Green Chicken Enchilada Soup Recipe

a bowl of green chicken enchilada soup with a spoon topped with tortilla strips and sour cream.

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Green Chicken Enchilada Soup Recipe

Turn your favorite enchiladas into a cozy one-pot meal with this green chicken enchilada soup! It’s loaded with shredded chicken, beans, and corn simmered in a zesty green enchilada broth. Ready in just 45 minutes, this easy stovetop soup is creamy, comforting, and packed with Tex-Mex flavor the whole family will love.

Prep Time15

Cook Time30

Total Time45

Course: Dinner, lunch, Main Course, Soup

Cuisine: Mexican

Servings: bowls

Calories: 483kcal

Author: Becky Hardin

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

*A rotisserie chicken from the store works great in a pinch.

**Green enchilada sauce typically comes in 2 different sizes, 10 ounces and 19 ounces. We want a 19-ounce can for maximum flavor. If you can only find the 10-ounce size, I recommend grabbing 2 cans and reducing the total amount of chicken broth by 2 tablespoons.

Tips:

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.

Crockpot Instructions: Place everything except for the chicken and corn in your crockpot and cook on LOW for 6-7 hours or HIGH for 3-4 hours. Add in the chicken and corn in the last 30-60 minutes of cooking.

Storage: Store 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.

Nutrition