Green Enchilada Chicken Soup is a warm, comforting bowl full of tender shredded chicken, flavorful green enchilada sauce, and a mix of fresh veggies. It’s slightly spicy, a little creamy, and packed with delicious Mexican-style flavors that make every spoonful a treat.
I love making this soup when I want something cozy but also a bit zesty. The green enchilada sauce gives it a great tangy kick, and the chicken stays juicy and tender throughout. I often add a squeeze of lime right before serving—it brightens up all the flavors perfectly.
One of my favorite ways to enjoy this soup is with some crunchy tortilla chips on the side and a dollop of sour cream or guacamole on top. It’s great for chilly nights or when you want a simple meal that feels special. Plus, it’s super easy to make in one pot, which is always a win in my book!
Key Ingredients & Substitutions
Chicken: Rotisserie chicken makes this recipe quick and easy. If you prefer, use cooked shredded chicken breast or thighs for a juicier texture. For a vegetarian version, substitute with cooked beans or tofu.
Green Enchilada Sauce: This is the flavor base. Use store-bought for convenience, or make your own with tomatillos, green chilies, and spices for a fresher taste.
Black Beans: They add heartiness and protein. You can swap for pinto beans or kidney beans if you prefer or simply omit for a lighter soup.
Sour Cream or Mexican Crema: Adds creaminess and balances heat. Greek yogurt works well as a healthier substitute, and it won’t alter the flavor much.
Jalapeños: Adjust these according to heat preference. Remove seeds for less spice, or substitute with mild green bell peppers to skip the heat entirely.
How Can I Get the Soup Creamy Without It Separating?
Adding sour cream and cheese makes the soup creamy, but if not careful, it can separate. To prevent this:
- Lower the heat before stirring them in—this avoids curdling.
- Temper the sour cream by mixing a bit of hot soup into it first, then stir it all back in slowly.
- Stir gently and heat just enough to melt the cheese without boiling the soup afterward.
These steps help keep the soup smooth and velvety without losing its beautiful green color or developing a grainy texture.
Equipment You’ll Need
- Large pot or Dutch oven – I like using it because it heats evenly and gives plenty of room for all ingredients.
- Wooden spoon or spatula – perfect for stirring everything together without scratching the pot.
- Measuring cups and spoons – essential for precise seasoning and ingredient amounts.
- Knife and cutting board – handy for chopping onions, tomatoes, and cilantro quickly and safely.
- Soup bowls and utensils – for serving and enjoying your delicious meal!
Flavor Variations & Add-Ins
- Shredded cheese: Swap cheddar with Monterey Jack or pepper jack for a different flavor kick.
- Additional veggies: Add corn, diced zucchini, or spinach to boost nutrition and texture.
- Spicy kick: Mix in a dash of hot sauce or chopped chipotle peppers for more heat.
- Different proteins: Use cooked turkey, ground beef, or even plant-based crumbles for variety.
Green Enchilada Chicken Soup
Ingredients You’ll Need:
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1-2 jalapeños, seeded and diced (adjust to taste)
- 3 cups cooked, shredded chicken breast (rotisserie chicken works great)
- 1 can (4 oz) chopped green chiles
- 4 cups chicken broth
- 1 can (15 oz) black beans, drained and rinsed
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- ½ teaspoon chili powder
- 1 can (10 oz) green enchilada sauce (store bought or homemade)
- ½ cup sour cream or Mexican crema
- ½ cup shredded cheddar cheese or Mexican blend cheese, plus extra for garnish
- 1 avocado, sliced
- 1 medium tomato, diced
- Fresh cilantro, chopped, for garnish
- Salt and freshly ground black pepper, to taste
- Optional: lime wedges for serving
How Much Time Will You Need?
This soup takes about 10 minutes to prep, 20 minutes to cook, so roughly 30 minutes total. It’s quick to make on a busy day but full of comforting flavor.
Step-by-Step Instructions:
1. Sauté the Veggies:
Heat olive oil in a large pot over medium heat. Add diced onion, jalapeños, and garlic. Cook for 3-4 minutes until the onion softens and everything smells wonderful.
2. Add Key Ingredients:
Stir in shredded chicken, chopped green chiles, black beans, ground cumin, dried oregano, chili powder, and green enchilada sauce. Mix it all up so the flavors start to combine.
3. Simmer the Soup:
Pour in the chicken broth and bring the soup to a gentle boil. Lower the heat and let it simmer uncovered for 15-20 minutes. This gives the flavors time to blend beautifully.
4. Make it Creamy:
Turn the heat to low. Stir in sour cream and shredded cheese until melted and smooth, giving your soup a nice creamy texture. Taste and add salt and pepper as you like.
5. Serve and Garnish:
Ladle the soup into bowls. Top with avocado slices, diced tomato, extra cheese, a dollop of sour cream, and some fresh cilantro sprinkled on top.
6. Enjoy!
Serve your soup with crunchy tortilla chips and lime wedges on the side for squeezing over. This adds a fresh, zesty lift to every bite.
Equipment You’ll Need
- Large pot or Dutch oven
- Wooden spoon or spatula
- Measuring cups and spoons
- Knife and cutting board
- Serving bowls and spoons
Flavor Variations & Add-Ins
- Cheese Swap: Try Monterey Jack or pepper jack cheese for a different flavor.
- Extra Veggies: Add corn, diced zucchini, or spinach for more texture and nutrition.
- Spicier Soup: Toss in hot sauce or chipotle peppers to boost the heat.
- Protein Options: Switch chicken with cooked turkey, ground beef, or plant-based crumbles.
Can I Use Frozen Chicken for This Soup?
Yes, you can! Just be sure to fully thaw the chicken first. Thaw it overnight in the fridge or use the defrost setting on your microwave. Once thawed, shred it and proceed with the recipe as usual.
How Do I Store Leftovers?
Store any leftover soup in an airtight container in the fridge for up to 3 days. When reheating, warm it gently on the stove over low heat and stir occasionally to keep it creamy.
Can I Make This Soup Ahead of Time?
Absolutely! Make the soup a day ahead to let the flavors deepen. Just wait to add the avocado and fresh toppings until right before serving to keep them fresh.
What’s a Good Substitute for Sour Cream?
Greek yogurt is a great substitute if you want a lighter option. Add it at the same step, stirring gently over low heat to keep the soup creamy without curdling.
