Healthy Green Chicken Enchilada Soup (Low Fat High Protein)
This lightened-up version of my viral green enchilada chicken soup is packed with lean protein, creamy goodness, and bold green chile flavor—without the extra fat. Made with my homemade green enchilada sauce and simple pantry staples, it’s a cozy, nourishing bowl that proves healthy comfort food can still be crave-worthy.
Ingredients
- 2.5 pounds boneless skinless chicken breasts
- 1 recipe green enchilada sauce (or a 28-ounce can store-bought sauce)
- 24 ounces chicken broth
- 1 (15-ounce) can chickpeas or any white bean (drained and rinsed)
- 4 ounces green salsa (salsa verde)
- 1 cup shredded monterey jack cheese
- 1 cup fat free half and half (warmed in the microwave)
- 6 ounces light cream cheese (warmed in the microwave until very soft)
- salt and pepper to taste
- Optional soup add-ins: chopped onions, diced zucchini, chopped sweet bell peppers (or hot peppers). Sweet corn, sliced mushrooms, drained and rinsed beans of choice.
Instructions
Slow Cooker Instructions:
- In a 6-quart slow cooker, add chicken breast, green enchilada sauce, chicken broth, chickpeas, and any fresh vegetables (onion, zucchini, corn, and mushrooms).
- Cook on Low for 6 to 8 hours or until the chicken is tender and easily shreds. Remove chicken and shred.
- Add the shredded chicken back to the pot along with, jack cheese, very soft warmed cream cheese, half and half, and green salsa to the slow cooker. Turn the slow cooker to warm and stir until the cheeses are melted.
- Adjust seasoning with salt and pepper. Add hot sauce or additional salsa to taste.
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.
- Adjust seasoning with salt and pepper. Add hot sauce or additional salsa to taste.
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.
- Adjust seasoning with salt and pepper. Add hot sauce or additional salsa to taste.
Video
Kori's Tips
For more helpful hints, substitution ideas, cooking tips, and other delicious recipes check out my post above.
TIPS:
This soup has a mild-to-medium spice level, but it’s easy to turn up the heat with extra green salsa, a splash of green chile hot sauce, or a diced jalapeño. Make sure your cream cheese is very soft before adding it—microwaving in short bursts works like a charm. For the best flavor, try it with my homemade Green Enchilada Sauce (worth it!). VARIATIONS:
Add-ins are fair game here—try diced zucchini, mushrooms, bell peppers, or onions for extra veg. For more heat, toss in jalapeño or hot green chilies. You can also stir in black or white beans, sweet corn, or even riced cauliflower to make it your own. SERVING SUGGESTIONS:
Top your bowl with sliced avocado, chopped cilantro, green onion, and a dollop of sour cream. Crushed tortilla chips or a sprinkle of cotija cheese would be delicious too. Serve with warm corn tortillas or a simple side salad to round out the meal.
This soup has a mild-to-medium spice level, but it’s easy to turn up the heat with extra green salsa, a splash of green chile hot sauce, or a diced jalapeño. Make sure your cream cheese is very soft before adding it—microwaving in short bursts works like a charm. For the best flavor, try it with my homemade Green Enchilada Sauce (worth it!). VARIATIONS:
Add-ins are fair game here—try diced zucchini, mushrooms, bell peppers, or onions for extra veg. For more heat, toss in jalapeño or hot green chilies. You can also stir in black or white beans, sweet corn, or even riced cauliflower to make it your own. SERVING SUGGESTIONS:
Top your bowl with sliced avocado, chopped cilantro, green onion, and a dollop of sour cream. Crushed tortilla chips or a sprinkle of cotija cheese would be delicious too. Serve with warm corn tortillas or a simple side salad to round out the meal.
Nutrition
Serving: 1 cupCalories: 346kcalCarbohydrates: 7gProtein: 39gFat: 17gSaturated Fat: 9gPolyunsaturated Fat: 7gCholesterol: 130mgSodium: 962mgFiber: 1gSugar: 4g
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