This Green Enchilada Chicken Soup is creamy, comforting, and ready in just 30 minutes. An easy, veggie-packed dinner that warms both your kitchen and your soul.
When the weather cools down or life feels a little hectic, soup is always the answer—and this Green Enchilada Chicken Soup is one I find myself making on repeat. It’s rich, flavorful, and comes together with simple pantry staples, making it ideal for weeknight dinners when you want something comforting without a lot of effort. This recipe originally came about because I had planned to make my slow cooker chicken enchilada soup and that’s when I discovered I didn’t have red enchilada sauce on hand! So I decided to skip the slow cooker, and dreamed up this recipe.
Inspired by the flavors of green enchiladas, this soup combines tender rotisserie chicken (that is store bought cutting cook time in half), green enchilada sauce, beans, corn, and just the right amount of creaminess. It’s hearty enough to be a full meal on its own and flexible enough to customize based on what you have on hand—exactly the kind of recipe busy families love.
Why this Recipe Works
Flavorful Twist on Classic Soup – This recipe offers a delightful twist on traditional chicken soup by incorporating the vibrant flavors of green enchiladas. The combination of tangy tomatillos, zesty green chilies, and savory chicken creates a unique and delicious soup that will tantalize your taste buds.
Comfort in Every Bowl – Green Enchilada Chicken Soup provides the ultimate comfort food experience. The warmth of the broth, the tender chicken, and the hearty vegetables make it a soothing and satisfying meal, perfect for chilly days or when you’re in need of a comforting pick-me-up.
Easy and Time-Saving – This recipe is designed for simplicity and efficiency. With readily available ingredients and straightforward instructions, you can whip up a flavorful pot of soup without spending hours in the kitchen. It’s a convenient option for busy days when you want a homemade meal without the fuss.
Ingredients
- Oil – I like to use grapeseed oil as it has little to no flavor.
- Vegetables – A combination of white onions, red and orange bell peppers, garlic, zucchini, yellow squash, cilantro, frozen corn, and avocado.
- Spices – Minus the green enchilada sauce the cumin is the star flavor.
- Mild green Chiles diced – 1 small can to give the chile texture.
- Mild green Chile enchilada sauce – Two cans from the grocery store transform this soup.
- Chicken broth – I prefer to use low-sodium chicken broth.
- Chicken – 3 cups cooked rotisserie chicken that’s been shredded
- Beans – 1 can of white beans that have been drained and rinsed
- Cream Cheese – This is the key to making the soup so creamy–the low fat cream cheese
- Cheese – If you want a little cheese for topping you can add that too.
FAQs
Yes! That’s the key to this quick-cooking soup recipe. I buy a rotisserie chicken and then while the vegetables sweat I begin to pull the white meat off the chicken breast. Then once all the meat is pulled I shred it.
For this soup recipe, I like to use onions, red and orange bell peppers, zucchini, and yellow squash. I also like to put a little frozen corn toward the end to add to the enchilada aspect of the soup. Something about corn in Mexican soups just seems right.
Absolutely! Simply replace the chicken with your favorite meat substitute or add extra veggies like bell peppers, corn, or black beans for a hearty, vegetarian version.
Store leftover soup in an airtight container in the refrigerator for up to 3-4 days.
Yes, this soup freezes well. Allow it to cool completely before transferring to freezer-safe containers. It can be stored in the freezer for up to 2-3 months. Thaw in the refrigerator overnight before reheating.
Recipe Tips and Tricks
Here are a few of my favorite tips and tricks when making my Green Enchilada Chicken Soup.
- Enhance the Flavor with Roasting – For an extra layer of flavor, consider roasting the tomatillos, green chilies, and onions before blending them into the enchilada sauce. Roasting adds a depth of smokiness and intensifies the natural sweetness of the vegetables.
- Use Rotisserie Chicken for Convenience – To save time, I always use pre-cooked rotisserie chicken. Simply shred the meat and add it to the soup during the final stages of cooking for a quick and convenient protein source.
- Adjust Spice Levels – Tailor the spice level to your preference by adjusting the quantity of green chilies or by incorporating milder or spicier varieties. Taste the soup as it simmers and add more heat if desired.
- Blend the Sauce to Your Preferred Consistency – Control the texture of the soup by adjusting the blending time for the enchilada sauce. For a smoother consistency, blend the sauce longer; for a chunkier texture, blend it briefly or use an immersion blender.
- Serve with Fresh Garnishes – Elevate the presentation and flavor by serving the soup with a variety of fresh garnishes. Offer bowls of chopped cilantro, lime wedges, diced avocado, and extra shredded cheese at the table for everyone to customize their bowl.
I served this Green Enchilada Chicken Soup with tortilla chips and my gluten free green chile cornbread. So if you are looking for an easy dinner I hope you’ll give my recipe a try for Green Enchilada Chicken Soup.
If you make this Green Enchilada Chicken Soup recipe, I would be honored and love for you to take the time to leave a ⭐ star rating and comment! I spend hours developing and testing these recipes, and always love to hear feedback and user experience!
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Green Enchilada Chicken Soup
Equipment
- Cutting Board
- Knife
- Measuring Spoons
- Soup Pot
- Stove Top
Ingredients
- 1 teaspoon grape seed oil
- 2 small white onions diced
- 1 red bell pepper diced
- 1 orange pepper diced
- 6 cloves garlic minced
- 1 medium zucchini diced
- 1 yellow squash diced
- 1 teaspoon kosher salt
- 1 tablespoon ground cumin
- 7 ounces Mild green Chiles diced
- ¼ cup fresh cilantro diced and divided
- 20 ounces mild green Chile enchilada sauce
- 32 ounces low sodium chicken broth
- 3 cups cooked rotisserie chicken shredded
- 1 cup frozen corn
- 16 ounces Can white beans drained and rinsed
- ½ cup low fat cream cheese diced
- Toppings: additional cilantro cheese, fresh avocado
Instructions
- Preheat a 5.5 quart stock pot on medium heat with the 1 teaspoon grape seed oil. Then add in 2 small white onions, 1 red bell pepper, 1 orange pepper, and 6 cloves garlic minced.
- Saute for 1 minute, then add in ½ cup low sodium chicken broth. Place a lid on top of the pot and cook for an additional 2-3 minutes. Then add 1 medium zucchini and 1 yellow squash and mix well. Season with 1 teaspoon kosher salt and 1 tablespoon ground cumin then add in 7 ounces Mild green Chiles.
- Mix and add in the stems of the ¼ cup fresh cilantro (minced), 20 ounces mild green Chile enchilada sauce, and the remaining32 ounces low sodium chicken broth. Mix well, and cook for 10 minutes.
- While the soup cooks shred the 3 cups cooked rotisserie chicken and begin to add it to the pot. Then add in 1 cup frozen corn, and 16 ounces Can white beans. Cook with the lid on for an additional 5 minutes. Remove the lid and add in ½ cup low fat cream cheese, stir and simmer on low until the cream cheese melts. Then stir in the remaining ¼ cup fresh cilantro.
- Ladle soup into bowls. Top with additional cilantro, cheese and fresh avocados.
Notes
- Enhance the Flavor with Roasting – For an extra layer of flavor, consider roasting the tomatillos, green chilies, and onions before blending them into the enchilada sauce. Roasting adds a depth of smokiness and intensifies the natural sweetness of the vegetables.
- Use Rotisserie Chicken for Convenience – To save time, I always use pre-cooked rotisserie chicken. Simply shred the meat and add it to the soup during the final stages of cooking for a quick and convenient protein source.
- Adjust Spice Levels – Tailor the spice level to your preference by adjusting the quantity of green chilies or by incorporating milder or spicier varieties. Taste the soup as it simmers and add more heat if desired.
- Blend the Sauce to Your Preferred Consistency – Control the texture of the soup by adjusting the blending time for the enchilada sauce. For a smoother consistency, blend the sauce longer; for a chunkier texture, blend it briefly or use an immersion blender.
- Serve with Fresh Garnishes – Elevate the presentation and flavor by serving the soup with a variety of fresh garnishes. Offer bowls of chopped cilantro, lime wedges, diced avocado, and extra shredded cheese at the table for everyone to customize their bowl.
barefootmom says
Oh my goodness! I made this then had to freeze it since plans changed. I’m eating as I write and can’t say enough good things about this soup! I think I may have added twice the beans because we like beans. We love it!
Katie says
Glad you love it! We love this soup too! Perfect to freeze extra for another easy meal, too!