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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), 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. You could also use heavy cream instead of half and half.

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)

Helpful Tips

 

  • 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 the soup. Cold cream cheese will not melt very well. You can even soften in the microwave before adding to the soup.
  • For best “meltability” (yes, I made up a new word), always grate your own cheese. Pre-packaged grated cheese is coated in potato starch which helps prevent sticking in the package. Unfortunately, this also keeps it from melting very well. 

 

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 and can easily be pulled apart. 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 use heavy cream in place of half and half. Topping the soup with avocado and sour cream will also increase the fat.

More Keto Slow Soup Recipes You’ll Love!

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Green Enchiladas Chicken Soup (Keto Slow Cooker Mexican Soup)

Green Enchiladas Chicken Soup (Keto Mexican Chicken Soup)

Green Enchiladas Chicken Soup (Keto Mexican Chicken Soup)

Yield: 12 servings
Prep Time: 10 minutes
Cook Time: 6 hours
Total Time: 6 hours 10 minutes

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. 

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 at room temperature
  • 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.

Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 346Total Fat: 17gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 130mgSodium: 962mgCarbohydrates: 7gNet Carbohydrates: 6gFiber: 1gSugar: 4gProtein: 39g
DISCLAIMER: Any changes to this recipe could change the nutrition facts. Nutrition facts are provided as a reference only and are calculated to the best of our ability using Nutritionix. If you are concerned, always calculate your own nutritional analysis. The information provided on Seeking Good Eats is for informational use only and we are not liable for how that information is used. The information provided by Seeking Good Eats is not a substitute for professional medical advice or treatment for specific medical conditions. You should not use this information to diagnose or treat a health problem without consulting a qualified healthcare provider.
© seekinggoodeats
Cuisine: American | Mexican / Category: Soup

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

      • This is the best soup I have ever made!! Omg the flavors are just outstanding and you can add more chicken, cauliflower rice, sour cream, green chillies. Which i did. I also made it in my insta pot. If you want it faster, get a rotisserie chicken and shred or cut it up. I will be making another batch because i almost ate it all!! This is definitely a must try!!!!

        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

      • Actually, salsa verde has a tomatillo base, and green enchilada sauce is made with peppers. So, they are not the same thing, even though they are both green (verde). The recipe calls for both.

        Reply

      • I made this dish. The taste was very good but the color was very bland. No yellow as in your picture. I did add cilantro for color but still thought it lacking something

        Reply

        • Hi Colleen! I don’t know a lot of creamy soups that look beautiful but the taste is what’s important for sure (and this one is delish). 🙂 Making bland food look tasty is all about dressing it up with toppings! In this case I used green salsa, sour cream, cilantro, and I often serve it with diced avocado. The yellowing in the image is due to the lighting and also because I used chicken thighs which have more fat. Enjoy! 🙂

          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

  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

          • Is this dish spicy? I don’t usually use the green sauce so I’m not sure on the spice level. Thank you!

          • Hi Kim! This recipe is not too spicy because I’ve found it’s easier for someone to add spice that to take it away. Some brands are spicier than others though. If you are uncertain you can add less then taste test when cooked. You can add more if needed later.

  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

    • Very good soup for cooking in crook pot during the day and in steam pot for quickie meal. i will be making again and will add some variety… thickening and some type of pasta or beans, of course no longer keto. Thanks for the recipe idea.

      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

  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

    • Quick, easy, delicious! I made this last night; my husband and I both loved it. I didn’t even notice that you’d put IP directions up until after I modified for my Ninja Foodi. Cooked the chicken in the enchilada sauce and broth for 10 minutes on high with a quick release of pressure. Then mixed it all together while husband shredded the chicken.

      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

      • My husband cooked the chicken last night for me and shredded it, how would I proceed with making this soup? Would I only put the Crock-Pot on low for 2 hours with all ingredients?

        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

    • You can add it the last 1 or 2 hours (Low temp). If it’s pre-cooked chicken it will only need to be heated through. You also want it in the soup long enough to release some of the chicken juices, which adds a lot of flavor to the soup. Enjoy!

      Reply

  23. 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

  24. 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

  25. 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

  28. 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

  30. 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

  31. 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

  32. 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

  33. 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

  35. 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

  36. 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

  37. 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

  38. 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

    • Hi Kim, half and half is a mixture of whole milk and a lower fat cream. They do make a lower fat half and half or a “regular” half and half. This recipe calls for the regular, but you can use either one. It’s usually on the shelves in the grocery store next to the heavy cream, whipping cream, milk etc. Hope this helps!

      Reply

  44. Hi! I’m looking forward to making this today! What do you think about adding some vegetables to it, such as strips of red/yellow/orange peppers? I don’t know when, how much, or if they should be fresh or frozen. Thank you!!

    Reply

    • Yes, sure! I think that would be great. Since the peppers are going in the crockpot and cooking all day so either frozen or fresh would work great. The vegetables will add more moisture to the recipe so the soup may be runnier than the original but it should be fine. You could always thicken it by adding a thickener like flour or cornstarch (not low carb) or xantham gum (low carb option). Let me know how it turns out! I have a Slow Cooker Chicken Fajitas Soup Recipe on the blog that uses chicken and peppers and I love it too! 🙂

      Reply

        • I always start with 1/2 tsp and then go up by 1/4 tsp at a time. A little goes a long way! Give a few minutes to thicken also. When the soup starts to cool it will thicken more and the cheese acts as a binder also. Tip: dissolve the xantham gum it in a couple tsp of olive oil first and it won’t clump.

          Reply

  45. I made this yesterday. I did have to modify it a little because I did not want to go to the store. I used a chunky green enchilada sauce from a local shop as it is already chocked full of green chile’s and tomatoes etc. I had some left over chile con queso which I threw in for fun. Had to use mild cheddar cheese because that is what I had on hand. Didn’t have half and half so used mixed equal parts of milk and heavy cream. Did not add the green salsa because of the sauce I used. Absolutely simple and delicious. I did half the recipe. This is a keeper for sure.

    Reply

    • It won’t taste the same as the green enchilada sauce, but I think it will taste good. Try it with a red salsa but if you don’t have it use the green. You are inspiring me to make a new soup with red enchilada sauce and salsa! 🙂 Hmmm….

      Reply

  47. Oh my gosh this is an awesome soup I made it this evening for dinner and wow it was great my husband is not a soup man for dinner and he loved it. I made it in my instant pot and from start to finish it was done in 45 minutes it is great thx sooo much. Im going to make this over and over many times in the future.

    Reply

    • Thank you that is the best compliment! So glad you enjoyed it! I have another Mexican inspired soup on the blog you and your husband might like – Chicken Fajita Soup. My husband and kids love this one a lot (they don’t even care that there are peppers in it) 🙂 You can make it in a slow cooker or InstantPot

      Reply

  48. Just made this today and it’s really good!
    Can’t wait for my family to get a taste of this tonight for dinner.. thanks for sharing.

    Reply

  49. Do you think this could be made in the slow cooker on high? I procrastinated getting started today, but just noticed there is not an option for slow cooking on high mentioned?

    Reply

  51. Omg!!! What a success! Great tasty comfort food! Thank you for this great recipe, if I might suggest, adding corn will give it a great taste as well. I’m definitely making this one again. Also, thank you for adding the insta pot directions as I didn’t want to spend 8 hours slow cooking.

    Reply

  53. This recipe has become our family’s favorite comfort food. I served it to a non-keto crowd at a Christmas gathering and they all requested I make it again next year. It is so hearty and delicious!

    Reply

    • So glad everyone loved it! Thank you so much! Neither my husband or kids follow keto so I find myself making recipes that can be adapted by all – non-keto AND keto followers (makes life WAY easier) 🙂

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  55. Cooked the chicken in the broth in my instant pot for 20 minutes . Shredded with a hand mixer then added all the other ingredients. Boom done in 30 minutes and delicious

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  56. Recipe posted on Facebook. My husband just started a keto lifestyle and we just got an instapot. I made it in the instapot. Only change I made was to make my own verde mixture to replace the canned enchilada sauce and green salsa verde. It was creamy, thick and delicious. Thank you for sharing.

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  57. I made this tonight. I didn’t add enough chicken for 12 servings. I also added a can of chopped jalapenos (I like it spicy) and used heavy whipping cream instead of the half and half. It turned out really yummy.

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  58. Just made this and it tastes great, mine may not be exact as I tried to reduce it so these two old folks did not have to eat it forever. It was super simple and will make it again and again

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    • Thank you Helen! Glad you liked it. You can freeze this soup in batches too. That way you can make it once and freeze more for later 🙂

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    • Hi Kayla! It’s so the half and half doesn’t curdle when added to the hot liquid, but if you add the rest of the ingredients first then add half and half! Actually, I made the recipe again last night for dinner and skipped that step. I am in the process of re-wording the recipe so it will even be simpler! 🙂

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  61. The soup was absolutely delicious even my 10 12 and 14 year old loved it I did change up the recipe a little bit I cook the chicken in the instapot and then poured it into a pot to finish the process.absolutely a hit it did not take long to make will definitely be making this a lot.

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    • Hi Darlene! Thank you so much, glad you enjoyed! My 3 boys and husband get to be my taste testers and this is one of their favorites! If it is teen and husband approved you are okay! LOL

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  62. This soup is sooo good. Just made it last night. I was a little impatient and used my immersion blender at the end to get the cream cheese melted quicker. Super flavorful and filling without making you feel too full…if that makes sense.

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    • Thanks! That’s what I think – it’s so good you don’t know you’re sticking to your eating plan. LOL!! 🙂

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  64. Between the chicken broth & the cheese on the Ingredients, it says “1 cup half and half” – 1 cup half and half of what?

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    • Hello! Half and half is the ingredient, you need 1 cup of it. Hopefully that’s what you were asking? Half and half is in the dairy aisle usually near the heavy cream.

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    • It will change the taste, but you can give it a go! I am developing a recipe to make the red version instead of the green. 🙂 Hopefully I can get it out soon!

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  66. I made it today for Super Ball but couldn’t wait and had it for lunch. Will make it again for sure. Thanks.

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  67. Anybody have trouble with the cream cheese dissolving? I fixed it in the ISP,cut the cream cheese in small chunks,but it didn’t dissolve. The soup was good though.

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    • Hi Alice, cream cheese is hard to dissolve. I use room temperature cream cheese and on occasion, I have been known to warm in the microwave to really soften it. Sometimes I think it can be the brand of cream cheese too. I don’t know why, but I’ve noticed a difference.

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  68. Can someone please tell me the secret to getting the cream cheese to melt and incorporate into the liquid? I followed the directions for the stovetop recipe exactly, and have been squashing clumps of cream cheese for 20 minutes.

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  70. The soup was delicious, but I think I used the wrong type of cheese because it clunked up s as soon as I added it and just stick to everything. I used pre-shredded Mexican cheese blend. What cheese should I be using? I’m definitely making this again. Thank you!

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  71. The soup was delicious, but I think I used the wrong type of cheese. It clunked up as soon as I added it and just stuck to everything. I used pre-shredded Mexican cheese blend. What cheese should I be using? I’m definitely making this again. Thank you!

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    • Hi Johanna! 🙂 Pre-shredded cheese is coated (with potato starch) to keep it from sticking. Unfortunately, this also keeps it from melting as well as fresh grated cheese.

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  72. I was sick and my friend made this for me and brought it over. It was so absolutely delicious. I just loved it. She brought me enough for two days. I sent the recipe to all my friends. I have ordered groceries so I can make it tomorrow. I hope mine turns out as well as hers did!! I can’t wait to make it. Thanks for sharing👍🏼

    Reply

    • That was so nice of your friend to make you soup! 🙂 Hope you are feeling better. So glad you loved the recipe

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  73. My husband saw this recipe on Facebook & asked me to make it. I was a little apprehensive, but it is delicious! We are not following Keto, so I did sprinkle a couple crushed up tortilla chips on top. So good!

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  74. Made the keto version and added cauliflower florets to add some “meat” to it and make it more filling. My picky kids LOVED it. They even ate it 2 days in a row! This almost never happens. Now to just figure out what more I can add to it to make it less liquidy time. Thank you!

    Reply

    • Thanks! Love you cauliflower idea! Thanks Liz! If it does turn out liquidy next time then pull the lid off and allow it to cook longer on low. The liquid will start to evaporate and the soup should thicken. You could also add more cheese, or a little thickener like corn starch or xantham gum (the low carb keto option).

      Reply

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