My green chicken enchilada soup recipe is an easy, cozy dinner that comes together on the stovetop in 45 minutes. Packed with shredded chicken, white beans, green chiles, and corn, this soup is full of that tangy green enchilada flavor I love without all the prep work!
Green Enchilada Soup with Shredded Chicken
I made this green chicken enchilada soup because I wanted all the flavor of my favorite salsa verde chicken enchiladas without spending time rolling tortillas. Onion, garlic, enchilada sauce, beans, and tender chicken simmer in a savory broth, all in one pot. I use shredded chicken to make this soup super easy. The result is a hearty soup that’s rich, flavorful, and comforting, yet light enough to enjoy year-round.
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Make it Creamy With or Without Dairy
To give this soup a creamy texture, I like to stir in about 4 ounces of softened cream cheese right after adding the corn. It melts in beautifully for a silky finish. If you prefer a lighter or dairy-free option, blend a small scoop of the soup with some of the white beans and stir it back in. This thickens the broth naturally and adds body without any extra cream or fat. It’s a tip I picked up while making my favorite Crockpot white chicken chili!
Green Chicken Enchilada Soup Recipe
Equipment
- Dutch Oven or Large Pot
Ingredients
- 1 tablespoon vegetable oil
- 1 small yellow onion (chopped)
- 4 cloves garlic (minced)
- 4 cups low-sodium chicken broth
- 3 cups shredded cooked chicken (*)
- 19 ounces green enchilada sauce (1 large can**)
- 15 ounces white beans (1 can, drained)
- 4 ounces diced green chiles (1 can)
- 1 tablespoon ground cumin
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- 1 cup frozen corn
Optional Toppings:
- sour cream
- tortilla strips or chips
- chopped fresh cilantro
- diced avocado
- shredded cheese
Instructions
- Heat the oil in a large pot or Dutch oven set over medium heat. Once hot, add in the onion and cook until translucent, about 5 minutes. Add the garlic and cook for 60 seconds or until fragrant.1 tablespoon vegetable oil, 1 small yellow onion, 4 cloves garlic
- Add in the chicken broth, shredded chicken, green enchilada sauce, white beans, green chiles and their juices, cumin, salt, and pepper.4 cups low-sodium chicken broth, 3 cups shredded cooked chicken, 19 ounces green enchilada sauce, 15 ounces white beans, 4 ounces diced green chiles, 1 tablespoon ground cumin, 1 teaspoon kosher salt, ½ teaspoon ground black pepper
- Bring to a boil, reduce to a simmer, cover, and simmer for 20 minutes.
- Stir in the corn and return to a simmer.1 cup frozen corn
- Serve with optional toppings.sour cream, tortilla strips or chips, chopped fresh cilantro, diced avocado, shredded cheese
Notes
- If you like spice, add a minced jalapeño or a dash of hot sauce when you sauté the onions—this infuses gentle heat throughout instead of a sharp kick at the end.
- Feel free to add additional vegetables like bell peppers (green looks nice), zucchini or summer squash, jalapeno, etc. Add any extra vegetables in step 2.
- For a creamy enchilada soup. Stir in 4 ounces (½ brick) of softened cream cheese in step 4.
- If you prefer more body, mash a few of the white beans before adding them to the soup; this gives a thicker texture without changing the flavor.
- Nutritional information does not include optional toppings.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
How to Make Green Chicken Enchilada Soup Step by Step
Prep: Gather the list of ingredients for this green enchilada soup recipe. Chop the onion, mince the garlic, shred the chicken (if needed), and drain the white beans.
Sauté the Onion: Heat 1 tablespoon of vegetable oil in a large pot or Dutch oven set over medium heat. Once hot, add in 1 diced yellow onion and cook until translucent, about 5 minutes. Add 4 minced cloves of garlic and cook for 60 seconds or until fragrant. If you like things extra spicy, you can add some minced japlapeno or hot sauce now.
Simmer the Soup: Add in 4 cups of low-sodium chicken broth, 3 cups of shredded cooked chicken, 19 ounces (1 large can) of green enchilada sauce, 15 ounces (1 can) of drained white beans, 4 ounces (1 can) of diced green chiles, 1 tablespoon of ground cumin, 1 teaspoon of kosher salt, and ½ teaspoon of ground black pepper. Bring to a boil, reduce to a simmer, cover, and simmer for 20 minutes.
Thaw the Corn: Stir in 1 cup of frozen corn and return to a simmer to thaw. If you want to make the soup creamy, add in cream cheese, or blend some of the broth and white beans to thicken.
Serve the Soup: Serve bowls of green enchilada chicken soup topped with sour cream, tortilla strips or chips, fresh cilantro, diced avocado, and/or shredded cheese, if desired.
How to Store, Freeze, and Reheat
Store leftover green chicken enchilada soup in an airtight container in the refrigerator for up to 2 days or portion into individual freezer-safe containers to freeze for up to 3 months. Let thaw overnight in the refrigerator before reheating on the stovetop over medium-low heat or in the microwave in 30-second increments until warmed through.
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