Green Enchilada Chicken Soup is a cozy bowl filled with tender chicken, green enchilada sauce, and a mix of beans and veggies that bring so much flavor and warmth. The soup has a nice mild kick from the green chilies, and the textures are simply wonderful—soft chicken, creamy broth, and just the right amount of beans to make every spoonful satisfying.
I love making this soup on a chilly day when I want something comforting but not too heavy. What I really enjoy is adding a little fresh cilantro and a squeeze of lime on top right before serving—it brightens the flavors and makes it taste fresh and homemade. This soup is also a great way to use up leftover chicken or even a rotisserie bird from the store when you’re short on time.
When I serve this soup, I usually pair it with warm tortilla chips or a slice of crusty bread to soak up all that tasty broth. It’s one of those dishes that everyone seems to enjoy, whether you like a little spice or prefer it mild. Plus, it makes great leftovers, so I’m often excited to eat it again the next day!
Key Ingredients & Substitutions
Green Enchilada Sauce: This sauce gives the soup its signature tangy and mild heat. If you can’t find it, tomatillo salsa or a blend of green chilies with a squeeze of lime works well.
Chicken: Using cooked shredded chicken saves time. Rotisserie chicken is a great shortcut here, but you can also poach breasts or thighs and shred them yourself.
White Beans and Corn: These add lovely texture and heartiness. Cannellini beans or great northern beans can replace white beans. Frozen or fresh corn both work.
Jalapeños: Adds gentle heat. You can skip them or use milder peppers if you prefer less spice, like poblanos or just add a pinch of chili powder.
Avocado & Lime: These toppings add creaminess and brightness just before serving. Fresh is best, but if avocado isn’t available, a dollop of sour cream is a nice alternative.
How Do You Build Flavor in Green Enchilada Chicken Soup?
Building flavor starts when you cook the onions and garlic to soften and release their aroma. This step is key for a rich base:
- Heat olive oil on medium, then sauté onions until they become translucent, about 4-5 minutes.
- Add garlic and jalapeños next, cooking briefly so they don’t burn but become fragrant.
- Adding spices like cumin and oregano early lets them toast slightly, unlocking more flavor.
- Simmer the soup after adding liquids and proteins to marry flavors well—don’t rush! Let it gently bubble for 15-20 minutes.
Finally, topping with fresh avocado, cilantro, and a squeeze of lime at serving time brightens and balances the soup perfectly.
Equipment You’ll Need
- Large pot – I find it perfect for simmering and mixing everything easily.
- Cutting board and knife – for chopping onions, garlic, jalapeños, and toppings.
- Measuring spoons and cups – to keep ingredients balanced and consistent.
- Soup ladle – making serving simple and neat.
- Optional blender or immersion blender – if you want a slightly thicker, blended texture for part of the soup.
Flavor Variations & Add-Ins
- Switch chicken for cooked turkey or shredded beef for a different protein twist.
- Use a Mexican blend cheese or crumbled queso fresco on top for extra richness.
- Add diced tomatoes or roasted poblano peppers for deeper flavor complexity.
- Sprinkle with shredded cheese, sour cream, or hot sauce for personalized heat and creaminess.
Green Enchilada Chicken Soup
Ingredients You’ll Need:
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 cups cooked chicken breast, shredded
- 1 can (10 oz) green enchilada sauce
- 4 cups chicken broth
- 1 can (15 oz) white beans, drained and rinsed
- 1 cup corn kernels (fresh or frozen)
- 1-2 jalapeños, sliced (optional, for heat)
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- Salt and pepper, to taste
- 1 avocado, sliced
- 1 lime, cut into wedges
- Fresh cilantro, chopped for garnish
- Red pepper flakes, for garnish (optional)
How Much Time Will You Need?
This soup takes about 10 minutes of prep time and around 20 minutes to cook and simmer. So, you can enjoy a warm, homemade meal in just about 30 minutes.
Step-by-Step Instructions:
1. Sauté the Aromatics:
Heat the olive oil in a large pot over medium heat. Add the diced onion and cook for 4-5 minutes until it becomes soft and translucent. Then add the garlic and jalapeños (if using), and cook for another 1-2 minutes until fragrant.
2. Combine Main Ingredients:
Add the shredded cooked chicken, green enchilada sauce, and chicken broth to the pot. Stir everything well to mix the flavors.
3. Add Veggies and Spices:
Stir in the white beans, corn, cumin, oregano, salt, and pepper. Mix everything together thoroughly.
4. Simmer the Soup:
Bring the soup to a gentle simmer. Lower the heat and let it cook for 15-20 minutes to let all the flavors come together.
5. Taste and Adjust:
Give the soup a taste and add more salt, pepper, or spices if needed.
6. Serve with Fresh Toppings:
Ladle the hot soup into bowls. Top each serving with slices of avocado, a wedge of lime, chopped cilantro, and a sprinkle of red pepper flakes for a little kick if you like. Enjoy it with some crunchy tortilla chips or warm bread on the side.
Can I Use Frozen Chicken in This Soup?
Yes! Just make sure to thaw the chicken fully before shredding. You can thaw it overnight in the fridge or use the defrost setting on your microwave if you’re short on time.
Can I Make This Soup Ahead of Time?
Absolutely! This soup actually tastes better the next day as the flavors meld together. Store it in an airtight container in the fridge for up to 3 days and reheat gently on the stove.
How Do I Store Leftovers?
Keep leftovers in a sealed container in the fridge for up to 3 days. When reheating, warm slowly over low heat and stir occasionally to heat evenly.
Can I Substitute Green Enchilada Sauce?
If you can’t find green enchilada sauce, try using tomatillo salsa or a mild green chili sauce as a flavorful alternative. You may want to adjust seasoning to taste.