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Katie's Cucina » Recipes » Soups and Stews

Green Enchilada Chicken Soup

Published: Jan 8, 2019 · Modified: Jun 25, 2020 by Katie · This post may contain affiliate links

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Warm your soul and home with an easy 30-minute low-carb veggie filled soup recipe. This creamy Green Enchilada Chicken Soup makes for the perfect meal.

Green Enchilada Chicken Soup in bowl topped with cheese and avocado with title text.

Happy New Year! I typically start the new year off sharing a healthy smoothie recipe. This year–I’m starting it on a different note. It’s been on the cooler side here in Florida over the past month. This has called for soups, stews, and casseroles. However, since I’m trying to eat healthier and lower in carbs I’ve had to get a little creative to make our meals a little more filling yet not full of carbs. I mean, don’t get me wrong. I LOVE carbs. However, my body is about to hit it’s mid-30’s and my hips are not agreeing with the carbs.

I made this soup over the weekend. I was slightly hungover and we had been out all day. I knew I needed to get a quick healthy-ish dinner on the table within an hour.

Soup is always the answer in my book.

top view Green Enchilada Chicken Soup in bowl topped with cheese and avocado on colorful cloth.

Can you use a rotisserie chicken to make Green Enchilada Chicken Soup?

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.

What vegetables do you put in the Green Enchilada Chicken Soup?

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.

Green Enchilada Chicken Soup in bowl topped with cheese and avocado next to halve avocado.

What do you need to make Green Enchilada Chicken Soup?

This is kind of a pantry/refrigerator soup. You’ll reach for chicken broth, mild green chiles, green enchilada sauce, and white beans (if you don’t mind the extra few carbs) in your pantry. Then empty out your crisper with all the veggies, fresh cilantro, plus garlic, cream cheese (yes, you read that right–this is the game changer in this recipe) and frozen corn. The only spices from your cabinet you’ll need is cumin, salt and black pepper.

Green Enchilada Chicken Soup

You’ll also need a large stock pot. I love my Le Creuset 5.5 quart round Dutch Oven. It will be large enough for all the soup. I also love this silicone ladle made by OXO. It ensures it won’t scratch the bottom. This soup also makes 8 bowls! So unless you are feeding a small army you should have leftovers for the next day.

Is Green Enchilada Chicken Soup gluten free?

Yes! 100% gluten free with no gluten to be found in this meal. So it’s perfect for my friends who have a gluten allergy.

I served this Green Enchilada Chicken Soup with tortilla chips and hearty cornbread (for those who aren’t worrying so much about the carbs). So if you are looking for an easy dinner I hope you’ll give my recipe a try for Green Enchilada Chicken Soup.

Bowl of green enchilada chicken soup stacked on top of empty bowl on colorful tablecloth with spoons.

Green Enchilada Chicken Soup

Warm your soul and home with an easy 30-minute low-carb veggie filled soup recipe. This creamy Green Enchilada Chicken Soup makes for the perfect meal.
5 from 1 vote
Print Pin Rate
Course: Main Course, Soup
Cuisine: American, Mexican
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 8 servings
Calories: 372kcal
Author: Katie

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
  • 1 7 oz. can of Mild green Chiles diced
  • ¼ cup fresh cilantro diced and divided
  • 2 10 Oz cans of mild green Chile enchilada sauce
  • 1 32 Oz. Box of low sodium chicken broth
  • 3 cups cooked rotisserie chicken shredded
  • 1 cup frozen corn
  • 1 16 oz. 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 grapeseed oil. Then add in the onion, red and orange bell pepper, and minced garlic.
  • Saute for 1 minute, then add in ½ cup chicken broth. Place a lid on top of the pot and cook for an additional 2-3 minutes. Then add in the zucchini and yellow squash and mix well. Season with salt and ground cumin then add in the diced chiles.
  • Mix and add in the stems of the cilantro (minced), the enchilada sauce, and the chicken broth. Mix well, and cook for 10 minutes.
  • While the soup cooks shred the chicken and begin to add it to the pot. Then add in the frozen corn, and white beans. Cook with the lid on for an additional 5 minutes. Remove the lid and add in the cubed cream cheese, stir and simmer on low until the cream cheese melts. Then stir in the remaining cilantro.
  • Ladle soup into bowls. Top with additional cilantro, cheese and fresh avocados.

Nutrition

Calories: 372kcal | Carbohydrates: 34g | Protein: 36g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 93mg | Sodium: 1410mg | Potassium: 753mg | Fiber: 7g | Sugar: 10g | Vitamin A: 1661IU | Vitamin C: 61mg | Calcium: 108mg | Iron: 4mg
Tried this Recipe? Tag me Today!Mention @KatieJasiewicz or tag #katiescucina!
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About Katie

Katie is a busy mom of 2 children who loves to feed her family delicious meals that don't take hours to cook! She started her blog 10 years ago as a way to help others get cooking in the kitchen.

Reader Interactions

Comments

  1. barefootmom

    January 29, 2019 at 10:05 pm

    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!

    Reply
    • Katie

      February 05, 2019 at 1:40 pm

      Glad you love it! We love this soup too! Perfect to freeze extra for another easy meal, too!

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I'm Katie Jasiewicz: home cook, food blogger, and recipe developer. A busy mom of two children who loves to feed her family delicious meals that don’t take hours to cook! My mission is to create easy-to-make modern comfort food for the busy family. (more)

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