Green Enchilada Chicken Soup

Green Enchiladas Chicken Soup


  • 2-3 cups shredded chicken, cooked
  • 28 oz can green enchilada sauce or make your own (see below)
  • 24 oz chicken broth
  • 1/4 cup onion, diced and sautéed in butter
  • 1 cup half and half (or heavy cream)
  • 2 cup Monterey jack cheese
  • 4 oz cream cheese, cubed and softened
  • 4 oz green salsa (red works ok too)
  • salt and pepper to taste
  • optional garnish: avocado, green onion, sour cream, cilantro


  1. In a large stockpot, add chicken and broth.
  2. When broth starts to simmer add the enchilada sauce, and bring back to simmer/light boil
  3. Add half and half, and cream cheese, stir until cream cheese disappears and add the jack cheese.
  4. Add green salsa and onion, stir and heat soup until it is warm and the cheese is melted.
  5. Season with salt and pepper if needed.
  6. Serve with optional garnishes, including crispy fried low carb tortilla strips

Green Enchilada Sauce


  • 16 oz diced green chiles (4 x 4 oz cans)… You can add some jalapeno for some heat, if desired
  • 2 tbsp cooking oil
  • 2 tsp ground cumin
  • 2 cloves garlic, minced
  • 1 tbsp onion, minced
  • 2 cup chicken or vegetable broth (water works too)
  • 1 tsp salt
  • ⅛ – ¼ tsp xanthan gum (optional for thickening)


  1. Blend the chiles (with any liquid in the can) until smooth. Set aside.
  2. Add the cooking oil, cumin, garlic, and onion to a medium sauce pot. Stir and cook over medium heat until it begins to simmer and bubble up.
  3. Continue cooking and stirring for about 2 minutes.
  4. Add the broth and chiles to the spice mix in the sauce pot. Whisk until everything is evenly combined.
  5. Bring the sauce back to a simmer, then add salt to taste.
  6. If you are using the xanthan gum, add now and mix well…do not use too much.

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