High-Protein Green Enchilada Chicken Soup

ByHannah Peterson

This is creamy, cheesy chicken soup — tender shredded chicken in a flavorful green enchilada sauce with melty cheese. It’s a comforting, high-protein, low-carb meal that’s easy to make.

Why You’ll Love This Recipe

  • Rich, cheesy broth and chicken exactly like your photo
  • Very high protein and filling
  • Crockpot or stovetop friendly
  • Great for meal prep
  • Keto and diabetic-friendly

Ingredients (Serves 6)

  • 2 lbs (900g) boneless chicken breasts or thighs
  • 4 cups (950ml) chicken broth
  • 1 cup (240ml) green enchilada sauce (sugar-free)
  • 8 oz (225g) cream cheese, softened
  • 1 cup (100g) shredded Monterey Jack or cheddar cheese
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 tsp cumin
  • 1 tsp chili powder
  • Salt & pepper to taste
  • Fresh cilantro and extra cheese for garnish

Instructions

Crockpot Method:

  1. Add chicken, broth, enchilada sauce, onion, garlic, cumin, chili powder, salt, and pepper to the slow cooker.
  2. Cook on low 6–7 hours or high 3–4 hours.
  3. Shred chicken. Stir in cream cheese and shredded cheese until melted and creamy.
  4. Garnish with cilantro and extra cheese.

Stovetop Method: Simmer chicken in broth with seasonings for 20–25 minutes, shred, then add cheeses.

Prep Time: 10 minutes Cook Time: 30 minutes (stovetop) or 4–7 hours (crockpot) Total Time: 40 minutes (stovetop)

Nutrition (Per Serving)

  • Calories: ~320
  • Protein: 35g (very high)
  • Total Carbs: 6g
  • Net Carbs: 5g
  • Fat: 18g

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