Green Enchilada Chicken Soup is a zesty, comforting bowl packed with tender chicken, green enchilada sauce, and a mix of fresh veggies that brings a little southwest sunshine to your dinner table. The soup has a wonderful balance of mild heat and tangy flavors, making it both soothing and exciting to eat. It feels like a hug in a bowl, with creamy touches and plenty of satisfying textures.
I love making this soup when I want something quick but still full of flavor. The green enchilada sauce adds that perfect punch without being too spicy, and the shredded chicken makes it hearty enough to fill you up. I usually add a little squeeze of lime or a sprinkle of fresh cilantro right before serving to brighten it all up. It’s also one of those dishes that tastes even better the next day, so I sometimes make a big batch to enjoy leftovers.
One of my favorite ways to serve this soup is with crunchy tortilla chips on the side or crushed right on top for a fun texture contrast. Sometimes I’ll add a dollop of sour cream or a sprinkle of cheese for extra creamy goodness. This soup always gets compliments and is a great way to warm up during chilly evenings or any time you’re craving something cozy but with a little kick.
Key Ingredients & Substitutions
Green Enchilada Sauce: This sauce gives the soup its bright, tangy flavor. If you can’t find it, salsa verde or a mix of green chilies and tomatillo sauce works well. It’s the heart of this recipe!
Chicken: Using cooked, shredded chicken saves time. Rotisserie chicken is a great shortcut. You can also cook chicken breasts or thighs in broth for extra flavor.
Beans & Corn: Black beans and corn add texture and mild sweetness. Use fresh or frozen corn if canned is unavailable. For beans, pinto beans also make a good swap.
Cheese: Cheddar adds creaminess and a bit of richness. If you prefer, Monterey Jack or a Mexican cheese blend are tasty alternatives.
Avocado: Fresh avocado slices on top bring creaminess and cool the soup’s spice. If you can’t have avocado, a dollop of sour cream works great too.
How Can I Get the Best Flavor When Cooking This Soup?
Layering flavors is key here. Start by gently cooking the onions and garlic until soft to bring out their sweetness. Then add spices to toast them slightly before adding liquids.
- Sauté onions until translucent—don’t rush this step.
- Add garlic last to avoid burning.
- After adding spices and sauce, simmer the soup so flavors meld.
- Stir in cheese at the end off heat for smooth melting without curdling.
These steps really help the soup taste rich and well-rounded rather than flat. Plus, adding fresh toppings right before serving keeps things vibrant and fresh!
Equipment You’ll Need
- Large pot – I use this because it’s big enough to hold everything and cooks the soup evenly.
- Wooden spoon or ladle – makes stirring easy and keeps the soup from sticking or spilling.
- Knife and cutting board – for chopping the onion, garlic, and garnishes fast and safely.
- Measuring spoons and cups – helps add the right amount of spices and liquids for the best flavor.
- Bowls and utensils for serving – so you can enjoy your soup comfortably and mess-free.
Flavor Variations & Add-Ins
- Swap shredded chicken for cooked turkey or even cooked tofu for a vegetarian option that still soaks up all the flavors.
- Mix in roasted poblano peppers or jalapeños for extra smoky heat or spice.
- Add a splash of heavy cream or a dollop of sour cream at the end for creamier texture and richness.
- Use grated Monterey Jack or Mexican blend cheese instead of cheddar for authentic flavor.
Green Enchilada Chicken Soup
Ingredients You’ll Need:
For The Soup:
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 pound cooked chicken breast, shredded
- 1 cup canned corn kernels (drained)
- 1 cup canned black beans, rinsed and drained
- 1 cup diced tomatoes (canned or fresh)
- 1 cup green enchilada sauce
- 4 cups chicken broth
- 1 teaspoon ground cumin
- ½ teaspoon chili powder
- ½ teaspoon smoked paprika
- ¼ teaspoon cayenne pepper (optional, for mild heat)
- Salt and black pepper to taste
- ½ cup shredded cheddar cheese (plus extra for garnish)
- 1 ripe avocado, sliced
- Fresh cilantro, chopped (for garnish)
- Lime wedges (optional, for serving)
How Much Time Will You Need?
This soup is quick to prepare and cooks up in about 30 minutes. You’ll spend around 10 minutes prepping the ingredients and about 20 minutes simmering the soup to blend all the flavors deliciously.
Step-by-Step Instructions:
1. Sauté Onion and Garlic:
Heat olive oil in a large pot over medium heat. Add diced onion and cook until soft and translucent, about 5 minutes. Then add minced garlic and cook for another minute until fragrant.
2. Add Broth, Sauce, and Spices:
Pour in green enchilada sauce and chicken broth. Stir in cumin, chili powder, smoked paprika, cayenne pepper (if using), salt, and pepper. Bring the mixture to a gentle simmer.
3. Combine Chicken and Veggies:
Add shredded chicken, corn, black beans, and diced tomatoes to the pot. Stir everything together and reduce heat to let the soup simmer gently for 15-20 minutes, allowing flavors to meld.
4. Finish with Cheese and Garnishes:
Stir in shredded cheddar cheese until melted and blended smoothly into the soup. Adjust salt and pepper if needed. Serve the soup in bowls topped with fresh cilantro, avocado slices, and extra cheddar cheese. Offer lime wedges on the side for a fresh squeeze of citrus.
Can I Use Frozen Chicken for This Soup?
Yes! Just make sure the chicken is fully thawed before shredding. You can thaw it overnight in the fridge or use the defrost setting on your microwave for a quicker option.
How Can I Make This Soup Vegetarian?
Simply replace the shredded chicken with extra beans or add sautéed tofu or tempeh. Use vegetable broth instead of chicken broth and make sure your enchilada sauce doesn’t contain animal products.
Can I Freeze Leftovers?
Absolutely! Let the soup cool completely, then store in airtight containers or freezer bags for up to 3 months. When ready to eat, thaw overnight in the fridge and reheat gently on the stove or in the microwave.
What Can I Substitute for Green Enchilada Sauce?
If you can’t find green enchilada sauce, salsa verde or a combination of green chilies and tomatillo sauce work well as substitutes.
