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Keto Green Enchiladas Chicken Soup

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This Keto Green Enchiladas Chicken Soup is a creamy, flavorful low-carb delight. Packed with shredded chicken, spices, and a creamy broth, it’s a perfect comforting meal that fits into your keto lifestyle

Ingredients

Scale

  1. 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 (low-carb option 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 great)

    For Creaminess:

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

    Optional Toppings:

    1. Sliced avocado
    2. Fresh cilantro
    3. Sour cream
    4. Shredded cheese
    5. Lime wedges

Instructions

  • Sauté the Aromatics:
    Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté for 3–5 minutes until softened. Stir in the minced garlic and cook for an additional 1 minute until fragrant.

  • Build the Broth:
    Pour in the chicken broth, green enchilada sauce, and diced green chiles. Stir in the cumin, chili powder, salt, and black pepper. Bring the mixture to a gentle boil.

  • Add the Chicken:
    Reduce the heat to medium-low and stir in the shredded chicken. Simmer for 10 minutes to allow the flavors to meld.

  • Make It Creamy:
    Stir in the heavy cream and cream cheese, whisking until the cream cheese melts and the soup is smooth. Gradually add the shredded Monterey Jack cheese, stirring constantly until it’s fully melted and incorporated into the soup.

  • Taste and Serve:
    Taste and adjust seasoning if needed. Ladle the soup into bowls and top with sliced avocado, fresh cilantro, sour cream, shredded cheese, or a squeeze of lime.

Notes

  • If you prefer a spicier soup, feel free to add some diced jalapeños or extra chili powder.
  • This soup can be stored in the fridge for up to 3 days or frozen for up to 3 months.
  • For a dairy-free version, you can substitute the cream cheese and heavy cream with coconut cream and a dairy-free cheese.

Nutrition

Find it online: https://grandmarecipesflash.com/keto-green-enchiladas-chicken-soup/