Keto Green Enchilada Soup

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A simple recipe to cook 3 ways! Keto, freezable, and yummy! Heads up I think that mild sauce at Taco Bell is spicy... and this was not spicy. It has great flavors. If you are worried at all about spicyness though, remove the green chilies, and for the Salsa Verde make sure you get MILD and at about 10% - 20 % of water.

Ingredients
  • 2 - 3 lbs of Boneless chicken
  • 24 ounces of Chicken Broth
  • 28 ounce Green Enchilada Sauce
  • 4 ounces (or more depending on your preference) Salsa Verde (Green Salsa)
  • 1 cup Heavy Whipping Cream
  • 3 cups Monterey Jack Cheese
  • 4 ounces of cream cheese (room temperature) - up to 8 ounces if you want it creamier
  • 4 ounces of diced green chilis
  • Salt / Pepper to taste
  • Optional - Sour Cream, Cilantro, or Avocado - whatever you put on your enchiladas :)
Slow Cooker - 6 - 8 Hours - 6 Quarts
  1. Add chicken, chicken broth, and green enchilada sauce to your slow cooker.
  2. Remove chicken after it is cooked, and shred with two forks.
  3. Put the chicken back and add the salsa verde, heavy whipping cream, Monterey jack cheese, cream cheese, and diced green chilis. Stir until everything is mixed thoroughly.
If you have a Vitamix, or a high power blender that works well with heat you can also shred chicken in the blender. This helps with my hands! Additionally, you can add a couple cups of the soup to the blender with ingredients in step 3 and mix with your blender!

To make with your Stove Top 
  1. Add chicken, and chicken broth to your pot. Bring it a boil then let it simmer on the stove.
  2. Remove chicken after it is cooked, and shred with two forks.
  3. Put the chicken back and add the green enchilada sauce, salsa verde, heavy whipping cream, Monterey jack cheese, cream cheese, and diced green chilis. Stir until everything is mixed thoroughly.
How to make in a Pressure Cooker 
  1. Add chicken, and 1 cup of your chicken broth to your pressure cooker. Cook on high pressure for 8 minutes, then slow release for 10 minutes. 
  2. Remove chicken after it is cooked, and shred with two forks.
  3. Put the chicken back and add the rest of your chicken broth, green enchilada sauce, salsa verde, heavy whipping cream, Monterey jack cheese, cream cheese, and diced green chilis. Stir until everything is mixed thoroughly.
Didn't finish all of your soup or you want to make ahead? You can freeze for about 2 - 3 months in a freezer safe container.

This recipe makes about 12 servings at about 375 calories, 40 grams of protein, 18 grams of fat and 7 net carbs! This will vary completely on the specific brands you use so I wanted to give a ballpark for you!

You can add cauliflower rice or bake low carb tortillas to make them into chips. 


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