Green Enchilada Chicken Soup is a cozy, flavorful dish that mixes tender chicken, green enchilada sauce, and a comforting broth all in one bowl. You get bites of melty cheese and a little kick from the spices, making it a great meal when you want something warm but not too heavy.
I love how easy it is to put this soup together, especially on a chilly day when you want dinner ready without too much fuss. I usually add some crunchy tortilla strips or a dollop of sour cream on top to give it that extra bit of texture and creaminess. It feels like a little fiesta for your taste buds with every spoonful.
This soup is one of those recipes that never fails to get everyone around the table smiling. I often make it when friends come over because it’s simple, satisfying, and has just the right balance of flavors—you can’t help but go back for seconds.
Key Ingredients & Substitutions
Green Enchilada Sauce: This is the heart of the soup’s flavor. If you can’t find green enchilada sauce, salsa verde is a great substitute. For a milder taste, use less chili powder or swap it with paprika.
Chicken: I like rotisserie chicken for its ease and flavor. You can also poach chicken breasts or use cooked turkey for a leaner option.
Black Beans & Corn: These add nice texture and a bit of sweetness. Canned beans and corn work perfectly—just rinse the beans to reduce salt and bring out fresher taste.
Cheese: Cheddar or Mexican blend cheese melts smoothly here. If dairy-free, try a plant-based cheese or skip it and add avocado for creaminess.
Avocado & Lime: Fresh avocado slices and lime juice brighten the soup nicely. Lime juice stirred in at the end boosts the flavors beautifully.
How Do You Get the Best Flavor from the Spices?
Blooming your spices in hot oil is key. Here’s how I do it:
- Cook onions first until soft—they bring natural sweetness.
- Add minced garlic and then your cumin, chili powder, and oregano.
- Stir constantly for about a minute until you smell their aroma; this releases the spices’ full flavor.
- Then add your liquids (broth and enchilada sauce) to create a rich base for the soup.
Taking this extra minute with the spices really helps the soup taste deeper and more balanced.
Equipment You’ll Need
- Large pot or Dutch oven – I prefer this because it heats evenly and makes it easy to stir everything together.
- Wooden spoon or ladle – perfect for mixing and serving without scratching your cookware.
- Measuring spoons and cups – to ensure your seasonings and ingredients are just right.
- Sharp knife and cutting board – for chopping onions, garlic, and garnishes like avocado and cilantro.
Flavor Variations & Add-Ins
- Swap chicken for cooked shrimp or turkey for different protein options that add a new twist.
- Use Monterey Jack or Pepper Jack cheese instead of cheddar for a spicy, cheesy kick.
- Mix in diced green chilies or jalapeños if you like more heat in your soup.
- Add diced sweet potatoes or zucchini for extra veggies and texture.
How to Make Green Enchilada Chicken Soup
Ingredients You’ll Need:
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon oregano
- 4 cups chicken broth
- 1 (10-ounce) can green enchilada sauce
- 2 cups cooked chicken, shredded (rotisserie chicken works great)
- 1 (15-ounce) can black beans, drained and rinsed
- 1 cup corn kernels (fresh, canned, or frozen)
- 1 cup diced tomatoes (fresh or canned)
- 1 cup shredded cheddar or Mexican blend cheese, plus extra for garnish
- Salt and pepper to taste
- Juice of 1 lime, plus lime wedges for serving
- Fresh cilantro, chopped, for garnish
- 1 avocado, sliced, for garnish
- Sour cream, for garnish
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 15 minutes to cook. In just 25 minutes, you’ll have a warm, delicious soup all ready to enjoy!
Step-by-Step Instructions:
1. Sauté the Veggies and Spices:
Heat olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and cook for about 3-4 minutes until soft. Stir in the minced garlic, ground cumin, chili powder, and oregano. Cook for about 1 minute more until you smell the spices coming to life.
2. Add Liquids and Main Ingredients:
Pour in the chicken broth and green enchilada sauce. Bring the mixture to a gentle simmer. Then add in the shredded chicken, black beans, corn, and diced tomatoes. Stir everything together so the flavors mix well.
3. Simmer and Finish:
Let the soup simmer for 10-15 minutes to blend flavors. Next, stir in the shredded cheese until it melts smoothly into the soup. Season with salt and pepper to your liking. Turn off the heat and stir in the fresh lime juice for a bright, zesty touch.
4. Serve and Garnish:
Pour the soup into bowls and add your favorite toppings like avocado slices, extra cheese, a dollop of sour cream, lime wedges, and sprinkle chopped cilantro for freshness. Enjoy your comforting Green Enchilada Chicken Soup!
Can I Use Frozen Chicken for This Soup?
Yes! Just make sure to thaw the chicken completely before shredding it. You can thaw it overnight in the fridge or use the defrost setting on your microwave for a quicker option.
Can I Make Green Enchilada Chicken Soup Ahead of Time?
Absolutely! The soup actually tastes even better after the flavors have had time to meld. Store it in an airtight container in the fridge for up to 3 days, then reheat gently on the stove or in the microwave.
What’s the Best Way to Store Leftovers?
Keep leftovers in a sealed container in the fridge for up to 3 days. For longer storage, freeze the soup in portions for up to 2 months. When reheating frozen soup, thaw it overnight in the fridge first for best results.
Can I Make This Soup Spicier or Milder?
Yes! Adjust the chili powder to your heat preference, or add chopped jalapeños for more spice. To tone it down, reduce the chili powder or use mild green enchilada sauce to keep the flavors balanced.
