Easy Green Enchilada Chicken Soup – Cozy, Creamy & Flavor-Packed

🎉 Introduction

There’s something magical about a bowl of warm soup that’s both comforting and exciting. This Easy Green Enchilada Chicken Soup checks all the boxes: it’s creamy, flavorful, and bursting with tender chicken, green enchilada sauce, and just the right blend of spices.

With just a handful of pantry staples and fresh ingredients, you can have a family-friendly dinner on the table in about 30 minutes. The best part? It’s a one-pot recipe, which means minimal cleanup. Serve it with tortilla chips, avocado, and a sprinkle of cheese, and you’ve got a restaurant-worthy meal at home.

This soup is the perfect mix of cozy comfort food and zesty Southwestern flavors — ideal for fall nights, game day gatherings, or simple weeknight dinners.

🧰 Equipment Needed

• Large soup pot or Dutch oven
• Cutting board & knife
• Measuring cups & spoons
• Wooden spoon or ladle
• Tongs (if shredding chicken in the pot)

🛒 Ingredients

For 6 servings:

Protein:

• 1 ½ lbs chicken breast (boneless, skinless)

Base & Flavorings:

• 2 tbsp olive oil
• 1 medium onion (diced)
• 4 garlic cloves (minced)
• 1 can (10 oz) green enchilada sauce
• 1 can (4 oz) diced green chilies
• 1 tsp ground cumin
• 1 tsp chili powder
• Salt & black pepper, to taste

Liquids & Creaminess:

• 4 cups chicken broth
• 1 cup heavy cream (or half-and-half)

Veggies & Add-Ins:

• 1 can (15 oz) corn (drained) or 1 ½ cups frozen corn
• 1 can (15 oz) white beans (drained & rinsed)
• 2 cups baby spinach (optional)

Toppings (optional but recommended):

• Shredded cheese (cheddar, Monterey Jack, or Mexican blend)
• Sliced avocado
• Fresh cilantro
• Tortilla strips or chips
• Lime wedges

👩‍🍳 Directions

Step 1: Cook the Aromatics

1. Heat olive oil in a large soup pot over medium heat.
2. Add diced onion and cook 4–5 minutes until softened.
3. Stir in garlic, cooking another minute until fragrant.

Step 2: Build the Flavor Base

1. Add green enchilada sauce, green chilies, cumin, chili powder, salt, and pepper.
2. Stir to combine and let simmer for 2 minutes.

Step 3: Add Chicken and Broth

1. Place chicken breasts into the pot.
2. Pour in chicken broth and bring to a gentle boil.
3. Reduce heat, cover, and simmer for 15–18 minutes, until chicken is cooked through.

Step 4: Shred the Chicken

1. Remove chicken, shred with two forks, and return it to the pot.

Step 5: Add Cream and Veggies

1. Stir in heavy cream, corn, and white beans.
2. Simmer for another 5 minutes.
3. Add spinach last, cooking just until wilted.

Step 6: Serve

• Ladle into bowls, top with cheese, avocado, cilantro, tortilla strips, and a squeeze of lime.

🍽️ Servings & Timing

• Servings: 6
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes

🧊 Storage & Reheating

• Refrigeration: Store leftovers in an airtight container for up to 3 days.
• Freezing: Freeze without the cream for up to 2 months. Add cream after reheating.
• Reheating: Warm on the stovetop over low heat; add a splash of broth if needed.

🥄 Variations

• Dairy-Free: Use coconut milk instead of cream.
• Spicy Kick: Add jalapeños or more chili powder.
• Protein Swap: Use shredded turkey or rotisserie chicken.
• Extra Veggies: Toss in zucchini, bell peppers, or diced tomatoes.
• Low-Carb: Skip beans and corn, add more spinach or cauliflower rice.

❓ 10 FAQs

1. Can I make this in a slow cooker?
Yes, cook on low for 6 hours or high for 3 hours, then shred chicken and stir in cream.

2. Can I use rotisserie chicken?
Absolutely! Just skip the simmering step and add chicken with the beans and corn.

3. Do I need green enchilada sauce?
Yes, it’s the key flavor base, but you can substitute salsa verde.

4. Can I make it vegetarian?
Yes, skip the chicken and use extra beans and veggies.

5. Can I use light cream or milk?
Yes, but the soup will be thinner—use cornstarch slurry to thicken if needed.

6. Can I add rice?
Yes, stir in cooked rice before serving for a heartier soup.

7. How spicy is this soup?
Mild to medium, depending on enchilada sauce—adjust with extra chilies or hot sauce.

8. Can I prepare it ahead of time?
Yes, it reheats well—just hold off on toppings until serving.

9. What cheese works best?
Shredded cheddar, Monterey Jack, or Pepper Jack for spice.

10. How do I thicken the soup?
Simmer uncovered longer, or stir in a cornstarch slurry at the end.

🏁 Conclusion

This Easy Green Enchilada Chicken Soup is a quick, creamy, and flavor-packed dinner that brings the warmth of comfort food with a fun Southwestern twist. With tender chicken, zesty enchilada sauce, and plenty of toppings, it’s a recipe the whole family will crave again and again.

Serve it with tortilla chips and fresh lime wedges, and you’ve got a complete, cozy meal ready in under 40 minutes.

Adam

Easy Green Enchilada Chicken Soup – Cozy, Creamy & Flavor-Packed

There’s something magical about a bowl of warm soup that’s both comforting and exciting. This Easy Green Enchilada Chicken Soup checks all the boxes: it’s creamy, flavorful, and bursting with tender chicken, green enchilada sauce, and just the right blend of spices. With just a handful of pantry staples and fresh ingredients, you can have a family-friendly dinner on the table in about 30 minutes. The best part? It’s a one-pot recipe, which means minimal cleanup. Serve it with tortilla chips, avocado, and a sprinkle of cheese, and you’ve got a restaurant-worthy meal at home. This soup is the perfect mix of cozy comfort food and zesty Southwestern flavors — ideal for fall nights, game day gatherings, or simple weeknight dinners.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings: 6 servings

Ingredients Equipment Method Notes

Ingredients

  

For 6 servings:

Protein:

• 1 ½ lbs chicken breast boneless, skinless
• Base & Flavorings:
• 2 tbsp olive oil
• 1 medium onion diced
• 4 garlic cloves minced
• 1 can 10 oz green enchilada sauce
• 1 can 4 oz diced green chilies
• 1 tsp ground cumin
• 1 tsp chili powder
• Salt & black pepper to taste

Liquids & Creaminess:

• 4 cups chicken broth
• 1 cup heavy cream or half-and-half

Veggies & Add-Ins:

• 1 can 15 oz corn (drained) or 1 ½ cups frozen corn
• 1 can 15 oz white beans (drained & rinsed)
• 2 cups baby spinach optional

Toppings (optional but recommended):

• Shredded cheese cheddar, Monterey Jack, or Mexican blend
• Sliced avocado
• Fresh cilantro
• Tortilla strips or chips
• Lime wedges

Equipment

• Large soup pot or Dutch oven
• Cutting board & knife
• Measuring cups & spoons
• Wooden spoon or ladle
• Tongs (if shredding chicken in the pot)

Method

 

Step 1: Cook the Aromatics

1. Heat olive oil in a large soup pot over medium heat.
2. Add diced onion and cook 4–5 minutes until softened.
3. Stir in garlic, cooking another minute until fragrant.

Step 2: Build the Flavor Base

1. Add green enchilada sauce, green chilies, cumin, chili powder, salt, and pepper.
2. Stir to combine and let simmer for 2 minutes.

Step 3: Add Chicken and Broth

1. Place chicken breasts into the pot.
2. Pour in chicken broth and bring to a gentle boil.
3. Reduce heat, cover, and simmer for 15–18 minutes, until chicken is cooked through.

Step 4: Shred the Chicken

1. Remove chicken, shred with two forks, and return it to the pot.

Step 5: Add Cream and Veggies

1. Stir in heavy cream, corn, and white beans.
2. Simmer for another 5 minutes.
3. Add spinach last, cooking just until wilted.

Step 6: Serve

1. Ladle into bowls, top with cheese, avocado, cilantro, tortilla strips, and a squeeze of lime.

Notes

🧊 Storage & Reheating

Refrigeration: Store leftovers in an airtight container for up to 3 days.

Freezing: Freeze without the cream for up to 2 months. Add cream after reheating.

Reheating: Warm on the stovetop over low heat; add a splash of broth if needed.

🥄 Variations

Dairy-Free: Use coconut milk instead of cream.

Spicy Kick: Add jalapeños or more chili powder.

Protein Swap: Use shredded turkey or rotisserie chicken.

Extra Veggies: Toss in zucchini, bell peppers, or diced tomatoes.

Low-Carb: Skip beans and corn, add more spinach or cauliflower rice.

❓ 10 FAQs

1. Can I make this in a slow cooker?
Yes, cook on low for 6 hours or high for 3 hours, then shred chicken and stir in cream.

2. Can I use rotisserie chicken?
Absolutely! Just skip the simmering step and add chicken with the beans and corn.

3. Do I need green enchilada sauce?
Yes, it’s the key flavor base, but you can substitute salsa verde.

4. Can I make it vegetarian?
Yes, skip the chicken and use extra beans and veggies.

5. Can I use light cream or milk?
Yes, but the soup will be thinner—use cornstarch slurry to thicken if needed.

6. Can I add rice?
Yes, stir in cooked rice before serving for a heartier soup.

7. How spicy is this soup?
Mild to medium, depending on enchilada sauce—adjust with extra chilies or hot sauce.

8. Can I prepare it ahead of time?
Yes, it reheats well—just hold off on toppings until serving.

9. What cheese works best?
Shredded cheddar, Monterey Jack, or Pepper Jack for spice.

10. How do I thicken the soup?
Simmer uncovered longer, or stir in a cornstarch slurry at the end.

🏁 Conclusion

This Easy Green Enchilada Chicken Soup is a quick, creamy, and flavor-packed dinner that brings the warmth of comfort food with a fun Southwestern twist. With tender chicken, zesty enchilada sauce, and plenty of toppings, it’s a recipe the whole family will crave again and again.

Serve it with tortilla chips and fresh lime wedges, and you’ve got a complete, cozy meal ready in under 40 minutes.