Green Enchilada Chicken Soup

Hi, I’m Sam from dishfoody.com, where savory recipes meet simplicity and flavor. If you’re tired of dry chicken or lackluster soups, this Green Enchilada Chicken Soup offers a comforting, zesty bowl rich with tender chicken, green enchilada sauce, and wholesome veggies.

Inspired by classic Mexican flavors, this soup is hearty yet light and perfect for a quick dinner or meal prep. Backed by my years of recipe expertise, this guide provides ingredient advice, step-by-step instructions, flavor variations, and serving ideas to help you bring vibrant flavor to your table.

Why This Recipe Works

• Uses green enchilada sauce to infuse bold, tangy flavor throughout the soup
• Tender shredded chicken provides hearty protein and texture
• Balanced with vegetables, beans, and subtle spices for a satisfying meal
• Simple, affordable ingredients common in many kitchens
• One-pot meal minimizing cleanup
• Flexible to suit dietary preferences or ingredient availability

Ingredients & Prep

• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 can (4 oz) green chilies
• 1 can (10 oz) green enchilada sauce
• 6 cups chicken broth
• 2 cups cooked shredded chicken (rotisserie or poached)
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup frozen or fresh corn
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• Salt and pepper to taste
• Fresh cilantro, chopped for garnish
• Lime wedges for serving

Step-by-Step Instructions

1. Heat olive oil in a large pot over medium heat. Sauté onion and garlic until fragrant and translucent.
2. Add green chilies, enchilada sauce, chicken broth, cumin, and chili powder. Stir well to combine.
3. Bring soup to a simmer and cook for 10 minutes to meld flavors.
4. Add shredded chicken, black beans, and corn; cook for an additional 5-7 minutes until heated through.
5. Season with salt and pepper to taste.
6. Ladle soup into bowls, garnish with fresh cilantro and a squeeze of lime.

Flavor Variations

• Add diced avocado and tortilla strips for texture and richness.
• Spice it up with jalapeños or hot sauce.
• Make it dairy-free by skipping cheese toppings or using dairy-free sour cream alternatives.

Storage Tips

Store soup in airtight containers in the refrigerator for up to 4 days. Reheat gently on the stove or microwave.

FAQs

• Can I use frozen chicken? Yes, thaw before adding to soup.
• Is this soup gluten-free? Yes, naturally gluten-free if using gluten-free enchilada sauce.
• Can I prepare ahead? Sauce and broth base can be made in advance and combined with fresh chicken.

Conclusion

Enjoy the comforting and tangy flavors of Green Enchilada Chicken Soup a quick, delicious way to bring Mexican-inspired warmth to your table. For more vibrant soups, visit dishfoody.com and try our Spicy Southwest Chicken Salad.

Green Enchilada Chicken Soup

Print Recipe

Zesty and comforting Green Enchilada Chicken Soup packed with tender chicken, green enchilada sauce, beans, and fresh vegetables. A flavorful and easy one-pot meal perfect for busy nights.

• Author: ssam
• Prep Time: 10 mins
• Cook Time: 25 mins
• Total Time: 35 mins
• Yield: 6 servings 1x
• Category: Soup, Dinner
• Method: Stovetop
• Cuisine: Mexican, American

Ingredients

Scale 1x2x3x

• 2 tablespoons olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 4 cups cooked shredded chicken
• 1 can (10 oz) green enchilada sauce
• 1 can (15 oz) white beans, drained and rinsed
• 1 can (4 oz) diced green chilies
• 4 cups chicken broth
• 1 cup corn kernels
• 1 teaspoon cumin
• 1/2 teaspoon chili powder
• Salt and pepper to taste
• Fresh cilantro and lime wedges for garnish

Instructions

• 1. Heat olive oil in a large pot over medium heat. Sauté onion and garlic until softened.
• 2. Add shredded chicken, green enchilada sauce, white beans, diced green chilies, chicken broth, corn, cumin, chili powder, salt, and pepper.
• 3. Bring to a boil, then reduce heat and simmer for 15-20 minutes to let flavors meld.
• 4. Serve hot, garnished with fresh cilantro and lime wedges.

Notes

• Use rotisserie chicken for convenience.
• Add extra veggies like bell peppers or zucchini.
• Serve with tortilla chips or warm tortillas.
• Can be made ahead and reheated.

Nutrition

• Serving Size: 1 bowl
• Calories: 280
• Sugar: 5g
• Sodium: 900mg
• Fat: 9g
• Saturated Fat: 2g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 22g
• Fiber: 6g
• Protein: 25g
• Cholesterol: 55mg

Keywords: green enchilada soup, chicken soup, easy soup recipe, one pot meal