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To make a warm bowl of green enchilada chicken soup, you need these key ingredients: - 2 tablespoons olive oil - 1 medium onion, diced - 3 cloves garlic, minced - 1 pound boneless, skinless chicken breasts - 4 cups chicken broth - 1 can (10 oz) green enchilada sauce - 1 can (15 oz) black beans, rinsed and drained - 1 cup corn kernels (fresh or frozen) - 1 cup diced tomatoes (canned or fresh) - 1 teaspoon ground cumin - 1 teaspoon chili powder - Salt and pepper to taste - 1 cup shredded cheese (cheddar or Monterey Jack) - Fresh cilantro for garnish - Lime wedges for serving Each ingredient adds its own flavor. The green enchilada sauce gives it a nice kick, while the chicken adds protein. You get a mix of textures with the beans and corn. You can customize your soup with these fun garnishes and add-ins: - Avocado slices for creaminess - Sour cream for a tangy touch - Jalapeños for extra heat - Tortilla strips for crunch These options let you play with flavors and textures. Adding lime juice brightens the soup, while avocado adds smoothness. If you are missing an ingredient, don’t worry! Here are some swaps you can use: - Use vegetable broth instead of chicken broth for a vegetarian option. - Swap chicken for shredded rotisserie chicken for quicker prep. - Use pinto beans instead of black beans for a different taste. - Substitute diced green chiles for green enchilada sauce if you want less spice. These substitutions keep the soup tasty and fun. You can make it work with what you have on hand! {{ingredient_image_1}} Start by heating 2 tablespoons of olive oil in a large pot over medium heat. When the oil is hot, add 1 diced onion. Cook the onion until it turns translucent, which takes about 5 minutes. Next, add 3 minced garlic cloves to the pot. Stir for about 1 minute, but watch it closely so it doesn’t burn. Now, it’s time to cook the chicken. Place 1 pound of boneless, skinless chicken breasts into the pot. Pour in 4 cups of chicken broth. Bring the mixture to a boil. Once it boils, lower the heat and let it simmer for 15 to 20 minutes. You want the chicken to be fully cooked. Once done, take the chicken out and use two forks to shred it into pieces. Set it aside for now. In the same pot, it’s time to add flavor. Pour in 1 can of green enchilada sauce and add 1 can of black beans that you have rinsed and drained. Next, toss in 1 cup of corn kernels and 1 cup of diced tomatoes, either canned or fresh. Add 1 teaspoon of ground cumin and 1 teaspoon of chili powder to spice things up. Don’t forget to add salt and pepper to taste. Stir everything well and let it simmer for 10 minutes. Finally, return the shredded chicken to the pot and mix it in. Allow the soup to simmer for 5 more minutes. This is when all the flavors come together beautifully. To boost the flavor in your green enchilada chicken soup, use fresh herbs. Cilantro adds a bright taste. You can also add a squeeze of lime juice for a zesty kick. If you love heat, include sliced jalapeños or a dash of hot sauce. Remember, the key is to layer flavors. Start with onion and garlic for a solid base. For tender chicken, poach it gently. After the soup simmers, take the chicken out. Shred it while it's still warm. This makes it easier. You can also grill the chicken for added flavor before adding it to the soup. Just remember to keep an eye on the cooking time so it doesn't dry out. This soup tastes even better the next day. Make it ahead and let the flavors meld. Store it in the fridge for up to three days. You can also freeze it for later. Just let it cool completely before packing it into freezer-safe containers. When you're ready to eat, thaw it in the fridge overnight and reheat on the stove. Pro Tips Use Rotisserie Chicken: This can save time and add extra flavor to your soup. Customize the Heat: Adjust the chili powder or add jalapeños for a spicier soup. Fresh Herbs Matter: Using fresh cilantro enhances the flavor significantly compared to dried. Serve with Tortilla Chips: Add crunch and texture by garnishing with crispy tortilla chips. {{image_2}} You can make a tasty vegetarian version of green enchilada soup. Simply swap the chicken for hearty vegetables like zucchini, bell peppers, and mushrooms. Use vegetable broth instead of chicken broth. This keeps the flavor rich while being meat-free. You can still add black beans and corn for protein. Top it off with the same cheese and cilantro for a fresh touch. If you love heat, try a spicy green enchilada chicken soup. Start by adding diced jalapeños or serrano peppers when you sauté the onions. You can also use a spicier green enchilada sauce. Another option is to sprinkle in some cayenne pepper or crushed red pepper flakes while simmering. This will crank up the heat, making each bite a fiery delight! For a creamy upgrade, mix in some cream or sour cream near the end of cooking. You can add about 1 cup of heavy cream or ½ cup of sour cream. This adds a rich texture and balances the spice of the soup. Stir it in just before serving for a velvety finish. This version pairs well with crispy tortilla strips on top! After you enjoy your green enchilada chicken soup, store any leftovers. Use an airtight container to keep the soup fresh. It will last in the fridge for about 3 to 4 days. Make sure to let the soup cool before sealing it. Label your container with the date to track how long it stays good. If you have more soup than you can eat, consider freezing it. Pour the cooled soup into freezer-safe containers. Leave some space at the top for expansion. This soup freezes well for up to 3 months. When you’re ready to eat, just thaw it in the fridge overnight. Reheat the soup on the stove for the best flavor. Pour it into a pot over medium heat. Stir it often to make sure it heats evenly. You can add a splash of chicken broth if the soup is too thick. If you’re in a hurry, use the microwave. Just heat it in short bursts, stirring in between. Enjoy your warm, hearty soup! Yes, you can use other meats. Turkey works well if you want a lighter option. You could also use shredded beef for a richer taste. Just ensure the meat is cooked through before adding it to the soup. I recommend cutting it into small pieces for even cooking. Adjust your cooking time based on the meat type you choose. To add heat, try these tips. First, include diced jalapeños while cooking the onions. You can also use a spicier green enchilada sauce. If you have hot sauce, drizzle it in before serving. Another option is adding crushed red pepper flakes to the pot. Start with a small amount and taste as you go. Pair this soup with simple sides for a great meal. Cornbread or tortilla chips make tasty choices. A fresh salad with lime dressing complements the soup well. For a heartier option, serve it with rice. You can also add a dollop of sour cream or guacamole for extra creaminess. This blog post showed you how to make Green Enchilada Chicken Soup. You learned about the key ingredients, how to prepare and cook the soup, and tips for better flavor. I shared fun variations and helpful storage tips too. Now, you have all the tools to make this dish your own. Experiment with flavors, add your favorite toppings, and enjoy every spoonful. This soup is not just a recipe; it’s a way to create warmth for family and friends. Happy cooking!

Green Enchilada Chicken Soup

A flavorful and hearty soup made with chicken, green enchilada sauce, and beans.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Main Course
Cuisine Mexican
Servings 6
Calories 300 kcal

Ingredients
  

  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 pound boneless, skinless chicken breasts
  • 4 cups chicken broth
  • 1 can (10 oz) green enchilada sauce
  • 1 can (15 oz) black beans, rinsed and drained
  • 1 cup corn kernels (fresh or frozen)
  • 1 cup diced tomatoes (canned or fresh)
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • to taste salt and pepper
  • 1 cup shredded cheese (cheddar or Monterey Jack)
  • for garnish fresh cilantro
  • for serving lime wedges

Instructions
 

  • In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for an additional 1 minute, being careful not to burn it.
  • Add the chicken breasts to the pot and pour in the chicken broth. Bring to a boil, then reduce the heat and simmer for about 15-20 minutes, or until the chicken is cooked through.
  • Remove the chicken from the pot and shred it using two forks. Set aside.
  • In the same pot, add the green enchilada sauce, black beans, corn, diced tomatoes, cumin, chili powder, salt, and pepper. Stir to combine and let simmer for 10 minutes.
  • Return the shredded chicken to the pot, mixing it into the soup. Allow the soup to simmer for another 5 minutes, letting all the flavors meld together.
  • Ladle the soup into bowls and top with shredded cheese. Garnish with fresh cilantro and serve with lime wedges on the side for squeezing over the soup.

Notes

Serve with lime wedges for added flavor.
Keyword chicken, easy, enchilada, soup