Green Enchiladas Chicken Soup is your new go-to comfort food with a bold Mexican twist—minus the heavy carbs. Packed with tender chicken, a velvety broth, and all the green chile goodness you love in enchiladas, this soup is like a cozy sweater in a bowl. It’s creamy, high-protein, gluten-free, and low-carb, making it perfect for anyone watching their sugar or trying to sneak in a nutritious dinner without the kids whining, “What is this?”
Whether you’re juggling work, picky eaters, or just craving something that tastes like a cheat meal (but isn’t), this soup delivers flavor without fuss. And if you’ve got a leftover rotisserie chicken hanging out in your fridge—girl, you’re already halfway there. So grab a pot, some spoons, and maybe a jalapeño or two. Let’s bring that Tex-Mex flair to your table tonight.
Table of Contents
What is Green Enchiladas Chicken Soup?
Green Enchiladas Chicken Soup is basically your favorite green chicken enchiladas—deconstructed and turned into a luscious, soul-hugging soup. Imagine a creamy, cheesy broth flavored with green enchilada sauce, salsa verde, jalapeños, and tender shredded chicken, then topped with avocado, sour cream, and fresh herbs. It’s a low-carb dream that brings together everything we love about Tex-Mex cooking with none of the tortilla guilt.
This isn’t just another “healthified” recipe that tastes like cardboard in disguise. Nope. This one’s got flavor, warmth, and just the right kick of heat. It’s thick, comforting, and filling enough for dinner. And because it comes together in under 30 minutes, it’s a busy weeknight hero. Think of it as a hearty hug from your favorite abuela—just without the side of rice and beans.
Reasons to Try Green Enchiladas Chicken Soup
If you’re always on the lookout for a quick, delicious, and family-approved dinner, Green Enchiladas Chicken Soup checks all the boxes. First off, it’s a one-pot wonder, which means fewer dishes (cue the hallelujah chorus). Second, it’s keto-friendly, gluten-free, and high in protein, so it keeps you full and fueled without spiking your blood sugar.
Have picky eaters? This soup is creamy and cheesy enough to please even the most carb-obsessed little ones. Got leftover chicken or a busy schedule? This recipe’s got your back. With minimal chopping and no fussy steps, you’ll go from hangry to happy in under half an hour. Bonus: it freezes like a champ and makes enough to feed a crowd—or just keep you happily fed all week long.
Ingredients Needed to Make Green Enchiladas Chicken Soup
Here’s what you’ll need to whip up a big, comforting pot:
Soup Base:
- 1 tbsp olive oil
- 1 yellow onion, finely chopped
- 1 jalapeño, finely diced (leave the seeds for more heat!)
- 28 oz green enchilada sauce
- 3 cups chicken broth
- 4 oz cream cheese (softened)
- 2 lbs boneless, skinless chicken breasts, cooked and shredded
- 1 cup heavy cream
- 2 cups shredded cheddar cheese
- 4 oz salsa verde
- Salt and black pepper, to taste
Toppings (optional but highly encouraged):
- Sliced avocado
- Chopped cilantro
- Chopped green onion
- Sour cream
Instructions to Make Green Enchiladas Chicken Soup
Let’s break it down step-by-step. This recipe is super simple, but you’ll want to stir with love.
Step 1: Sauté the Aromatics
In a large pot or Dutch oven, heat olive oil over medium-high heat. Add chopped onion and diced jalapeño, and cook for about 5 minutes until everything’s softened and fragrant. This builds the flavor base—don’t skip this step!
Step 2: Add the Liquid Gold
Pour in the green enchilada sauce, chicken broth, and slowly add the cream cheese (small chunks help it melt faster). Stir consistently until the cream cheese is fully melted and incorporated—about 5 minutes. You’re already smelling that spicy, creamy goodness, right?
Step 3: Shred & Stir
Add shredded chicken, heavy cream, cheddar cheese, and salsa verde to the pot. Stir until the cheese is melted and the soup is smooth and thickened. Let everything cook together for 3–4 more minutes. You’re not simmering forever here—just enough to marry all the flavors.
Step 4: Season & Serve
Taste and season with salt and black pepper. Serve hot with your favorite toppings. We’re talking slices of avocado, a dollop of sour cream, fresh cilantro, and green onion. It’s the kind of bowl that makes you go back for seconds… and maybe thirds.
Want more soup inspo? Check out our Healing Slow Cooker Carrot Soup or Immunity-Boosting Turmeric Chicken Soup.
What to Serve with Green Enchiladas Chicken Soup
This soup is a full meal on its own, but if you’re looking to stretch it or just want something to round it out, here are a few tasty companions:
- Low-carb tortilla chips or almond flour crackers for crunch
- A fresh side salad like our Spinach Apple Pecan Salad
- Cornbread muffins (if you’re not keto—no judgment!)
- Or pair it with Lemon Butter Green Beans for a veggie boost
Got a spicy tooth? Sprinkle some crushed red pepper flakes on top or add extra jalapeño slices.
Key Tips for Making Green Enchiladas Chicken Soup
- Use rotisserie chicken to save time—seriously, it’s a weeknight lifesaver.
- Soften the cream cheese before adding it to avoid clumps. Trust me, no one wants a cream cheese surprise in their spoon.
- Add toppings at the table, not in the pot. Let everyone dress their own bowl—makes it more fun and less fussy.
- Want more heat? Leave the jalapeño seeds or add a splash of hot sauce.
- Double the recipe and freeze leftovers. You’ll thank yourself on a rainy (or lazy) day.
Storage and Reheating Tips for Green Enchiladas Chicken Soup
Let the soup cool before storing. Then:
- Fridge: Keep in an airtight container for up to 4 days.
- Freezer: Freeze in portions for up to 2 months. Use freezer-safe bags or containers.
- Reheat: Warm gently on the stove or microwave. Add a splash of broth or cream if it gets too thick.
Pro Tip: If freezing, leave off fresh toppings like avocado or sour cream. Add those fresh when serving.
FAQs
Is this soup spicy?
It has a mild kick. Want more heat? Use extra jalapeño or a spicier salsa verde.
Can I make it dairy-free?
You can try coconut cream instead of heavy cream and dairy-free cheese, but the flavor and texture will change.
Can I use canned chicken?
Yes, in a pinch. It works, but freshly cooked or rotisserie chicken tastes better.
How do I thicken the soup?
Let it simmer uncovered a bit longer or add more cheese.
Is it keto-friendly?
Yes! Just skip the toppings with added carbs, like tortilla strips.
Final Thoughts
Green Enchiladas Chicken Soup is that rare unicorn of a recipe: fast, satisfying, and bursting with flavor. Whether you’re keto, gluten-free, or just craving a bowl of creamy, cheesy comfort, this soup brings all the Tex-Mex vibes without the carb crash. You can dress it up, dress it down, or serve it in your favorite chipped bowl while watching reruns in sweatpants. No judgment—just good food.
Looking for more cozy recipes? Don’t miss our Crockpot Creamy Broccoli Cheddar Chicken or our Creamy Chicken Soup that’s a fan favorite.
Visit our Pinterest for regular slow cooker recipe updates, or join our Facebook discussions where cooking fans exchange their favorite hearty meal ideas.
Print
Creamy Green Enchiladas Chicken Soup – Low Carb, High Protein, So Satisfying!
- Total Time: 25 minutes
- Yield: 8 bowls 1x
Description
This creamy green enchiladas chicken soup is packed with bold Mexican-inspired flavors and loaded with shredded chicken, cheese, and a hint of spice. It’s low-carb, high-protein, gluten-free, and perfect for a quick and comforting weeknight meal.
Ingredients
- 1 tablespoon olive oil
- 1 yellow onion, finely chopped
- 1 jalapeno, finely diced
- 28 ounces green enchilada sauce
- 3 cups chicken broth
- 4 ounces cream cheese
- 2 pounds boneless, skinless chicken breasts, cooked and shredded
- 1 cup heavy cream
- 2 cups cheddar cheese
- 4 ounces salsa verde
- Salt and black pepper, to taste
- Toppings:
- Avocado, sliced
- Cilantro, chopped
- Green onion, chopped
- Sour cream
Instructions
1. Heat a large pot or Dutch oven over medium-high heat. Add olive oil, chopped onion, and jalapeno. Cook for about 5 minutes, until the onion is soft and translucent.
2. Add green enchilada sauce, chicken broth, and cream cheese. Add the cream cheese gradually while stirring to help it melt and combine smoothly.
3. Cook for 5 minutes, stirring often to fully incorporate the cream cheese.
4. Add the shredded chicken, heavy cream, cheddar cheese, and salsa verde. Stir well to combine.
5. Let the soup cook for another 3–4 minutes until all ingredients are warmed through.
6. Season with salt and black pepper to taste.
7. Serve hot and top each bowl with sliced avocado, chopped cilantro, green onion, and a dollop of sour cream if desired.
Notes
This soup is perfect for a low-carb diet, thanks to its high protein and fat content.
Adjust the spice level by adding more or less jalapeno or salsa verde.
You can use rotisserie chicken for a quick shortcut.
Leftovers keep well in the fridge for up to 4 days or can be frozen for longer storage.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 bowl (16 oz)
- Calories: 527
- Sugar: 7.1g
- Sodium: 1407mg
- Fat: 36g
- Saturated Fat: 17g
- Unsaturated Fat: 13.3g
- Trans Fat: 0.7g
- Carbohydrates: 15g
- Fiber: 4.4g
- Protein: 37g
- Cholesterol: 164mg
