Low Carb Green Enchilada Chicken Soup

Green Enchilada Chicken Soup is a creamy soup packed with chicken, green chilis, cream cheese, and Monterey Jack Cheese. It's super easy to make and is a delicious low-carb soup.

4.99 from 60 votes

Prep Time: 10

Cook Time: 30

Total Time: 40

Servings: 4 Servings

Calories: 393kcal

Author :Laura Lynch

Ingredients

1 tablespoon olive oil
2 tablespoons onion chopped
1 clove garlic minced
2 chicken breasts boneless, skinless
10 ounces green enchilada sauce
2 1/2 cups chicken broth low sodium
4 ounces chopped green chilis
1/2 teaspoon cumin
1/4 teaspoon onion powder
1/8 teaspoon salt
1/8 teaspoon ground black pepper
1 cup Monterey jack cheese
4 ounces cream cheese softened
2 tablespoons cilantro chopped
Sour cream for garnish

Instructions

Heat a large pot over medium heat. When hot add the olive oil. Saute the onions for 5 minutes, until softened. Add the garlic and cook for 30 seconds, just until fragrant.
Add the chicken breast, enchilada sauce, chicken broth, green chilis, and seasonings to the pot and stir. Simmer until chicken is cooked through, about 15 minutes. Remove chicken and shred.
Add shredded chicken back to the pot, reduce the heat to low and simmer for 15 additional minutes.
Add the cheese and cream cheese to the pot. Stir and continue to heat soup until the cheese is melted.
Serve with chopped cilantro and sour cream.

Notes

Check the carbs in the green enchilada sauce you use. Some are higher in carbs than others. Find one that's 2-4 grams of carbs per serving to keep the carb count low.
You can substitute chicken thigh for the chicken breast, if you want.

Nutrition

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.