Keto Green Chicken Enchilada Soup

The best keto soup! Creamy green enchiladas chicken soup is so tasty and easy to make in the crockpot. Keto slow cooker Mexican soup is the perfect weeknight dinner recipe. Easily adapted Instant Pot recipe so you’ve got even more options. A perfect Mexican recipe for taco Tuesdays! A perfect keto slow cooker dinner idea!

Keto Green Chicken Enchilada Soup

Keto Green Enchiladas Chicken Soup (Keto Slow Cooker Mexican Soup), with a creamy broth of green enchiladas sauce, salsa verde, cheeses, and tender shredded chicken, you can't go wrong with this recipe. Perfect for those busy nights! This Mexican soup recipe is keto and low carb friendly which will make everyone happy! This recipe can be made on a stovetop or in an Instant Pot.

Prep Time:  10 mins                Cook Time:  6 hrs
Total Time:  6 hrs 10 mins      Serves:  12

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 or heavy cream
• 2 cup Monterey jack cheese
• 4 oz cream cheese, cubed at room temperature (or softened)
• 4 oz green salsa (salsa verde)
• salt and pepper to taste

Instructions

Slow cooker instructions:

1. In a 6-quart slow cooker add chicken breast or thighs, green enchilada sauce, and chicken broth. Cook on Low 6 to 8 hours.
2. Remove chicken and shred. Add shredded chicken, jack cheese, cream cheese, half and half, and green salsa to slow cooker. Turn crockpot to warm and stir until cheeses are melted. Add hot sauce or additional salsa to taste.
3. Serve and enjoy! Delicious topped with avocado, cilantro, green onion, and sour cream.

Instant pot instructions:

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

Stovetop instructions:

1. In a large stockpot, add chicken and broth. Simmer until chicken is done and can easily be pulled apart. Remove chicken and shred.
2. Add shredded chicken, enchilada sauce, half and half, jack cheese, cream cheese, and green salsa to the pot. Stir and heat soup until it is warm and the cheese is melted. Season with salt and pepper if needed. Serve with additional green salsa, hot sauce, and sour cream on the side. Enjoy!

Notes

• To add spice use additional green salsa or a green chili hot sauce
• Make sure your cream cheese is at room temperature before adding to soup.