Description
Hearty keto green enchiladas chicken soup delivers Mexican comfort without carb guilt. Creamy, zesty broth packed with tender chicken and green chile flavors promises a satisfying low-carb meal you’ll crave again and again.
Ingredients
Scale
Protein:
- 4 cups cooked shredded chicken
Soup Base Vegetables:
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 (4 ounces/113 grams) can diced green chiles
Liquid and Dairy Components:
- 4 cups chicken broth
- 1 (28 ounces/794 grams) can green enchilada sauce
- 1 cup heavy cream
- 4 ounces cream cheese, softened and cubed
- 1.5 cups shredded Monterey Jack cheese
Seasonings:
- 2 tablespoons olive oil
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt, to taste
- Black pepper, to taste
Optional Toppings:
- Sliced avocado
- Fresh cilantro
- Sour cream
- Shredded cheese
- Lime wedges
Instructions
- In a spacious pot, warm olive oil over medium heat. Gently sauté diced onions for 3-4 minutes until translucent and softened. Add minced garlic and cook for another 30-45 seconds, releasing its aromatic essence.
- Introduce chicken broth, green enchilada sauce, and diced green chiles into the pot. Sprinkle cumin, chili powder, salt, and black pepper, creating a robust flavor profile. Bring the liquid to a gentle, rolling boil.
- Lower heat to medium-low and fold in shredded chicken. Allow the soup to simmer for 8-10 minutes, enabling the ingredients to harmonize and develop deep, complex flavors.
- Transform the soup’s texture by incorporating heavy cream and cream cheese. Whisk vigorously until cream cheese dissolves completely, creating a silky, smooth consistency. Gradually integrate shredded Monterey Jack cheese, stirring continuously until fully melted and evenly distributed.
- Conduct a final taste test, adjusting seasonings if necessary. Ladle the vibrant, creamy soup into serving bowls. Enhance with optional garnishes like sliced avocado, fresh cilantro, a dollop of sour cream, additional cheese, or a zesty lime squeeze.
Notes
- Swap chicken for shredded turkey or rotisserie chicken to add variety and save cooking time.
- Use dairy-free cream cheese and coconut cream for a lactose-free version that maintains the creamy texture.
- Customize heat levels by adjusting green chiles or adding jalapeños for extra spiciness.
- Prep ingredients beforehand to streamline the cooking process and reduce kitchen stress.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Lunch, Dinner, Snacks
- Method: Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 6
- Calories: 407 kcal
- Sugar: 3 g
- Sodium: 820 mg
- Fat: 31 g
- Saturated Fat: 15 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.2 g
- Carbohydrates: 6 g
- Fiber: 1.5 g
- Protein: 28 g
- Cholesterol: 120 mg