Every spoonful of this vibrant green chicken soup transports me to flavor town. The creamy, tangy broth perfectly balances zesty salsa verde and savory enchilada vibes, while tender shredded chicken adds the ideal comfort twist. It’s my favorite remedy on hectic nights, blending a keto-friendly kick with ultimate cozy satisfaction.
I’ve always loved a good, hearty soup that doesn’t just warm you up but also fills you with energy. In my latest recipe, Creamy Green Enchiladas Chicken Soup, I use 1 lb of boneless chicken breasts simmered in 4 cups of low sodium chicken broth to get that rich base.
Then I stir in a can of green enchilada sauce and 2 cups of salsa verde for an authentic, zesty kick. I mix in heavy cream and sour cream for creaminess, along with a cup of shredded Mexican blend cheese to tie all the flavors together.
I start the process by sautéing a small diced onion with 3 minced garlic cloves and a diced jalapeño in olive oil. I then add cumin, oregano, and a touch of salt and pepper.
Finally, I finish the dish with lime juice and fresh cilantro. This recipe is perfect for weeknight dinners and it’s keto, low carb, and loaded with nutrition.
Enjoy!
Why I Like this Recipe
1. I love how this recipe mixes flavors like salsa verde and green enchilada sauce which gives it a unique kick thats both creamy and tangy
2. I really like how fast and simple it is to make, so on busy nights i dont have to stress about cooking a fancy meal
3. I enjoy that it’s keto and low carb friendly which makes it a healthier option without skimping on the taste
4. I appreciate the creamy texture from the sour cream and heavy cream, it makes each bite feel rich and comforting even on a chill day
Ingredients
- Chicken breasts: lean, high protein, helps build muscle and adds hearty texture.
- Low sodium chicken broth: flavorful, keeps you hydrated and really light in salt.
- Green enchilada sauce: tangy, zesty, gives the soup a bold and spicy kick.
- Salsa verde: vibrant, vitamin-rich, adds a fresh, bright tang that balances flavors.
- Heavy cream and sour cream: rich, creamy, create that indulgent, smooth texture everyone loves.
- Onion, garlic, jalapeño: aromatic, pack a punch with heat and antioxidants for taste.
- Cilantro and lime: fresh, citrusy, brighten up the soup with zesty, refreshing notes.
Ingredient Quantities
- 1 lb boneless, skinless chicken breasts
- 4 cups low sodium chicken broth
- 1 can (10 oz) green enchilada sauce
- 2 cups salsa verde (store-bought or homemade)
- 1/2 cup heavy cream
- 1/2 cup sour cream
- 1 cup shredded Mexican blend cheese (or 1/2 cup Monterey Jack and 1/2 cup cheddar)
- 1 small onion, diced
- 3 garlic cloves, minced
- 1 jalapeño, seeded and diced (optional for more heat)
- 1 tsp ground cumin
- 1 tsp dried oregano
- Salt and pepper, to taste
- 1 tbsp olive oil
- 1/4 cup chopped fresh cilantro
- Juice of 1 lime
How to Make this
1. Heat olive oil in a large pot over medium heat, then add the diced onion, minced garlic, and diced jalapeño (if using) and cook until they’re soft and a bit translucent.
2. Place the chicken breasts into the pot and sprinkle in the ground cumin, dried oregano, salt, and pepper; sear the chicken for a couple minutes on each side to lock in the flavor.
3. Pour in 4 cups of low sodium chicken broth, 10 oz can of green enchilada sauce, and 2 cups of salsa verde while stirring everything together.
4. Bring the mixture to a simmer, then lower the heat and let it cook until the chicken is tender and fully cooked through, about 20 minutes.
5. Remove the chicken breasts from the pot and shred them using two forks before returning the shredded chicken back into the soup.
6. Stir in the heavy cream, sour cream, and 1 cup of shredded Mexican blend cheese (or the Monterey Jack and cheddar combo) until the soup becomes rich and creamy.
7. Let it simmer for another 5 minutes on low heat—be careful not to boil too hard to keep the cream smooth.
8. Fold in 1/4 cup of chopped fresh cilantro and squeeze the juice of one lime into the soup to brighten up the flavors.
9. Give the soup a good stir, taste it, and adjust the salt and pepper as needed.
10. Serve the soup hot with extra cheese on top if you like, and enjoy a delicious, easy meal perfect for a busy night!
Equipment Needed
1. Large pot
2. Cutting board
3. Chef’s knife
4. Measuring cups and spoons
5. Wooden spoon
6. Can opener
7. Two forks (for shredding the chicken)
8. Lime squeezer (or just use your hand)
9. Ladle for serving
FAQ
Creamy Green Enchiladas Chicken Soup Recipe Substitutions and Variations
- Instead of chicken breasts, use boneless chicken thighs for more juicy flavor.
- If you don’t have low sodium chicken broth, try using veggie broth for a lighter taste.
- You can swap heavy cream with half-and-half or even coconut milk if you’re looking for a healthier twist.
- For sour cream, Greek yogurt works pretty well and gives a similar tanginess.
- If you can’t find jalapeños, serrano peppers are a good alternative or you can just leave the heat out altogether.
Pro Tips
1. Try searing the chicken well on each side before you add the liquids because it helps lock in the flavor and keeps the meat juicier.
2. When you mix in the heavy cream and sour cream, keep the heat low and stir gently so it doesn’t separate or get gritty later on.
3. For an extra punch and fresh taste, add the lime juice and chopped cilantro right at the end of cooking so their bright flavors aren’t lost in the heat.
4. If you like it spicy, be careful with the jalapeño since even a little too much can overwhelm the other flavors; start small and adjust as needed.
Creamy Green Enchiladas Chicken Soup Recipe
Every spoonful of this vibrant green chicken soup transports me to flavor town. The creamy, tangy broth perfectly balances zesty salsa verde and savory enchilada vibes, while tender shredded chicken adds the ideal comfort twist. It’s my favorite remedy on hectic nights, blending a keto-friendly kick with ultimate cozy satisfaction.
0
servings
0
kcal
Equipment: 1. Large pot
2. Cutting board
3. Chef’s knife
4. Measuring cups and spoons
5. Wooden spoon
6. Can opener
7. Two forks (for shredding the chicken)
8. Lime squeezer (or just use your hand)
9. Ladle for serving
Ingredients
-
1 lb boneless, skinless chicken breasts
-
4 cups low sodium chicken broth
-
1 can (10 oz) green enchilada sauce
-
2 cups salsa verde (store-bought or homemade)
-
1/2 cup heavy cream
-
1/2 cup sour cream
-
1 cup shredded Mexican blend cheese (or 1/2 cup Monterey Jack and 1/2 cup cheddar)
-
1 small onion, diced
-
3 garlic cloves, minced
-
1 jalapeño, seeded and diced (optional for more heat)
-
1 tsp ground cumin
-
1 tsp dried oregano
-
Salt and pepper, to taste
-
1 tbsp olive oil
-
1/4 cup chopped fresh cilantro
-
Juice of 1 lime
Directions
- Heat olive oil in a large pot over medium heat, then add the diced onion, minced garlic, and diced jalapeño (if using) and cook until they're soft and a bit translucent.
- Place the chicken breasts into the pot and sprinkle in the ground cumin, dried oregano, salt, and pepper; sear the chicken for a couple minutes on each side to lock in the flavor.
- Pour in 4 cups of low sodium chicken broth, 10 oz can of green enchilada sauce, and 2 cups of salsa verde while stirring everything together.
- Bring the mixture to a simmer, then lower the heat and let it cook until the chicken is tender and fully cooked through, about 20 minutes.
- Remove the chicken breasts from the pot and shred them using two forks before returning the shredded chicken back into the soup.
- Stir in the heavy cream, sour cream, and 1 cup of shredded Mexican blend cheese (or the Monterey Jack and cheddar combo) until the soup becomes rich and creamy.
- Let it simmer for another 5 minutes on low heat—be careful not to boil too hard to keep the cream smooth.
- Fold in 1/4 cup of chopped fresh cilantro and squeeze the juice of one lime into the soup to brighten up the flavors.
- Give the soup a good stir, taste it, and adjust the salt and pepper as needed.
- Serve the soup hot with extra cheese on top if you like, and enjoy a delicious, easy meal perfect for a busy night!
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 0g
- Total number of serves: 0
- Calories: 0kcal
- Fat: 0g
- Saturated Fat: 0g
- Trans Fat: 0g
- Polyunsaturated: 0g
- Monounsaturated: 0g
- Cholesterol: 0mg
- Sodium: 0mg
- Potassium: 0mg
- Carbohydrates: 0g
- Fiber: 0g
- Sugar: 0g
- Protein: 0g
- Vitamin A: 0IU
- Vitamin C: 0mg
- Calcium: 0mg
- Iron: 0mg
