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)
Creamy green enchiladas chicken soup is so tasty and easy to make in your Instant Pot or 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! The best keto soup! #keto #mexican #soup #tacotuesday #slowcooker #crockpot #lowcarb #sugarfree #healthychicken #instantpot #chicken #chickensoup #dinneridea #healthyrecipe #enchiladas #souprecipe #easyrecipe
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
- slow cooker or InstantPot
- measuring cups
- cheese grater
- measuring spoons
- ladle
- soup spoon
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 and softened
- 4 oz green salsa (salsa verde)
- salt and pepper to taste
- optional garnish: avocado, green onion, sour cream, cilantro
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.
Serve and Enjoy
Serve and enjoy! Delicious topped with avocado, cilantro, green onion, and sour cream.
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!
- Instant Pot Low Carb and Keto Chicken Soup
- Keto Broccoli Cheese Soup with Beer Brats (Keto Instant Pot Recipe)
- Instant Pot French Onion Soup
- Easy Tomato and Basil Soup (Instant Pot and Slow Cooker Soup)
- Easy Pumpkin Soup Recipe (Low Carb and Keto Pumpkin Soup)
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Green Enchiladas Chicken Soup (Keto Mexican Chicken 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.
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:
- In a 6-quart slow cooker add chicken breast or thighs, green enchilada sauce, and chicken broth. Cook on Low 6 to 8 hours.
- Remove chicken and shred. Add shredded chicken, jack cheese, cream cheese, half and half, and green salsa to slow cooker. Turn slow cooker to warm and stir until cheeses are melted. Add hot sauce or additional salsa to taste.
- Serve and enjoy! Delicious topped with avocado, cilantro, green onion, and sour cream.
Instant Pot Instructions:
- 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.
Stovetop Instructions:
- 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!
Notes
- This recipe makes a mild to medium spice soup. 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: 1Amount 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.
Linda 2many cubs says
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.
seekinggoodeats says
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
Holly Cope says
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!!!!
Emily says
Can you use beef broth? I did by mistake, hoping it's not nasty haha!
seekinggoodeats says
I think it will be fine! It will be stronger in beefy taste but I think it's okay! 🙂 Let me know if it turns out
Malinda says
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!!
Rick says
Verde is Spanish for green, so you are using green enchilada sauce...
Suzi says
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.
Caitlin says
I've made this a couple of times and it is 10/10 LOVE this recipie. I use chicken thighs, I sautee a few cloves of garlic and a medium white onion and in my broiler I quickly fire roast a couple fresh chopped and seeded jalepaneos and toss them in and it tastes like it took WAY more effort than I actually put in. Also since we love spice in my house we use the hot enchilada sauce as well. I personally skip the cheese because it gets stuck to my spoon and is great as is. I also slow cook on high for 3.5-4hrs and just check the temp with a good food thermometer. Delicious everytime! 😋
seekinggoodeats says
Fire roasted peppers and the onion would be AMAZING. Love you idea! 🙂 Thank you for trying the recipe out!
Colleen Kissman says
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
seekinggoodeats says
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! 🙂
Katie says
What is the serving size?
seekinggoodeats says
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!
Ricky says
I didn’t have Colby Jack cheese so I mixed
1 cup each of mozzarella and sharp cheddar.
seekinggoodeats says
That sounds perfect! 🙂
Marcie Cox says
My new favorite crockpot recipe!! This soup is AMAZING sand super easy! Thank you for sharing with us!
seekinggoodeats says
Awww! Thank you, glad you enjoyed the Green Enchiladas Chicken Soup! It is a family favorite!
V says
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)?
seekinggoodeats says
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...
Natalie says
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?
seekinggoodeats says
Hi Natalie, yes you are correct! I made an adjustment to the description to explain. Hope you enjoyed the soup!
Kim says
Is this dish spicy? I don't usually use the green sauce so I'm not sure on the spice level. Thank you!
seekinggoodeats says
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.
Anna says
Pardon my butting in here - this wasn’t my question. I’m new to instant pot so your detailed answer was perfect for me. Thank you
seekinggoodeats says
Hi Anna! You're not butting in! Glad I can help 🙂 Hope you enjoyed the recipe...
LK says
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.
seekinggoodeats says
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! 🙂
MsRaeDiva says
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.
Melissa Grace says
Has anyone tried adding black beans?
Jennipher Lorber says
Yes and its perfect.
MARY E HAMEL says
Yes, I have added black beans and in another batch was small pink kidney beans with corn... also a batch with brown rice. You can add whatever you like -- this recipe is so versatile!
Ann Marie Mills says
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.
seekinggoodeats says
Sounds delicious!
Ann Marie Mills says
It came out beautifully. Very delicious.
Susan says
Can you suggest a substitute for the cream cheese. I’m not a fan of it other then cheesecake. 😂. Thank you
seekinggoodeats says
I would substitute additional jack cheese! You could also add a little more half and half. Have a good day!
Lynda Simmons says
I often substitute hummus. I've used it in a lasagna recipe in place of ricotta, it was delicious! I think it would work here and would give the thickness consistency you want.
Meredith says
Substituted fat-free half-and-half and added zucchini "noodles."
Great recipe. Thank you!
seekinggoodeats says
You're welcome! Glad you loved it!
Donna says
Does the zucchini noodles get mushy?
Kathryn Jeffries says
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!
Shawnda says
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!
seekinggoodeats says
Hi Shawnda! Thank you!! Have a great day
Leila says
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.
seekinggoodeats says
Awesome! Thanks for sharing the IP tip! Glad you loved it!
Lisa says
Keto/low carb is heavy on the good fats. This recipe is great as written for those of us following that healthy lifestyle. ☺️
Texas Good Club says
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!
seekinggoodeats says
You made it sound so delicious I am making it for my family again this week! 🙂 Thank you...
DM says
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.
seekinggoodeats says
Sounds amazing! 🙂 Let me know how you like it
Lisa says
I added the same things! It is delicious
Jackie Clonan says
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!
seekinggoodeats says
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. 🙂
Lynda says
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!
seekinggoodeats says
Great, glad you love the soup! Sounds delicious, love your ideas.
Emma says
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!
seekinggoodeats says
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! 🙂
Emily says
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?
Lisa says
Can this be frozen?
seekinggoodeats says
Yes, it sure can
Michelle V. says
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!!!!
Jackie Clonan says
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!!!!
seekinggoodeats says
I'm so happy you loved the soup!!! (even if it was green) LOL! 🙂
Pennie says
This is a delicious soup! I’m so glad it is Keto friendly. Thank you for this fabulous recipe. I have added it to my favorites.
seekinggoodeats says
Yay! Thanks for letting me know you loved it! 🙂
Diane says
I cannot have half and half. Is there something you would recommend?
seekinggoodeats says
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!
joan says
Wondering if Greek yogurt instead of half/half can be used? I often do that..
seekinggoodeats says
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!
Donelda Higgins says
Can you have heavy cream? That is how I would increase the fat and lower the carbs for my Keto diet.
seekinggoodeats says
Yes, heavy cream can be substituted for sure!
Clayton Garrett says
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?
seekinggoodeats says
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!
Teri De Ryder says
Any thoughts on substituting heavy cream for the half and half? There are carbs in half and half but none in heavy cream.
seekinggoodeats says
Heavy cream is a great idea! 🙂
Gayle says
I only use heavy whipping cream behind keto & diabetic
Yes HWC has carbs, 1per tablespoon, and some brands contain sugars.
Deana says
Of you use precooked or rotisserie chicken how long should you cook?
seekinggoodeats says
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!
Adam says
Can I use heavy cream instead of half and half?
seekinggoodeats says
Yes, definitely! It will make it richer and creamier.
Theresa De Ryder says
I loved this! Made it last night with the substitute of heavy cream for less carbs and it’s so yummy! And easy
Leslie says
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
seekinggoodeats says
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...
Kathey miller says
I love the taste of cumin so I added a teaspoon or two and it was amazing,,
seekinggoodeats says
Perfect! So glad you like the soup! Love your idea with cumin. I will give that a try next time I make this. 🙂
Denise says
Any recommendations on brands of green salsa to use?
seekinggoodeats says
Actually, one of my new favorites is Pace Chunky Green Chile. I like all the chunks! 🙂
Mary Lou Doster says
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
seekinggoodeats says
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!
Shawna says
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?
george waite says
coconut milk
Lee says
Is this gluten-free?
seekinggoodeats says
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.
Lucia Hasbun says
I made this tonight and felt it needed salt, which I added. Very delicious!
seekinggoodeats says
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! 🙂
Jennifer says
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?
seekinggoodeats says
Hi Jennifer, you can do it either way! Hope you enjoy the soup 🙂
Debra Miller says
Can you reduce this recipe for 1-2 people? Normally I would just halve everything but thought I’d ask.
seekinggoodeats says
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.
karyl says
I am making this soup right now. I always make extra soup to put in the freezer. Does this soup freeze well? I wasn't sure with all of the dairy in it.
seekinggoodeats says
You can freeze this soup, but the dairy may separate. I rewarmed the soup slowly and topped with some fresh cream. I did get some separation but it was still good! You could make it then freeze without dairy if you're concerned. Just thaw, rewarm and add the dairy when you are ready to eat! 🙂
Julz says
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!
seekinggoodeats says
Thank you! SO happy you loved it. I am totally using the phrase HOLY AMAZEBALLS from now on! love it. 🙂 LOL!
Sigrid says
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??
seekinggoodeats says
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
Sigrid says
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
seekinggoodeats says
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! 🙂
Christina says
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!
Andrew says
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!
seekinggoodeats says
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!!
Crista mceuen says
Can I put frozen chicken in the crockpot and cook it that way on low for 8 hrs?
seekinggoodeats says
Hello Crista! There is some debate about whether it is safe to do this. Chicken should be cooked to 165 degrees F, which it does perfectly in the slow cooker. However, a problem arises if that poultry spends too much time thawing out first. Sitting at a temperature between 40 degrees and 140 degrees for too long could induce bacteria. I would recommend thawing the chicken first, OR defrosting in your microwave. Let me know how the soup turns out! 🙂
seekinggoodeats says
Here is an article... https://www.today.com/food/food-myths-safe-cook-frozen-chicken-crock-pot-t123084
Trish says
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!
Melanie says
This soup is delicious!!! It has the perfect amount of flavor and spice! I hope your family enjoys it as much as mine did.
seekinggoodeats says
Thank you!! 🙂
Angie Hansen says
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!
Kate says
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!
seekinggoodeats says
Thank you! So glad you loved and you won! 🙂
Suzie P Van Sickle says
Has anyone calculated WW points?
Charlene Lillie says
Amazing soup. We loved it. Even my husband, who didn’t think he would like it, kept saying how good it was!
seekinggoodeats says
Thank you!!! That is the BEST compliment 🙂
Susan says
Suggestions to make this dairy free? Haven’t made it yet.
Kim says
Would love to make this recipe but I’m not sure what half and half is, can someone please explain
seekinggoodeats says
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!
Brandie says
Oh my!!! This soup is absolutely delicious!!! It is now a family favorite!
seekinggoodeats says
Thank you!! So glad you liked it! It's one of my most asked for recipes by my boys and hubby 🙂
HollyCoox says
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!!
seekinggoodeats says
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! 🙂
Donna says
How much xantham gum would you suggest? I would like it a little thicker. (keto friendly)
seekinggoodeats says
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.
SHAWN M TURPEN says
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.
seekinggoodeats says
Thank you for your tips and feedback! Love that you loved it!
Andrea says
Hi! I accidentally bought RED enchilada sauce... do you think it will still taste okay??
seekinggoodeats says
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....
Cindy says
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.
seekinggoodeats says
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
Lana says
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.
Kate says
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?
seekinggoodeats says
Yes you can! On high I think you would cook about 3 to 4 hours.
Amber says
This was soooooo good!!! Thank you so much for sharing!
Susy says
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.
Lyn says
Amazing taste, all that eat it love it.
Laurie says
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!
seekinggoodeats says
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) 🙂
Laura J says
I made this using Costco pre cooked rotisserie chicken & pepper jack cheese. Fast, easy & very good.
seekinggoodeats says
Great idea, thanks, Laura!
Brittany hernandez says
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
Lisa says
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.
seekinggoodeats says
You're welcome! Thanks for trying it and for the compliment! 🙂
Marla says
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.
Helen says
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
seekinggoodeats says
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 🙂
Samantha says
How many dies this serve?
seekinggoodeats says
Hi, it serves 10 to 12
Kayla says
So delicious but why ladle out the soup and put it back in? I don’t understand.
seekinggoodeats says
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! 🙂
Kayla says
Ahhhh good to know! Regardless I’ve been raving about it to everyone I talked to! 10/10 for flavor!!
seekinggoodeats says
That is so sweet! Thank you Kayla! 🙂
Darlene Gordie says
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.
seekinggoodeats says
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
Melissa says
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.
seekinggoodeats says
It totally makes sense! Good idea with the immersion blender. I'm going to try that.
Wendy Richmond says
Loved this soup! Makes me not miss Enchiladas on my low carb eating plan.
seekinggoodeats says
Thanks! That's what I think - it's so good you don't know you're sticking to your eating plan. LOL!! 🙂
M says
Between the chicken broth & the cheese on the Ingredients, it says "1 cup half and half" - 1 cup half and half of what?
seekinggoodeats says
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.
Julie says
Can I use red instead of green?
seekinggoodeats says
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!
Margie shelton says
I made it today for Super Ball but couldn't wait and had it for lunch. Will make it again for sure. Thanks.
Alice says
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.
seekinggoodeats says
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.
Susan Zimmerman says
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.
seekinggoodeats says
Use room temperature cream cheese. Cream cheese can be hard to incorporate sometimes.
Bonnie Jensen says
So good!! Had baked a chicken and saved the bouillon! This will be a soup to keep making!
Johanna says
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!
Johanna says
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!
seekinggoodeats says
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.
BLF says
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!
seekinggoodeats says
Yay! So glad you loved it! 🙂 The tortilla chips were a great idea
seekinggoodeats says
That was so nice of your friend to make you soup! 🙂 Hope you are feeling better. So glad you loved the recipe
Liz says
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!
seekinggoodeats says
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).
Bluegrass girl says
Made this week. Added extra salsa verde for green kick. Yum
seekinggoodeats says
Sounds delicious! So glad you loved it. 🙂
Misse Dot says
I made this for the second in less than ten days! So easy and so absolutely delicious. My grandchildren loved it topped with slices of avocados. This time I used only a cup of jack cheese and not as much chicken. I love the broth and don’t miss having a lot of chicken. First go around I used cheddar jack cheese.
Thank you for such an amazing recipe and for the varied cooking instructions. I used my Crockpot electric pressure cooker.
seekinggoodeats says
You are quite welcome! Glad you enjoyed it 🙂
Bridget says
This soup is D-lish ! I made mine on the stovetop. Next time I may add some onion and poblano pepper strips and some cilantro at the end. Yum Yum Yum ! Thanks for the recipe...this one is a definite keeper !
seekinggoodeats says
Thank you so much! That is so sweet of you! L0ve your idea with the onion and poblano pepper too. 🙂
Kristina McLaughlin says
Just made the soup. I didn't have enough half and half so rounded up with almond milk. I didn't have monterey jack so used cheddar. I did add black beans. I also used vegetable broth because, again, during this quarantine, had no chicken broth. It is amazing!!!! I'm going to serve it with warm corn tortillas and sour cream~no avocados. Thanks for this great recipe. I will make it again and again.
seekinggoodeats says
I'm so happy you loved it! Thank you for your tips on substitutions! GREAT ideas. 🙂 Like you, I've been digging through my pantry and all the stuff that has been shoved to the back of the freezer and either making up some new recipes - or modify some old ones! It's amazing what I've found... LOL!
Lynne Henkiel says
This is one of the best soups we've tried in a long time. Love it, and thank you for posting it. So easy and a great comfort food, especially during the current virus situation.
seekinggoodeats says
Thank you!! It is our favorite comfort food too
Raechel says
So glad I found this recipe! I LOVE IT TOO MUCH! I honestly make it once a week. I think it's perfect the way it is but also can't wait to try different additions and substitutions.
seekinggoodeats says
Thank you! Thank you! If you come up with any interesting combinations let us know! 🙂 Next time I make I was thinking of adding fresh sliced mushrooms and diced zucchini. I think it will make it runnier though, but I'm sure I can offset this somehow
Georjean Zilles says
I loved the soup. Can you freeze it?
seekinggoodeats says
I have frozen this before and it was fine. You may get a little separation of the fats from the dairy but it doesn't affect taste. I just offset this by adding a little more cream to the thawed soup (or sour cream, cream cheese - whatever you feel like)
Pam says
Very good. We used chicken thighs and Added roasted poblano peppers, completed in our instant pot. Will do again! 5 stars.
seekinggoodeats says
Thank you!!Love the roasted poblano pepper idea!! I will try that. Yum
C says
This recipe is amazing! We added a 4 oz can of hot green Chiles and the enchilada sauce we used was the Hot version of Las Palmas. So deliciously spicy!!!
seekinggoodeats says
Thank you! So glad you enjoyed it!! I love your ideas for the spicy lovers!
SarahJ says
I just made this in the crockpot and the only thing I did different was at the end while it was on warm I added a little cornstarch to help thicken it up. I follow the keto diet and this is a recipe going into my arsenal! Amazing! Thank you so much for sharing!
seekinggoodeats says
You are welcome and thank you for trying the soup out! 🙂 Glad you enjoyed it!
Cathy Cholick says
I tried this recipe last week. It was delicious. I was looking for a way to use a can of green enchilada sauce my husband bought by accident. The green enchilada sauce and green salsa gave it a different flavor than using red. I will be making this again.
seekinggoodeats says
Thank you! I'm so glad you enjoyed this recipe! This is one of my family's favorite soups and it happens to be the most popular recipe on the blog too! It tastes so good AND it's easy to make!!
Jen Cook says
My whole family LOVED this soup !!! I added white beans and corn. I added more chicken bit did not put the two cups of cheese ( trying to reduce fat content) . My 2 yr old and 4 yr old grandsons even loved it. My husband said it was his favorite soup !!!
seekinggoodeats says
Thank you so much for your kind words!! If you got your whole family to eat it's the best compliment EVER! 🙂 Have a great day!
Jackye says
Made this soup in the crockpot this weekend. Very tasty and the fam loved it. My only issue is I used boneless, skinless chicken thighs rather than breasts and although the thighs tasted amazing, they left a LOT of fat sitting on the top. Thought to cool it down and remove fat but it never congealed. Anyone else have this issue? I will definitely make this again but may have to go with breasts.
seekinggoodeats says
Yay! So glad you loved the soup! 🙂 Breasts work very well in this recipe for sure! I had picked up some particularly fatty thighs once and did have a similar issue! It only happened once though and I've made this a lot. LOL! I'm sure you did this, but if there is extra fat on the thigh be sure to cut it off. I only mention is case any readers haven't thought of it. Have a great day and let me know if you like it better with breasts instead of thighs!
Diane Moody says
Oh my goodness! This is one of the BEST recipes I've found in years! I've had it for dinner for 4 days in a row and it just gets better and better. The first evening I served it, my 30-something year old son portioned himself way more than his share of the chicken, so the next day, I added another two pounds of shredded chicken breast. Then we served it over long grain brown rice and it was awesome! Thank you for giving us a new family favorite!
seekinggoodeats says
Thank you so much! Yay! I'm so glad you loved the soup! You seriously just described what happens in my house!:)
Minnie says
The best soup recipe regardless of what diet you follow, but makes the hit parade for keto diet!!
seekinggoodeats says
Thank you!!! 🙂
Rachel says
My friend made this soup for me this past weekend and OMG. I went out and bought a bigger crockpot so I could make it (I only had a mini crockpot before) This will be one of my go-to recipes from now on. LOVE IT.
Valerie says
Hi there! Just wondering if this soup keeps well? It's turning chilly here this weekend and I'm looking for a soup I could make Sunday and take to work throughout the week for lunch and this looks so amazing I want to give it a try. Do you think it would refrigerate or freeze well for reheating through the week? Thanks 🙂
seekinggoodeats says
Hello! It keeps very well. I have made this soup often and then ate the leftovers for lunches during the week! I have frozen it as well. The fats from the cream will start to separate but it doesn't affect the taste, to offset this I will often add a little more half and half or cream before reheating. 🙂