Description
Warm up with this rich, creamy Green Enchilada Chicken Soup — bursting with tangy green chili flavor! With only about 4g net carbs per bowl, it’s the perfect keto comfort food that keeps you full and fueled.
Ingredients
2 cups cooked shredded chicken (rotisserie or boiled)
2 tablespoons butter or olive oil
1 small onion, finely chopped
2 cloves garlic, minced
2 cups chicken broth
1 cup green enchilada sauce (low-carb)
1 cup heavy cream
1/2 cup cream cheese (softened)
1 can (100–120g) diced green chilies
1 teaspoon cumin
1/2 teaspoon paprika
Salt and pepper to taste
Optional toppings:
Shredded cheese
Sour cream
Fresh cilantro
Avocado slices
Instructions
Sauté the aromatics
In a large pot, heat butter or olive oil over medium heat. Add the chopped onion and cook until soft (about 3–4 minutes). Add garlic and cook for another 30 seconds until fragrant.
Add the base
Pour in the chicken broth and green enchilada sauce. Stir well and bring to a gentle simmer.
Make it creamy
Add the softened cream cheese and stir continuously until fully melted and smooth.
Add the chicken & spices
Stir in the shredded chicken, green chilies, cumin, paprika, salt, and pepper.
Pour in the cream
Add the heavy cream and mix well. Let the soup simmer for 10–15 minutes until slightly thickened.
Taste and adjust
Adjust seasoning if needed.
Serve
Ladle into bowls and top with cheese, sour cream, cilantro, or avocado if desired.
Tips
For extra spice, add jalapeños or chili flakes
You can blend the soup slightly for a smoother texture
Store leftovers in the fridge for up to 3 days
Enjoy your cozy, low-carb soup!