Green Enchilada Chicken Soup is like a warm hug in a bowl, with tender chicken, tangy tomatillos, and a blend of green chilies that gives it a gentle kick. It’s creamy, comforting, and packed with flavors you’ll want to come back to again and again. The mix of spices and fresh ingredients makes this soup bright and satisfying, perfect for any day you need a little extra cheer.
I love making this soup when I want something that feels special but is easy enough for any weeknight. What really gets me is how the enchilada sauce blends with the soup base, bringing that signature taste without being too spicy. I usually toss in some fresh cilantro on top and a squeeze of lime just before serving—it adds a fresh pop that takes it to the next level.
This soup is fantastic served with warm tortillas or tortilla chips for a bit of crunch. Sometimes I add a little shredded cheese or a dollop of sour cream on top to make it even more comforting. It’s the kind of meal that feels like a cozy celebration, reminding me of casual dinners with friends where everyone just wants to relax and enjoy good food together.
Key Ingredients & Substitutions
Chicken Breast: Using cooked, shredded chicken saves time and adds tender texture. Rotisserie chicken works great here and adds flavor. You can also swap for cooked turkey or even cooked tofu for a vegetarian twist.
Green Enchilada Sauce: This sauce gives the soup its signature tangy, mild heat. If you can’t find it, mild salsa verde or a blend of tomatillos and green chilies make good substitutes.
Sour Cream or Mexican Crema: This adds creaminess and smooths out the flavors. You can use plain Greek yogurt as a lighter option or coconut cream for dairy-free versions.
Black Beans and Corn: These add heartiness and texture. Canned beans and corn work well for convenience, but fresh or frozen can be used. Drain and rinse canned beans to reduce sodium.
Fresh Toppings: Avocado, cilantro, jalapeño, and lime add freshness and brightness. Don’t skip the lime; its acidity really lifts the flavors. If you want, add shredded cheddar or Monterey Jack cheese for extra richness.
How Can I Make This Soup Creamy Without It Being Too Heavy?
Getting the right creamy texture without heaviness is key. Here’s how I do it:
- First, stir in the sour cream or crema at low heat to avoid curdling. Add it gradually and mix well.
- If you want it lighter, swap sour cream for Greek yogurt but add it off the heat to keep the texture smooth.
- Simmer the soup gently so flavors blend without boiling once the cream is added.
- Use chicken broth as the base to keep the soup light but flavorful.
With these tips, you get a creamy, comforting soup that’s still fresh and bright.
Equipment You’ll Need
- Large heavy-bottomed pot – I like it because it heats evenly and holds all the ingredients comfortably.
- Sharp knife and cutting board – for chopping onions, cilantro, and jalapeños easily.
- Measuring cups and spoons – helps keep the ingredients balanced and the recipe consistent.
- Soup spoon or ladle – for serving the hot soup without spills.
- Optional blender – if you prefer a slightly smoother texture, you can blend part of the soup.
Flavor Variations & Add-Ins
- Replace chicken with cooked shredded pork or cooked chickpeas for different protein options.
- Add a cup of cooked rice or quinoa to make it more filling.
- Mix in chopped spinach or kale near the end for extra greens.
- Bolden the flavor by adding a pinch of cumin or smoked paprika over the top before serving.
Green Enchilada Chicken Soup
Ingredients You’ll Need:
Main Ingredients:
- 1 lb cooked chicken breast, shredded
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup green enchilada sauce (store-bought or homemade)
- 1 (14 oz) can diced tomatoes, drained
- 1 (4 oz) can diced green chilies
- 1 (15 oz) can black beans, drained and rinsed
- 4 cups chicken broth
- 1 cup corn kernels (fresh or frozen)
- 1/2 cup sour cream or Mexican crema
- 1 teaspoon ground cumin
- Salt and pepper to taste
For Garnish:
- Fresh cilantro, chopped
- 1 avocado, sliced
- 1 jalapeño, sliced
- Shredded cheddar cheese (optional)
- Lime wedges (for serving)
How Much Time Will You Need?
This Green Enchilada Chicken Soup takes about 10 minutes to prepare and around 20 minutes to cook, making a total of roughly 30 minutes from start to finish.
Step-by-Step Instructions:
1. Sauté the Onion and Garlic:
Start by heating the olive oil in a large pot over medium heat. Add the diced onion and cook for about 3-4 minutes until it becomes soft and translucent. Then add the minced garlic and cook for another 30 seconds, until you can smell its wonderful aroma.
2. Add the Soup Ingredients:
Stir in the green enchilada sauce, diced tomatoes, diced green chilies, black beans, corn, and chicken broth. Bring the mixture up to a gentle boil, then reduce the heat to simmer. Let it cook for about 10 minutes so all the flavors can blend nicely.
3. Add Chicken and Seasonings:
Mix in the shredded chicken along with the ground cumin, salt, and pepper to taste. Let the soup cook for another 5-10 minutes, just until everything is warmed through.
4. Make It Creamy:
Lower the heat and slowly stir in the sour cream or Mexican crema until the soup becomes nice and creamy. Be gentle with heat here to keep the cream smooth and avoid curdling.
5. Serve and Garnish:
Ladle the soup into bowls and top with chopped fresh cilantro, sliced avocado, and jalapeño slices. If you like, sprinkle shredded cheddar cheese on top. Don’t forget to serve with lime wedges on the side so everyone can add a juicy squeeze of fresh lime just before eating.
Can I Use Frozen Chicken for This Soup?
Yes! Just be 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 thawing.
Can I Make Green Enchilada Chicken Soup Ahead of Time?
Absolutely! This soup actually tastes better the next day after the flavors have melded. Store it in an airtight container in the fridge for up to 3 days and reheat gently on the stove or in the microwave.
How Should I Store Leftovers?
Keep leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm on low heat on the stove, stirring occasionally so it heats evenly and stays creamy.
What Can I Substitute for Green Enchilada Sauce?
If you don’t have green enchilada sauce handy, try using salsa verde or a mix of blended tomatillos and green chilies for a similar tangy flavor. Adjust seasoning as needed.
