Green Chicken Enchilada Keto Soup Recipe

5 / 5 (1 review)

Try this super easy low carb keto soup recipe!

Seriously easy – you only need 5 ingredients to make this keto soup recipe and they are all pretty common ones too. Plus, you can have it ready to go in less than 30 minutes easy! This simple soup really does taste just like a green chicken enchilada would…if it were a soup. 😉

The salsa verde, cream cheese, shredded sharp cheddar cheese, and chicken stock all get blended together. I usually use my high-power blender, but you can add those ingredients straight to a saucepan and use an immersion blender instead.

Chicken broth can be used in place of the chicken stock or bone broth. Stock tends to have a more full and rich flavor, but the broth works too!

Blend it until smooth! Then you’ve got a simple and flavorful mixture that just needs to be heated up and have chicken added. Depending on the salsa verde that you use, this keto soup recipe can end up being a bit spicy. So make sure you use a green salsa that you like!

To keep it super simple for myself, I like to shred up some rotisserie chicken for this soup and use the rest of the chicken for something else. But it is still pretty simple and easy to cook up a chicken breast or two and shred it. Whatever works!

If you like green chicken enchiladas, you’ll like this soup…even if you are not trying to eat low carb, keto, or gluten free. I love how it is so simple and fast to make, but you still get a lot of satisfying flavor. Dress it up with additional shredded sharp cheddar, cilantro, or green onions as garnish. Enjoy!

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Green Chicken Enchilada Keto Soup Recipe

5 / 5 (1 review)
Prep Time: 5 mins | Cook Time: 15 mins
Serves: 4

Ingredients

  • 1/2 cup salsa verde
  • 4 ounces cream cheese, softened
  • 1 cup shredded sharp cheddar cheese
  • 2 cups (14 ounces) chicken stock or broth
  • 2 cups shredded cooked chicken

Instructions

  1. Combine salsa, cream cheese, cheddar, and chicken broth in a blender (or with an immersion blender), until smooth.
  2. Pour into a medium saucepan and heat over medium or medium-low heat until hot, but not boiling. Add the shredded chicken and cook for an additional 3-5 minutes, until heated through.
  3. Serve warm and garnish with additional shredded cheese, chopped cilantro, or green onions.

Recipe Source: I Breathe I'm Hungry

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