Green Enchiladas Chicken Soup (Keto Slow Cooker Mexican Soup)

Green Enchiladas Chicken Soup (Keto Mexican Chicken Soup) - Everyone in our family cherishes this soup. Since we are a family of five and some like it spicy and some don't, I am ready to tweak it with the goal that everybody will eat.

Green Enchiladas Chicken Soup (Keto Mexican Chicken Soup) - I start by making it mild, which is the means by which the formula is composed underneath. The individuals who like it hot can include more salsa or a green bean stew sauce. It is hard to expel spicy heat, so start with mild.

I utilized a chunky green salsa in this formula, however I do have one kid who won't eat onions – and certainly wouldn't eat anything green and chunky. On the off chance that he were eating this I would choose a green salsa without any lumps! For whatever length of time that there are no lumps he would eat.

Both creamy and lively it tastes simply like chicken enchiladas – just better! As I referenced above, start with mild and every individual can construct their heat with a green hot sauce or extra green salsa.

A simple Mexican soup formula for creamy chicken enchilada soup (slow cooker) is only the ticket! To get the soup cooking, you actually dump your chicken, soup, and sauce in and cook throughout the day. Afterward, you include the cream and cheeses to dissolve. So natural

This is a creamy chicken enchilada soup. I included the creamer and cheeses to include the fundamental fat as I am following a keto diet. There are no additional carbs or tortillas in this soup so it is likewise considered low carb. You could likewise utilize overwhelming cream rather than creamer.

Ingredients:

• 24 oz chicken broth
• 1 cup half and half or heavy cream
• 2.5 lbs boneless, skinless chicken breasts or thighs
• 28 oz can green enchilada sauce
• 4 oz green salsa (salsa verde)
• 2 cup Monterey jack cheese
• 4 oz cream cheese, cubed at room temperature (or softened)
• salt and pepper to taste 

Instructions:

Slow Cooker Instructions:

1. In a 6-quart slow cooker add chicken breast or thighs, green enchilada sauce, and chicken broth. Cook on Low 6 to 8 hours.
2. Remove chicken and shred. Add shredded chicken, jack cheese, cream cheese, half and half, and green salsa to slow cooker. Turn crockpot to warm and stir until cheeses are melted. Add hot sauce or additional salsa to taste.
3. Serve and enjoy! Delicious topped with avocado, cilantro, green onion, and sour cream.

Instant Pot Instructions:

1. Cook your chicken on high pressure with 1 cup of broth for 8 minutes. Do a quick release after 10 minutes. Remove chicken and shred.
2. Set pot to saute medium, and add remaining broth, shredded chicken, green enchilada sauce, salsa, and heat until warm. Add cheese and remaining ingredients. Stir until cheese is melted. Season with salt and pepper if needed.
3. Stovetop Instructions:
4. In a large stockpot, add chicken and broth. Simmer until chicken is done and can easily be pulled apart. Remove chicken and shred.
5. Add shredded chicken, enchilada sauce, half and half, jack cheese, cream cheese, and green salsa to the pot. Stir and heat soup until it is warm and the cheese is melted. Season with salt and pepper if needed. Serve with additional green salsa, hot sauce, and sour cream on the side. Enjoy!

Adapted from yellowblissroad.com

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Green Enchiladas Chicken Soup (Keto Slow Cooker Mexican Soup)

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