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Crockpot Keto Chicken Enchilada Soup – Easy Comfort Food Recipe!

Keto Crockpot Chicken Enchilada Soup

yield: 6 SERVINGS

prep time: 10 MINUTES

cook time: 4 HOURS

total time: 4 HOURS 10 MINUTES

Ingredients

  • 1 pound chicken breasts (I ended up with 2 medium-sized breasts)
  • 1/4 teaspoon pepper
  • 1/4 teaspoon salt
  • 16 oz jar salsa verde
  • 1 small onion, chopped
  • 16 oz chicken stock
  • 4 oz cream cheese, or 1/2 brick
  • 1 cup heavy cream
  • 8 oz Monterey Jack cheese, shredded
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • 2-3 dashes hot sauce (or more if you like the spice)
  • 1 lime
  • 2 oz pickled jalapeños, store-bought or DIY
  • 1/4 cup green onions, sliced

Directions

1

Turn a 6-quart slow cooker to low and begin by seasoning the chicken breasts with salt and pepper.

2

Add the chicken, chopped onion, and salsa verde to your slow-cooker and let cook on low for 3 hours.

3

After 3 hours, remove the chicken from the slow cooker, then shred the chicken breasts using two forks. Return the chicken to the slow cooker pot.

4

With your slow cooker still on low temperature, add the chicken stock, cream cheese, heavy cream, cheese, spices, and hot sauce to the pot. Squeeze juice of 1/2 lime over top, mix all ingredients together, and replace the lid to cook for another hour.

5

Once finished cooking, give the soup a final stir and salt and pepper to taste. Ladle into soup bowls, garnishing the soup with sliced green onion, pickled jalapeños, and remaining lime juice. Enjoy!

Nutritional Information

Yield: 6, Serving Size: 1
Amount Per Serving: Calories: 500.9g, Total Carbohydrates: 9.3g, Fiber: 1.3g, Sugar Alcohols: .1g, Net Carbohydrates: 7.9g, Total Fat: 35.9g, Protein: 36.9g

Brought to you by Hip2Keto.
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5 Comments
5.0 / 3 ratings
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serving Keto Green Enchilada Chicken Soup

With chillier months sneaking in on us, it’s officially time to break out the Crockpot!

Yes, that’s right. It’s time to put your Crockpot on low and slow for the coziest, creamiest, and cheesiest keto chicken enchilada soup recipe. Did I mention cheesy? That’s right! SO cheesy and satisfying, and I’m still enjoying the leftovers! This recipe boasts all the classic Mexican flavors, minus the carbs, in one super convenient pot.

The best part? This recipe cooks up in the Crock-Pot making it the perfect family-style meal with minimal time and effort.

jar of salsa verde in front of crock pot

Let’s hear it for easy slow cooker meals!

Every household MUST have a Crockpot slow cooker in their arsenal. Believe me, the possibilities are endless with this kitchen appliance! Who wouldn’t like having the work done for you after a busy week? I was even able to bring this enchilada soup over to a neighbor for football night with its convenient cook-and-carry handles!

shredded chicken on cutting board with forks

I like to use the high-temperature settings when slow cooking proteins such as chicken or pork, and a low setting for soups, sauces, and dips. It works perfectly for this enchilada soup and really renders the moistest chicken! (Apologies if anyone here doesn’t like the word moist! 😂)

When shredding chicken or any slow-cooked meat, I think it’s best to simply use two forks. I found that it keeps the pieces intact without getting mushy, perfect for our keto chicken enchilada soup recipe.

chicken breasts in crockpot

chicken with green salsa and seasonings in Crockpot

two forks shredding chicken breast

shredded chicken in crockpot for soup

heavy cream for keto green enchilada soup

ladle spooning keto geen enchilada soup


Print

Keto Crockpot Chicken Enchilada Soup

yield: 6 SERVINGS

prep time: 10 MINUTES

cook time: 4 HOURS

total time: 4 HOURS 10 MINUTES

A fun spin on a traditional Mexican enchilada dish with savory slow-cooked chicken and salsa verde.

Ingredients

  • 1 pound chicken breasts (I ended up with 2 medium-sized breasts)
  • 1/4 teaspoon pepper
  • 1/4 teaspoon salt
  • 16 oz jar salsa verde
  • 1 small onion, chopped
  • 16 oz chicken stock
  • 4 oz cream cheese, or 1/2 brick
  • 1 cup heavy cream
  • 8 oz Monterey Jack cheese, shredded
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • 2-3 dashes hot sauce (or more if you like the spice)
  • 1 lime
  • 2 oz pickled jalapeños, store-bought or DIY
  • 1/4 cup green onions, sliced

Directions

1

Turn a 6-quart slow cooker to low and begin by seasoning the chicken breasts with salt and pepper.

2

Add the chicken, chopped onion, and salsa verde to your slow-cooker and let cook on low for 3 hours.

3

After 3 hours, remove the chicken from the slow cooker, then shred the chicken breasts using two forks. Return the chicken to the slow cooker pot.

4

With your slow cooker still on low temperature, add the chicken stock, cream cheese, heavy cream, cheese, spices, and hot sauce to the pot. Squeeze juice of 1/2 lime over top, mix all ingredients together, and replace the lid to cook for another hour.

5

Once finished cooking, give the soup a final stir and salt and pepper to taste. Ladle into soup bowls, garnishing the soup with sliced green onion, pickled jalapeños, and remaining lime juice. Enjoy!

Nutritional Information

Yield: 6, Serving Size: 1
Amount Per Serving: Calories: 500.9g, Total Carbohydrates: 9.3g, Fiber: 1.3g, Sugar Alcohols: .1g, Net Carbohydrates: 7.9g, Total Fat: 35.9g, Protein: 36.9g

Brought to you by Hip2Keto.

keto green enchilada soup with sliced green onion

You will absolutely love this Crockpot keto chicken enchilada soup. It’s creamy, dreamy, and garnished with your favorite enchilada toppings. I love adding green onions for a pop of color, texture, and crunch as well as a squeeze of a zippy lime for the perfect citrusy addition of flavor to balance that cream cheese and cream base. YUM!

keto crockpot chicken enchilada soup in bowl with jalapeños and cheese

My Hip sidekick Jenna gave this recipe a try and here’s what she thought:

“These flavors of this keto enchilada soup are so good. I love the use of the cheese and chicken with the green salsa (my favorite kind!). And then the addition of jalapeño slices and lime juice are such fantastic flavors! The whole process was easy and I love making the chicken right there then shredding and adding in soup ingredients. Definitely a meal I will make again!”


If you liked this slow cooker recipe, try our Crockpot lemon pesto chicken with zucchini noodles!

Join The Discussion

Comments 5

  1. Lynn Tolsdorf

    Love it, it’s wonderful 👍🏻👍🏻

    • Collin (Mrs. Hip)

      Happy to hear that, Lynn! Thanks so much for your feedback!

  2. Deanna

    Looking forward to making!

  3. Sue

    Could this recipe be achieved in a pressure cooker or in a stock pot? I dont’ have a slow cooker

    • Amber (Hip Sidekick)

      Yes! You could make it in a stockpot on the stove top too!

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