Grab a cozy bowl and get ready for a flavor fiesta that feels like a warm hug from the inside out. This Green Enchilada Chicken Soup is bursting with zesty green enchilada sauce, tender shreds of chicken, creamy cheese, and a medley of wholesome veggies. Every spoonful dances between tangy and savory, carrying hints of cumin and chili powder that give it just the right amount of kick. As the soup simmers, your kitchen will fill with the subtle sizzle of garlic and onion hitting the pot, building anticipation for the first taste of that smooth, emerald-colored broth. Whether you’re craving a quick weeknight dinner or planning to impress friends at your next gathering, this soup checks all the boxes: cozy, comforting, and downright addicting.
You don’t need to be a seasoned chef to whip up this beginner-friendly recipe. With just 15 minutes of prep, 30 minutes of cooking, and a brief 5-minute rest, you’ll have a steaming bowl of goodness on the table in under an hour. Each serving comes in at around 400 calories, making it a guilt-free indulgence that works for both lunch and dinner. It’s a cozy and wholesome Green Enchilada Chicken Soup that’s bursting with flavor and perfect for any day. Savor the rich, zesty notes of green sauce paired with black beans and sweet corn, and don’t forget to pile on your favorite toppings for extra crunch and freshness. Get ready to fall in love with your new go-to easy dinner and comfort food combo!
KEY INGREDIENTS IN GREEN ENCHILADA CHICKEN SOUP
Every single ingredient in this soup plays a crucial role in building layers of taste and texture. From the base of chicken broth to the creamy finish of sour cream, each component works together to create a harmonious bowl of goodness. Here’s what you’ll need and why these ingredients make this soup so irresistible:
- Chicken breasts
These boneless, skinless cuts provide lean protein and shred beautifully after simmering. They absorb the enchilada sauce and spices, ensuring every bite is packed with flavor.
- Chicken broth
Acting as the liquid backbone, the broth adds depth and richness, turning the enchilada sauce into a velvety soup base.
- Green enchilada sauce
The star of the show, this sauce brings a tangy, slightly spicy edge and vibrant color. It infuses the broth with authentic Mexican-inspired flavor.
- Black beans
These beans contribute heartiness and fiber, boosting the soup’s texture while complementing the spices with their earthy taste.
- Corn
Sweet corn kernels introduce pops of juicy sweetness that balance the savory and spicy elements of the soup.
- Onion
Chopped onion forms the aromatic foundation, giving a mild sweetness and natural complexity once sautéed.
- Garlic
Minced garlic delivers a punch of pungent warmth, enhancing all the other flavors in every spoonful.
- Ground cumin
This spice adds a toasty, smoky undertone, anchoring the zesty profile of the soup.
- Chili powder
A blend of chili peppers brings heat and depth; adjust the amount to dial your spice level up or down.
- Salt and pepper
Essential for seasoning, these basic elements ensure all the flavors shine through perfectly.
- Shredded cheddar cheese
Melted right before serving, the cheese creates a luscious, creamy consistency and adds a salty, tangy bite.
- Sour cream
Stirred in at the end, sour cream rounds out the soup with richness and a hint of tang.
- Olive oil
Used for sautéing, this oil helps soften the aromatics and prevents sticking, while contributing a subtle fruity note.
- Optional toppings (chopped cilantro, sliced avocado, lime wedges, tortilla chips)
These finishers add freshness, creaminess, acidity, and crunch—tailor them to your taste for added flair.
HOW TO MAKE GREEN ENCHILADA CHICKEN SOUP
Let’s roll up our sleeves and dive into the kitchen. This method ensures that your chicken stays tender, your soup turns luxuriously creamy, and all the flavors have time to meld into a cohesive, crave-worthy bowl.
1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic, then sauté until the onion turns translucent and the mixture smells fragrant—about 3–4 minutes. This step builds the flavor foundation that carries through the entire soup.
2. Place the chicken breasts in the pot, making sure they’re submerged. Pour in the chicken broth and green enchilada sauce, then season with cumin, chili powder, salt, and pepper. Give everything a quick stir to combine the spices.
3. Increase the heat just until the liquid comes to a gentle simmer, then reduce to low. Cover the pot and let it cook for about 20 minutes, or until the chicken is fully cooked and tender. This slow, covered simmer keeps the meat juicy.
4. Carefully remove the chicken breasts and place them on a cutting board. Use two forks to shred the meat into bite-sized pieces, then return the shredded chicken to the pot to soak up all the flavorful broth.
5. Stir in the black beans and corn, then let the soup simmer uncovered for another 5–10 minutes. This extra time allows the beans and corn to heat through while letting the flavors meld beautifully.
6. Just before serving, stir in the shredded cheddar cheese until it’s melted into the soup. Then, fold in the sour cream to achieve a smooth, creamy texture that coats every ingredient.
7. Ladle the hot soup into bowls and garnish with your favorite optional toppings—chopped cilantro, sliced avocado, lime wedges, or crunchy tortilla chips—for an extra pop of color, texture, and flavor.
SERVING SUGGESTIONS FOR GREEN ENCHILADA CHICKEN SOUP
Serving this vibrant soup is your chance to get creative and dial up the presentation. Whether you’re hosting a casual dinner or just treating yourself after a long day, these ideas will elevate each bowl and make it feel extra special.
- Layered Toppings
Start with the soup base, then carefully pile on chopped cilantro, sliced avocado, and a dollop of sour cream. The contrast of green hues against the creamy broth creates a beautiful visual impact.
- Citrus Splash
Tuck a lime wedge on the rim of your bowl or squeeze fresh lime juice just before serving. The bright acidity will cut through the richness, adding a refreshing tang that wakes up your taste buds.
- Crunch Factor
Crumble a handful of tortilla chips or strips of baked tortillas over the top. The crisp texture complements the velvety soup, turning each spoonful into a playful crunch-and-slurp combination.
- Cheese Pull
Sprinkle extra shredded cheddar or even a blend of Monterey Jack and queso fresco on top and give it a quick broil for 1–2 minutes. This finishing touch delivers melty, gooey cheese that’s utterly irresistible.
HOW TO STORE GREEN ENCHILADA CHICKEN SOUP
One of the best things about this Green Enchilada Chicken Soup is its make-ahead potential. Whether you’re meal prepping for the week or looking to save leftovers, proper storage keeps the flavors fresh and the texture just right. Follow these tips to maintain that silky broth and tender chicken for as long as possible.
- Refrigerator Storage
Allow the soup to cool to room temperature before transferring it into airtight containers. Refrigerate for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to restore the creamy consistency.
- Freezing for Later
Divide the cooled soup into individual freezer-safe containers, leaving a little headspace for expansion. Freeze for up to 3 months. Thaw overnight in the refrigerator and warm on the stovetop, adding a splash of broth if needed.
- Portion Control
Use smaller containers or resealable bags to freeze single servings. This way, you can grab just what you need without thawing the entire batch—ideal for quick lunches or solo dinners.
- Reheating Tips
To prevent separation, reheat the soup slowly over low to medium heat and stir frequently. If the broth looks too thick, whisk in a little extra chicken broth or milk until you reach the desired creaminess.
CONCLUSION
From the first swirl of green enchilada sauce to the final sprinkle of cheddar and cilantro, this Green Enchilada Chicken Soup has everything you need to satisfy your comfort-food cravings. It’s beginner-friendly, coming together in just under an hour with straightforward steps that yield big, bold flavor. With juicy shredded chicken, hearty black beans, and sweet corn dancing in a tangy broth, it’s truly a dish that warms the soul. Feel free to pile on all your favorite toppings—avocado, crispy tortilla chips, a squeeze of lime—to make each bowl uniquely yours. Whether you’re serving this up for a cozy family dinner or meal-prepping for busy weekdays, this soup delivers both convenience and gourmet flair.
Don’t let this recipe slip through your fingers—print it out or bookmark it so you can return whenever you need a little pick-me-up. You’ll also find a handy FAQ section below to answer any lingering questions about substitutions, spice adjustments, and more. If you give this recipe a try, I’d love to hear how it turned out! Leave a comment, ask any questions, or share your tweaks and tips. Your feedback not only helps fellow home cooks but also inspires me to keep sharing delicious, approachable recipes like this one. Happy cooking, and here’s to many more comforting bowls of Green Enchilada Chicken Soup!
Green Enchilada Chicken Soup
Description
Savor the rich and zesty flavors of this Green Enchilada Chicken Soup, packed with tender chicken, black beans, and creamy cheese. It's a hug in a bowl!
Ingredients
Instructions
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Begin by heating the olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, sautéing until the onion is translucent and fragrant.
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Add the chicken breasts to the pot. Pour in the chicken broth and green enchilada sauce. Season with cumin, chili powder, salt, and pepper.
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Bring the mixture to a simmer, cover, and let it cook for about 20 minutes or until the chicken is fully cooked and tender.
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Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the pot.
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Stir in the black beans and corn. Allow the soup to simmer for an additional 5-10 minutes to meld the flavors.
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Just before serving, stir in the shredded cheddar cheese until melted. Then, add the sour cream and mix well, ensuring the soup is creamy and rich.
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Serve the soup hot, garnished with optional toppings like chopped cilantro, sliced avocado, lime wedges, and tortilla chips for added texture and flavor.
Note
- This soup can be made ahead and stored in the refrigerator for up to 3 days.
- You can replace the chicken breasts with rotisserie chicken for convenience.
- Adjust the spice level by adding more chili powder or a dash of hot sauce.
