everyone loves without breaking your low-carb streak, Keto Green Chicken Enchilada Soup truly delivers. Get ready to scoop up creamy, zesty comfort with every bite, and don’t be surprised if your family asks for seconds. Give it a try—you’ll be glad you did!
Print
Keto Green Chicken Enchilada Soup Recipe
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
This Keto Green Chicken Enchilada Soup is a creamy and flavorful low-carb soup that is perfect for a cozy meal. Packed with tender chicken, green chiles, and spices, this soup is a comforting twist on classic enchiladas, with a keto-friendly twist.
Ingredients
For the Soup:
- 1 tablespoon olive oil
- 1/2 cup diced onion
- 2 cloves garlic (minced)
- 4 cups chicken broth
- 1 1/2 cups cooked shredded chicken (rotisserie works well)
- 1 (10-ounce) can green enchilada sauce
- 1 (4-ounce) can diced green chiles
- 1 teaspoon cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 ounces cream cheese (cubed)
- 1/2 cup heavy cream
- 1 cup shredded Monterey Jack cheese
- 1/4 cup chopped fresh cilantro (optional)
- lime wedges (for serving, optional)
Instructions
- In a large pot or Dutch oven, heat olive oil over medium heat. Add diced onion and sauté for 3 to 4 minutes until softened.
- Stir in garlic and cook for another 30 seconds until fragrant.
- Pour in the chicken broth, enchilada sauce, green chiles, cumin, chili powder, salt, and black pepper. Bring to a simmer.
- Add the shredded chicken and cream cheese. Stir until the cream cheese melts completely.
- Reduce heat to low and add the heavy cream and shredded cheese, stirring until smooth and fully incorporated.
- Simmer for an additional 5 to 10 minutes until thickened and heated through.
- Serve hot, garnished with chopped cilantro and a squeeze of lime if desired.
Notes
- For extra spice, add jalapeños or use hot enchilada sauce.
- This soup is perfect for meal prep and reheats well.
- You can also make it in a slow cooker by adding all ingredients (except dairy), cooking on low for 4–6 hours, then stirring in cream cheese, cream, and cheese at the end.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 350
- Sugar: 3g
- Sodium: 720mg
- Fat: 25g
- Saturated Fat: 13g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 24g
- Cholesterol: 90mg
