Description
This creamy, spicy green enchilada chicken soup is slow-cooked to perfection with tender chicken, cheeses, and bold Mexican flavors—keto-friendly and comforting.
Ingredients
1.5 lbs boneless, skinless chicken breasts (or thighs for extra fat)
1 can green enchilada sauce (no added sugar)
1 can chopped green chilies
4 cups chicken broth (preferably low sodium or bone broth)
½ cup heavy cream
1 cup Monterey Jack cheese
1 cup 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 – for sautéing)
Optional toppings: sour cream, avocado, chopped cilantro, lime wedges, sliced olives
Instructions
(Optional): For extra flavor, heat olive oil in a skillet and sear chicken for 2–3 minutes per side.
Place chicken in the crockpot.
Add green enchilada sauce, green chilies, broth, cumin, garlic seasoning, onion seasoning, salt, and pepper.
Cover and cook on low for 6 hours, or until chicken is fork-tender.
Remove chicken and shred with two forks. Return shredded chicken to the pot.
Stir in cheddar cheese, Monterey Jack cheese, and heavy cream. Mix well until cheese melts and soup becomes creamy.
Continue cooking on low for another 15–20 minutes.
Serve hot with optional toppings like sour cream, avocado, lime, or cilantro.
Notes
For a spicier soup, add extra green chilies, hot sauce, or pepper jack cheese.
Swap cream cheese or coconut milk for a dairy-free version.
Use chicken thighs for more richness and keto-friendly fats.
Let soup rest for 10 minutes after cooking for enhanced flavor.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Category: Dinner, Main Course, Soup
- Method: Slow Cooker / Crockpot
- Cuisine: Mexican-Inspired
