If you are having a busy night worry not Green Enchiladas Chicken Soup is a perfect option to satisfy your hunger. This keto slow cooker Mexican soup with a green enchiladas sauce, cheese, salsa Verde, and tender shredded chicken is a yummy delight. This chicken soup is perfect for those who follow a keto and low-carb diet. This recipe can be made on a stovetop or in an instant pot.

A perfect Mexican Recipe For Taco Tuesday

One of the best keto soup! creamy green enchiladas chicken soup is easy to make at home in your crockpot. This keto soup can be a perfect option during busy weeknights. This recipe can be easily replicated in the Instant Pot. A classic Mexican recipe for taco Tuesdays! An excellent keto slow cooker dinner idea.

REASON YOU WILL LOVE SLOW COOKER CHICKEN CHILI VERDE SOUP!

PERFECT FOR EVERYONE

I have a family of 4 and everyone loves this soup, especially my daughter. She is a fan of this keto soup. You can easily customize the taste of the soup as per their taste requirement.

I like the mild taste hence the recipe is written accordingly but if you want it hot you can add more salsa or a green chili sauce. Remember, it will be difficult to remove the spicy heat so always start with a mild recipe.

IT IS A DELICIOUS SOUP RECIPE

It is creamy and zesty and one of the best chicken enchiladas recipes. As mentioned above always start mild and for those who need hot just add green hot sauce or green salsa.

ONE OF THE EASY-TO-MAKE MEXICAN SOUP

This is easy to make soup recipe. To get this soup cooking just add your chicken, sauce, and soup and cook all day later add 2 half cheese to melt. That’s how it is easy to make this keto soup.

LOW CARB AND KETO FRIENDLY SOUP

To make it keto compliant I have added 2 halves of cheese as I am on a keto diet. It does not contain any carbs or tortillas and hence it is also a perfect low-carb soup. You can also use heavy cream instead of cheese.

Green Enchiladas Chicken Soup - A Perfect Keto Slow Cooker Recipe

Ingredients

2.5 lbs boneless skinless chicken breasts or thighs
28 oz can green enchilada sauce
24 oz chicken broth
1 cup half and half

2 cup Monterey jack cheese
4 oz cream cheese cubed and at room temperature
4 oz green salsa salsa verde

salt and pepper to taste

Instructions

SLOW COOKER INSTRUCTIONS:

Add chicken breasts or thighs, and green enchilada sauce in a 6-quart slow cooker. Cook on low for about 6 to 8 hours.
Remove the chicken and shred it. Next, add the shredded chicken, cream, and jack cheese half and half and green salsa to the slow cooker. Warm the crockpot and stir until the cheeses are melted completely. Add either hot sauce or extra salsa to taste.
Delicious soup is read. Serve and enjoy it!
Top it with avocado, cilantro, green onion, and sour cream to up the taste.

INSTANT POT INSTRUCTIONS:

Cook the chicken on high pressure for 8 minutes with 1 cup of broth. Do a quick release after 10 minutes. Remove chicken and shred.
Now set the pot to saute medium and add the remaining broth, shredded chicken, green enchilada sauce, and salsa and heat it until warm. Next, add the cheese and remaining ingredients. Stir the pot until the cheese is melted. Season it with salt and pepper if needed for taste.

STOVETOP INSTRUCTIONS:

Add chicken and broth to a large stockpot. Simmer until the chicken is done and can simply be pulled apart. Take the chicken out and shred it.
Add shredded chicken, enchilada sauce, half and half, jack cheese, cream cheese, and green salsa to the pot. Stir the soup until it is warm and the cheese is completely melted. Season it with salt and pepper if needed. Serve it with additional green salsa, hot sauce, and sour cream on the side.

Nutrition Information:

Serving Size: 1
Amount Per Serving: Calories: 346 KcalTotal Fat: 17gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 130mgCarbohydrates: 6gSugar: 4gProtein: 39g