Green Enchiladas Chicken Soup
A low-carb, high-protein, and gluten-free Green Enchiladas Chicken Soup filled with creamy Mexican flavors.
Equipment
- pot or Dutch oven
Ingredients
Base Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion finely chopped
- 1 medium jalapeno finely diced
- 28 oz green enchilada sauce
- 3 cups chicken broth
- 4 oz cream cheese
- 2 lbs chicken breasts boneless and skinless, cooked and shredded
- 1 cup heavy cream
- 2 cups cheddar cheese
- 4 oz salsa verde
- Salt to taste
- black pepper to taste
Toppings
- Avocado sliced
- Cilantro chopped
- Green onion chopped
- Sour cream
Instructions
Cooking Instructions
- Heat a pot or Dutch oven over medium-high heat. Add olive oil, chopped onion and jalapeno. Cook for 5 minutes until the onion is translucent and soft.
- Add in green enchilada sauce, chicken broth, and cream cheese. Add the cream cheese slowly to allow it to melt easily. Keep on stirring while you're doing it to combine all the ingredients well. Cook for 5 minutes.
- Add in the cooked shredded chicken, heavy cream, cheddar cheese, salsa verde and give it a good stir. Let it cook for 3-4 minutes until all the ingredients warm up.
- Season with salt and black pepper. Top up bowls of soup with avocado, cilantro, green onion, and sour cream before serving.
Notes
This soup is creamy and mixed with Mexican flavors without the carbs. Perfect for a comforting meal.
Nutrition
Serving: 1bowl (16 oz)Calories: 527kcalCarbohydrates: 15gProtein: 37gFat: 36gSaturated Fat: 17gPolyunsaturated Fat: 2.3gMonounsaturated Fat: 11gTrans Fat: 0.7gCholesterol: 164mgSodium: 1407mgPotassium: 928.4mgFiber: 4.4gSugar: 7.1gCalcium: 283mgIron: 1.6mg
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