This flavorful green enchilada chicken soup features a creamy broth made with green enchilada sauce, cheeses, salsa verde, and tender shredded chicken. It’s a delicious and satisfying meal! You can easily prepare this soup in a slow cooker, on the stovetop, or using an Instant Pot. Plus, it’s high in protein, low in carbs, and keto-friendly!
INGREDIENTS
- 2.5 pounds boneless, skinless chicken breasts or thighs
- 1 recipe green enchilada sauce (or a 28-ounce can of store-bought sauce)
- 24 ounces chicken broth
- 1 cup half and half or heavy cream
- 2 cups shredded Monterey Jack cheese
- 4 ounces cream cheese (cubed and softened)
- 4 ounces green salsa (salsa verde)
- Salt and pepper to taste
INSTRUCTIONS
Slow Cooker Method:
- Add the chicken, green enchilada sauce, and chicken broth to a 6-quart slow cooker. Cook on Low for 6-8 hours.
- Remove the chicken and shred it.
- Add the shredded chicken, Monterey Jack cheese, cream cheese, half and half, and salsa to the slow cooker. Turn the slow cooker to warm and stir until the cheese is melted.
- Adjust the seasoning with hot sauce or extra salsa if desired.
- Serve topped with avocado, cilantro, green onions, and sour cream. Enjoy!
Instant Pot Method:
- Add the chicken and 1 cup of broth to the Instant Pot. Cook on high pressure for 8 minutes. After 10 minutes, perform a quick release.
- Remove the chicken and shred it.
- Set the pot to sauté on medium, and add the remaining broth, shredded chicken, green enchilada sauce, and salsa. Heat until warm.
- Stir in the cheeses and remaining ingredients, and cook until the cheese is melted.
- Season with salt and pepper as needed. Serve with extra salsa or hot sauce on the side.
Stovetop Method:
- In a large stockpot, add the chicken and broth. Simmer until the chicken is fully cooked and easily shred-able.
- Remove the chicken and shred it.
- Add the shredded chicken, enchilada sauce, half and half, Monterey Jack cheese, cream cheese, and salsa to the pot. Stir and heat until the soup is warm and the cheese has melted.
- Season with salt and pepper to taste. Serve with extra green salsa, hot sauce, and sour cream on the side. Enjoy!
TIPS & VARIATIONS
- Spice Level: This soup is mild to medium in spice. For extra heat, add more green salsa, green chili hot sauce, or diced jalapeños.
- Softening Cream Cheese: Make sure your cream cheese is softened before adding it to the soup. To soften quickly, place it in a microwave-safe bowl and heat on low in 5-10 second intervals until soft.
- Vegetable Add-ins: Feel free to add diced vegetables like mushrooms, zucchini, bell peppers, or onions. You can also incorporate black beans, white beans, or corn for added variety.
NUTRITION (PER 1 CUP SERVING)
- Calories: 346 kcal
- Carbohydrates: 7g
- Protein: 39g
- Fat: 17g
- Saturated Fat: 9g
- Polyunsaturated Fat: 7g
- Cholesterol: 130mg
- Sodium: 962mg
- Fiber: 1g
- Sugar: 4g
