Green Enchilada Chicken Soup
A creamy Crock Pot soup – shredded chicken, green chile sauce, and a cheese pull in every spoon
This is enchilada night without the tortillas. Chicken simmers in green enchilada sauce, broth, and green chiles until it shreds, then cream cheese and Jack melt in for that stretchy, restaurant-style finish. Cilantro and green onion keep it fresh.
Set it in the morning, shred at dinner. High protein, low carb, and better the next day. Serve it as a bowl, or spoon it over cauliflower rice.
Why you’ll love this soup
- 42g protein per bowl – a real dinner, not a starter
- Only 5g net carbs – keto and low-carb friendly
- Crock Pot hands-off: dump, walk away, shred
- Creamy green chile flavor without tortillas
- Reheats well for meal prep lunches
- Easy to make milder or hotter
Health notes
- High protein: Chicken plus cheese keeps you full for hours.
- Low carb: No tortillas, no flour – sauce and chiles do the work.
- Green chiles: Flavor and a little vitamin C with almost no starch.
- Creamy without a roux: Cream cheese thickens the broth cleanly.
Key element – melt dairy at the end
Do not add cream cheese at the start. Cook the chicken in sauce and broth first. When it shreds easily, stir in cubed cream cheese and shredded Jack off high heat so the soup stays silky, not grainy or split.
Ingredients
Crock Pot base
- 2 lb (900g) boneless chicken breasts or thighs
- 1 can (10 oz) green enchilada sauce (no-sugar if possible)
- 1 can (4 oz) diced green chiles
- 2 cups chicken broth
- 1 small onion, finely chopped
- 3 garlic cloves, minced
- 1 tsp ground cumin
- 1/2 tsp dried oregano
- 1/2 tsp salt + 1/4 tsp black pepper
- Optional: 1 small jalapeno, minced
Creamy finish
- 6 oz cream cheese, cubed and softened
- 1 cup shredded Monterey Jack or pepper Jack
- 1/4 cup heavy cream (optional, for extra silk)
- Chopped cilantro and green onion
- Lime wedges
Swaps
- Stovetop: Simmer covered 25 to 30 minutes, then shred and finish with cheese.
- Rotisserie: Use 4 cups shredded cooked chicken; cook sauce 1 hour on low, then stir in chicken and dairy.
- Dairy-light: Use 4 oz cream cheese and skip the extra cream.
- Milder: Use mild enchilada sauce and skip jalapeno.
Instructions
| 1 | Load the Crock Pot. Add chicken, green enchilada sauce, green chiles, broth, onion, garlic, cumin, oregano, salt, and pepper. Stir the liquids around the chicken. |
| 2 | Cook. Cover and cook on LOW 6 to 7 hours or HIGH 3 1/2 to 4 hours, until the chicken shreds easily with two forks. |
| 3 | Shred. Remove the chicken to a board, shred, and return it to the pot. Switch the Crock Pot to WARM or LOW. |
| 4 | Make it creamy. Stir in cubed cream cheese until melted. Add shredded Jack and heavy cream if using. Stir until stretchy and smooth, 3 to 5 minutes. |
| 5 | Serve. Taste and add salt or a squeeze of lime. Ladle into bowls and top with cilantro, green onion, and extra cheese. Serve hot. |
Pro tips
- Cube the cream cheese and let it soften so it melts without lumps.
- Thighs stay juicier on a long LOW cook; breasts are fine if you do not go past 7 hours.
- If the soup looks thin, simmer uncovered 10 minutes after shredding.
- Read your enchilada sauce label – some brands add sugar and extra carbs.
- A squeeze of lime at the end brightens the green chile more than extra salt.
Nutrition
| Nutrient | Per serving (1/6) |
|---|---|
| Calories | 420 |
| Protein | 42g |
| Net carbohydrates | 5g |
| Total carbohydrates | 6g |
| Fiber | 1g |
| Total fat | 24g |
| Sodium | 890mg |
Estimates with optional cream. Sauce brand and chicken cut will shift the numbers.
Variations
Instant Pot
8 minutes high pressure, 10-minute natural release. Shred, then stir in cream cheese and Jack on saute (low).
Verde taco bowls
Serve over cauliflower rice with avocado, extra cilantro, and a few pickled jalapenos.
Spinach verde
Stir in 2 cups fresh spinach with the cheese so it wilts into the broth.
Pepper Jack heat
Swap Jack for pepper Jack and add a minced chipotle if you want smoke plus heat.
Storage
| Method | Time | Notes |
|---|---|---|
| Refrigerator | Up to 4 days | Covered; reheat gently so dairy stays smooth |
| Freezer | Up to 2 months | Freeze after shredding, before cream cheese if you can |
| Meal prep boxes | Up to 4 days | Add herbs and lime when you eat |
FAQ
Test your knowledge
5 quick questions about this soup
1. Protein per serving?
2. Net carbs per serving?
3. When do you add the cream cheese?
4. Crock Pot time on LOW?
5. What keeps this soup low carb?
