Green Enchilada Chicken Soup is a cozy bowl packed with tender chicken, green enchilada sauce, plenty of veggies, and a touch of spicy goodness. The soup has a wonderful blend of creamy and tangy flavors from the sauce and a little kick that warms you up inside. It’s a great twist on classic chicken soup with a Mexican-inspired flair that makes it perfect for any day you want something both comforting and exciting.
I love making this soup when I want something easy but still full of flavor. It’s one of those recipes where everything comes together quickly, but you still get that homemade feeling. I’ve found that adding a squeeze of lime and some fresh cilantro on top really brightens it up and brings the flavors to life. Plus, it’s a great way to use up leftover chicken, which always makes me happy.
My favorite way to enjoy this soup is with some warm tortilla chips on the side for dipping or a little sprinkle of cheese melted right in. It’s the kind of meal that brings people around the table, ready to share stories and laugh while stealing spoonfuls from everyone’s bowl. This soup feels like a warm hug in a bowl and always leaves me looking forward to the next time I make it.
Key Ingredients & Substitutions
Green Enchilada Sauce: This is the flavor star of the soup, giving it that tangy, slightly spicy base. If you can’t find canned green enchilada sauce, use salsa verde or blend tomatillos with jalapeños and garlic for a fresh substitute.
Chicken: I like using rotisserie chicken for quick prep and great flavor. You can also use leftover cooked chicken or boil chicken breasts if you prefer a lighter option.
Black Beans: These add heartiness and fiber. If you want a quicker fix, canned beans work well. For variety, try pinto or kidney beans instead.
Sour Cream vs. Greek Yogurt: Sour cream adds creaminess and tang. Greek yogurt is a healthier, protein-packed swap that works just as well and gives a smooth texture.
How Do I Get the Best Flavor When Simmering This Soup?
Simmering helps the ingredients blend and develop depth. Follow these tips for a rich, balanced taste:
- After sautéing onions and garlic, add broth and enchilada sauce, scraping the pot to lift flavored bits.
- Add spices and main ingredients, then keep the heat low to avoid boiling. Gentle simmering (just a few bubbles) lets flavors meld without toughening the chicken.
- Simmer for 15-20 minutes—enough time for flavors to combine while keeping vegetables tender.
Finish by stirring in sour cream or yogurt off the heat, so it doesn’t curdle, then add cheese for a creamy touch. This step balances the heat and adds richness.
Equipment You’ll Need
- Large pot or Dutch oven – I use this because it’s perfect for simmering all ingredients together and easy to serve from.
- Wooden spoon or spatula – helps stir everything evenly without scratching the pot.
- Measuring spoons and cups – make sure your spices and liquids are just right for perfect flavor.
- Cutting board and knife – for chopping onion, tomato, and cilantro easily.
- Can opener – to open the cans of beans, chilies, and enchilada sauce quickly.
Flavor Variations & Add-Ins
- Use cooked ground beef or turkey instead of chicken for a different protein twist.
- Top with shredded Monterey Jack or Pepper Jack cheese for extra cheesy flavor and spice.
- Add sautéed bell peppers or corn kernels to make the soup more colorful and sweet.
- Stir in a splash of lime juice before serving, or sprinkle with chopped green onions for a fresh finish.
Green Enchilada Chicken Soup
Ingredients You’ll Need:
For the Soup Base:
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup frozen or fresh corn kernels
- 1 (4-ounce) can diced green chilies
- 1 (10-ounce) can green enchilada sauce
- 4 cups chicken broth
For the Main Ingredients:
- 2 cups cooked, shredded chicken (rotisserie or boiled)
- 1 (15-ounce) can black beans, drained and rinsed
- 1 large tomato, diced
Spices and Toppings:
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and pepper, to taste
- 1/2 cup sour cream or plain Greek yogurt
- 1/2 cup shredded cheddar cheese
- Fresh cilantro, chopped (for garnish)
- 1 avocado, sliced (for topping)
- 1 jalapeño, sliced (for topping)
- Lime wedges (for serving)
How Much Time Will You Need?
This soup comes together quickly! You’ll spend about 10 minutes prepping and sautéing, then about 20 minutes simmering to build delicious flavor. Overall, expect around 30 minutes from start to finish—perfect for a cozy weeknight meal.
Step-by-Step Instructions:
1. Sauté the Aromatics:
Begin by heating olive oil in a large pot over medium heat. Add the diced onion and cook, stirring occasionally, until it becomes soft and translucent—about 3 to 4 minutes. Next, add the minced garlic and sauté for another minute until you can smell its wonderful aroma.
2. Add Corn and Green Chilies:
Mix in the corn kernels and diced green chilies. Cook everything together for 2 minutes, stirring occasionally, so the flavors meld nicely.
3. Add Liquids and Bring to Simmer:
Pour in the green enchilada sauce and chicken broth. Stir well to combine, making sure to scrape the bottom of the pot to pick up any savory bits. Bring the mixture to a gentle simmer.
4. Add Chicken, Beans, and Spices:
Once simmering, add the shredded chicken, rinsed black beans, diced tomato, ground cumin, chili powder, salt, and pepper. Stir everything together carefully to blend the flavors.
5. Simmer to Develop Flavor:
Let the soup simmer uncovered for 15 to 20 minutes. This helps all the ingredients soak up the delicious seasonings and creates a rich, comforting base.
6. Stir in Creaminess:
Remove the pot from heat. Stir in the sour cream or Greek yogurt and shredded cheddar cheese until the soup becomes smooth and creamy. This adds a lovely richness and balances the spices.
7. Serve and Garnish:
Ladle the soup into bowls. Add fresh cilantro, avocado slices, and jalapeño slices on top for extra brightness and a little heat. Don’t forget the lime wedges on the side to squeeze over the soup for a fresh, tangy kick.
Enjoy your warm and flavorful Green Enchilada Chicken Soup with loved ones or simply as a nourishing treat just for you!
Can I Use Frozen Chicken for This Soup?
Yes, you can! Just make sure to fully thaw the chicken before shredding and adding it to the soup. Thaw it overnight in the fridge or use the defrost setting on your microwave for quicker prep.
Can I Make This Soup Ahead of Time?
Absolutely! The flavors even improve after resting. Store the soup in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally.
How Do I Store Leftovers?
Keep leftover soup in airtight containers in the refrigerator for up to 3 days. For longer storage, freeze the soup (without avocado or sour cream) in freezer-safe containers for up to 3 months.
Can I Substitute the Green Enchilada Sauce?
If you can’t find green enchilada sauce, salsa verde makes a great substitute. You can also make your own by blending tomatillos, jalapeños, garlic, and cilantro to maintain that bright, tangy flavor.
