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Warm and comforting with a tangy twist, this Green Chicken Enchilada Soup combines the bright flavors of green enchilada sauce, tender chicken, and hearty beans.
Simmered with spices and topped with fresh garnishes, it’s a satisfying one-pot meal that’s perfect for busy weeknights or cozy weekends.
Why You’ll Love This Recipe
- Zesty & Flavorful: Green enchilada sauce brings a tangy, mildly spicy kick.
- Easy One-Pot Meal: Minimal cleanup and maximum convenience—perfect for hectic days.
- Protein-Packed: Chicken and beans deliver a hearty dose of protein to keep you feeling full.
- Customizable Toppings: Dress it up with cheese, cilantro, tortilla strips, or avocado for added texture and flavor.
- Freezer-Friendly: Make a big batch and freeze leftovers for an easy reheat later.
What to Serve with Green Chicken Enchilada Soup
- Guacamole or Pico de Gallo: Add a fresh element to complement the warm spice notes.
- Tortilla Chips or Cornbread: Scoop up every drop of soup with crispy chips or warm cornbread.
- Fresh Salad: A simple green salad helps balance the rich, spicy flavors of the soup.
- Mexican Rice: Serve on the side or mix right into the soup for extra heartiness.
Ingredient Breakdown
- Optional Add-Ins: Corn, diced tomatoes, or diced green chilies for even more flavor.
- Chicken: Boneless, skinless chicken breasts or thighs work best; shred or dice before serving.
- Green Enchilada Sauce: The star ingredient that provides the soup’s signature tangy flavor and subtle heat.
- Beans (Cannellini or White Beans): Add creaminess and extra protein; pinto beans also work.
- Chicken Broth: A flavorful base that keeps the soup light yet savory.
- Onion & Garlic: Aromatics that enhance the depth of flavor.
- Spices (Cumin, Chili Powder, Oregano): Create a bold, south-of-the-border profile.
Pro Tip Before Starting
For the richest flavor, season and sear the chicken in the pot first. This adds a layer of caramelization that enriches the entire soup.
Green Chicken Enchilada Soup
A hearty soup featuring tender chicken, tangy green enchilada sauce, and flavorful spices, topped with your favorite Tex-Mex garnishes.
Ingredients
For the Soup:
- 1 tablespoon olive oil (or your preferred cooking oil)
- 1 pound boneless, skinless chicken breasts or thighs
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder (mild or hot, to taste)
- 1/2 teaspoon dried oregano
- 4 cups chicken broth (low-sodium if preferred)
- 1 can (10 oz) green enchilada sauce
- 1 can (15 oz) white beans (cannellini or pinto), drained and rinsed
- 1 cup corn kernels (fresh, frozen, or canned) (optional)
- Salt and black pepper, to taste
Optional Toppings:
- Shredded cheese (cheddar, Monterey Jack, or pepper jack)
- Sliced avocado
- Tortilla strips or crushed tortilla chips
- Chopped fresh cilantro
- Sour cream or Greek yogurt
- Lime wedges
Instructions
- Sear the Chicken (Optional for Extra Flavor): In a large pot or Dutch oven, heat olive oil over medium-high heat. Season chicken with salt and pepper. Add it to the pot and sear on both sides until lightly browned. Remove chicken and set aside.
- Sauté the Aromatics: In the same pot, add onion and sauté for 3–4 minutes or until it becomes translucent. Stir in garlic and cook for an additional 1 minute, being careful not to burn it.
- Combine Spices & Broth: Stir in cumin, chili powder, and oregano. Return the chicken to the pot if you seared it earlier. Pour in chicken broth and green enchilada sauce, scraping up any browned bits from the bottom of the pot.
- Add Beans & Simmer: Add the drained beans (and corn, if using). Bring the soup to a gentle boil, then reduce the heat to low. Cover and let simmer for about 15–20 minutes, or until the chicken is fully cooked and easily shreds with a fork.
- Shred the Chicken & Season: Remove the chicken from the pot and shred it using two forks. Return shredded chicken to the soup. Taste and adjust salt, pepper, or other seasonings as desired.
- Serve & Garnish: Ladle the soup into bowls and top with your favorite garnishes, such as shredded cheese, avocado, or cilantro. Serve warm with tortilla chips or cornbread on the side.
Notes
- Storage: Keep leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 2 months.
- Make-Ahead: Prep the chicken, chop the onion, and measure out your spices in advance for quick assembly.
- Gluten-Free Option: Check that your enchilada sauce and broth are certified gluten-free.
- Spice Level: Adjust the heat by adding more chili powder or diced jalapeños to the soup.
- Instant Pot or Slow Cooker: You can adapt this recipe for a pressure cooker or crock pot for hands-off cooking.
Pro Tip After Preparing
For an even creamier texture, stir in a splash of heavy cream or a dollop of sour cream just before serving. This adds a luxurious finish without overpowering the zesty flavors.
Frequently Asked Questions
Can I use rotisserie chicken instead of raw chicken?
Absolutely! Simply skip the searing step, add shredded rotisserie chicken during the summer, and heat through.
Can I make this soup vegetarian?
Yes! Omit the chicken and use vegetable broth. Increase beans or add tofu for more protein.
What can I use instead of green enchilada sauce?
You could blend tomatillos, green chilies, and spices to create a homemade version or substitute a mild salsa verde.
Can I add dairy directly to the soup?
You can stir in a bit of cream or half-and-half towards the end for a creamier consistency.
Wrapping it up
Enjoy a comforting bowl of Green Chicken Enchilada Soup—the perfect harmony of tangy green sauce, tender chicken, and satisfying beans.
Easy to customize with your favorite toppings, it’s a versatile one-pot meal that warms you from the inside out.
Whip up a batch today and savor the zesty, hearty flavors!
