I can’t wait to share my creamy green enchiladas chicken soup, the BEST low carb keto soup I make in the Instant Pot or as a Slow Cooker Dinner that reinvents Taco Tuesday.

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I didn’t expect to fall so hard for a soup but this Green Enchilada Chicken Soup did it. The tang of green enchilada sauce with shredded chicken breasts somehow makes a creamy, spicy bowl that tricks people into thinking you worked way harder than you did.

I make it when I want a proud Slow Cooker Dinner that still feels special, and every time someone asks for the recipe I pretend it’s complicated, then laugh because it’s not. It’s my favorite go to for Taco Tuesday, and yes I add little tweaks depending on my mood so it never gets boring.

Ingredients

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Lean protein that fills you up, builds muscle and soaks up the green sauce flavors
Tomatillo and mild chiles, tangy and bright, adds acidity and savory zip
Gives silkiness and richness, high in fat so use wisely, melts beautifully
Mild melter, creamy and gentle, helps make a smooth cheesy texture
Bolder cheese, salty and tangy, adds savory depth and contrast
Bright fresh herb, citrusy notes, freshens rich soup and adds color
Sour brightness, a squeeze wakes up the whole bowl
Optional green heat, seeds increase spice, adds peppery brightness and warmth

Ingredient Quantities

2 pounds boneless skinless chicken breasts or thighs, whatever you got

1 tablespoon olive oil for searing if using Instant Pot

1 medium yellow onion, diced

3 cloves garlic, minced

1 15 ounce can green enchilada sauce

1 4 ounce can diced green chiles, drained

4 cups low sodium chicken broth

1 teaspoon ground cumin

1 teaspoon dried oregano

1/2 teaspoon chili powder

1/2 teaspoon kosher salt, plus more to taste

1/4 teaspoon black pepper

8 ounces cream cheese, cut into cubes, room temp if you can

1/2 cup heavy cream

1 cup shredded Monterey Jack cheese

1 cup shredded sharp cheddar cheese

2 tablespoons chopped fresh cilantro, plus extra for garnish

Juice of 1 lime

1 jalapeno, seeded and finely chopped optional

2 green onions, sliced optional for garnish

Avocado slices for serving optional

Low carb tortilla chips for serving optional

How to Make this

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1. Prep everything first: dice the onion, mince the garlic, drain the can of green chiles, cube the cream cheese (room temp if you can), shred the Monterey Jack and sharp cheddar, chop 2 tablespoons cilantro, juice the lime, slice the jalapeno and green onions, and cut avocado for serving; set tortilla chips out if using.

2. If using Instant Pot: hit Sauté, add 1 tablespoon olive oil, sear the 2 pounds chicken 2 to 3 minutes per side just to brown, then add the diced onion and garlic and cook 1 to 2 minutes until fragrant. Pour in 1 can (15 oz) green enchilada sauce, drained green chiles, 4 cups low sodium chicken broth, 1 teaspoon cumin, 1 teaspoon oregano, 1/2 teaspoon chili powder, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper; scrape the bottom so nothing sticks.

3. If using slow cooker: put the raw chicken in the crock, add diced onion, minced garlic, enchilada sauce, drained green chiles, chicken broth and the cumin, oregano, chili powder, salt and pepper. Cover and cook 4 to 6 hours on low or 2 to 3 hours on high until chicken is very tender.

4. Instant Pot cook time: seal and cook on High Pressure for 10 minutes (if breasts are extra thick do 12), let natural release for about 10 minutes then quick release the rest.

5. Remove the chicken to a cutting board or bowl, shred with two forks, then return shredded chicken to the pot or slow cooker.

6. Stir in the cubed cream cheese and 1/2 cup heavy cream until mostly melted, then add the 1 cup shredded Monterey Jack and 1 cup shredded sharp cheddar and stir until smooth and creamy. If your slow cooker needs help melting, put on High or use the Sauté function on the Instant Pot for a few minutes.

7. Finish the soup by stirring in 2 tablespoons chopped cilantro and the juice of 1 lime, taste and add more kosher salt or pepper if needed; if you like heat add the seeded chopped jalapeno now.

8. Serve topped with sliced green onions, extra cilantro, avocado slices and low carb tortilla chips on the side. Store leftovers covered in the fridge up to 4 days, reheat gently so the cream doesn’t split.

Equipment Needed

1. Instant Pot or slow cooker (pick one you plan to use)
2. Large cutting board
3. Sharp chef’s knife
4. Measuring cups and measuring spoons
5. Can opener
6. Small strainer or colander (to drain the chiles and cans)
7. Tongs plus two forks (sear and shred)
8. Heatproof wooden spoon or silicone spatula
9. Box grater (for shredding cheese) and a ladle for serving

FAQ

Q: Can I use chicken thighs instead of breasts?
A: Yes, totally. Thighs are juicier and more forgiving so they work great, same cook times usually. Shred them right in the pot with two forks once theyre done.

Q: Should I use the slow cooker or Instant Pot which is better?
A: Both work. Slow cooker: low 6 to 8 hours or high 3 to 4 hours. Instant Pot: sauté the onion and garlic in 1 tbsp oil, add everything, pressure cook on high for 10 minutes with a 10 minute natural release, then shred the chicken. Instant Pot is faster, slow cooker is easier hands off.

Q: How do I avoid lumps from the cream cheese?
A: Cut the cream cheese into small cubes and let it come to room temp. Stir in the warm soup a bit at a time or whisk the cubes with the heavy cream until smooth before adding. If you still get lumps, an immersion blender for a few seconds fixes it.

Q: Can I make this dairy free or lighter?
A: Yep. For dairy free try full fat coconut milk or cashew cream instead of heavy cream and omit the cheeses or use a dairy free cheese. For lighter version use less cream and swap cream cheese for plain Greek yogurt added off heat so it doesnt curdle.

Q: Can I freeze the soup?
A: You can but dairy changes texture when frozen. Best method is to freeze the soup before adding cream and cheeses. Thaw, reheat gently, then stir in cream, cream cheese and shredded cheeses so it stays creamy.

Q: How spicy is it and how do I change the heat level?
A: It is mild to medium as written because canned green chiles are usually mild and jalapeno is optional. Add or skip the jalapeno to change heat, or add extra chili powder or a dash of hot sauce. If it gets too spicy, stir in more cream, cheese or avocado and a squeeze of lime to calm it down.

Best Soup Recipe! Green Enchilada Chicken Soup (Slow Cooker & Instant Pot) Substitutions and Variations

Chicken: swap the raw breasts or thighs for shredded rotisserie chicken to save time, or use turkey breast if thats what you got, or try extra firm tofu for a vegetarian twist just press and brown it first for better texture
Green enchilada sauce: use salsa verde in the same amount for similar tang, or blend a can of tomatillos with a jalapeno and a pinch of salt, or use a mild green chile tomatillo salsa if you want less heat
Cream cheese + heavy cream + cheeses: lighten it with plain Greek yogurt plus a splash of milk or use sour cream instead of cream cheese for tang, or go dairy free with cashew cream and a dairy free shredded cheese
Chicken broth: substitute low sodium vegetable broth for a meat free option, or use water plus 1 to 2 teaspoons chicken bouillon to control salt and flavor

Pro Tips

– Sear the chicken if you can, even just 2 to 3 minutes a side. It adds a lot of flavor and helps the broth taste deeper. Pat the meat dry first so it browns instead of steaming, and dont worry about getting it cooked through there, you just want color.

– Cube the cream cheese small and let it sit at room temp while you cook. Cold big hunks take forever to melt and make clumps, so smaller pieces melt smoother. If it still lumps, stir in a ladle of hot broth or use the pot on low for a few minutes to coax it creamy.

– Finish the soup gently so the dairy doesnt split. Keep heat low, dont boil after you add cream and cheese, and reheat leftovers slowly. If it gets too thick after resting, thin with a little warm broth or water, not cold liquid.

– Taste and tweak at the end. Salt after the cheeses go in, squeeze the lime right before serving for brightness, and add the jalapeno last if you want real heat. Reserve a bit of cilantro and green onion for topping so the herbs still pop when you eat it.

Best Soup Recipe! Green Enchilada Chicken Soup (Slow Cooker & Instant Pot)

Recipe by James Level

0.0 from 0 votes

I can’t wait to share my creamy green enchiladas chicken soup, the BEST low carb keto soup I make in the Instant Pot or as a Slow Cooker Dinner that reinvents Taco Tuesday.

Servings

servings

Calories

533

kcal

Equipment: 1. Instant Pot or slow cooker (pick one you plan to use)
2. Large cutting board
3. Sharp chef’s knife
4. Measuring cups and measuring spoons
5. Can opener
6. Small strainer or colander (to drain the chiles and cans)
7. Tongs plus two forks (sear and shred)
8. Heatproof wooden spoon or silicone spatula
9. Box grater (for shredding cheese) and a ladle for serving

Ingredients

2 pounds boneless skinless chicken breasts or thighs, whatever you got
1 tablespoon olive oil for searing if using Instant Pot
1 medium yellow onion, diced
3 cloves garlic, minced
1 15 ounce can green enchilada sauce
1 4 ounce can diced green chiles, drained
4 cups low sodium chicken broth
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon chili powder
1/2 teaspoon kosher salt, plus more to taste
1/4 teaspoon black pepper
8 ounces cream cheese, cut into cubes, room temp if you can
1/2 cup heavy cream
1 cup shredded Monterey Jack cheese
1 cup shredded sharp cheddar cheese
2 tablespoons chopped fresh cilantro, plus extra for garnish
Juice of 1 lime
1 jalapeno, seeded and finely chopped optional
2 green onions, sliced optional for garnish
Avocado slices for serving optional
Low carb tortilla chips for serving optional

Directions

Prep everything first: dice the onion, mince the garlic, drain the can of green chiles, cube the cream cheese (room temp if you can), shred the Monterey Jack and sharp cheddar, chop 2 tablespoons cilantro, juice the lime, slice the jalapeno and green onions, and cut avocado for serving; set tortilla chips out if using.
If using Instant Pot: hit Sauté, add 1 tablespoon olive oil, sear the 2 pounds chicken 2 to 3 minutes per side just to brown, then add the diced onion and garlic and cook 1 to 2 minutes until fragrant. Pour in 1 can (15 oz) green enchilada sauce, drained green chiles, 4 cups low sodium chicken broth, 1 teaspoon cumin, 1 teaspoon oregano, 1/2 teaspoon chili powder, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper; scrape the bottom so nothing sticks.
If using slow cooker: put the raw chicken in the crock, add diced onion, minced garlic, enchilada sauce, drained green chiles, chicken broth and the cumin, oregano, chili powder, salt and pepper. Cover and cook 4 to 6 hours on low or 2 to 3 hours on high until chicken is very tender.
Instant Pot cook time: seal and cook on High Pressure for 10 minutes (if breasts are extra thick do 12), let natural release for about 10 minutes then quick release the rest.
Remove the chicken to a cutting board or bowl, shred with two forks, then return shredded chicken to the pot or slow cooker.
Stir in the cubed cream cheese and 1/2 cup heavy cream until mostly melted, then add the 1 cup shredded Monterey Jack and 1 cup shredded sharp cheddar and stir until smooth and creamy. If your slow cooker needs help melting, put on High or use the Sauté function on the Instant Pot for a few minutes.
Finish the soup by stirring in 2 tablespoons chopped cilantro and the juice of 1 lime, taste and add more kosher salt or pepper if needed; if you like heat add the seeded chopped jalapeno now.
Serve topped with sliced green onions, extra cilantro, avocado slices and low carb tortilla chips on the side. Store leftovers covered in the fridge up to 4 days, reheat gently so the cream doesn’t split.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

Serving Size: 400g
Total number of serves: 8
Calories: 533kcal
Fat: 31.4g
Saturated Fat: 15g
Trans Fat: 0.5g
Polyunsaturated: 6g
Monounsaturated: 12g
Cholesterol: 165mg
Sodium: 700mg
Potassium: 375mg
Carbohydrates: 10g
Fiber: 1.5g
Sugar: 1.5g
Protein: 44g
Vitamin A: 500IU
Vitamin C: 2.5mg
Calcium: 120mg
Iron: 0.5mg

Best Soup Recipe! Green Enchilada Chicken Soup (Slow Cooker & Instant Pot)

Ingredients

Ingredient Quantities

How to Make this

Equipment Needed

FAQ

Best Soup Recipe! Green Enchilada Chicken Soup (Slow Cooker & Instant Pot) Substitutions and Variations

Pro Tips