Green Enchiladas Chicken Soup

Why You’ll Love This Recipe

This Green Enchiladas Chicken Soup is a hearty and flavorful twist on traditional chicken soup. The green enchilada sauce gives it a unique, zesty flavor that pairs perfectly with the tender chicken and savory vegetables. It’s a complete meal in one bowl—packed with protein, veggies, and comforting spices. Plus, it’s a one-pot dish, which means minimal cleanup and maximum flavor! Whether you’re in need of a quick dinner or want a dish to impress your guests, this soup is a surefire hit.

Ingredients

• 2 tablespoons olive oil

• 1 medium onion, diced

• 3 cloves garlic, minced

• 1 pound chicken breast or thighs, cooked and shredded

• 1 (14 oz) can green enchilada sauce

• 1 (10 oz) can diced green chilies

• 1 (15 oz) can corn kernels, drained

• 1 (15 oz) can black beans, drained and rinsed

• 4 cups chicken broth

• 1 teaspoon cumin

• 1 teaspoon chili powder

• Salt and pepper, to taste

• 1 cup shredded cheddar cheese (optional)

• Fresh cilantro, chopped (for garnish)

• Sour cream (for serving, optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and sauté until soft and translucent, about 5 minutes.

2. Add the minced garlic to the pot and cook for another minute, stirring constantly to avoid burning.

3. Stir in the shredded chicken, green enchilada sauce, diced green chilies, corn, black beans, chicken broth, cumin, chili powder, salt, and pepper. Bring to a simmer.

4. Reduce the heat to low and allow the soup to cook for 15-20 minutes, letting the flavors meld together.

5. Taste the soup and adjust seasonings as needed, adding more salt, pepper, or chili powder for extra heat.

6. Serve hot, topped with shredded cheddar cheese, fresh cilantro, and a dollop of sour cream if desired.

Servings and Timing

• Servings: 6-8

• Prep time: 10 minutes

• Cook time: 25 minutes

• Total time: 35 minutes

Variations

• Add vegetables: You can add chopped bell peppers, zucchini, or tomatoes for more veggies in the soup.

• Spicy version: Increase the heat by adding some chopped jalapeños or a dash of hot sauce.

• Dairy-free: Omit the cheese and sour cream for a dairy-free version. You can substitute coconut cream for a creamy texture.

• Add rice: Stir in some cooked rice for a more filling soup.

• Swap chicken for turkey: Use shredded cooked turkey for a delicious Thanksgiving leftover twist.

Storage/Reheating

• Storage: Store any leftover soup in an airtight container in the refrigerator for up to 4 days.

• Freezing: This soup can also be frozen for up to 3 months. Let the soup cool completely before transferring it to a freezer-safe container. To reheat, simply thaw in the fridge overnight and heat on the stove until warm.

• Reheating: Reheat leftovers on the stove over medium heat, stirring occasionally, until heated through. You may need to add a little extra broth or water if the soup thickens too much.

FAQs

Can I use rotisserie chicken for this recipe?

Yes, rotisserie chicken is a great shortcut! Just shred it and add it to the soup when you would normally add the cooked chicken.

Is this soup spicy?

The heat level is moderate, but you can easily adjust it to your taste. Add more chili powder or jalapeños for extra spice, or keep it mild by using less chili powder.

Can I make this soup in a slow cooker?

Yes, you can. Simply add all the ingredients to your slow cooker and cook on low for 6-8 hours or on high for 3-4 hours. Shred the chicken once it’s cooked through.

Can I make this soup vegetarian?

Yes, you can make it vegetarian by omitting the chicken and using vegetable broth instead of chicken broth. You could also add more beans or vegetables for added texture.

What can I serve with this soup?

This soup is great on its own, but you can pair it with tortilla chips, a side salad, or cornbread for a complete meal.

Can I use homemade green enchilada sauce?

Absolutely! Homemade green enchilada sauce will add even more depth of flavor to the soup.

How can I make this soup creamier?

For a creamier texture, you can add a cup of heavy cream or coconut cream to the soup as it simmers. You can also blend part of the soup for a smoother consistency.

Can I use frozen chicken for this soup?

Yes, you can use frozen chicken. Just make sure to cook it thoroughly and shred it before adding it to the soup.

Can I add cheese to the soup while it’s cooking?

Yes, you can stir in the cheese during the last few minutes of cooking for a cheesy soup base, or you can sprinkle it on top as a garnish.

How can I make this soup more filling?

You can add rice, quinoa, or even potatoes to make the soup heartier. It’s a versatile dish that can be adjusted to your preference.

Conclusion

Green Enchiladas Chicken Soup is a perfect blend of comfort and flavor. It’s simple to make, packed with tasty ingredients, and can be easily customized to fit your tastes. Whether you’re cooking for your family, having friends over, or prepping for the week ahead, this soup is a great choice for any occasion. Warm, hearty, and full of flavor—this is a recipe you’ll keep coming back to time and time again.

Green Enchiladas Chicken Soup

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Green Enchiladas Chicken Soup is a flavorful and comforting dish that combines tender chicken, tangy green enchilada sauce, and a mix of vegetables, all simmered into a delicious bowl of goodness. It’s the perfect meal for cozy evenings or when you need something warm and hearty.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 6-8 servings
• Category: Soup
• Method: Stovetop
• Cuisine: Mexican
• Diet: Gluten Free

Ingredients

2 tablespoons olive oil

1 medium onion, diced

3 cloves garlic, minced

1 pound chicken breast or thighs, cooked and shredded

1 (14 oz) can green enchilada sauce

1 (10 oz) can diced green chilies

1 (15 oz) can corn kernels, drained

1 (15 oz) can black beans, drained and rinsed

4 cups chicken broth

1 teaspoon cumin

1 teaspoon chili powder

Salt and pepper, to taste

1 cup shredded cheddar cheese (optional)

Fresh cilantro, chopped (for garnish)

Sour cream (for serving, optional)

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Instructions

1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and sauté until soft and translucent, about 5 minutes.
2. Add the minced garlic to the pot and cook for another minute, stirring constantly to avoid burning.
3. Stir in the shredded chicken, green enchilada sauce, diced green chilies, corn, black beans, chicken broth, cumin, chili powder, salt, and pepper. Bring to a simmer.
4. Reduce the heat to low and allow the soup to cook for 15-20 minutes, letting the flavors meld together.
5. Taste the soup and adjust seasonings as needed, adding more salt, pepper, or chili powder for extra heat.
6. Serve hot, topped with shredded cheddar cheese, fresh cilantro, and a dollop of sour cream if desired.

Notes

• Add vegetables like bell peppers, zucchini, or tomatoes for more variety in the soup.
• For a spicier version, increase the amount of chili powder or add chopped jalapeños.
• For a dairy-free version, omit cheese and sour cream and use coconut cream for a creamy texture.
• Add rice for a heartier soup or swap chicken for turkey for a Thanksgiving twist.

Nutrition

• Serving Size: 1 serving
• Calories: 300
• Sugar: 6g
• Sodium: 800mg
• Fat: 12g
• Saturated Fat: 4g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 28g
• Fiber: 6g
• Protein: 28g
• Cholesterol: 75mg