Keto Green Chicken Enchilada Soup
Lately, Jason and I have been taking a good, honest look at our health. Between stress, busy schedules, and the whirlwind of life in general, we both realized we have not been making our health a priority.
We’ve both agreed it’s time to refocus and start feeling good again. For me, that means going back to something that has helped me so much in the past: the ketogenic diet.
I’ve done keto a few times over the years, and every time I return to it, I’m reminded how much better my body feels when I’m eating low-carb, high-fat meals. I have PCOS, and keto has always been one of the few things that really helps balance my hormones, curb cravings, and help me lose weight in a healthy way.
That’s why I’m so excited to share this Keto Green Chicken Enchilada Soup with you today. It’s a recipe I first discovered through I Breathe I’m Hungry, and it has been one of my favorite go-to meals whenever I’m easing back into healthy eating. It’s cozy, creamy, flavorful, and deeply satisfying without being heavy.
This soup feels like comfort food in a bowl, but it’s also simple, nourishing, and perfect for meal prep. If you’ve been thinking about eating lower carb or just want to add more wholesome recipes to your week, this one is such a great place to start.
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Why Keto Works for Me
Keto isn’t a quick fix, and it’s not about perfection. For me, it’s about balance and feeling my best. With PCOS, my body tends to hold on to weight more easily and I struggle with blood sugar regulation. When I’m following a low-carb lifestyle, I notice such a difference in my energy and mood. My cravings calm down, my focus sharpens, and I just feel more like myself.
That’s the main reason I keep coming back to it whenever life starts to feel a little out of rhythm. It helps me reset. And recipes like this one make it feel easy to stay on track because they taste so good.
About the Soup
This Keto Green Chicken Enchilada Soup has all the comforting flavors of a green enchilada, but in a warm, creamy soup that’s perfect for cooler days or cozy evenings at home. It’s made with tender shredded chicken, green enchilada sauce, cream cheese, and a few simple seasonings that blend together beautifully.
You can make it on the stovetop or in an instant pot on the slow cooker setting, and it reheats wonderfully. I love making a big batch at the start of the week so we have an easy, filling meal ready to go. It’s great on its own, but it also pairs nicely with a simple side salad or a few slices of cucumber sprinkled with salt and chili powder for a light, refreshing crunch.
Ingredient Spotlight
Chicken – A great source of lean protein that helps keep you full longer. Protein supports muscle health and steady blood sugar levels, which is especially important when managing PCOS or following a low-carb lifestyle.
Green Enchilada Sauce – Usually made from tomatillos, green chiles, and spices, this sauce adds that signature flavor and tang. Tomatillos are rich in antioxidants and vitamin C, which support your immune system and overall wellness.
Cream Cheese – The secret to that silky, rich texture. It keeps the soup creamy and satisfying while keeping carbs low.
Chicken Broth – Full of minerals and flavor, especially if you use this homemade broth recipe. It’s nourishing, hydrating, and adds depth to the soup.
Green Chiles – Packed with antioxidants and vitamin C, green chiles add a little spice and can even help give your metabolism a gentle boost.
Cilantro and Lime (optional) – These are completely optional but add a beautiful, fresh touch at the end. You can sprinkle chopped cilantro on top before serving for color and flavor, or squeeze a bit of fresh lime juice into your bowl for a zesty finish if you like that little extra brightness.
How to Serve
You can serve this soup as-is for a simple and filling meal, or top it with your favorite low-carb add-ons. I like to add a dollop of sour cream, a sprinkle of shredded cheese, sliced avocado, and fresh cilantro on top.
If you enjoy a touch of citrus, you can squeeze a little fresh lime juice over your bowl and stir it in. It gives the soup a light, zesty note that complements the creaminess perfectly, though it’s entirely optional.
This soup also works beautifully for meal prep. It thickens a bit as it sits in the fridge, so when you reheat it, you can stir in a splash of broth or cream to bring it back to your preferred consistency. By the way, if you are making meal prepping a part of your new healthy living routine, I highly recommend these glass containers. We use these every day and I love reheating foods in glass rather than plastic. Plus, they stack!
Keto Chicken Enchilada Soup
Equipment
- 1 Blender
- 1 soup pot
Ingredients
- 1 cup salsa verde (use your favorite brand)
- 8 oz cream cheese, softened
- 2 cup sharp cheddar cheese, shredded
- 2 cups chicken broth or bone broth
- 4 cups cooked, shredded chicken
- Optional garnishes: extra cheddar, chopped cilantro, sliced avocado, sliced jalapeno, sour cream, or a squeeze of fresh lime juice
Instructions
- In a blender or with an immersion blender, combine salsa verde, softened cream cheese, shredded cheddar, and the chicken broth. Blend until the mixture is smooth and creamy.
- Pour that blended mixture into a saucepan over medium-low heat. Warm it gently and do not bring it to a boil. You just want it hot and slightly thickened.
- Stir in the shredded chicken. Let it cook another 3 to 5 minutes, so the chicken gets heated through and the flavors meld together.
- Ladle into bowls. If you like, top with extra shredded cheddar and chopped cilantro. If you enjoy a little brightness, you can give your bowl a squeeze of fresh lime juice (totally optional) just before stirring it in.
Notes
Avoid boiling it, since that can cause the dairy to separate.
How to Store Keto Green Chicken Enchilada Soup
Refrigerator:
Let the soup cool completely, then store it in an airtight container in the fridge for up to 4 days. The flavors actually deepen as it sits, so it tastes even better the next day.
Freezer:
You can also freeze this soup for up to 2 months. I like to ladle it into freezer-safe containers or jars, leaving about an inch of headspace at the top for expansion.
To Reheat:
Warm the soup gently on the stovetop over low to medium heat, stirring often. If it thickens too much after being chilled, stir in a splash of broth or a little cream until it reaches your desired consistency.
Avoid boiling it, since that can cause the dairy to separate.
A Step Toward Simple, Healthy Living
For us, this season is about coming back to the basics. Eating real food, cooking at home, and focusing on small, steady steps toward better health. We aren’t chasing perfection or strict rules. We just want to feel good, take care of ourselves, and be more intentional with what we eat.
This Keto Green Chicken Enchilada Soup feels like a comforting step in that direction. It’s nourishing, full of flavor, and a gentle reminder that healthy food doesn’t have to be complicated or bland.
If you’ve been wanting to reset your eating habits or you’re simply looking for a cozy, low-carb meal to add to your rotation, I think you’ll love this one as much as we do.
Here’s to nourishing our bodies, finding balance again, and remembering that every new day is a fresh start!
XO, Bri
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