ADVERTISEMENT
Step 1: Sauté the Aromatics
Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion and sauté for 3–5 minutes, or until softened and translucent.
Stir in the minced garlic and cook for 1 minute, until fragrant.
Step 2: Build the Broth
Pour in the chicken broth, green enchilada sauce, and diced green chiles.
Stir in the cumin, chili powder, salt, and black pepper.
Bring the mixture to a gentle boil, stirring occasionally to combine all the flavors.
Step 3: Add the Chicken
Reduce the heat to medium-low and stir in the shredded chicken.
Simmer the soup for 10 minutes, allowing the flavors to meld beautifully.
Step 4: Make It Creamy
Stir in the heavy cream and cream cheese. Whisk gently until the cream cheese melts completely and the soup becomes smooth and creamy.
Gradually add the shredded Monterey Jack cheese, stirring constantly until it is fully melted and incorporated into the soup.
Step 5: Taste and Serve
Taste the soup and adjust the seasoning if needed.
Ladle the soup into bowls and garnish with your favorite toppings: sliced avocado, fresh cilantro, sour cream, extra shredded cheese, or a squeeze of lime juice.
Why You’ll Love This Recipe
Low-Carb and Keto-Friendly: All the enchilada flavor without the carbs.
Creamy and Comforting: The perfect balance of spice and creaminess to warm you up.
Easy to Make: A one-pot recipe that’s quick, simple, and minimal on cleanup.
Pro Tips for Success
Chicken Options: For convenience, use store-bought rotisserie chicken, or cook and shred chicken breasts or thighs.
Thicker Soup: Add 1/2 teaspoon xanthan gum and simmer to achieve a thicker consistency.
Spice Level: Use mild, medium, or spicy green enchilada sauce and diced chiles depending on your heat preference.
Storage and Reheating
Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat: Reheat gently on the stovetop over low heat, stirring often to prevent the cream from separating.
Freeze: Freeze individual portions in airtight containers for up to 3 months. Thaw in the refrigerator overnight before reheating.
This Keto Green Enchiladas Chicken Soup is the perfect blend of creamy, cheesy, and bold flavors. Whether you’re following a keto lifestyle or just looking for a hearty, low-carb meal, this dish is sure to satisfy! 🥑🍲
ADVERTISEMENT
