Slow Cooker Creamy Green Enchilada Chicken Soup Recipe
Tex-Mex, slow cooked and simple to make, this Creamy Green Enchilada Chicken Soup Recipe is perfect for the fall and winter months. If you only have minutes to get dinner prepped before heading out the door, this recipe is just what you are looking for!
Creamy Green Enchilada Chicken Soup Recipe Ingredients
- 2 to 3 pounds chicken thighs, boneless and skinless
- 24 ounces Fire & Kettle Chicken Broth
- 1 tablespoon garlic, minced
- 4 ounces green salsa verde
- 1/2 sour cream
- 3/4 cup heavy whipping cream
- 1 – 28 ounce can of mild green Enchilada sauce
- 1 cup Monterrey Jack cheese
- 1 cup Cheddar Cheese
Optional Toppings:
- 1/4 cup cilantro
- 1 avocado, diced
- Sour cream
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Creamy Green Enchilada Chicken Soup Recipe Instructions
- Place the chicken thighs in the slow cooker with the broth, garlic, and salsa verde.
- Cook over low heat for 6 to 8 hours or high heat for 4 hours.
- Remove the cooked chicken and shred it on a cutting board. Set aside.
- Mix in the sour cream, heavy whipping cream, and green enchilada sauce, and cheeses to the liquid still in the slow cooker.
- Stir until the liquid is well combined.
- Place the shredded chicken in the soup mixture.
- Turn the slow cooker to a warm setting.
- Serve warm!
- Top with extra cheese, cilantro, avocado, and more sour cream if desired.
Other Items Needed
Note: If you don’t have a slow cooker, you can also use the slow cook option on an Instant Pot as well.
Creamy Green Enchilada Chicken Soup Recipe Nutrition
Serves 6
Calories 368, Total C 7.1g, Fiber 3g, Net C 4.1g, Sugars 2.1g, Fat 28.2g, Protein 22.6g
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Here are a few photos we took while making this amazing recipe.
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Here’s a printable version of this slow cooker keto soup recipe:
Creamy Green Enchilada Chicken Soup Recipe
Equipment
Ingredients
- 2 to 3 pounds chicken thighs boneless and skinless
- 24 ounces Fire & Kettle Chicken Broth
- 1 tablespoon garlic minced
- 4 ounces green salsa verde
- 1/2 sour cream
- 3/4 cup heavy whipping cream
- 1 - 28 ounce can of mild green Enchilada sauce
- 1 cup Monterrey Jack cheese
- 1 cup Cheddar Cheese
Optional Toppings:
- 1/4 cup cilantro
- 1 avocado diced
- Sour cream
Instructions
- Place the chicken thighs in the slow cooker with the broth, garlic, and salsa verde.
- Cook over low heat for 6 to 8 hours or high heat for 4 hours.
- Remove the cooked chicken and shred it on a cutting board. Set aside.
- Mix in the sour cream, heavy whipping cream, and green enchilada sauce, and cheeses to the liquid still in the slow cooker.
- Stir until the liquid is well combined.
- Place the shredded chicken in the soup mixture.
- Turn the slow cooker to a warm setting.
- Serve warm!
- Top with extra cheese, cilantro, avocado, and more sour cream if desired.
Video
Notes
Nutrition
More Keto/Low Carb Soup Recipes to Try
Keto Stuffed Pepper Soup Recipe
Keto Italian Wedding Soup Recipe
Creamy Keto Mexican Soup Recipe
Keto Zuppa Toscana Soup Recipe
