There’s something utterly magical about Green Chicken Enchilada Soup — it’s creamy, savory, and positively soul-soothing, combining all our favorite flavors from the classic Mexican dish in a cozy bowl that comes together in barely half an hour. Whether you’re looking for a weeknight dinner that feels like a big, warm hug or planning a casual gathering where everyone will ask for seconds, this soup delivers with tender chicken, zesty green chilies, and a swirl of cheese and sour cream to make every bite memorable.
Ingredients You’ll Need
Every component in this Green Chicken Enchilada Soup recipe plays a vital role: each ingredient adds its own pop of flavor, creamy texture, or a hit of color to round out a bowl that’s truly crave-worthy. The best part? It’s made with ingredients you probably already have, and there’s plenty of room for your own spin!
- Olive oil: Just a tablespoon is enough to sauté your aromatics and build the foundational flavor for your soup.
- Onion (diced): This sweet and savory base creates incredible depth, especially when softened before adding the spices.
- Garlic (minced): Gives the soup its signature warming aroma — fresh is best, but pre-minced works in a pinch.
- Ground cumin: Adds earthy, smoky undertones that taste like pure comfort in every spoonful.
- Chili powder: For a gentle kick and beautiful color; you can add more if you like it spicy!
- Oregano: This herb balances the richness with a subtle, peppery freshness.
- Cooked shredded chicken: Rotisserie chicken makes this part speedy, and the tender shreds soak up all those bold flavors.
- Green enchilada sauce: This is where the soup gets its vibrant zing — choose your favorite mild or medium brand.
- Diced green chilies: They boost the tangy, snappy personality of the soup; add extra if you like a little more punch.
- Chicken broth: Four cups give the soup a rich, seasoned base; low-sodium lets you adjust the salt to your preference.
- Frozen corn: Adds a pop of sweetness and color; no need to thaw beforehand.
- White beans (drained and rinsed): Creamy, tender, and full of protein — they make the soup hearty without being heavy.
- Sour cream: Stirred in at the end, it makes every bowl silkier and richer (Greek yogurt works, too!).
- Shredded Monterey Jack cheese: Melts down for that signature creamy, cheesy finish; pepper jack is great if you want some zip.
- Salt and pepper: To bring all the flavors together and adjust just how you like it.
- Optional toppings: Crushed tortilla chips for crunch, avocado for buttery creaminess, cilantro for a fresh finish, and extra cheese for good measure!
How to Make Green Chicken Enchilada Soup
Step 1: Sauté Your Aromatics
Start by heating the olive oil in a large pot over medium heat. Toss in the diced onion and let it cook for about 3 to 4 minutes, stirring occasionally, until the onion is soft and nearly translucent. Then sprinkle in the minced garlic, cumin, chili powder, and oregano. Sauté everything together for just about a minute — you’ll know it’s ready when your kitchen smells absolutely incredible and the spices have released their fragrances.
Step 2: Build the Base
Next, add the shredded chicken, green enchilada sauce, diced green chilies, chicken broth, corn, and white beans right into your pot. Give it all a good stir so the flavors start bringing out the very best in each other. You’ll already see all that beautiful green color peeking through thanks to the sauce and chilies!
Step 3: Simmer and Unwind
Bring the pot to a nice gentle boil, then immediately lower the heat so the soup can simmer peacefully for 15 to 20 minutes. This time lets everything marry together, and the beans and chicken get extra tender while the flavors fuse into one dreamy, creamy whole.
Step 4: Make It Creamy
Take your pot off the heat and stir in the sour cream and shredded Monterey Jack cheese. Watch as they melt right in, transforming the soup from brothy and light to velvety, creamy, and cheesy — this is what makes Green Chicken Enchilada Soup so downright irresistible. Add a taste of salt and pepper to make sure it’s perfectly seasoned for your liking.
Step 5: Dish Up and Garnish
Ladle the hot soup into bowls and go wild with your favorite toppings! A handful of crunchy tortilla chips, a few creamy avocado slices, a sprinkle of fresh cilantro, and extra cheese will make every serving look restaurant-worthy right at home.
How to Serve Green Chicken Enchilada Soup
Garnishes
The customization possibilities for Green Chicken Enchilada Soup are what make it everyone’s favorite. I love topping mine with a generous handful of crushed tortilla chips for a salty crunch, creamy avocado chunks for richness, and plenty of chopped cilantro to brighten every bite. A last sprinkle of cheese doesn’t hurt, either — it melts just enough from the heat and brings even more flavor to the bowl.
Side Dishes
Though this soup is packed with protein and veggies, it pairs beautifully with sides for a bigger meal. Try serving it with warm cornbread, a bright green salad with lime vinaigrette, or even a platter of roasted vegetables. If you really want to lean into the comfort factor, a side of cheesy quesadillas is never a bad idea!
Creative Ways to Present
For gatherings, make Green Chicken Enchilada Soup the star of a DIY toppings bar — set out bowls of chips, diced onions, jalapeños, radishes, and shredded lettuce so everyone can garnish their soup just the way they like it. It’s also fantastic served in mini bowls or mugs as a crowd-pleasing appetizer or as part of a casual soup night spread.
Make Ahead and Storage
Storing Leftovers
Green Chicken Enchilada Soup stores like a dream. Simply let the leftovers cool to room temperature, then ladle them into airtight containers. You can refrigerate for up to 4 days — the flavors actually get better as they sit, making lunch the next day a treat everyone looks forward to.
Freezing
If you’d like to stock your freezer, it’s best to set aside any soup before adding the sour cream and cheese (dairy can sometimes separate when frozen). Portion the cooled soup into freezer-safe bags or containers and freeze for up to 2 months. When you’re ready to eat, thaw it in the fridge overnight, then reheat and stir in the creamy extras right before serving for best texture.
Reheating
To reheat Green Chicken Enchilada Soup, simply warm it gently over medium heat on the stovetop, stirring occasionally until hot and smooth. If it seems a bit thick straight from the fridge, add a splash of chicken broth to loosen it up. For small servings, the microwave works great too — just heat in 30-second increments, stirring in between, until piping hot.
FAQs
Can I make Green Chicken Enchilada Soup in a slow cooker?
Absolutely! Simply sauté your onions, garlic, and spices as directed, then transfer everything except the sour cream and cheese into your slow cooker. Cook on low for 4 to 5 hours or high for about 2. Stir in the sour cream and cheese just before serving.
Is there a way to make this soup dairy-free?
Yes — use a plant-based sour cream and your favorite vegan shredded cheese. The soup is still creamy and delicious, and you’ll barely notice the difference.
What can I use instead of canned enchilada sauce?
If you don’t have canned enchilada sauce, blend together tomatillos, green chilies, a bit of garlic, and chicken broth for a homemade version. Season with cumin, oregano, and salt, and simmer for 10 minutes before using.
How spicy is Green Chicken Enchilada Soup?
The soup has a gentle warmth but isn’t overly spicy. To amp it up, add more chili powder, a diced jalapeño, or a dash of hot sauce. For milder palates, use mild enchilada sauce and reduce or omit the chili powder.
Can I use a different type Soup
Definitely! Cannellini beans, navy beans, or even pinto beans all work beautifully. Each brings a slightly different texture and flavor, so use what you have or love most.
Final Thoughts
Green Chicken Enchilada Soup is one of those comfort meals you’ll find yourself coming back to again and again. It’s quick, incredibly flavorful, and endlessly customizable — perfect for busy nights, easy lunches, or casual get-togethers. Give it a try, have fun with your own toppings, and watch it become a staple in your kitchen too!
Print
Green Chicken Enchilada Soup Recipe
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
Warm up with a bowl of comforting Green Chicken Enchilada Soup. This creamy and flavorful soup is packed with shredded chicken, green enchilada sauce, white beans, and corn, creating a delicious Mexican-inspired meal.
Ingredients
For the soup:
- 1 tablespoon olive oil
- 1 small onion (diced)
- 2 cloves garlic (minced)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon oregano
- 3 cups cooked shredded chicken
- 1 can (10 ounces) green enchilada sauce
- 1 can (4 ounces) diced green chilies
- 4 cups chicken broth
- 1 cup frozen corn
- 1 can (15 ounces) white beans (drained and rinsed)
- 1 cup sour cream
- 1 cup shredded Monterey Jack cheese
- Salt and pepper to taste
Optional toppings:
- Crushed tortilla chips
- Avocado slices
- Cilantro
- Extra cheese
Instructions
- Heat the olive oil: In a large pot, heat the olive oil over medium heat.
- Cook onion and spices: Add the diced onion and cook until softened. Stir in garlic, cumin, chili powder, and oregano.
- Add remaining ingredients: Add chicken, enchilada sauce, green chilies, broth, corn, and white beans. Bring to a boil, then simmer.
- Finish the soup: Remove from heat and stir in sour cream and cheese until melted. Season with salt and pepper.
- Serve: Ladle the soup into bowls and add desired toppings.
Notes
- You can use rotisserie chicken for quick prep.
- For a lighter version, use Greek yogurt instead of sour cream and reduced-fat cheese.
- Add jalapeños or hot sauce for extra heat.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1½ cups
- Calories: 370
- Sugar: 4g
- Sodium: 820mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 80mg
