Low-Carb Mexican Chicken Soup

Simmering green enchilada sauce with chicken broth creates a tangy base for soup that gets rich and creamy from cream cheese and heavy cream stirred in. Shredded chicken and melted cheddar transform it into a complete meal that tastes like green enchiladas in a bowl. The whole thing comes together in about twenty minutes using mostly ingredients you can keep on hand, making this perfect for those nights when you want Mexican flavors without the work of rolling actual enchiladas. Top with avocado, cilantro, and sour cream for restaurant-quality presentation.

Green enchilada soup became my solution for craving enchiladas without wanting to spend an hour assembling and baking them. The first time I made this, I was amazed that it captured all those tangy, spicy, cheesy flavors in a fraction of the time. Using jarred green enchilada sauce means I don't need fresh tomatillos, multiple chiles, or a blender - just open and pour. Adding cream cheese at the end creates that restaurant-style creaminess I love. Now I make this constantly because it satisfies Mexican food cravings with minimal effort.

Ingredients and Why They Matter

• Olive oil (1 tablespoon): For sautéing aromatics; avocado oil or butter substitute
• Yellow onion (1 medium, finely chopped): Aromatic base; red onion works too
• Jalapeño (1, finely diced): Provides heat; remove seeds for milder soup or omit entirely
• Green enchilada sauce (28 ounces): Tangy, spicy base that defines the soup; find near Mexican foods
• Chicken broth (3 cups): Liquid base; vegetable broth for vegetarian version
• Cream cheese (4 ounces, cubed): Creates creamy thickness; Greek yogurt or sour cream substitute
• Cooked shredded chicken (2 pounds): Rotisserie chicken saves time; leftover chicken works perfectly
• Heavy cream (1 cup): Adds richness; whole milk or half-and-half for lighter version
• Shredded cheddar cheese (2 cups): Melts into the soup; Pepper Jack or Colby Jack work too
• Salsa verde (4 ounces): Additional tangy flavor boost
• Salt and black pepper (to taste): Essential seasoning
• Sliced avocado, chopped cilantro, sliced green onions, sour cream, tortilla strips: For Topping

How To Make It

Step 1:

Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the finely chopped onion and diced jalapeño. Cook, stirring occasionally, for about 5 minutes until the onion softens, turns translucent, and smells sweet. The jalapeño should be softened and fragrant. If you want less heat, remove the jalapeño seeds before dicing. This sautéing step builds the aromatic foundation for your soup and softens the raw bite of the onion.

Step 2:

Pour in the entire jar or can of green enchilada sauce and the chicken broth. Stir everything together to combine. The green enchilada sauce provides tangy, slightly spicy flavor from tomatillos and green chiles. Bring the mixture to a simmer over medium-high heat. Once simmering, reduce the heat to medium-low to maintain a gentle bubble. Let it simmer for about 5 minutes to allow all the flavors to meld together and the liquid to heat through completely.

Step 3:

Cut the cream cheese into small cubes - this helps it melt faster and more evenly. Add the cream cheese cubes to the simmering soup gradually, stirring constantly as you add them. Keep stirring as the cream cheese melts and incorporates into the liquid. This takes 2-3 minutes. Make sure no lumps of cream cheese remain - it should completely melt and blend into the broth, creating smooth, creamy texture. The soup will transform from thin and brothy to thick and velvety as the cream cheese melts.

Step 4:

Add all the shredded chicken to the pot along with the heavy cream, shredded cheddar cheese, and salsa verde. Stir everything together thoroughly, making sure the chicken gets distributed evenly and the cheese starts melting. Continue stirring for 3-4 minutes over medium-low heat until the cheddar cheese melts completely and all the ingredients are heated through. The soup should look rich, creamy, and golden-orange from all the melted cheese. The chicken should be hot throughout. Don't let the soup boil rapidly or the dairy can break and become grainy.

Step 5:

Taste the soup and season with salt and black pepper as needed. The enchilada sauce and cheese already contain salt, so start with less and add more if needed. Ladle the hot soup into bowls and top with sliced avocado, chopped fresh cilantro, sliced green onions, a dollop of sour cream, and crispy tortilla strips. Serve immediately while hot. Leftovers keep refrigerated in an airtight container for 3-4 days. Reheat gently on the stovetop over low heat, stirring frequently and adding a splash of broth if it's too thick.

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Green enchilada sauce versus salsa verde confused me until learning they're similar but not identical. Both use tomatillos and green chiles as bases, but enchilada sauce is smoother, thicker, and specifically designed for cooking. Salsa verde is chunkier and meant for fresh use as a condiment. This recipe uses both - the enchilada sauce as the main base and salsa verde for additional tangy punch. Find green enchilada sauce near the Mexican foods in grocery stores, usually in jars or cans.

Rotisserie Chicken Benefits

Using rotisserie chicken eliminates the entire step of cooking raw chicken, saving at least 30 minutes. Rotisserie chicken is already seasoned, cooked, and just needs shredding. One rotisserie chicken provides about 3-4 cups shredded meat. Remove the skin, pull the meat from the bones, and shred it with your hands or two forks. Store-bought rotisserie chicken costs more than raw chicken but the time saved justifies the expense for busy weeknight cooking.

Cream Cheese as Thickener

Adding cream cheese creates luxurious creaminess and thickness in seconds without needing to make a roux with flour and butter. The cream cheese melts into the hot liquid and emulsifies throughout, creating smooth, velvety texture. Cubing it ensures quick, even melting. For dairy-free version, use cashew cream or coconut cream instead. Greek yogurt or sour cream can substitute but add them at the very end off heat to prevent curdling from the acidity.

Cheese Selection

Sharp cheddar provides bold flavor that stands up to the tangy enchilada sauce. Mild cheddar works but tastes less pronounced. Pepper Jack adds subtle heat and melts beautifully. Monterey Jack is creamy and mild. Colby Jack provides color and flavor. Mexican cheese blend combines multiple cheeses designed for melting. Shred cheese yourself from blocks rather than using pre-shredded bags for smoother melting without the anti-caking additives that cause graininess.

Spice Level Adjustment

The base recipe provides moderate heat from the jalapeño and enchilada sauce. Increase spice by leaving jalapeño seeds in, adding extra jalapeños, stirring in chipotle powder or cayenne pepper, or using hot salsa verde instead of mild. For less heat, remove jalapeño seeds, omit the jalapeño entirely, or use mild enchilada sauce. Serve hot sauce on the side so everyone can adjust to their preference. The cream and cheese help mellow the heat, making this accessible even for people who don't like very spicy food.

Low-Carb and Keto-Friendly

This soup naturally fits low-carb and keto diets with about 11 grams net carbs per serving. The carbs come from the enchilada sauce and vegetables - there's no rice, pasta, or beans. For even lower carbs, reduce or omit the salsa verde. The combination of protein from chicken, fat from cream and cheese, and moderate carbs creates satisfying meal that keeps you full. Serve with cauliflower rice instead of regular rice, or lettuce wraps instead of tortillas.

Storage and Meal Prep

The soup keeps refrigerated for 3-4 days in airtight containers, making it perfect for meal prep. For freezing, cool completely and freeze in freezer-safe containers for up to 3 months. Some people prefer not freezing the dairy components - make the soup with just broth, sauce, and chicken, then add cream and cheese when reheating. The soup thickens when cold, so thin with additional broth when reheating. Reheat gently on the stovetop over low heat, stirring frequently to prevent scorching.

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This green enchilada chicken soup represents the kind of weeknight cooking that delivers restaurant-quality Mexican flavors without requiring hours of work. The combination of tangy green enchilada sauce, creamy dairy, melted cheese, and tender chicken creates comfort food that happens to be relatively healthy and definitely satisfying. When you serve steaming bowls topped with all the fixings and everyone asks for seconds, you know you've created something special. Sometimes the best recipes are the ones that prove you can have complex flavors from simple methods, and this soup definitely accomplishes that goal perfectly every single time you make it.

Frequently Asked Questions

→ Can I use store-bought rotisserie chicken?

Yes, rotisserie chicken works great and saves time. Just shred about 3 cups of meat and add it to the soup.

→ How do I store leftover soup?

Keep it in an airtight container in the fridge for up to 4 days. Reheat on the stove or in the microwave, stirring occasionally.

→ Can I freeze this soup?

You can freeze it for up to 3 months, but the cream may separate slightly when thawed. Just stir it well while reheating.

→ What can I substitute for heavy cream?

Half-and-half works, though the soup will be a bit thinner. For dairy-free, try full-fat coconut milk instead.

→ Is this soup spicy?

It has a mild kick from the jalapeno and enchilada sauce. Remove the jalapeno seeds to make it milder, or skip it entirely.

→ Can I make this in a slow cooker?

Yes, combine everything except the heavy cream and cheese in a slow cooker. Cook on low for 4 hours, then stir in cream and cheese before serving.