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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.
Course Main Course, Soup
Cuisine American, Mexican
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 8 servings
Author Katie


  • 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


  • 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.