Green Enchilada Chicken Soup

Name: Green Enchilada Chicken Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Mexican
Ingredients: 2 tablespoons olive oil; 1 onion, diced; 3 cloves garlic, minced; 1 bell pepper, diced; 2 cups cooked chicken, shredded; 2 cups green enchilada sauce; 4 cups chicken broth; 1 teaspoon cumin; 1 teaspoon oregano; 1 can (15 oz) corn, drained; 1 can (15 oz) black beans, drained and rinsed; Salt and pepper to taste; Fresh cilantro for garnish

Author: Tessa

Published: April 27, 2025

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There’s something magical about a bowl of Green Enchiladas Chicken Soup—it’s like a warm hug on a chilly evening. I first fell in love with this recipe during a trip to Mexico years ago, where I learned the secret to balancing tangy green enchilada sauce with tender chicken and hearty beans. Now, it’s my go-to when I need a quick, flavor-packed meal that feels like a celebration. The best part? It’s ready in 30 minutes, and the leftovers taste even better the next day. Trust me, once you try this soup, it’ll become a regular in your kitchen too.

Why You’ll Love This Green Enchiladas Chicken Soup

This soup is my weeknight superhero—here’s why it’ll steal your heart too:

Speedy satisfaction: Ready in 30 minutes flat (faster than takeout!).
Flavor bomb: Tangy green sauce meets smoky cumin and fresh cilantro—every spoonful sings.
Your rules: Swap chicken for turkey, add extra veggies, or kick up the heat with jalapeños.
Comfort in a bowl: Hearty beans and corn make it a meal, no sides needed.
Leftover magic: Tastes even better tomorrow—if it lasts that long!

Perfect for rushed evenings, but special enough for guests. Just wait till you taste it!

Green Enchiladas Chicken Soup - detail 1

Ingredients for Green Enchiladas Chicken Soup

Gathering the right ingredients is half the battle – and I promise, every one of these matters. Here’s what you’ll need for that perfect bowl of comfort:

2 tablespoons olive oil – for sautéing those aromatics to golden perfection
1 large onion, diced – white or yellow, your pick (I like the sweetness of yellow)
3 garlic cloves, minced – fresh is best here, none of that powdered stuff
1 bell pepper, diced – green keeps it authentic, but red adds nice sweetness
2 cups cooked chicken, shredded – rotisserie chicken works wonders when you’re in a hurry
2 cups green enchilada sauce – my secret? The medium-spiced 505 Southwestern brand
4 cups chicken broth – low-sodium lets you control the salt better
1 teaspoon cumin – gives that earthy, warm backbone flavor
1 teaspoon dried oregano – crush it between your fingers to wake up the oils
1 can (15 oz) corn, drained – or fresh if it’s summer!
1 can (15 oz) black beans, drained and rinsed – don’t skip rinsing – that starchy liquid changes the soup’s texture
Salt and pepper to taste – I always add a pinch more at the end
Fresh cilantro for garnish – the bright green confetti that makes it pop!

See? Nothing fancy – just real, flavorful ingredients that work together like a dream team.

How to Make Green Enchiladas Chicken Soup

Now comes the fun part—turning those simple ingredients into pure comfort! This soup practically makes itself, but I’ve got a few tricks to ensure perfection every time.

Step 1: Sauté the Aromatics

First, grab your favorite soup pot—I use my blue enamel Dutch oven—and heat the olive oil over medium heat. Toss in the diced onion and bell pepper. They’ll sizzle happily for about 5 minutes until they soften and turn slightly golden. That’s when you add the minced garlic (smells amazing, right?), stirring constantly for just 30 seconds so it doesn’t burn. This little dance builds the flavor foundation—don’t rush it!

Step 2: Add Liquids and Seasonings

Time for the magic trio: shredded chicken, green enchilada sauce, and broth. Pour them in along with cumin and oregano—the spices will bloom beautifully in the liquid. Stir everything together and crank the heat just until bubbles form around the edges. Then, reduce to a gentle simmer—we’re not boiling soup here! Let it bubble away for 15 minutes; this lets the flavors marry and the chicken soak up all that tangy green goodness.

Step 3: Incorporate Beans and Corn

Finally, stir in your drained corn and rinsed black beans. They just need 5 more minutes of simmering to warm through while keeping their perfect texture. Taste it now—this is when I add another pinch of salt and pepper. The soup should be slightly brothy but packed with flavor. Tip: If it thickens too much, add a splash of water or broth. Done! Ladle it into bowls and shower with fresh cilantro. See? Easy as pie—but way tastier!

Green Enchiladas Chicken Soup - detail 2

Tips for the Best Green Enchiladas Chicken Soup

Here are my tried-and-true secrets for soup that’ll have everyone asking for seconds:

Rotisserie shortcut: Store-bought chicken saves 15 minutes—just shred it while the veggies sauté.
Spice control: Start with mild sauce, then add diced jalapeños or hot sauce to taste.
Cilantro magic: Toss stems in while simmering for extra flavor, then garnish with leaves.
Texture trick: Add corn and beans last to keep them perfectly firm.
Brighten it up: A squeeze of fresh lime juice before serving wakes up all the flavors!

Little touches make all the difference—trust me!

Variations for Green Enchiladas Chicken Soup

One of my favorite things about this soup? How easily it adapts to whatever you’ve got in the fridge! Here are some delicious twists I’ve tried:

Protein swap: Leftover turkey or beef bacon works beautifully instead of chicken—just shred it the same way.
Veggie boost: Toss in diced zucchini or spinach during the last 5 minutes for extra nutrients.
Heat lover’s dream: Stir in diced jalapeños with the bell peppers, or top with sliced serranos.
Creamy version: Add a dollop of sour cream or Greek yogurt at the end for richness.
Broth change-up: Use vegetable broth and omit meat for a hearty vegetarian option (add extra beans!).

See? The possibilities are endless—make it your own!

Serving Suggestions for Green Enchiladas Chicken Soup

Oh, the toppings game is where this soup really shines! I love setting up a little “soup bar” with bowls of diced avocado, crumbled queso fresco, and crispy tortilla strips—let everyone customize their perfect bite. Warm flour tortillas on the side are a must for dipping (my kids call them “flavor sponges”). For an extra zing, add lime wedges to squeeze over the top—that bright citrus cuts through the richness beautifully. And if you’re feeling fancy, a drizzle of crema takes it to restaurant-level deliciousness!

Storing and Reheating Green Enchiladas Chicken Soup

This soup actually gets better after a night in the fridge—the flavors mingle like old friends! Store it in an airtight container for 3-4 days. When reheating, go low and slow on the stove to keep those beans from turning mushy (microwaving in 30-second bursts works too). Pro tip: If it thickens, just stir in a splash of broth or water to bring it back to life. Never boil it—gentle warmth keeps everything perfect!

Green Enchiladas Chicken Soup Nutritional Information

Each steaming bowl of this soup packs flavor and nutrition! Here’s the scoop per serving (based on my exact recipe):

Calories: 280 – light but satisfying
Protein: 20g – thank you, chicken and beans!
Carbs: 30g – mostly from fiber-rich corn and beans
Fiber: 6g – keeps you full longer

Note: Numbers shift if you tweak ingredients—less oil lowers calories, extra avocado adds healthy fats. I always say: good food’s about balance, not numbers!

Frequently Asked Questions About Green Enchiladas Chicken Soup

I get asked about this soup all the time—here are the top questions with my tried-and-true answers:

Can I freeze this soup?
Absolutely! Cool completely, then freeze in airtight containers for up to 3 months. Thaw overnight in the fridge and reheat gently. The beans stay perfect—just give it a good stir.

How do I make it vegetarian?
Easy! Swap chicken broth for vegetable broth and add extra black beans or pinto beans. For protein, toss in diced tofu or tempeh when you add the corn.

What if my soup is too spicy?
No worries! Stir in a spoonful of sour cream or Greek yogurt to mellow the heat. A squeeze of lime and extra corn helps too.

Can I use red enchilada sauce instead?
You bet—it’ll taste different but still delicious! Red sauce makes it richer and smokier. I’d reduce the cumin slightly if you switch.

Now that you’re a soup expert—get cooking! Tag me when you make it; I love seeing your creations!