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Green Enchiladas Chicken Soup (Keto Slow Cooker Mexican Soup)

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. 

Green Enchiladas Chicken Soup (Keto Slow Cooker Mexican Soup)

 Green Enchiladas Chicken Soup (Keto Slow Cooker Mexican 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 #mexican #soup #tacotuesday #slowcooker #crockpot #lowcarb #sugarfree #seekinggoodeats #instantpot

Green Enchiladas Chicken Soup (Keto Slow Cooker Mexican Soup)

Why You Will Love Slow Cooker Chicken Chili Verde Soup!

| Everyone Will Love

Everyone in our family loves this soup. Because we are a household of five and some like it spicy and some don’t, I am able to customize it so that everyone will eat.

I start by making it mild, which is how the recipe is written below. Those who like it hot can add more salsa or a green chili sauce. It is very difficult to remove spicy heat, so start with mild.

I used a chunky green salsa in this recipe, but I do have one child who won’t eat onions – and definitely wouldn’t eat anything green and chunky. If he were eating this I would opt for a green salsa with no chunks! As long as there are no chunks he would eat. 🙂

| Tasty Soup Recipe

Both creamy and zesty it tastes just like chicken enchiladas – only better! As I mentioned above, start with mild and each person can build their heat with a green hot sauce or additional green salsa.

| Easy Mexican Soup

An easy Mexican soup recipe for creamy chicken enchilada soup (slow cooker) is just the ticket! To get the soup cooking, you literally dump your chicken, soup, and sauce in and cook all day. Later, you add the half and half and cheeses to melt.  So easy

| Low Carb and Keto Soup

This is a creamy chicken enchilada soup. I added the half and half and cheeses to add the necessary fat as I am following a keto diet. There are no added carbs or tortillas in this soup so it is also considered low carb.

fat 19.7g | net carbs 5.5g | protein 30.8g

| Mexican Crockpot Meals

Our family loves Mexican food and having a Mexican Crockpot Meal is the perfect solution for what to eat on a busy weeknight!

What You Will Need to Make Creamy Chicken Enchilada Soup

Tools

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
  • optional garnish: avocado, green onion, sour cream, cilantro

Green Enchiladas Chicken Soup (Keto Slow Cooker Mexican Soup)

How To Make Keto Green Enchiladas Chicken Soup (Keto Slow Cooker Mexican Soup)

Step One | In a 6-quart slow cooker add chicken breast or thighs, green enchilada sauce, and chicken broth. Cook on Low 6 to 8 hours.

Step Two | Remove chicken and shred.

Step Three |  In a small bowl mix 1 or 2 ladles of soup with half and half. Stir, then add to slow cooker.

Step Four | Add chicken, jack cheese, cream cheese, and green salsa. Turn crockpot to warm and stir until cheeses are melted. Add hot sauce or additional salsa to taste.

Green Enchiladas Chicken Soup (Keto Slow Cooker Mexican Soup)

Serve and Enjoy

Serve and enjoy! Delicious topped with avocado, cilantro, green onion, and sour cream.

Green Enchiladas Chicken Soup (Keto Slow Cooker Mexican Soup)

Common Questions

| Can I make this soup in an Instant Pot?

Yes. Here’s how to make Instant Pot Green Enchilada Chicken Soup. 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.  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.  Enjoy!

| Can I make green enchiladas soup on my stovetop?

Yes! Here’s how to make Green Enchiladas Chicken Soup on your stovetop:

In a large stockpot, add chicken and broth. Simmer until chicken is done. Remove chicken and shred. 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!

| What is the difference between green enchilada sauce and red enchilada sauce?

Red enchilada sauce is made with red tomatoes, red chili peppers, onions, and other spices. Green enchilada sauce is made with green chili peppers and green tomatillos, onion, and other seasonings.

| Can I freeze this soup?

Yes. This soup can be frozen for up to 3 months in a freezer-safe, airtight container.

| What is green enchilada sauce made of?

Typically green enchilada sauce is made of spicy and mild green chili peppers, tomatillos, onion, garlic, cumin, and other seasonings.

| Can I lower the fat in this recipe?

Yes. You can use fat-free half and half and you can reduce the cheese to 1 cup without sacrificing taste.

| How can I increase the fat in this recipe?

Adding olive oil and additional cheese will increase the fat in this recipe. You can also top the soup with avocado and sour cream.

More Keto Slow Soup Recipes You’ll Love!

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Green Enchiladas Chicken Soup (Keto Slow Cooker Mexican Soup)

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Green Enchiladas Chicken Soup (Keto Slow Cooker Mexican Soup)

Green Enchiladas Chicken Soup (Keto Mexican Chicken Soup)

★★★★★ 5 from 23 reviews
  • Author: seekinggoodeats
  • Prep Time: 10 min
  • Cook Time: 6 hours
  • Total Time: 6 hours 10 minutes
  • Category: Soup
  • Method: Slow Cooker
  • Cuisine: Mexican American
Print

Description

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. 

Scale

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

  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. In a small bowl mix 1 or 2 ladles of soup with half and half, stir then add to slow cooker. Add chicken, jack cheese, cream cheese, and green salsa. Turn crock pot 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.

Notes

  • To add spice use additional green salsa or a green chili hot sauce

Keywords: mexican chicken soup recipe, keto soup recipe, green enchiladas chicken soup recipe, easy soup recipe, healthy soup recipe

Comments

  1. I love this recipe. It is so versatile. I like to cook up large batches of chicken quarters or pork roast. I pull them off the bone to saave for dishes like this. It can be cooked quickly when the meat is already done. Also, leave out the broth and eat in tortillas. My family loves it any way I make it.

    ★★★★★

    Reply

    • Love your idea of pre-cooking chicken or pork! 🙂 Glad you liked the Green Enchiladas Chicken Soup! My kids and husband went nuts over this recipe

      Reply

  2. I used salsa verde instead of
    green enchilada sauce. I also cooked it on low on the stove for about 45 minutes and grilled the chicken. It was wonderful! I will definitely make it again!!

    ★★★★★

    Reply

    • Hello! Approximately 1-1/2 cups, but it depends on how much liquid built up in your slow cooker so I can’t be exact. The recipe serves 12. Hope you love it!

      Reply

  4. My new favorite crockpot recipe!! This soup is AMAZING sand super easy! Thank you for sharing with us!

    ★★★★★

    Reply

  5. Hi! Is the total cooktime in the instant pot 18 mins? I.e. cook for 8 mins and release after another 10? Or release at 10 minutes total (2 minutes after the 8 minutes is up)?

    Reply

    • Hello V! It’s 8 minutes pressure cooking time, this does not include the time it takes to build pressure though. The pot builds pressure, then once pressure is gained it starts cooking for 8 minutes. Once the 8 minutes of cooking is up there will be a signal that it’s done. From there wait another 10 minutes, then release the pressure manually. The total cook time to make the soup in an instant pot from start to finish is about 45 min. (approx. 15-20 min to build pressure, 8 minutes to cook, 10 minutes before you release pressure. From there you would add remaining ingredients and turn on saute setting so the soup can warm up and melt the cheese, another 10 minutes). Long winded answer, but I wanted to make sure I answered your question properly! 🙂 Have a great day! Let me know how you like it…

      Reply

      • It looks like the Instant Pot version is missing the green enchilada sauce. I assume we add that at the beginning with 1 cup of stock?

        Reply

        • Hi Natalie, yes you are correct! I made an adjustment to the description to explain. Hope you enjoyed the soup!

          Reply

  6. This soup is delicious!… I added Hatch canned chilis…2 cans, one diced, one whole.
    I also like my soup a little thicker, so i mixed a tablespoon of Masa in the half and half when adding.
    a can of white beans, and some corn was also a great addition. It makes a lot. I will be making it again.
    Thanks for the recipe.

    ★★★★★

    Reply

    • Thank you! Glad you liked it! I love your ideas for customizing the soup to your taste. It does make a lot and I eat the leftovers all week for lunch. Yum! 🙂

      Reply

  7. We are making it in the instapot today. Our only modification is precooking the chicken the way we normally do and using the drippings to enhance the chicken stock. It is going to be delicious.

    ★★★★★

    Reply

    • I would substitute additional jack cheese! You could also add a little more half and half. Have a good day!

      Reply

  10. I made this tonight! Delicious and husband approved. I found that I did not have to add the half & half and cream cheese. Added the Monterrey Jack Cheese and boiled down a little longer and found that the extra fat is not necessary! Phew, Good news for everyone! A can of corn and White beans brings this whole recipe together. A great start!

    Reply

    • This recipe sounds delicious! Can’t wait to try it!
      The person who cut out the “extra fat” & added corn & beans to “bring it together”… this was titled as a keto-recipe. Unfortunately with keto, beans or corn aren’t allowed. But those extra fats are & are common in keto recipes. Although I love corn and I’m sure it would be delicious.
      Thanks for this recipe!

      ★★★★★

      Reply

  11. Yum! Sunday night football soup and using for lunches tomorrow too!

    I used Arriba brand fire roasted, chunky green salsa – almost the whole jar, approx 10 ounces. It’s good and adds some punch. Used one 8 oz bag of cheese. I shredded a bunch of chicken earlier, so just started on the stove and took about 45 mins. Get broth and sauce to a simmer, lowered and added dairy and stirred on low for a while.

    Topped w cilantro, avocado, tortilla strips and sour cream! Super yummy.

    Thanks for recipe. Saved to my “Make it again ASAP” board!

    ★★★★★

    Reply

  12. Have this in the slow cooker right now. Can’t wait to try it! I added a can of diced green chiles and thinking about adding some corn after shredding the chicken.

    Reply

  13. We LOVED this fairly quick, easy, & super delicious soup. My husband went wild!
    Only changes I made : didn’t do the pour some in the bowl step, jut put the half & half right on. And…. did not use crock pot. Just braised chicken (first step), cut up the very tender thighs, & finished it for just a few minutes w remaining items. Thanks, wonderful!

    ★★★★★

    Reply

    • Hi Jackie! Thanks and I’m so glad you and your husband loved the soup! If you liked that soup, try my Slow Cooker Chicken Fajita Soup (my husband’s new favorite)…you can also cook on the stove if you prefer. 🙂

      Reply

  14. I made this today and we loved it!! I made it on the stove. I did add some cumin, garlic salt and a can of diced chilies. Great recipe. Thank you!

    ★★★★★

    Reply

    • Have this in the crock right now, hope hubby likes it because it is low carb! My son is diabetic and will be able to eat it without the beans and corn added.
      LOVE green enchiladas but don’t eat the tortillas so this soup is perfect!
      Technology isn’t so great in some ways, but I sure do love all the good recipes online. Thanks much!

      ★★★★★

      Reply

      • Slow cookers are the go-to appliance for me as a busy mom. My husband can’t have carbs and we try and stay away from sugar. This is one of my family’s favorite recipes! You can make it spicy or not so spicy, which is perfect if you have kids! 🙂

        Reply

  16. Super easy, super good! I’ve made it 3 times in the last month and always get rave reviews. It’s my new favorite and my go to recipe. Thank you!!!!

    ★★★★★

    Reply

  17. This is one of the B E S T soups I’ve ever eaten❗️I was a little worried about “green” soup…… don’t let it bother you. It is just sooooooo good❗️Thank you so much!!!!

    ★★★★★

    Reply

    • Hi Diane! Is it dairy, in general, you can’t have? Or, are you okay with milk or a fat-free half and half? If so, those are good substitutions. You could try leaving out the half and half and use more cheese and sour cream. You could also try an unsweetened almond milk or other non-dairy milk. The soup may be a bit runnier, but you could use less of the “half and half” substitution. Hope that makes sense!

      Reply

      • I bet it would be good. I haven’t tried it though. It may alter the taste slightly but you can adjust the other seasoning to accommodate. 🙂 Let me know how it turns out!

        Reply

  19. Ok. This sounds fantastic.

    I want to make this for an upcoming church social but need to make more than our crockpot will hold. Any specific tips for doing it on the stovetop instead?

    Reply

    • Hi Clayton! You can easily adapt this to the stovetop. You can multiply the recipe according to the servings you need. I’ve added the instruction to the post and here. Have a wonderful day!

      Here’s how to make Green Enchiladas Chicken Soup on your stovetop:

      In a large stockpot, add chicken and broth. Simmer until chicken is done. Remove chicken and shred. 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!

      Reply

  20. Any thoughts on substituting heavy cream for the half and half? There are carbs in half and half but none in heavy cream.

    Reply

  22. I’m not seeing any measurements only the paddle with half and half? How much broth? How much enchilada sauce? This sounds yummy and want to make it soon. But I’m not a good cook so I don’t want to mess this up!! Lol

    Reply

    • Hi Leslie! All the ingredients are listed in the printable recipe card at the bottom of the page. I went ahead and copied them into the post (cause you’re not the only one who asked that question) 🙂 Let me know how it turns out! Have a great day…

      Reply

  23. I am excited to make this recipe today in my Instant Pot. Thank you for the instructions.

    How spicy is this soup? I am making it with the understanding that it may be a tad spicy for the non spice lovers in my family.

    Any thoughts on how to make it less spicy?

    Thanks

    ★★★★★

    Reply

    • Hi Mary Lou, I can’t wait to hear how you like it! My family is split – some like spicy some do not (like me). I have found with this recipe it all depends upon the brand of enchilada sauce and salsa that you use but I intended the recipe to be not too spicy. I would use less enchilada sauce and less salsa to start, then you can taste test and add more later…for those who like it really spicy they can add hot sauce or more salsa!

      Reply

  24. I’m lactose intolerant but desperately want to make this. I don’t love how but milk taste in food. Has anyone experimented with substitutes?

    Reply

    • It is gluten-free, but you have to make sure you use gluten-free enchilada sauce, salsa, etc. Sometimes they sneak it in and you don’t realize, each brand is different.

      Reply

    • Hello Lucia, glad you liked it! The salt and pepper in this recipe are to taste. I’ve found that salsas, broths, and enchilada sauce all have varying amounts of salt from brand to brand. Sometimes I would make the recipe and it would be too salty, other times it wouldn’t be enough. I do what you did and salt to my liking! 🙂

      Reply

  27. If making on stovetop, why is the chicken cooked in only the chicken broth and not also the enchilada sauce, as it is in the slow cooker preparation?

    Reply

    • Yes, you definitely can! It makes amazing leftovers so maybe half the recipe and eat any extra for lunch during the week? You can also freeze some and heat later. I do this all the time.

      Reply

  29. I made this in my Instant Pot and HOLY AMAZEBALLS it was SOOOOO GOOD!! So easy and finished in less than an hour. I cooked the chicken in a cup of broth and all the enchilada sauce (8 min high pressure, then quick release after 10 more min). Once the chicken was done I used my electric mixer to shred the chicken in the pot right before adding all the rest. Such an excellent recipe! So modifyable (my own word, lol)! Most definitely making this again!

    ★★★★★

    Reply

    • Thank you! SO happy you loved it. I am totally using the phrase HOLY AMAZEBALLS from now on! love it. 🙂 LOL!

      Reply

  30. Regarding green salsa.. I saw guacamole salsa 1st then later salsa verde.. so now have both and am not sure which would work better (since u mentioned adding guacamole). Your opinion??

    Reply

    • Hi Sigrid, I use green salsa (salsa verde) in the soup. You could use the guacamole as an extra topping. That would be delicious and I will definitely be trying that next! Yum

      Reply

      • My chicken was not fully thawed so just let it cook longer in the sauce! I rounded up chicken n sauce as there was slightly more to the bag/can.. means I used 3lbs chicken and 30oz sauce. It turned out FANTASTIC!!! .. couldn’t sleep so finished it n then tasted it at 4:30am but let it cook on low until about 11am and we all got at least 2 bowls.. now that 1/2 is left I will try to kick it up a notch with more salsa, cheese n half/half!!! Will not be the last time I make this for sure

        ★★★★★

        Reply

        • Nice! So happy you loved it! I kept it less spicy to fit my whole family’s taste. But by adding more salsa and cheese, etc. you customized to your taste perfectly! 🙂

          Reply

  31. I just made this tonight!! It was soooo good!! I used rotisserie chicken and made it in my Ninja Foodi! We will be making this again! I will add some heat to it next time!

    ★★★★★

    Reply

  32. I made this and it was delicious! I’m wondering if it’s a good idea to use the enchilada sauce as most has 50ish grams of carbs in a 28oz can. Other than that it’s amazing just trying to lower those carbs!

    Reply

    • Hi Andrew! A 28oz can of enchilada sauce has 4 grams of carbs per serving. There are 13 servings in a can. This all depends on the brand you use of course. The soup recipe itself serves 12, and with all other ingredients there only 6 grams of carbs per serving in the green enchiladas chicken soup. Everyone may have differing opinions but that amount of carbs works perfectly within my daily allowance following keto. I know what my total allowance is for the day, and I know what I am eating for the day, so I just make sure I don’t go over my allowance.

      Now, with that said, you could certainly lower the quantity of canned enchilada sauce and maybe increase the green salsa or hot sauce to give it flavor. Another option is to make your own green enchilada sauce. I’ve seen recipes for homemade enchilada sauce out on the web so maybe take a look at those too? Actually, you have given me an idea of a possible future post! lol! 🙂 Have a great day!!

      Reply

  34. loved this… I made my own enchilada sauce then added the pre shredded chicken from previous enchilada meat cooking. I also used heavy cream and added a big can of diced green chiles. served with tortilla chips… yummo!

    ★★★★★

    Reply

  35. This soup is delicious!!! It has the perfect amount of flavor and spice! I hope your family enjoys it as much as mine did.

    ★★★★★

    Reply

  36. I sent my son to the store to get the missing items I needed, and he came back with beef broth instead. I’m taking a gamble here that the green chili enchilada sauce, salsa verde, and cheeses will balance it out. Crossing my fingers!

    Reply

  37. This was the easiest, tastiest soup I have ever made! I entered into my annual soup cook off this year and won by a landslide. I couldn’t recommend this recipe enough!

    ★★★★★

    Reply

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