A creamy, Mexican-inspired chicken soup that’s low-carb, high-protein, and gluten-free—comfort food without the guilt!
Servings: 6
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Dietary Badges: Low-Carb | High-Protein | Gluten-Free
Ingredients
Soup Base:
- 1 tbsp olive oil
- 1 yellow onion, finely chopped
- 1 jalapeno, finely diced
- 28 oz green enchilada sauce
- 3 cups chicken broth
- 4 oz cream cheese
- 2 lbs chicken breasts, boneless and skinless, cooked and shredded
- 1 cup heavy cream
- 2 cups cheddar cheese, shredded
- 4 oz salsa verde
- Salt and black pepper, to taste
Toppings:
- 1 avocado, sliced
- 2 tbsp cilantro, chopped
- 2 green onions, chopped
- Sour cream, as desired
Instructions
-
Sauté Aromatics:
Heat a pot or Dutch oven over medium-high heat. Add olive oil, chopped onion, and diced jalapeno. Cook for 5 minutes, stirring occasionally, until the onion is translucent and soft. -
Combine Base Ingredients:
Pour in the green enchilada sauce and chicken broth. Add the cream cheese gradually, stirring constantly to ensure it melts smoothly into the soup. Cook for 5 minutes until well combined. -
Add Chicken & Cream:
Stir in the cooked shredded chicken, heavy cream, cheddar cheese, and salsa verde. Continue to cook for 3–4 minutes until the soup is heated through and all ingredients are fully incorporated. -
Season & Serve:
Season with salt and black pepper to taste. Serve hot and top with avocado slices, chopped cilantro, green onions, and a dollop of sour cream.
Quick Tips & Notes
- Cream Cheese Tip: Adding it slowly while stirring prevents clumps and gives the soup a silky texture.
- Spice Level: Remove seeds from jalapeno for a milder soup, or leave them in for more heat.
- Make It Ahead: The soup can be made a day ahead; store in the fridge and reheat gently on the stove.
Ingredient Details & Substitutions
- Green Enchilada Sauce: Use store-bought or homemade. If using store-bought, check for added sugars to keep it low-carb.
- Chicken: Rotisserie chicken works well for convenience.
- Salsa Verde: Can be substituted with extra green enchilada sauce or tomatillo sauce.
- Cheese: Monterey Jack or a Mexican blend can replace cheddar for a different flavor profile.
- Dairy-Free Option: Substitute cream cheese and heavy cream with coconut cream or cashew cream.
Recipe Variations & Serving Suggestions
- Flavor Variations: Add a squeeze of lime juice before serving for extra brightness.
- Protein Boost: Stir in black beans or extra shredded chicken for more protein (adjust for carb count if desired).
- Serving Suggestions: Serve with low-carb tortilla chips or a side salad for a complete meal.
- Garnish Ideas: Pickled jalapenos or a sprinkle of smoked paprika add an extra kick.
Storage & Make-Ahead
- Refrigerator: Store in an airtight container for up to 4 days.
- Freezer: Freeze in individual portions for up to 2 months; thaw overnight in the fridge.
- Reheating: Warm on the stove over medium heat, stirring occasionally. Add a splash of chicken broth if too thick.
Nutrition Per Serving (Approximate)
- Calories: 420 kcal
- Carbs: 6 g
- Protein: 35 g
- Fat: 28 g
Dietary Highlights: Low-Carb | High-Protein | Gluten-Free | Nut-Free | Dairy Included
FAQs
Q: Can I use chicken thighs instead of breasts?
A: Yes! Thighs are juicier and more flavorful but may slightly increase the fat content.
Q: My soup is too thick, what should I do?
A: Add 1/2 cup of chicken broth at a time until the desired consistency is reached.
Q: Can I make this vegetarian?
A: Swap chicken for firm tofu or cooked chickpeas, and use vegetable broth instead of chicken broth.
Q: Can this soup be frozen?
A: Yes, freeze in airtight containers for up to 2 months. Thaw overnight before reheating.
Personal Story / Notes
I created this soup when I wanted all the flavors of Mexican enchiladas without the carbs. The creamy texture, combined with the mild heat from jalapenos and richness from cheese, makes it a comforting, weeknight favorite. Even my picky eaters loved it!
Call-to-Action
Give this Green Enchiladas Chicken Soup a try tonight! Don’t forget to top it with fresh avocado and cilantro, then share your results in the comments. I’d love to hear how you customize it!
