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Green Chile Chicken Enchilada Soup

Green Chile Chicken Enchilada Soup (Slow Cooker)



4- boneless, skinless chicken breasts or thighs
28 oz green enchilada sauce (no sugar, low carb, or make your own)
1-4 oz can diced green chiles
2 scoops TeamKeto Bone Broth Protein
1 ⅓ cup heavy cream
2.5 cup Monterey jack cheese
4 oz cream cheese
6 oz salsa verde

Salt and pepper to taste
Garnish: avocado, green onion, sour cream, cilantro


  1. First, take your chicken, enchilada sauce, and green chile and add to instant pot or crockpot. I like to add a pinch of garlic salt in this step to give it a kick.  Cook thoroughly until chicken is done, roughly 2-3 hours if using a crockpot.
  2. Once the chicken is fully cooked, remove and shred in a separate pan.
  3. At this point, while the chicken is out, add your 2 scoops of TeamKeto bone broth powder with 12oz water or 12 oz on traditional bone broth. Mix until powder is fully absorbed.
  4. Add chicken back in, followed with heavy cream, cream cheese, salsa verde, and monterey jack cheese. Simmer until cheese is melted. Salt and pepper to taste.
  5. Garnish with Avocado to boost fat macros, sour cream, green onion, or cilantro. (or all of the above hehe) 
  6. Enjoy!! Save the rest in containers and reheat for lunch/ dinner the next day!

Green Chile Chicken Enchilada Soup
Servings: 10

Cal: 285 Protein: 22g Fat: 19g Carbs: 5g

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