Green Chicken Enchilada Soup | Creamy Slow Cooker Keto

There’s something so inviting about the deep green hue of Green Chicken Enchilada Soup, the gentle sizzling as it simmers in the slow cooker filling my kitchen with a rich, nutty toasted scent. On my third trial, I found that finely dicing the onion before tossing everything in keeps each spoonful silky smooth. Testing this low-carb twist multiple times taught me how a touch of fresh cilantro at the end brightens each bowl. Let’s get started.

Why You’ll Love Green Chicken Enchilada Soup

• Silky broth enriched by cream cheese and sour cream, without feeling too heavy.
• Bright, tangy notes from salsa verde and green chiles bring a lively kick.
• Hands-off slow cooker method frees you to prep sides or relax.
• Rooted in Mexican flavors, this soup nods to a classic enchilada while keeping carbs low.

A Little Background

I first adapted this soup when I needed a cozy, low-carb meal after a rainy hike. My initial version was too thin, so I kept adjusting—adding cream cheese, then sour cream, until the texture felt just right. Each season, I’ve tweaked spices and toppings to keep it fresh.

Key Ingredients for Green Chicken Enchilada Soup

• Boneless skinless chicken breasts (2 lbs): The main protein—thighs work too for extra richness.
• Salsa verde (16 oz jar): Brings tangy, herbal brightness; look for one without added sugar.
• Green chiles (4 oz can): Adds gentle heat; drain to avoid diluting flavor.
• Chicken broth (4 cups): The soup base—use low-sodium so you can control salt.
• Cream cheese (4 oz) & sour cream (½ cup): These give that silky, slightly tangy finish.
• Fresh cilantro (¼ cup): Stir in at the end for a herbal lift.

How to Make Green Chicken Enchilada Soup

1. Combine chicken breasts, diced onion, minced garlic, green chiles, salsa verde, chicken broth, cumin, chili powder, onion powder, garlic powder, salt, and pepper in a 6-quart slow cooker and stir until evenly mixed.
2. Cook on low for 4 hours or on high for 2 hours, until the chicken yields easily to a fork and the broth is bubbling around the sides.
3. Remove the chicken to a plate and shred with two forks; return the strands to the cooker, stirring gently to distribute.
4. Add cubed cream cheese and sour cream, then stir until the mixture is silky smooth, about 10 minutes. Taste and adjust seasoning if needed.
5. Stir in chopped cilantro just before serving for a bright, fresh aroma and color pop.

Pro Tips & Troubleshooting

• I learned that stirring the soup halfway through prevents cream cheese clumps and keeps the broth velvety.
• If your soup seems thin, whisk together a tablespoon of cornstarch with 2 tablespoons cold water and stir it in, cooking 5 more minutes.
• For a smoky twist, swap half the salsa verde with roasted tomatillo puree or add a pinch of smoked paprika.
• Doubling? Use a 7-quart slow cooker and extend low-heat cooking by 1 hour to ensure everything heats through.

Storage & Make-Ahead Guide

Let soup cool to room temperature (no more than 2 hours on the counter). Store in airtight containers in the fridge for up to 4 days or freeze in portions for 2 months—flatten freezer bags for quick thawing. Reheat gently on the stove over medium heat until it reaches 165°F for safe serving.

Serving Suggestions

Garnish with sliced avocado, a squeeze of fresh lime, or crispy tortilla strips. A side of shredded cheddar, radish slices, or pickled jalapeños elevates texture and color.

Frequently Asked Questions

• Can I make this soup in an Instant Pot? Yes. Sauté onion and garlic on “Sauté” mode first, then add ingredients, seal, and pressure cook on high for 12 minutes with a 10-minute natural release.
• How do I thicken Green Chicken Enchilada Soup? Stir in a cornstarch slurry (1 tbsp cornstarch + 2 tbsp water) and simmer on high for 5 minutes, or let it reduce uncovered by 10–15 minutes.
• Can I freeze Green Chicken Enchilada Soup? Absolutely. Cool completely, portion into freezer-safe bags or containers, and freeze up to 2 months. Thaw overnight in the fridge before reheating.
• What can I serve with Green Chicken Enchilada Soup? Try cilantro lime cauliflower rice, keto cornbread muffins, or a simple green salad with avocado for a low-carb feast.
• Is Green Chicken Enchilada Soup keto-friendly? Yes—it’s low in carbs thanks to the absence of flour or tortillas and the focus on high-fat dairy and chicken.
• How do I store leftover Green Chicken Enchilada Soup? Keep in airtight containers in the fridge for up to 4 days. Reheat slowly on the stove until hot throughout for best texture.

Final Thoughts

Green Chicken Enchilada Soup has become my go-to for busy weeknights and weekend meal prep. The way the cheese melts into the broth, turning it silky and lush, is exactly why I keep refining this recipe. Give it a try, tweak it with your favorite garnishes, and let me know how your family enjoys every fragrant, cozy spoonful.

More Recipes You’ll Love

• Chicken Tortilla Soup – another cozy Mexican-style soup with crispy toppings
• Mexican Rice Recipe for a Quick, Flavorful Side Dish – a classic side to round out your soup meal
• Pico de Gallo Recipe – bright, fresh salsa to spoon over your soup
• Enchilada Recipe – share the same tangy green sauce and shredded chicken base