I created a Slow Cooker Green Enchilada Soup that blends green enchilada sauce, salsa verde, cheeses, and shredded chicken into a creamy, keto-friendly low carb recipe you can make on the stovetop or in an Instant Pot.
I never expected a soup to do this but my Creamy Green Enchiladas Chicken Soup somehow tastes like a cheat meal and a healthy fix at the same time. I toss shredded chicken into a pot and swirl in cream cheese for that silky finish, then it turns into the kind of thing people call a Crockpot Green Enchilada Chicken Soup or Slow Cooker Green Enchilada Soup when they want no fuss.
It’s bold, a little messy, and totally weeknight friendly. If you like Mexican Soup recipes that sneak onto Best Soup Recipes lists, you gotta try it.
Why I Like this Recipe
* I love how creamy and comforting it is, feels like a warm hug when im beat.
* I like the bold, bright flavors that actually wake up my taste buds but its never overwhelming.
* I like that it comes together quick on busy nights, yet somehow still feels a little fancy for guests.
* I like that leftovers get better the next day so lunches are easy and I dont have to cook every night.
Ingredients
- Chicken: Protein rich base, fills you up, adds savory depth and comforting flavor.
- Green enchilada sauce: Tomato free tangy, earthy chile flavor, brings mild heat and big savory punch.
- Salsa verde: Bright, slightly acidic from tomatillos, gives freshness and a little zip.
- Cream cheese: Makes soup silky, adds fat for richness and a hint of tang.
- Sour cream or heavy cream: Smooth creaminess, balances spice, calories but worth it for texture.
- Mexican blend cheese: Melty, salty, creates gooey mouthfeel, boosts protein and savory comfort.
- Cilantro and lime: Cilantro and lime brighten, add herbal and zesty notes, cuts richness.
- Avocado: Creamy, adds healthy fats, cools spice and makes each spoonful luxurious.
Ingredient Quantities
- 1.5 lb boneless skinless chicken breasts or thighs, about 3 medium, cooked and shredded
- 1 tablespoon olive oil (or avocado oil)
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 jalapeño, seeded and minced (optional, but I usually add it)
- 1 tablespoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon dried oregano
- 1/2 teaspoon salt plus more to taste
- 1/4 teaspoon black pepper
- 4 cups low sodium chicken broth
- 1 (10 ounce) can green enchilada sauce
- 1 cup salsa verde (about 8 ounces)
- 4 ounces cream cheese, softened
- 1/2 cup sour cream or 1/2 cup heavy cream, your choice
- 1 1/2 cups shredded Mexican blend cheese (about 6 ounces)
- 1/2 cup shredded sharp cheddar, optional but tasty
- 2 tablespoons fresh lime juice (about 1 lime)
- 1/4 cup chopped fresh cilantro
- 1 avocado, diced, for serving (optional)
- Extra cilantro, lime wedges and extra shredded cheese for topping
- 1/4 teaspoon xanthan gum, optional to thicken if you like it thicker
How to Make this
1. Heat 1 tablespoon olive oil in a large pot over medium heat; add the diced onion and cook until soft and translucent, about 5 minutes, then stir in the minced garlic and jalapeño and cook another minute.
2. Add 1 tablespoon ground cumin, 1 teaspoon chili powder, 1 teaspoon dried oregano, 1/2 teaspoon salt and 1/4 teaspoon black pepper; stir and toast the spices for 30 seconds to wake up the flavors.
3. Pour in 4 cups low sodium chicken broth, the 10 ounce can green enchilada sauce and 1 cup salsa verde; scrape the bottom of the pot to deglaze and bring everything to a gentle simmer.
4. Stir in
1.5 pounds cooked, shredded chicken; simmer 10 to 15 minutes so the chicken soaks up the sauce. Tip: if your chicken is raw, add it whole to the simmering liquid, poach 12 to 15 minutes until done, remove to shred, then return shredded meat to the soup.
5. Reduce heat to low and add 4 ounces softened cream cheese in chunks and 1/2 cup sour cream or heavy cream; whisk or stir until fully melted and smooth. If cream cheese gets lumpy, cut into smaller pieces and let it melt slowly off the hottest part of the flame.
6. Stir in 1 1/2 cups shredded Mexican blend cheese and the optional 1/2 cup shredded sharp cheddar until melted and smooth; taste and adjust salt and pepper. For a thicker soup sprinkle up to 1/4 teaspoon xanthan gum very slowly while whisking, or mix the xanthan gum with a tablespoon of water first so it doesnt clump.
7. Add 2 tablespoons fresh lime juice and 1/4 cup chopped fresh cilantro, stir and let rest a minute so the bright flavors settle.
8. Instant Pot option: follow steps 1 and 2 using the Sauté function, add liquids, chicken and close lid; cook high pressure 8 minutes and quick release, then proceed from step
5. Slow cooker option: combine everything through step 3 in the slow cooker, cook low 3 to 4 hours or high
1.5 to 2 hours, add cheeses and cream at the end to melt.
9. Serve hot topped with diced avocado, extra cilantro, lime wedges and extra shredded cheese. Leftovers keep 3 to 4 days in the fridge and reheat gently so the dairy doesnt separate.
Equipment Needed
1. Large heavy bottomed pot or Dutch oven
2. Cutting board
3. Chef’s knife
4. Measuring cups and measuring spoons
5. Wooden spoon or heatproof spatula
6. Whisk
7. Can opener
8. Two forks or tongs for shredding the chicken
9. Ladle and bowls or storage containers for leftovers
FAQ
Creamy Green Enchiladas Chicken Soup Recipe Substitutions and Variations
- Chicken: swap the shredded chicken for rotisserie chicken or leftover roasted turkey (same cooked weight, about 1.5 lb). Canned chicken works too in a pinch, but drain it well, the soup may be saltier so taste before adding more salt.
- Cream cheese: use 4 oz mascarpone for a really rich silky texture or 1/2 cup full fat Greek yogurt for a tangy lighter finish, if using yogurt stir it in off the heat so it doesn’t break.
- Sour cream / heavy cream: replace with 1/2 cup plain Greek yogurt (same amount) or 1/2 cup full fat coconut milk for a dairy free option, coconut will add a little sweetness so add extra lime to brighten it up.
- Xanthan gum: instead make a cornstarch slurry with 1 tablespoon cornstarch + 1 tablespoon cold water and whisk into simmering soup until thickened, or use 1 tablespoon arrowroot the same way.
Pro Tips
1) Soften the cream cheese first and cut it into small cubes so it melts faster. if it starts to get lumpy, pull the pot off the heat and whisk, or use an immersion blender for a few seconds — works like magic. (dont blast it with high heat or the dairy will split.)
2) Toast the spices quick in the pan till they smell fragrant, you can literally smell the difference. when you add the broth scrape up the browned bits, that’s where a lot of flavor lives so dont wipe it away.
3) Save time and add better texture by using rotisserie chicken or shred hot poached chicken with a stand mixer for 20–30 seconds, way easier than forks. keep the poaching liquid, it’s flavorful, just taste and adjust salt at the end because canned sauces can be salty.
4) Want it thicker without messing it up? mix a pinch of xanthan gum with a tablespoon of water first so it wont clump, then sprinkle very slowly while whisking. also grate your own cheese from a block, it melts smoother than pre-shredded stuff and keeps the soup silkier.
Creamy Green Enchiladas Chicken Soup Recipe
I created a Slow Cooker Green Enchilada Soup that blends green enchilada sauce, salsa verde, cheeses, and shredded chicken into a creamy, keto-friendly low carb recipe you can make on the stovetop or in an Instant Pot.
6
servings
562
kcal
Equipment: 1. Large heavy bottomed pot or Dutch oven
2. Cutting board
3. Chef’s knife
4. Measuring cups and measuring spoons
5. Wooden spoon or heatproof spatula
6. Whisk
7. Can opener
8. Two forks or tongs for shredding the chicken
9. Ladle and bowls or storage containers for leftovers
Ingredients
-
1.5 lb boneless skinless chicken breasts or thighs, about 3 medium, cooked and shredded
-
1 tablespoon olive oil (or avocado oil)
-
1 medium yellow onion, diced
-
3 cloves garlic, minced
-
1 jalapeño, seeded and minced (optional, but I usually add it)
-
1 tablespoon ground cumin
-
1 teaspoon chili powder
-
1 teaspoon dried oregano
-
1/2 teaspoon salt plus more to taste
-
1/4 teaspoon black pepper
-
4 cups low sodium chicken broth
-
1 (10 ounce) can green enchilada sauce
-
1 cup salsa verde (about 8 ounces)
-
4 ounces cream cheese, softened
-
1/2 cup sour cream or 1/2 cup heavy cream, your choice
-
1 1/2 cups shredded Mexican blend cheese (about 6 ounces)
-
1/2 cup shredded sharp cheddar, optional but tasty
-
2 tablespoons fresh lime juice (about 1 lime)
-
1/4 cup chopped fresh cilantro
-
1 avocado, diced, for serving (optional)
-
Extra cilantro, lime wedges and extra shredded cheese for topping
-
1/4 teaspoon xanthan gum, optional to thicken if you like it thicker
Directions
- Heat 1 tablespoon olive oil in a large pot over medium heat; add the diced onion and cook until soft and translucent, about 5 minutes, then stir in the minced garlic and jalapeño and cook another minute.
- Add 1 tablespoon ground cumin, 1 teaspoon chili powder, 1 teaspoon dried oregano, 1/2 teaspoon salt and 1/4 teaspoon black pepper; stir and toast the spices for 30 seconds to wake up the flavors.
- Pour in 4 cups low sodium chicken broth, the 10 ounce can green enchilada sauce and 1 cup salsa verde; scrape the bottom of the pot to deglaze and bring everything to a gentle simmer.
- Stir in
- 5 pounds cooked, shredded chicken; simmer 10 to 15 minutes so the chicken soaks up the sauce. Tip: if your chicken is raw, add it whole to the simmering liquid, poach 12 to 15 minutes until done, remove to shred, then return shredded meat to the soup.
- Reduce heat to low and add 4 ounces softened cream cheese in chunks and 1/2 cup sour cream or heavy cream; whisk or stir until fully melted and smooth. If cream cheese gets lumpy, cut into smaller pieces and let it melt slowly off the hottest part of the flame.
- Stir in 1 1/2 cups shredded Mexican blend cheese and the optional 1/2 cup shredded sharp cheddar until melted and smooth; taste and adjust salt and pepper. For a thicker soup sprinkle up to 1/4 teaspoon xanthan gum very slowly while whisking, or mix the xanthan gum with a tablespoon of water first so it doesnt clump.
- Add 2 tablespoons fresh lime juice and 1/4 cup chopped fresh cilantro, stir and let rest a minute so the bright flavors settle.
- Instant Pot option: follow steps 1 and 2 using the Sauté function, add liquids, chicken and close lid; cook high pressure 8 minutes and quick release, then proceed from step
- Slow cooker option: combine everything through step 3 in the slow cooker, cook low 3 to 4 hours or high
- 5 to 2 hours, add cheeses and cream at the end to melt.
- Serve hot topped with diced avocado, extra cilantro, lime wedges and extra shredded cheese. Leftovers keep 3 to 4 days in the fridge and reheat gently so the dairy doesnt separate.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 507g
- Total number of serves: 6
- Calories: 562kcal
- Fat: 33.4g
- Saturated Fat: 15g
- Trans Fat: 0.5g
- Polyunsaturated: 4.2g
- Monounsaturated: 13.7g
- Cholesterol: 165mg
- Sodium: 510mg
- Potassium: 583mg
- Carbohydrates: 11.2g
- Fiber: 4g
- Sugar: 1.8g
- Protein: 45.8g
- Vitamin A: 1000IU
- Vitamin C: 13mg
- Calcium: 172mg
- Iron: 1.5mg