Green Enchiladas Chicken Soup Recipe

Green Enchiladas Chicken Soup Recipe 

Green Enchiladas Chicken Soup, has a creamy broth of green enchiladas sauce, salsa verde, cheeses, and tender shredded chicken – so delicious! Make this easy soup in your slow cooker, on a stovetop, or in an Instant Pot. 

Low Carb and Keto Soup

This is a deliciously creamy low-carb and keto chicken enchilada soup. There are no added carbs from tortillas, beans, or corn in this soup.

You can use heavy cream or half in half in this recipe. The rest of the fat mainly comes from the chicken, cream cheese, and Monterey jack. This makes for a creamy, cheesy, and very hearty soup.

Using chicken thighs instead of chicken breast will increase healthy fat, as well. To decrease the protein you can use less chicken.

PREP TIME: 10 mins

COOK TIME: 6 hrs

TOTAL TIME: 6 hrs 10 mins

SERVINGS: 12 servings

INGREDIENTS For Green Enchiladas Chicken Soup Recipe 

▢2.5 Pounds boneless skinless chicken breasts or thighs

▢1 recipe green enchilada sauce (or a 28-ounce can store-bought sauce)

▢24 ounces chicken broth

▢1 cup half and half or heavy cream

▢2 cup monterey jack cheese

▢4 ounces cream cheese (cubed and softened)

▢4 ounces green salsa (salsa verde)

▢salt and pepper to taste

INSTRUCTIONS For Green Enchiladas Chicken Soup Recipe 

Slow Cooker Instructions:

⭐In a 6-quart slow cooker add chicken breast or thighs, green enchilada sauce, and chicken broth. Cook on Low 6 to 8 hours.

⭐Remove chicken and shred. Add shredded chicken, jack cheese, cream cheese, half and half, and green salsa to slow cooker. Turn slow cooker to warm and stir until cheeses are melted. Add hot sauce or additional salsa to taste.

⭐Serve and enjoy! Delicious topped with avocado, cilantro, green onion, and sour cream.

Instant Pot Instructions:

⭐Cook your chicken on high pressure with 1 cup of broth for 8 minutes. Do a quick release after 10 minutes. Remove chicken and shred.

⭐Set pot to saute medium, and add remaining broth, shredded chicken, green enchilada sauce, salsa, and heat until warm. Add cheese and remaining ingredients. Stir until cheese is melted. Season with salt and pepper if needed.

Stovetop Instructions:

⭐In a large stockpot, add chicken and broth. Simmer until chicken is done and can easily be pulled apart. Remove chicken and shred.

⭐Add shredded chicken, enchilada sauce, half and half, jack cheese, cream cheese, and green salsa to the pot. Stir and heat soup until it is warm and the cheese is melted. Season with salt and pepper if needed. Serve with additional green salsa, hot sauce, and sour cream on the side. Enjoy!

NOTES:

⭐This recipe makes a mild to medium spice soup. To add spice, use additional green salsa or a green chili hot sauce or diced jalapenos.

⭐Make sure your cream cheese is softened before adding it to the soup. The quickest way to soften is to remove it from the package and place in a microwave-safe bowl for a few seconds at a time on low – until very soft.

MUST TRY: Be sure to try our new homemade Green Enchilada Sauce Recipe – it’s easy and delicious!

VARIATIONS: Feel free to add diced vegetables such as mushrooms, zucchini, bell peppers, or onions. Add jalapeno pepper if you like more heat. You can also add black beans, white beans, or corn. So many possibilities!

NUTRITIONAL INFO:

Serving: 1 Cup Calories:346kcalCarbohydrates: 7 g Protein: 39 g Fat: 17 g Saturated Fat: 9 g Polyunsaturated Fat: 7 g Cholesterol: 130mgSodium: 962mgFiber: 1 g Sugar: 4 g