Table of Contents
Description
This Green Enchilada Chicken Soup is creamy, healthy, low-carb, and easy to make — the perfect cozy dinner packed with bold flavor and comfort.
Introduction
There’s something incredibly comforting about a warm bowl of soup simmering on the stove — especially when it’s bold, creamy, and packed with flavor like this Green Enchilada Chicken Soup. Whether you’re looking for a cozy weeknight dinner, a healthy low-carb meal, or a keto-friendly comfort food, this recipe checks all the boxes. 🥣
Inspired by classic Mexican flavors, this soup combines tender shredded chicken, zesty green enchilada sauce, and creamy cheese for a rich yet balanced dish that feels indulgent without the guilt. It’s naturally sugar-free, easy to customize, and perfect for busy families or meal prep lovers.
If you’ve ever craved enchiladas but didn’t want the extra carbs or long prep time, this soup is the answer. It comes together in one pot, uses simple pantry ingredients, and delivers restaurant-quality flavor right at home. Best of all, it’s a crowd-pleaser — even picky eaters go back for seconds.
Let’s dive into this easy recipe that’s healthy, comforting, and full of personality.
Recipe Equipment
You don’t need anything fancy to make this soup — just a few kitchen basics:
- Large soup pot or Dutch oven
- Cutting board
- Sharp knife
- Wooden spoon or silicone spatula
- Measuring cups and spoons
- Ladle for serving
Recipe Stat Sheet (Quick Overview)
| Recipe Detail | Information |
|---|---|
| Prep Time | 10 minutes |
| Cook Time | 30 minutes |
| Total Time | 40 minutes |
| Servings | 6 bowls |
| Difficulty | Easy |
| Diet Type | Low-carb, Keto, Gluten-free |
| Calories | ~320 per serving |
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 pound boneless, skinless chicken breasts
- 2 cups green enchilada sauce
- 4 cups chicken broth (low sodium)
- 1 cup heavy cream
- 1 cup shredded Monterey Jack cheese
- 1 cup shredded cheddar cheese
- 1 teaspoon ground cumin
- ½ teaspoon chili powder
- Salt and black pepper, to taste
- Optional toppings: sour cream, cilantro, avocado, jalapeños
Why These Ingredients Work
The green enchilada sauce brings tangy heat, while the cheeses create a creamy, comforting texture. Chicken broth keeps it light, and spices enhance the flavor without overpowering the dish.
Ingredient Notes
- Green enchilada sauce: Use mild or medium depending on your heat preference.
- Chicken: Rotisserie chicken works great if you want to save time.
- Cheese: Freshly shredded cheese melts smoother than pre-packaged.
- Heavy cream: Keeps the soup keto and ultra-creamy.
Step-by-Step Instructions
- Sauté the aromatics
Heat olive oil in a large pot over medium heat. Add diced onion and cook until soft and translucent. Stir in garlic and cook until fragrant. - Cook the chicken
Add chicken breasts directly into the pot. Pour in chicken broth and green enchilada sauce. Bring to a gentle boil. - Simmer to perfection
Reduce heat and let the soup simmer for 20 minutes, allowing the chicken to cook until tender and juicy. - Shred the chicken
Remove chicken breasts, shred with two forks, and return them to the pot. - Make it creamy
Stir in heavy cream, cumin, chili powder, salt, and pepper. Slowly add cheeses, stirring until melted and silky smooth. - Final simmer
Let the soup simmer for another 5 minutes until thick, creamy, and irresistible.
Pro Tips & Variations
For extra heat, add diced green chilies or a pinch of cayenne. Want a dairy-free option? Swap heavy cream for coconut milk and use dairy-free cheese. This soup is also great for meal prep — it thickens overnight and tastes even better the next day. Store leftovers in airtight containers for up to 4 days, or freeze for up to 2 months.
Serving Suggestions
Serve this Green Enchilada Chicken Soup with:
- A side of keto garlic bread
- Fresh avocado slices
- Cauliflower rice
- A crisp green salad
Finish with cilantro, sour cream, or a squeeze of lime for extra brightness.
Storage Information
- Refrigerator: Store in an airtight container for up to 4 days.
- Freezer: Freeze in portioned containers for up to 2 months.
- Reheating: Warm gently on the stovetop or microwave, stirring well.
Nutrition Facts (Per Serving – Estimated)
- Calories: ~320
- Protein: 28g
- Fat: 22g
- Carbohydrates: 6g
- Fiber: 1g
- Sugar: 2g
This Green Enchilada Chicken Soup is everything a comfort meal should be — creamy, flavorful, and unbelievably easy to make. Whether you’re eating low-carb, following a keto lifestyle, or simply craving a warm and cozy dinner, this soup delivers every time.
Give it a try, customize it your way, and don’t forget to share your experience in the comments. If you loved this recipe, share it with friends or save it for later — comfort food is always better when shared! 💚