Green Enchiladas Chicken Soup

The perfect blend of creamy, tangy, and spicy, this Green Enchiladas Chicken Soup is a keto dream come true. It’s loaded with tender chicken, rich green enchilada sauce, green chilies, cream cheese, and melty Monterey Jack cheese for a full-bodied flavor that’s both comforting and satisfying. Toss everything in your slow cooker, walk away, and return to a warm bowl of cozy, Mexican-inspired goodness.

Whether you’re looking to spice up your meal prep or serve up a family-friendly keto dinner, this soup has it all. It’s low in carbs, high in flavor, and easy to make ahead. Top it with fresh cilantro and a squeeze of lime for a zesty finish, or add some avocado slices for a touch of healthy fat. One spoonful, and you’ll be hooked on this creamy enchilada comfort soup!

Full Recipe

Ingredients:

• 1 ½ lbs boneless skinless chicken breasts or thighs

• 1 (10 oz) can green enchilada sauce

• 1 (4 oz) can diced green chilies

• 1 cup sour cream

• 4 oz cream cheese, softened

• 4 cups chicken broth

• 1 tsp cumin

• 1 tsp garlic powder

• 1 tsp onion powder

• Salt and pepper to taste

• 1 cup shredded Monterey Jack or Mexican blend cheese

• ½ cup chopped cilantro (optional garnish)

• Lime wedges (for serving)

Directions:

1. Add chicken, green enchilada sauce, green chilies, chicken broth, cumin, garlic powder, onion powder, salt, and pepper to a slow cooker.

2. Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours, until chicken is tender and fully cooked.

3. Remove chicken, shred it using two forks, then return it to the slow cooker.

4. Stir in the softened cream cheese and sour cream until well combined and smooth.

5. Add shredded cheese and continue to cook on low for another 15-20 minutes, or until the cheese is fully melted and soup is creamy.

6. Ladle into bowls and garnish with cilantro and lime wedges if desired.

Prep Time: 10 minutes | Cooking Time: 6 hours | Total Time: 6 hours 10 minutes

Kcal: 310 kcal | Servings: 6 servings

What Is Green Enchiladas Chicken Soup?

Green Enchiladas Chicken Soup is a rich, creamy, and flavorful dish inspired by classic Mexican green enchiladas. Instead of layering tortillas, filling them with chicken, and baking them with sauce and cheese, this soup deconstructs the entire concept and delivers all those savory flavors in a comforting bowl.

This version is tailored for those following a ketogenic or low-carb lifestyle. It swaps out starchy elements like corn or tortillas for full-fat dairy, lean chicken, and low-carb vegetables—making it not only hearty and delicious but also highly satisfying and keto-friendly. Whether you’re managing macros or simply craving something warm and spicy, this soup is a go-to comfort meal.

Why You’ll Love This Soup

One of the standout features of this dish is how incredibly easy it is to make. With a slow cooker or crockpot, you can literally set it and forget it. The ingredients come together with very little prep, and after a few hours, you have a creamy, flavorful soup that feels like a warm hug in a bowl.

Aside from its simplicity, what makes this soup truly special is the way it delivers restaurant-level flavor at home. The creamy texture from sour cream and cream cheese paired with the tanginess of green enchilada sauce and mild spice of green chilies creates a deep, comforting flavor that appeals to a wide audience.

Flavor Profile and Texture

This soup is a balanced blend of creamy and zesty, with mild to medium heat depending on the type of green enchilada sauce and chilies used. The chicken becomes melt-in-your-mouth tender thanks to slow cooking, while the cream cheese and sour cream add velvety richness. The cheese melts into the broth, making it thicker and more indulgent.

It’s a dish that manages to feel light yet filling. You won’t find any heavy grains or beans in this version, so it keeps the carb count low while still delivering a satisfying meal experience. The optional garnishes like cilantro and lime add freshness and a pop of color, enhancing the overall presentation.

The Health and Nutrition Angle

From a nutritional perspective, this soup hits the mark for those on a keto or low-carb diet. It’s high in healthy fats, moderate in protein, and very low in carbohydrates. The use of full-fat dairy provides satiety, while the chicken offers a lean source of protein without overloading the dish.

Green enchilada sauce is typically lower in carbs than its red counterpart, and the absence of tortillas or corn makes this soup suitable for those managing blood sugar or trying to maintain ketosis. You can even customize the fat-to-protein ratio by adjusting the amount of cheese or sour cream based on your dietary needs.

Additionally, this soup is naturally gluten-free and grain-free, making it accessible to people with celiac disease or gluten sensitivities.

Customization Options

One of the best parts about this recipe is how adaptable it is. While the core ingredients are flavorful on their own, you can tailor it to match your personal taste or dietary restrictions:

• Add Heat: Use spicier green chilies or a hotter brand of green enchilada sauce.

• Make It Dairy-Free: Use dairy-free cream cheese and sour cream alternatives, such as coconut cream or cashew-based cheeses.

• Bulk It Up: Add low-carb vegetables like spinach, cauliflower rice, or zucchini noodles.

• Add Crunch: Top with crushed pork rinds or keto-friendly tortilla strips just before serving.

• Make It Extra Cheesy: Stir in a mix of shredded pepper jack and cheddar cheese for added flavor complexity.

This is also a fantastic recipe for meal prep. It stores well in the fridge for up to 4 days and freezes beautifully. Just reheat it on the stove or in the microwave when ready to serve, and you’ll have a hearty meal in minutes.

Serving Suggestions

Green Enchiladas Chicken Soup is a complete meal on its own, but it pairs wonderfully with a few additions if you’re hosting or want to make it more special.

• Toppings: Fresh avocado slices, chopped jalapeños, a squeeze of lime, extra shredded cheese, or fresh cilantro.

• Sides: Try serving it with a keto almond flour tortilla, low-carb cornbread, or a crisp side salad to balance the richness.

• Drinks: Pair with a chilled sparkling water with lime or a keto margarita for a Mexican-inspired dinner night.

For family-style dinners, set up a toppings bar where everyone can add their own garnishes—this makes it fun and interactive, especially for kids or guests.

Origins and Inspiration

This soup takes its cues from traditional enchiladas verdes, a staple in Mexican cuisine. Enchiladas verdes are made by wrapping meat (usually chicken or pork) in tortillas, smothering them in green sauce made from tomatillos and green chilies, and baking them with cheese.

By transforming that beloved dish into a soup, you get all the flavor elements without the fuss of rolling, baking, and layering. It’s a streamlined way to enjoy those same tastes with far less prep and fewer carbs. The idea of turning Mexican comfort food into soups has become popular in keto cooking circles for this very reason.

This specific recipe also reflects a modern culinary trend: deconstructing traditional dishes to fit new dietary needs without sacrificing taste. It’s a great example of how creativity in the kitchen can lead to completely new comfort classics.

Who This Recipe Is Perfect For

This soup is ideal for:

• Keto and Low-Carb Dieters: Especially those looking for more exciting options than grilled meat and vegetables.

• Busy Parents and Professionals: You can prep it in minutes and let the slow cooker do all the work.

• Meal Preppers: It stores well and reheats without separating or curdling.

• Comfort Food Lovers: Craving something warm, cheesy, and rich? This hits the spot.

• Gluten-Free Eaters: No gluten, no problem—and still full of flavor.

Even those who aren’t following any specific diet will enjoy the comforting texture and bold flavors in this dish.

Tips for Success

To get the most out of this recipe, here are a few expert tips:

• Use high-quality chicken broth: Since it forms the base of the soup, better broth = better flavor.

• Soften cream cheese first: It helps it melt faster and blend smoother into the soup.

• Shred chicken finely: It helps distribute the meat evenly throughout the soup and gives it that pulled enchilada texture.

• Add cheese slowly: If using pre-shredded cheese, be mindful of anti-caking agents that may prevent it from melting smoothly.

If you want to save even more time, consider using a rotisserie chicken—just shred and toss it in toward the end of the cook time.

Conclusion

Green Enchiladas Chicken Soup is more than just a low-carb meal—it’s a warm, satisfying, and flavorful bowl of comfort that doesn’t compromise on health or taste. Whether you’re trying to stick to keto, need a gluten-free dinner option, or simply want something different and delicious, this recipe delivers.

Its creamy texture, spicy undertones, and bold flavor make it a favorite among both adults and kids. Plus, with the ease of preparation and customization, it fits seamlessly into any lifestyle. It’s proof that comfort food and health-conscious eating can absolutely go hand-in-hand.

So the next time you’re looking for a crowd-pleaser that warms the soul and fits your macros, give this Green Enchiladas Chicken Soup a try—you won’t be disappointed.