Green Enchilada Chicken Soup is a delicious bowl full of tender chicken, green enchilada sauce, and plenty of fresh flavors like cilantro and lime. It has a lovely bit of spice and creaminess that makes every spoonful comforting and satisfying. This soup feels like a warm hug with a little kick!
I love making this soup when I want something simple but packed with flavor. One of my favorite tricks is to add a squeeze of fresh lime just before serving — it really brightens everything up. Plus, using green enchilada sauce instead of red gives it a fresh, tangy twist that I think everyone will appreciate.
This soup is great paired with crispy tortilla chips or a bit of shredded cheese on top. I’ve found it’s perfect for a cozy night in or when friends drop by because it’s easy to make in big batches. Every time I make it, I think about all the smiles it brings around the table!
Key Ingredients & Substitutions for Green Enchilada Chicken Soup
Green Enchilada Sauce: This sauce is the heart of the soup, giving it its signature tangy flavor. If you can’t find it, salsa verde is a good substitute, or blend tomatillos with green chilies.
Shredded Chicken: Rotisserie chicken saves time and adds great flavor, but leftover or cooked chicken breast also works fine.
Black Beans & Corn: Canned beans and corn are easy and quick, but fresh or frozen corn works too. For a lower sodium option, rinse canned beans well or cook your own.
Sour Cream or Greek Yogurt: These add creaminess and a slight tang. Greek yogurt is a lighter, healthier alternative.
Toppings (Avocado, Tortilla Chips, Cheese): Avocado slices add creaminess, and tortilla chips add crunch. For a dairy-free option, skip the cheese or use a plant-based version.
How Do I Make the Soup Creamy Without It Curdling?
Adding sour cream or yogurt can sometimes cause curdling if your soup is too hot. To prevent this:
- Remove the soup from the heat before stirring in the sour cream or yogurt.
- Temper the sour cream by mixing a bit of the hot soup into it, then add it slowly back into the pot.
- Use full-fat dairy to help keep a smooth texture.
This way, your soup stays perfectly creamy and smooth without any graininess or separation.
Equipment You’ll Need
- Large pot – I like it because it holds a big batch and heats everything evenly.
- Wooden spoon or spatula – helps stir the soup without scratching the pot and gets all the flavors mixed.
- Measuring cups and spoons – ensures you add the right amounts of ingredients for the best flavor.
- Cutting board and knife – necessary for chopping the onion, garlic, avocado, and garnishes.
Flavor Variations & Add-Ins
- Swap chicken for cooked shredded turkey or browned ground beef for a different protein twist.
- Use shredded Monterey Jack or Pepper Jack cheese instead of cheddar for extra meltiness and spice.
- Add chopped spinach or kale at the end for extra greens and nutrients.
- Sprinkle a bit of crushed red pepper flakes or hot sauce if you like more heat.
Green Enchilada Chicken Soup
Ingredients You’ll Need:
Main Soup Ingredients:
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 can (4 oz) diced green chilies
- 1 cup green enchilada sauce
- 4 cups chicken broth
- 2 cups cooked shredded chicken (rotisserie chicken works well)
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup canned corn kernels, drained (or frozen corn)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon dried oregano
- Salt and pepper, to taste
Toppings & Garnishes:
- 1/2 cup sour cream or Greek yogurt
- 1 cup shredded cheddar cheese
- Fresh cilantro, chopped, for garnish
- 1 avocado, sliced
- Tortilla chips or strips, for serving
- Lime wedges, for serving
How Much Time Will You Need?
This soup takes about 10 minutes to prep, and another 20 minutes to cook and let the flavors blend. Overall, you’ll have a comforting bowl of soup ready in about 30 minutes – perfect for a quick but satisfying meal!
Step-by-Step Instructions:
1. Sauté the Onions and Garlic:
Heat the olive oil in a large pot over medium heat. Add the diced onion and cook until it’s soft and translucent, around 4-5 minutes. Then add the minced garlic and sauté for 1 minute until fragrant.
2. Add Chilies and Enchilada Sauce:
Stir in the diced green chilies and green enchilada sauce. Cook together for about a minute to mix the flavors.
3. Simmer with Broth and Other Ingredients:
Pour in the chicken broth and bring the soup to a gentle simmer. Add the shredded chicken, black beans, corn, cumin, chili powder, oregano, salt, and pepper. Stir everything well to combine.
4. Let Flavors Blend:
Allow your soup to gently simmer for 15-20 minutes so all the ingredients can meld together beautifully.
5. Finish with Creaminess:
Take the pot off the heat and stir in the sour cream or Greek yogurt until the soup is creamy and smooth.
6. Serve and Garnish:
Ladle the soup into bowls. Sprinkle shredded cheddar cheese on top and allow it to melt a little. Add chopped cilantro, avocado slices, and a handful of tortilla chips for a tasty crunch. Don’t forget a squeeze of lime for a fresh zesty finish!
Can I Use Frozen Chicken in This Soup?
Yes! Just make sure the chicken is fully thawed before adding it to the soup. You can thaw frozen chicken overnight in the fridge or use the defrost setting on your microwave. Shred it before adding for the best texture.
How Can I Make This Soup Vegetarian?
Simply omit the chicken and use vegetable broth instead of chicken broth. Add extra beans or some diced zucchini or bell peppers for added protein and texture.
Can I Prepare This Soup in Advance?
Absolutely! Make the soup and store it in an airtight container in the fridge for up to 3 days. Reheat gently on the stove, stirring occasionally, and add extra lime juice or fresh toppings right before serving.
How Should I Store Leftovers?
Keep leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm it over low heat on the stove, stirring occasionally. Avoid adding avocado or chips until serving to keep them fresh and crunchy.
