Description
A creamy, low-carb soup with all the flavors of green chicken enchiladas. Rich, satisfying, and keto-friendly with tender chicken and green chiles.
Ingredients
Scale
- 2 pounds boneless, skinless chicken thighs
- 6 cups low-sodium chicken broth
- 1 (4 oz) can diced green chiles
- 2 (4 oz) cans whole green chiles, chopped
- 8 oz cream cheese, softened
- 1 cup heavy cream
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- 1 cup shredded Mexican cheese blend
- 1/4 cup fresh cilantro, chopped
- 2 green onions, sliced
- 1 medium avocado, diced (for serving)
- Sour cream for serving
Instructions
- 1. Heat olive oil in a large Dutch oven over medium-high heat. Season chicken thighs and brown 3-4 minutes per side. Remove and set aside.
- 2. Add diced onion to the same pot and cook 3-4 minutes. Add garlic and cook 30 seconds.
- 3. Stir in cumin, oregano, chili powder, and smoked paprika. Cook 30 seconds.
- 4. Pour in chicken broth, scraping up browned bits. Add chicken and green chiles.
- 5. Bring to a boil, reduce heat, and simmer covered 25-30 minutes until chicken is tender.
- 6. Remove chicken and shred. Add cream cheese to broth and whisk until smooth.
- 7. Slowly add heavy cream while stirring. Return shredded chicken to pot.
- 8. Add half the cheese and stir until melted. Adjust seasoning.
- 9. Simmer 5 minutes, remove from heat, and stir in cilantro.
- 10. Serve topped with remaining cheese, green onions, avocado, and sour cream.
Notes
Store refrigerated up to 4 days or freeze up to 3 months. Reheat gently to prevent curdling.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 385
- Sugar: 4g
- Sodium: 890mg
- Fat: 26g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 28g