There’s something incredibly comforting and downright delicious about a warm bowl of soup that feels like a big, flavorful hug. This Green Chicken Enchilada Soup Recipe is exactly that—a vibrant, creamy, and hearty soup that brings together tender shredded chicken, zesty green enchilada sauce, and just the right amount of spice and creaminess. It’s perfect for chilly evenings or anytime you need a quick, satisfying meal that’s packed with big Southwestern flavors. Trust me, once you try this, it’ll become one of your go-to recipes for easy weeknight dinners or casual gatherings with friends.
Ingredients You’ll Need
This Green Chicken Enchilada Soup Recipe relies on straightforward, pantry-friendly ingredients that are easy to find yet essential for building the soup’s rich layers of taste, texture, and color. Each component has its own role—from the fresh brightness of lime juice to the creamy touch of heavy cream, making every spoonful a perfect balance of flavors.
- Chicken Breast: Two large, boneless, skinless breasts provide tender, juicy protein that’s easy to shred.
- Olive Oil: A tablespoon for sautéing gives a subtle fruity base while cooking the chicken and veggies.
- Onion: One medium onion, diced, adds sweetness and depth as it softens.
- Garlic: Three cloves minced to infuse the soup with aromatic goodness.
- Green Enchilada Sauce: One 10-ounce can packs that signature tangy, mildly spicy green flavor essential to the dish.
- Chicken Broth: Four cups of low-sodium broth form the flavorful soup base without being overpowering.
- Canned Green Chilies: Four ounces, diced, introduce a mild heat and vibrant bite.
- Corn: One cup frozen or canned corn kernels adds sweet pops of texture (optional, but highly recommended).
- Black Beans: A 15-ounce can, drained and rinsed, brings earthy creaminess and extra heartiness (optional).
- Ground Cumin: One teaspoon for warm, smoky undertones.
- Chili Powder: One teaspoon to amplify that Southwestern kick.
- Dried Oregano: Half a teaspoon lends a subtle herbal note for complexity.
- Salt and Pepper: To taste, to perfectly bring out all the flavors.
- Lime Juice: Two tablespoons for a bright, fresh lift at the end.
- Heavy Cream: Half a cup for silky, luscious richness (optional but highly recommended).
- Shredded Cheese: Half a cup of Mexican blend cheese to sprinkle on top and add savory gooeyness.
- Tortilla Chips: Crushed, to garnish with crunchy texture against the creamy soup.
- Cilantro: Fresh and chopped, to infuse fresh, herbal brightness.
- Sour Cream: Optional dollop for creamy tanginess that balances the spices.
How to Make Green Chicken Enchilada Soup Recipe
Step 1: Cook the Chicken
Start by heating the olive oil in a large pot over medium heat. Season the chicken breasts with salt and pepper, then place them in the pot. Cook for about 6 to 7 minutes on each side until nicely browned and cooked through. Once done, remove the chicken from the pot and shred it with two forks—this shredded chicken will become the hearty star of your soup.
Step 2: Sauté Vegetables
Using the same pot, add the diced onion and let it sauté for 3 to 4 minutes until it turns tender and translucent. Then, toss in the minced garlic and cook for another 30 seconds to release that irresistible fragrance that makes any soup feel homey.
Step 3: Add the Broth and Sauces
Next, pour in the chicken broth, green enchilada sauce, and the diced green chilies. Stir everything together so those flavors start to mingle. Now sprinkle in the cumin, chili powder, oregano, and season well with salt and pepper. Bring the whole mixture to a gentle simmer right on your stove.
Step 4: Add Chicken and Optional Ingredients
Time to bring the shredded chicken back home to the pot! Add it along with the corn and black beans if you’re including those. Stir everything well and allow the soup to simmer for 10 to 15 minutes. This simmering stage lets all those complex, vibrant flavors meld beautifully.
Step 5: Add Cream and Lime Juice
If you adore a creamy touch, stir in the heavy cream now to lend extra richness to your soup. Finish with a splash of fresh lime juice—it adds a subtle zing and brightens the entire bowl, balancing out the creamy and spicy elements perfectly.
Step 6: Serve and Enjoy
Ladle your warm green chicken enchilada soup into bowls and get ready to top it off with a handful of shredded Mexican cheese, some fresh cilantro, a dollop of sour cream if you like, and crushed tortilla chips for a satisfying crunch. Every spoonful promises a tasty celebration of textures and flavors.
How to Serve Green Chicken Enchilada Soup Recipe
Garnishes
The beauty of this soup is in the toppings. A sprinkle of shredded cheese melts delicately, fresh cilantro adds a burst of herbal brightness, and crushed tortilla chips give the perfect contrast with their satisfying crunch. Don’t forget the optional sour cream dollop—it’s a cool and creamy counterpoint that makes every bite irresistibly balanced.
Side Dishes
Pairing this soup with a side of warm cornbread or a simple green salad keeps your meal well-rounded and fresh without overpowering the soup’s bold flavors. For a full Mexican-inspired dinner, consider serving with Spanish rice or roasted vegetables for a wholesome feast.
Creative Ways to Present
For a fun twist, serve the soup in mini bread bowls or hollowed-out mini green bell peppers for an eye-catching presentation. You can also turn the leftovers into a hearty stew by adding some cooked rice or quinoa before reheating—transforming it into a filling and delicious second meal.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, store the soup in an airtight container in the refrigerator. It will keep well for up to 3 days while retaining its delicious flavors. Just be sure to cool it down before refrigerating to keep the texture fresh.
Freezing
This Green Chicken Enchilada Soup Recipe freezes beautifully! Place cooled soup in freezer-friendly containers, leaving some space at the top since liquids expand when frozen. It can be stored in the freezer for up to 3 months, making it a fantastic make-ahead option for busy days.
Reheating
To reheat, thaw the soup overnight in the fridge if frozen, then warm it gently on the stovetop over medium-low heat. Stir occasionally to prevent sticking, and add a splash of broth or water if it feels too thick. Top with fresh garnishes again for that fresh-out-of-the-pot vibe.
FAQs
Can I use chicken thighs instead of chicken breasts?
Absolutely! Using boneless, skinless chicken thighs will add a bit more flavor and tenderness to the soup, making it even richer and more satisfying.
Is it possible to make this soup vegetarian?
Yes! Simply replace the chicken with hearty beans or roasted vegetables, and swap the chicken broth for vegetable broth to keep all the delicious flavors intact without the meat.
Can I make this soup spicier?
For those who love heat, feel free to add jalapeños, extra green chilies, or a pinch of cayenne pepper. Just adjust gradually so the spice level suits your taste buds.
What can I substitute for heavy cream?
If you’re looking for a lighter or dairy-free option, coconut milk works well to add creaminess and a subtle flavor twist, or simply omit it for a broth-based soup that’s still tasty and comforting.
How long does it take to make this Green Chicken Enchilada Soup Recipe?
From start to finish, this recipe takes about 40 minutes, making it a perfect weekday dinner that’s both quick and packed with flavor.
Final Thoughts
This Green Chicken Enchilada Soup Recipe is truly a winner in my book—easy, delicious, and packed with character. It hits all the right notes: creamy, spicy, and endlessly satisfying. Whether you’re cooking for family or hosting friends, this soup is a guaranteed crowd-pleaser that will have everyone asking for seconds. Give it a try and watch it become an instant favorite at your table!
Print
Green Chicken Enchilada Soup Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
A comforting and flavorful Green Chicken Enchilada Soup featuring tender shredded chicken simmered in a zesty green enchilada sauce with aromatic spices, vegetables, and optional beans and corn, finished with a touch of cream and lime for brightness. Perfect for a cozy weeknight meal topped with cheese, cilantro, and crunchy tortilla chips.
Ingredients
Protein
- 2 large boneless, skinless chicken breasts (or thighs for more flavor)
Vegetables and Canned Goods
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 can (about 10 oz) green enchilada sauce
- 4 cups chicken broth (low sodium preferred)
- 1 can (4 oz) canned green chilies, diced
- 1 cup frozen or canned corn kernels (optional)
- 1 can (15 oz) black beans, drained and rinsed (optional)
Spices and Seasonings
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon dried oregano
- Salt and pepper, to taste
Additional Ingredients
- 1 tablespoon olive oil (for sautéing)
- 2 tablespoons lime juice
- 1/2 cup heavy cream (optional, for creaminess)
- 1/2 cup shredded cheese (Mexican blend, for topping)
- Crushed tortilla chips (for garnish)
- Fresh chopped cilantro (for garnish)
- Sour cream (optional, for garnish)
Instructions
- Cook the Chicken: Heat olive oil in a large pot over medium heat. Season the chicken breasts with salt and pepper, then add to the pot and cook for 6-7 minutes per side, or until the chicken is browned and cooked through. Remove the chicken from the pot and shred it using two forks. Set aside.
- Sauté Vegetables: In the same pot, add the diced onion and sauté for 3-4 minutes until softened. Add the minced garlic and cook for another 30 seconds until fragrant.
- Add the Broth and Sauces: Pour in the chicken broth, green enchilada sauce, and diced green chilies. Stir to combine. Add ground cumin, chili powder, dried oregano, and salt and pepper to taste. Bring the soup to a simmer over medium heat.
- Add Chicken and Optional Ingredients: Return the shredded chicken to the pot along with the corn and black beans if using. Stir well and let the soup simmer for 10-15 minutes to allow the flavors to meld together.
- Add Cream and Lime Juice: If using heavy cream, stir it into the soup for added richness and creaminess. Finish by stirring in lime juice to brighten the flavors.
- Serve: Ladle the soup into bowls and top with shredded cheese, fresh chopped cilantro, a dollop of sour cream if desired, and crushed tortilla chips for crunch. Enjoy warm.
Notes
- For more flavor, use chicken thighs instead of breasts.
- Adjust the spice level by choosing mild or hot green enchilada sauce and green chilies.
- Corn and black beans are optional but add great texture and nutrients.
- Heavy cream adds richness, but you can omit it for a lighter soup.
- Leftovers store well in the refrigerator for up to 3 days and freeze beautifully.
- Garnish with avocado slices for extra creaminess if desired.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
