Why You’ll Love This Recipe

I love this soup because it’s both rich and easy to make. Everything goes straight into the slow cooker, and after a few hours, I get a creamy, flavor-packed dish that tastes like it took all day. The combination of green enchilada sauce, tender chicken, and melty cheese is just irresistible. I can also customize the toppings based on what I’m in the mood for—avocado, lime, sour cream, or fresh cilantro all work beautifully.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1.5 lbs boneless, skinless chicken breasts
1 can green enchilada sauce (no added sugar)
1 can chopped green chilies
4 cups chicken broth (or bone broth for extra richness)
½ cup heavy cream
1 cup shredded Monterey Jack cheese
1 cup shredded cheddar cheese
1 tsp cumin
½ tsp garlic seasoning
½ tsp onion seasoning
Salt, to taste
Black pepper, to taste
1 tbsp olive oil
Optional toppings: sour cream, avocado, chopped cilantro, lime wedges

Directions

I place the chicken breasts directly into the crockpot.
I add the cumin, garlic seasoning, onion seasoning, chopped green chilies, chicken broth, green enchilada sauce, salt, and black pepper.
I cover the pot and cook everything on low for 6 hours until the chicken is tender.
Once the chicken is cooked, I shred it with two forks and return it to the soup.
I stir in the shredded Monterey Jack and cheddar cheese, followed by the heavy cream.
I continue cooking for another 15 to 20 minutes on low, until the cheese is fully melted and the soup is rich and creamy.
I ladle the soup into bowls and garnish with any toppings I like—sour cream, avocado slices, chopped cilantro, or a squeeze of lime juice.

Servings and Timing

Yield: 6 servings
Serving Size: 1½ cups
Prep Time: 10 minutes
Cook Time: 6 hours
Total Time: 6 hours 10 minutes

Variations

Thighs Instead of Breasts: I use chicken thighs when I want more flavor and healthy fats for my keto goals.
Spicier Version: I add more green chilies, jalapeños, or a splash of hot sauce to increase the heat.
Cream Cheese Option: A spoonful of cream cheese adds extra creaminess and a subtle tang.
Dairy-Free: I replace the cheese and cream with full-fat coconut milk for a dairy-free version.
Extra Veggies: I sometimes add spinach or kale at the end for a little extra nutrition.

Storage/Reheating

Fridge: I store leftovers in an airtight container in the refrigerator for up to 4 days.

Freezer: I freeze individual portions in freezer-safe containers for up to 3 months. When I want to eat, I thaw it overnight in the fridge and reheat gently on the stove or in the microwave.

FAQs

Is this green enchilada chicken soup spicy?

It’s mild to moderately spicy, depending on how many chilies I use. I can easily adjust the heat to my liking.

Can I make this soup dairy-free?

Yes, I can substitute the cream and cheeses with full-fat coconut milk or dairy-free cheese alternatives to make it dairy-free while keeping it keto.

Can I use pre-cooked chicken?

Absolutely. If I have leftover chicken or rotisserie chicken, I skip the slow cook step and just simmer everything together on the stove for about 30 minutes.

What type of enchilada sauce should I use?

I always look for a green enchilada sauce with no added sugar to keep the carb count low. Homemade sauce is also a great option.

Can I cook this on the stovetop?

Yes. I sauté the chicken in olive oil first, then add the rest of the ingredients and simmer for 30–40 minutes. I stir in the cheese and cream at the end just like in the crockpot version.

Conclusion

Green Enchilada Chicken Soup is one of those recipes that proves keto meals can be rich, satisfying, and full of flavor. I love how simple it is to throw together in the crockpot, and how creamy and comforting the final result is. Whether I’m enjoying it on a chilly night or meal prepping for the week, this soup always hits the spot.