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Green Enchilada Chicken Soup

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  • Author: Kimberly
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Category: Soup, Dinner
  • Method: Stovetop
  • Cuisine: Tex-Mex
  • Diet: Gluten Free

Description

This Green Enchilada Chicken Soup is a cozy, creamy dish loaded with shredded chicken, tangy green enchilada sauce, and a hint of spice. It’s easy to make in one pot and perfect for a quick weeknight meal. Serve with tortilla chips, avocado, and cheese for a comforting Tex-Mex-inspired dinner!


Ingredients

Units Scale
  • 1 tbsp olive oil
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 1 (4 oz) can diced green chilies
  • 2 cups shredded cooked chicken (rotisserie works great!)
  • 1 (15 oz) can green enchilada sauce
  • 4 cups chicken broth
  • 1 (15 oz) can white beans, drained and rinsed
  • 1 tsp cumin
  • 1/2 tsp chili powder
  • 1/2 tsp salt (adjust to taste)
  • 1/4 tsp black pepper
  • 1/2 cup heavy cream (or sour cream for a tangy twist)
  • 1 cup shredded Monterey Jack cheese

Optional Toppings:

 

  • Sliced avocado
  • Chopped fresh cilantro
  • Crushed tortilla chips
  • Sliced jalapeños
  • Extra shredded cheese

Instructions

  • Sauté the Aromatics:

    • Heat olive oil in a large pot over medium heat.
    • Add chopped onion and cook for 3-4 minutes until soft.
    • Stir in garlic and diced green chilies, cooking for another 30 seconds.
  • Add the Main Ingredients:

    • Pour in the green enchilada sauce and chicken broth.
    • Stir in the shredded chicken, white beans, cumin, chili powder, salt, and pepper.
    • Bring to a gentle simmer and let cook for 10 minutes to blend flavors.
  • Make it Creamy:

    • Reduce heat to low and stir in the heavy cream and shredded Monterey Jack cheese.
    • Stir until the cheese is fully melted and the soup is smooth.

 

  • Serve:

    • Ladle into bowls and add your favorite toppings like avocado, cilantro, or tortilla chips.
    • Enjoy warm!

Notes

  • For a spicier soup, add diced jalapeños or a dash of cayenne pepper.
  • Use a slow cooker: Add all ingredients except cheese and cream, cook on LOW for 4-6 hours, then stir in cheese and cream before serving.

 

  • Make it dairy-free by omitting the cheese and cream—just add extra beans for thickness.