Keto Green Enchilada Chicken Soup

Yield

Serves 6

Low carb | High protein | Gluten-free

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Ingredients

Soup Base

• 2 tbsp avocado oil or olive oil

• 1 small onion, finely diced

• 3 cloves garlic, minced

• 2 cups shredded cooked chicken (rotisserie or poached)

• 3 cups chicken broth

• 1 cup salsa verde (no added sugar)

• 1 (4 oz) can diced green chilies

• 1 tsp ground cumin

• ½ tsp chili powder

• ½ tsp dried oregano

• ½ tsp salt (adjust to taste)

• ¼ tsp black pepper

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Creamy Component

• 4 oz cream cheese, softened

• ½ cup heavy cream

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Optional Add-Ins (Still Keto-Friendly)

• ½ cup shredded Monterey Jack or cheddar cheese

• 1 cup chopped zucchini

• ½ cup chopped spinach

• ¼ tsp cayenne (for heat)

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Instructions

Step 1: Sauté Aromatics

1. Heat oil in a large pot over medium heat.

2. Add diced onion and cook 3–4 minutes until softened.

3. Add garlic and cook 30 seconds until fragrant.

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Step 2: Build the Flavor

1. Stir in cumin, chili powder, oregano, salt, and pepper.

2. Add salsa verde and green chilies.

3. Pour in chicken broth and stir well.

4. Bring to a gentle simmer.

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Step 3: Add Chicken

1. Stir in shredded chicken.

2. Simmer 10–15 minutes to blend flavors.

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Step 4: Make It Creamy

1. Lower heat to medium-low.

2. Add softened cream cheese in small pieces.

3. Stir until fully melted and smooth.

4. Pour in heavy cream and simmer 3–5 minutes.

Do not boil after adding dairy to prevent separation.

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Step 5: Optional Add-Ins

Add zucchini or spinach during the final 5 minutes of cooking.

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Toppings (Highly Recommended)

• Sliced avocado

• Shredded cheese

• Fresh cilantro

• Sour cream

• Jalapeño slices

• Crushed pork rinds (for crunch)

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Nutrition (Approximate per serving)

• Net Carbs: 4–6g

• Protein: 20–25g

• Fat: 18–22g

(Will vary depending on toppings.)

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Storage

• Refrigerate up to 4 days.

• Freeze up to 2 months (texture may slightly change).

• Reheat gently over low heat.

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Flavor Variations

Spicy Version

Add 1–2 tbsp chopped jalapeño when sautéing onions.

Slow Cooker Version

Add all ingredients except cream cheese and heavy cream.
Cook 4–6 hours on low.
Stir in dairy at the end.

Instant Pot Version

Pressure cook for 8 minutes, quick release, then stir in dairy.