If you’re craving something comforting, zesty, and just a little bit creamy, you need this Green Chicken Enchilada Soup in your life. Bursting with bold flavors from green enchilada sauce, roasted green chiles, and chicken all simmered together, this soup delivers on both heartiness and lively Southwestern flair. Whether you’re a busy weeknight chef or planning a casual get-together, it’s the ideal one-pot wonder that comes together quickly without sacrificing a single ounce of taste.
Ingredients You’ll Need
Part of the beauty of Green Chicken Enchilada Soup is how unfussy the ingredient list is. Each item does something wonderful, whether that’s building a deep savory base, adding creaminess, or creating a vibrant pop of color in your bowl.
- Olive oil: Gives a silky foundation for sautéing the onions and spices, enhancing rich layers of flavor.
- Yellow onion (diced): Brings natural sweetness and depth that balances all the spicy, tangy components.
- Garlic (minced): Adds irresistible aromatic notes that make the whole kitchen smell amazing.
- Ground cumin: The secret to that unmistakable, earthy enchilada warmth.
- Chili powder: Introduces just the right background heat and rustic color, without overpowering.
- Salt: Simple but essential for bringing all the cozy, bold flavors together.
- Low-sodium chicken broth: The canvas where everything mingles – choose low-sodium for balance.
- White beans (canned, drained and rinsed): Tender, creamy bites that make every spoonful heartier.
- Diced green chiles (canned): Lively, tangy, and just spicy enough to wake up your taste buds.
- Green enchilada sauce: The signature flavor-maker – it infuses the whole soup with that craveable tangy green glow.
- Shredded cooked chicken: Rotisserie chicken or leftovers work wonders for ease and flavor.
- Frozen corn: Juicy kernels add natural sweetness and a satisfying little pop.
- Sour cream: Swirled in at the end for creamy perfection and a mellow tang.
- Shredded Monterey Jack cheese: Melts right into the soup, making everything luxuriously rich and smooth.
- Fresh cilantro and lime wedges (optional for garnish): Bright, fresh bursts to finish each bowl with flair.
How to Make Green Chicken Enchilada Soup
Step 1: Sauté the Aromatics
Start by warming up your favorite heavy-bottomed soup pot with a splash of olive oil over medium heat. Toss in your diced onion and let it cook gently until soft and translucent. This step gives the whole soup a sweet, mellow base that lets all the other flavors shine without tasting harsh or raw.
Step 2: Build Those Spices
Stir in the minced garlic, cumin, chili powder, and salt. Cook for about 30 seconds. As soon as the garlic and spices hit the hot oil, their fragrances bloom – you’ll know it’s time to move on when your kitchen smells absolutely dreamy.
Step 3: Broth, Beans, and Goodies
Pour in the chicken broth, followed by the drained white beans, diced green chiles, tangy green enchilada sauce, shredded chicken, and corn. Give everything a good stir, and raise the heat to bring the soup to a gentle boil. All those textures and flavors begin to meld, and your Green Chicken Enchilada Soup starts looking irresistible.
Step 4: Simmer to Perfection
Reduce the heat and let the pot simmer for 15 to 20 minutes, uncovered. This is where the flavors mingle and deepen. The beans will plump up a bit, the chicken soaks in all the enchilada goodness, and those bright chiles weave through every bite.
Step 5: Creamy Finishing Touches
Take the soup off the heat, then stir in the sour cream and Monterey Jack cheese until everything blends into heavenly creaminess. The cheese will melt right away, giving the soup a silky body. Taste and adjust the salt or add a squeeze of lime if you feel like going bold!
How to Serve Green Chicken Enchilada Soup
Garnishes
Kick your bowl up a notch with fresh cilantro, extra shredded cheese, sliced jalapeños, a dollop of sour cream, or a bright wedge of lime. These toppers add color, crunch, and little bursts of flavor that make each serving even more inviting.
Side Dishes
Green Chicken Enchilada Soup is fabulous with classic sides like warm, charred corn tortillas or crispy tortilla chips for dunking. If you’re feeling a bit more festive, a side of Mexican rice, a crunchy cabbage slaw, or a simple avocado salad would all complement the soup beautifully.
Creative Ways to Present
Why not turn soup night into a fun, interactive meal? Set up a topping bar with various garnishes and let everyone customize their own bowl. Or, serve your Green Chicken Enchilada Soup in mini mugs or shot glasses as an appetizer for a party – it’s an unexpected twist your guests will absolutely love.
Make Ahead and Storage
Storing Leftovers
Let any leftover soup cool before transferring it to an airtight container. Your Green Chicken Enchilada Soup will stay delicious in the refrigerator for up to 4 days. The flavors seem to get even better overnight, making this soup a lunchtime hero for busy weeks.
Freezing
You can absolutely freeze Green Chicken Enchilada Soup! For best results, skip adding the sour cream and cheese until after you reheat (they can sometimes separate). Cool the soup completely, portion into freezer-safe containers, and freeze for up to 3 months. Defrost in the fridge before reheating.
Reheating
Warm individual portions in the microwave, stirring every 30 seconds until hot, or reheat gently on the stovetop over medium-low heat. If you froze the soup without cheese or sour cream, add them in after reheating for the freshest, creamiest texture.
FAQs
Can I make Green Chicken Enchilada Soup dairy-free?
Absolutely! Just omit the sour cream and cheese, or substitute with your favorite non-dairy alternatives. Unsweetened cashew cream or a dairy-free shredded cheese work particularly well, and the soup will still be comforting and loaded with flavor.
What’s the best kind of chicken to use?
Rotisserie chicken is unbeatable for convenience and flavor, but you can use any leftover cooked chicken breast or thighs you have on hand. Just shred or dice before adding it to the pot so it melds perfectly with the soup.
How spicy is Green Chicken Enchilada Soup?
As written, the soup is zesty but not overly spicy. For more heat, use hot green enchilada sauce, toss in a diced jalapeño with the onions, or sprinkle in red pepper flakes. If you’re serving spice-sensitive folks, stick with mild green chiles and enchilada sauce.
Can I add extra veggies?
Go for it! Chopped zucchini, spinach, or bell peppers are all tasty additions that pair really well with the soup’s green chile base. Just add extra veggies with the corn so they have time to simmer and soften.
Is Green Chicken Enchilada Soup gluten-free?
Yes! As long as your enchilada sauce and chicken broth are certified gluten-free, everything else in the recipe is naturally gluten-free, making this a safe and satisfying choice for anyone with gluten sensitivities.
Final Thoughts
I can’t recommend this Green Chicken Enchilada Soup enough—it’s easy to whip up, packed with flavor, and the leftovers just get better. Give it a try the next time you want a bowl of something cozy and crowd-pleasing, and don’t forget to pile on those bright, fresh garnishes!
Print
Green Chicken Enchilada Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-American
- Diet: Non-Vegetarian
Description
This Green Chicken Enchilada Soup is a comforting and flavorful twist on classic chicken soup, with the added zing of green chiles and enchilada sauce. Creamy, hearty, and perfect for chilly days.
Ingredients
For the soup:
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon salt
- 4 cups low-sodium chicken broth
- 1 (15-ounce) can white beans, drained and rinsed
- 1 (4-ounce) can diced green chiles
- 1 1/2 cups green enchilada sauce
- 2 cups cooked shredded chicken
- 1 cup frozen corn
- 1/2 cup sour cream
- 1/2 cup shredded Monterey Jack cheese
For garnish:
- Chopped fresh cilantro
- Lime wedges
Instructions
- Prepare the soup base: Heat olive oil in a large pot over medium heat. Sauté onion until soft, then add garlic, cumin, chili powder, and salt. Cook until fragrant.
- Cook the soup: Add chicken broth, white beans, green chiles, enchilada sauce, chicken, and corn. Simmer for 15–20 minutes.
- Finish the soup: Remove from heat, stir in sour cream and cheese until melted. Adjust seasoning if needed.
- Serve: Garnish with cilantro and lime wedges. Enjoy hot!
Notes
- For a spicier kick, use hot green enchilada sauce or add diced jalapeño.
- You can swap sour cream for Greek yogurt for a lighter version.
- Rotisserie chicken is a convenient option for this recipe.
Nutrition
- Serving Size: 1 bowl
- Calories: 375
- Sugar: 4 g
- Sodium: 780 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 5 g
- Protein: 28 g
- Cholesterol: 75 mg
