This green chicken enchilada soup is one of my favorite quick and easy stovetop soup recipes. Ready to eat in just 45 minutes with only 9 simple ingredients, it’s a total weeknight hero. This soup gets its mouthwatering flavor from green enchilada sauce and diced green chiles simmered in chicken broth. I loaded it up with plenty of chicken, beans, and corn to create a filling meal for the whole family.
Green Enchilada Soup Recipe
I took my favorite green chile chicken enchiladas and turned them into a delicious belly-warming soup. My recipe for green chicken enchilada soup is loaded up with shredded chicken, green enchilada sauce, white beans, green chiles, and corn. There’s no need to fuss with stuffing and rolling tortillas for this one–I just serve it with crunchy tortilla strips on top. This soup is so quick and easy to make in just 45 minutes!
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One Simple Tip!
Green enchilada sauce typically comes in 2 different sizes, 10 ounces and 19 ounces. We want a 19-ounce can for maximum flavor. If you can only find the 10-ounce size, I recommend grabbing 2 cans and reducing the total amount of chicken broth by 2 tablespoons.
Green Chicken Enchilada Soup Recipe
This green chicken enchilada soup is richly flavored with green enchilada sauce, shredded chicken, beans, green chiles, and corn!
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Serves 4 bowls
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Heat the oil in a large pot or Dutch oven set over medium heat. Once hot, add in the onion and cook until translucent, about 5 minutes. Add the garlic and cook for 60 seconds or until fragrant.
1 tablespoon vegetable oil, 1 small yellow onion, 4 cloves garlic
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Add in the chicken broth, shredded chicken, green enchilada sauce, white beans, green chiles and their juices, cumin, salt, and pepper.
4 cups low-sodium chicken broth, 3 cups shredded cooked chicken, 19 ounces green enchilada sauce, 15 ounces white beans, 4 ounces diced green chiles, 1 tablespoon ground cumin, 1 teaspoon kosher salt, ½ teaspoon ground black pepper
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Bring to a boil, reduce to a simmer, cover, and simmer for 20 minutes.
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Stir in the corn and return to a simmer.
1 cup frozen corn
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Serve with optional toppings.
Sour cream, Tortilla strips or chips, Fresh cilantro, Diced avocado, Shredded cheese
Tips:
- Feel free to add additional vegetables like bell peppers (green looks nice), zucchini or summer squash, jalapeno, etc. Add any extra vegetables in step 2.
- For a creamy enchilada soup. Stir in 4 ounces (½ brick) of softened cream cheese in step 4.
- Nutritional information does not include optional toppings.
Crockpot Instructions:Â
Place everything except for the chicken and corn in your crockpot and cook on low for 6-7 hours or high for 3-4 hours. Add in the chicken and corn in the last 30-60 minutes of cooking.
Storage:Â
Store green chicken enchilada soup in an airtight container in the refrigerator for up to 2 days or portion into individual freezer-safe containers to freeze for up to 3 months. Let thaw overnight in the refrigerator before reheating on the stovetop over medium-low heat or in the microwave in 30-second increments until warmed through.
Nutrition Facts
Green Chicken Enchilada Soup Recipe
Amount Per Serving (1 bowl)
Calories 482
Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 3g19%
Trans Fat 0.02g
Polyunsaturated Fat 4g
Monounsaturated Fat 4g
Cholesterol 79mg26%
Sodium 572mg25%
Potassium 1147mg33%
Carbohydrates 51g17%
Fiber 10g42%
Sugar 10g11%
Protein 43g86%
Vitamin A 1000IU20%
Vitamin C 18mg22%
Calcium 136mg14%
Iron 8mg44%
* Percent Daily Values are based on a 2000 calorie diet.
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How to Make Green Chicken Enchilada Soup Step by Step
Gather your Ingredients: Gather up everything you need to begin. Chop the onion, mince the garlic, shred the chicken (if needed), and drain the white beans.
Sauté the Onion: Heat 1 tablespoon of vegetable oil in a large pot or Dutch oven set over medium heat. Once hot, add in 1 diced yellow onion and cook until translucent, about 5 minutes. Add 4 minced cloves of garlic and cook for 60 seconds or until fragrant.
Simmer the Soup: Add in 4 cups of low-sodium chicken broth, 3 cups of shredded cooked chicken, 19 ounces (1 large can) of green enchilada sauce, 15 ounces (1 can) of drained white beans, 4 ounces (1 can) of diced green chiles, 1 tablespoon of ground cumin, 1 teaspoon of kosher salt, and ½ teaspoon of ground black pepper. Bring to a boil, reduce to a simmer, cover, and simmer for 20 minutes.
Thaw the Corn: Stir in 1 cup of frozen corn and return to a simmer to thaw.
Serve the Soup: Serve bowls of green enchilada chicken soup topped with sour cream, tortilla strips or chips, fresh cilantro, diced avocado, and/or shredded cheese, if desired.
