Easy Green Chicken Enchilada Soup - Low Carb & Keto
Creamy, cheesy, and loaded with tender chunks of chicken, this keto-friendly soup can be made in just minutes and is super satisfying One of my new favorites
Creamy, cheesy, and loaded with tender chunks of chicken, this keto-friendly soup can be made in just minutes and is super satisfying One of my new favorites
- Carbohydrate 1.57622559017 g
- Cholesterol 127.43447541 mg
- Fat 30.16307670944 g
- Fiber 0 g
- Protein 29.00812671983 g
- Saturated Fat 15.082549996452 g
- Serving Size 1 1 serving (131g)
- Sodium 353.331969151 mg
- Sugar 1.57622559017 g
- Trans Fat 3.002525174821 g
- Calories 397 calories
Step-by-step
- Combine the salsa, cream cheese, cheddar cheese and chicken stock in a blender and blend until smooth. (You can also use an immersion blender right in your saucepan for this step.)
- Pour into a medium saucepan and cook on medium until hot - don't bring to a boil. Alternatively, you can heat this in a microwave safe bowl in 1 minute increments until hot, stirring in between each minute.
- Add the shredded chicken and cook an additional 3 - 5 minutes until heated through.
- Garnish with additional shredded cheddar and chopped cilantro if desired.
Emulsifying cream cheese and sharp cheddar directly with chicken stock creates a velvety base without requiring flour thickeners. Achieving a completely smooth emulsion depends entirely on temperature control and mechanical shearing, transforming basic dairy and broth into a rich matrix that coats a spoon uniformly. Without proper blending before applying heat, dairy fats separate prematurely into greasy pools rather than integrating into a cohesive emulsion.
- Soften the 4 ounces of cream cheese to room temperature before blending to prevent stubborn lumps from forming in the cold broth.
- Process the base ingredients on high speed for at least 45 seconds to thoroughly shatter the milk solids and incorporate the salsa verde evenly.
- Heat the blended liquid over medium heat on the stove, ensuring the temperature never reaches a rolling boil which causes the cheese proteins to tighten and grain.
- Stir the 2 cups of shredded chicken into the hot base during the final 3 to 5 minutes of heating so the meat absorbs warmth without overcooking and toughening.
- Store leftovers in a sealed container in the refrigerator for up to 3 days, noting that dairy-heavy soups may require gentle reheating on low power with an extra splash of broth to restore smoothness.
Freezing this soup is generally not recommended because the high fat content in the cream cheese and cheddar tends to break down upon thawing, resulting in a grainy texture. Gentle reheating on the stovetop over low heat helps maintain the integrity of the dairy emulsion.
