Green Enchilada Chicken Soup is a cozy and flavorful bowl filled with tender chicken, tangy green enchilada sauce, and a splash of fresh ingredients like cilantro and lime. It’s like a warm hug in a bowl, with just the right amount of zest and spice to keep things interesting without being too hot.
I love making this soup when I want something easy but still full of taste. The green enchilada sauce adds a wonderful twist that makes it much more exciting than your regular chicken soup. I usually use leftover rotisserie chicken to make it super quick, and I like to add a bit of cheese and avocado on top for some extra creaminess and freshness.
Whenever I serve this soup, I like to have some crunchy tortilla chips on the side for dipping or sprinkling on top. It’s a great meal for chilly evenings or when you want a comforting dinner that feels special without a lot of fuss. Plus, it always gets compliments from friends and family, which is a big win in my book!
Key Ingredients & Substitutions
Chicken: I like using rotisserie chicken—it’s quick and flavorful. If you’re short on time, leftover or pre-cooked chicken works great too. For a vegetarian option, try using cubed tofu or extra beans.
Green Enchilada Sauce/Salsa Verde: Salsa verde adds a nice tang and depth. If you can’t find green enchilada sauce, salsa verde or even tomatillo sauce are good swaps. Just pick one without added sugars for best flavor.
Black Beans & Tomatoes: These add texture and heartiness. Canned versions are perfect for convenience—just rinse the beans to reduce salt. If you prefer, pinto beans work well too.
Fresh Cilantro & Avocado: Cilantro freshens up the soup. If you’re not a fan, parsley is a fine substitute. Avocado gives creaminess—if you don’t have any, a squeeze of lime juice adds a nice bright flavor.
How Do I Develop the Soup’s Flavor Without Overcooking?
The key is to build layers of flavor gently and avoid boiling once you’ve added all ingredients.
- Sauté onions and garlic slowly in olive oil until soft and fragrant. This brings out natural sweetness.
- Add spices and cook briefly to bloom their flavors, but watch closely to avoid burning.
- Add liquids and other ingredients, then bring to a simmer—avoid a rolling boil to keep the chicken tender and prevent veggies from falling apart.
- Simmer gently for 15-20 minutes to let the flavors blend nicely without overcooking.
Equipment You’ll Need
- Large pot or Dutch oven – I find it best for simmering all the ingredients together smoothly.
- Cutting board and sharp knife – for chopping onions, garlic, cilantro, and avocado with ease.
- Can opener – to easily open the beans, tomatoes, and chilies.
- Measuring cups and spoons – to keep your flavors balanced.
- Soup ladle – for serving the hot, delicious soup.
Flavor Variations & Add-Ins
- Use cooked shredded turkey or pork instead of chicken for a twist on flavors.
- Add some chopped jalapeños if you like extra heat, or a dash of hot sauce for spice.
- Stir in a handful of frozen corn for sweetness and texture.
- Top with crumbled queso fresco or a squeeze of fresh lime for added tang and richness.
How to Make Green Enchilada Chicken Soup?
Ingredients You’ll Need:
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- ½ teaspoon chili powder
- ¼ teaspoon black pepper
- 3 cups cooked shredded chicken (rotisserie or boiled)
- 4 cups low sodium chicken broth
- 1 (4-ounce) can diced green chilies
- 1 cup salsa verde (green enchilada sauce can be substituted)
- 1 (15-ounce) can black beans, drained and rinsed
- 1 (14.5-ounce) can diced tomatoes, drained
- ½ cup chopped fresh cilantro, plus more for garnish
- 1 avocado, sliced or diced
- 1 cup shredded cheddar cheese
- ½ cup sour cream
- Salt to taste
How Much Time Will You Need?
This recipe takes about 10 minutes to prep, 25 minutes to cook, and you can have a warm, comforting soup ready in under 40 minutes total. It’s a quick and satisfying meal perfect for busy days.
Step-by-Step Instructions:
1. Sauté the Onion and Garlic:
Heat olive oil in a large pot over medium heat. Add the finely chopped onion and cook for about 3-4 minutes until it becomes translucent and soft. Then add the minced garlic, ground cumin, chili powder, and black pepper. Stir and cook for another minute until the spices smell fragrant.
2. Add Chicken and Veggies:
Stir in the shredded chicken, diced green chilies, salsa verde (or green enchilada sauce), black beans, and drained diced tomatoes. Mix everything together so the flavors start to combine.
3. Simmer the Soup:
Pour in the chicken broth and bring the soup to a gentle simmer. Reduce the heat to low and let it simmer for around 15-20 minutes. This lets the flavors meld beautifully and keeps the chicken nice and tender.
4. Finish and Serve:
Stir in the chopped fresh cilantro and season with salt to taste. Serve the soup in bowls, topped with slices of avocado, shredded cheddar cheese, a dollop of sour cream, and more cilantro if you like. For an extra touch, serve with tortilla chips or warm corn tortillas on the side.
Can I Use Frozen Chicken in This Soup?
Yes! Just make sure to thaw it completely before using. Thaw frozen chicken in the fridge overnight or use the cold water method for quicker thawing. Once thawed, shred as usual and add to the soup.
Can I Make This Soup Ahead of Time?
Absolutely! The flavors actually deepen when it sits. Prepare the soup and store it in an airtight container in the fridge for up to 3 days. Reheat gently on the stove before serving.
How Should I Store Leftovers?
Keep leftovers in a sealed container in the fridge for up to 3 days. You can also freeze the soup for up to 2 months. Thaw in the fridge overnight and reheat on the stove over low heat.
Can I Substitute the Green Enchilada Sauce?
Yes, salsa verde or tomatillo sauce makes a great substitute if you can’t find green enchilada sauce. Just pick a good-quality one without added sugars for the best flavor.
