Is Chicken Enchilada Soup Considered Low Carb/Keto?

This Enchilada Soup Recipe has corn and rice in it, so it does not fit the keto or low carb eating plan. But GOOD NEWS!!! I updated the recipe to be low carb keto here ==>> Low Carb Green Chile Enchilada Soup. This new recipe includes slow cooker and pressure cooker instructions.

Can I Make This Enchilada Soup On The Stovetop?

Of course, this soup is great on the stovetop! (How many times have you planned a slow cooker meal and then forgot to start it in time? I've done that more times than I can count, lol.) If you want to make this recipe on the stovetop, you can cook it exactly with the ingredients called for: Add everything to a large pot, except the rice, corn, and cream cheese. Bring to a boil, add in the corn, rice and cubed and softened cream cheese. Reduce heat and 25 minutes to 30 minutes. Stir occasionally. Salt and pepper to taste. Serve and top with your favorite soup toppings. Have a few extra minutes on the stovetop... This is how to achieve extreme yumminess: If you are going to make this soup on the stovetop, I recommend ditching the powdered onion and garlic. Instead , in a large pan or soup pot, saute 1/2 diced large onion, and 3 teaspoons of minced garlic (or 3 cloves minced) in a bit of olive oil until translucent and starting to brown. Then add the green chiles and other spices and cook for another few minutes. Add the broth to deglaze the pan. Add the chicken to the pan, bring to a boil, then add in the corn, rice, and cubed and softened cream cheese. Reduce heat and 25 minutes to 30 minutes. Stir occasionally. Salt and pepper to taste. Serve and top with your favorite soup toppings.

What Toppings For This Creamy Enchilada Soup?

I love serving this soup topped with sour cream, extra cheese, and a sprinkle of cilantro, but you could also add it with sliced avocado, jalapenos, Cotija cheese, or maybe even crispy tortilla strips (You know the crunchy found near the salad toppings at the grocery store .)

How Long Does Enchilada Soup Last In The Fridge?

This soup will last 3 to 4 days in the fridge, and 3 to 4 months in the freezer.

How To Freeze Freeze Green Chile Enchilada Soup?

Want to freeze this soup for later? You can freeze this soup! Let the soup cool significantly, package it up in 1 to 2 servings into a freezer bag or container, taking care to remove all the air from the bag or container. Then when ready to eat, just microwave it on medium power until defrosted. Transfer to a bowl and continue to heat until warmed through. I love these silicone freezer bowls for freezing soup in individual servings.

Amazing & Creamy Green Chile Enchilada Soup (slow cooker & stove top instructions)

Description

The flavors of green chiles, chicken and creamy, cheesy goodness come together perfectly in the slow cooker to make this Creamy Green Chile Enchilada Soup.

Ingredients

Scale

32 oz chicken broth
24 oz chicken breasts
2 cans of Green Chile enchilada sauce
4 oz can of diced green chiles
3/4 cup of water
2 tbsp of ground cumin (see tip above)
1 tbsp of chili powder
1 tsp of onion powder
1 tsp of garlic powder
1 cup of frozen corn (defrosted)
1 block (8 oz) of cream cheese (cut up into a few pieces)
3/4 cup of instant rice (not cooked)
salt and pepper to taste (depending on the sodium level of your broth, you may need more salt.)
tablespoon of corn starch (only if needed)
optional: shredded cheese, avocado, and/or sour cream for garnish

Instructions

In your slow cooker, mix together the broth, green enchilada sauce, green chiles, water, chili powder, garlic powder, onion powder, and cumin. (My spice measurements are to my taste, it is up to you if you like more or less…)
Add the chicken breasts to the crockpot and cook on low for 7 hours.
At the 7 hour mark, remove the chicken to another dish. Shred the chicken and put it back in your slow cooker. Add the rice, corn, and cream cheese to the soup mixture and replace the lid.
Cook for another 30 minutes and stir the soup, making sure to get the cream cheese mixed in. You may need to cook just a bit longer to ensure the cream cheese is melted completely.
At this point, you can judge the consistency of your soup. If you would like it thicker, mix a tablespoon of cornstarch with about 1/8 cup of water and then mix into the soup, after 10 to 20 minutes the soup should thicken considerably.
Serve and top with optional garnishes.

Enjoy!

Notes

Thighs are amazing in this Green Chile Enchilada Soup recipe, but you’ll want to remove as much fat from the thigh as you can prior to cooking.
Spice measurements are to taste, I’ve had one person tell me they thought it was too spicy, but hundreds who have said they like it as is, so use judgment.
The recipe calls for 1 can of diced green chiles, but I actually use 2 for even more flavor
For best results, don’t use store brand cream cheese, I have found certain brands won’t dissolve/mix in all the way!!!