Green Chicken Enchilada Soup Recipe

There are few things more comforting than a warm bowl of soup on a chilly day. And if you’re looking for something a bit more exciting than your standard chicken noodle, then Green Chicken Enchilada Soup might just be the answer. This recipe is a twist on the classic enchilada, transforming it into a creamy, hearty soup that’s packed with flavors and textures. Imagine layers of tender chicken, vibrant green chilies, savory broth, and a touch of cheese-it’s a fiesta in a bowl! Whether you’re making it for a cozy family dinner, a game-day snack, or even as a meal prep option for the week, this soup is a total winner.

Green enchilada sauce brings a tangy, earthy taste that complements the richness of chicken perfectly. And the best part? It’s a one-pot wonder, making cleanup a breeze. So let’s dive into how to make this incredible soup and explore everything from ingredients to some pro tips to get it just right!

Here’s how to create a flavorful, creamy, and comforting green chicken enchilada soup from scratch. With its zesty base and the goodness of tender chicken, it’s a bowl of warmth and joy!

Ingredients Needed

Before you start, make sure to gather all your ingredients so the cooking process is smooth and easy. Here’s what you’ll need:

Chicken breast or thighs (boneless, skinless) – 2 large breasts or about 3-4 thighs. This is the main protein in the soup and gives it that hearty, satisfying quality.
Green enchilada sauce – 1 can (about 10 oz). The key flavor component that gives the soup that signature tangy heat.
Chicken broth – 4 cups. This forms the base of the soup, adding liquid and depth of flavor.
Heavy cream – 1 cup. Adds richness and creaminess to the soup, making it smooth and velvety.
Corn kernels – 1 cup. Adds sweetness and texture, balancing the spice from the green chilies.
Black beans – 1 can (15 oz), drained and rinsed. A great source of protein and fiber that complements the chicken perfectly.
Green chilies – 1 can (4 oz), diced. For that slight heat and vibrant color.
Onion – 1 medium, finely chopped. Adds sweetness and savory depth.
Garlic – 3-4 cloves, minced. A classic aromatics trio along with onion and celery.
Cumin – 1 tsp. A spice that adds an earthy, warm flavor that ties everything together.
Coriander – 1 tsp. Adds a hint of citrus and earthy undertones.
Olive oil – 2 tbsp. Used for sautéing the onions and garlic.
Salt & pepper – To taste. To balance and season all the flavors.
Shredded cheese – 1-2 cups (cheddar or a Mexican blend). Optional but adds a creamy, cheesy finish.
Fresh cilantro – A handful, chopped. For garnish, giving that fresh, herby lift.

Cooking Instructions

Follow these steps to make the perfect green chicken enchilada soup:

Sauté Aromatics
- Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the chopped onions and garlic, sautéing for about 3-5 minutes until they’re soft and fragrant.
Cook The Chicken
- If you’re using chicken breasts, add them directly into the pot and cook for about 5-6 minutes on each side until golden brown. If you’re using thighs, follow the same method but adjust for the extra fat. After the chicken is cooked, remove it from the pot and set it aside to rest.
Make The Broth
- In the same pot, pour in the chicken broth, green enchilada sauce, and the green chilies. Stir to combine, scraping any browned bits from the bottom of the pot for extra flavor.
Add Beans And Corn
- Stir in the drained black beans and corn kernels. These add bulk and balance out the heat of the chilies.
Shred The Chicken
- While the broth is simmering, shred the chicken using two forks. Once shredded, add it back into the soup pot.
Simmer And Season
- Let the soup simmer for about 20-25 minutes, allowing the flavors to meld together. Stir in the cumin and coriander. Taste, and adjust salt and pepper as needed.
Add The Cream
- Once the soup is fully cooked and flavorful, stir in the heavy cream. This will give the soup its creamy texture and rich taste. Simmer for an additional 5-10 minutes.
Serve And Garnish
- Ladle the soup into bowls and sprinkle with shredded cheese, fresh cilantro, and maybe a squeeze of lime for an extra kick.

Ingredient Insights

Green Enchilada Sauce: This is the secret ingredient in the recipe. Green enchilada sauce is made from tomatillos, green chilies, and spices, giving it a mild yet vibrant flavor. The tomatillos offer a slight tartness that contrasts beautifully with the creamy elements in the soup.
Chicken: You can use either breasts or thighs for the chicken, but thighs are slightly more flavorful due to their higher fat content. However, breasts are leaner and cook a bit faster. Whichever you choose, the key is to cook it properly and shred it into bite-sized pieces.
Heavy Cream: The heavy cream gives this soup a decadent, rich texture. If you’re looking for a lighter version, you can swap it for half-and-half or a bit of coconut milk, but it won’t be quite as creamy.

Expert Tips

Don’t overcook the chicken: Overcooked chicken can turn dry and stringy, so be sure to cook it just enough to stay juicy. When in doubt, slightly undercook it, as it will continue to cook in the soup.
Use rotisserie chicken: To save time, you can swap the raw chicken for shredded rotisserie chicken. Just be sure to add it at the end of cooking to warm it through, as it’s already cooked.
Layer your flavors: Don’t skip the seasoning! The combination of cumin, coriander, salt, and pepper is essential for a balanced flavor. Also, don’t forget to taste and adjust seasonings as you go-what works for one batch might need tweaking for another.
Add lime: A squeeze of fresh lime juice just before serving really brightens up the flavors and cuts through the richness of the cream.
Add toppings: If you’re looking for extra texture, you can top the soup with crispy tortilla strips, sliced avocado, or even a dollop of sour cream for added richness.

Recipe Variations

Vegan/Vegetarian: You can easily adapt this soup to be vegan or vegetarian by swapping the chicken for a plant-based protein like tofu or tempeh. Use vegetable broth instead of chicken broth, and substitute the cream with coconut cream or a cashew-based cream.
Spicy Version: If you love heat, consider adding some diced jalapeños or a spoonful of chipotle in adobo sauce to give the soup a smoky, spicy kick.
Cheesy Enchilada Soup: For an extra cheesy version, add more cheese during the cooking process, and even stir in some cream cheese for a velvety, cheesy base.
Slow Cooker Version: For an easy hands-off approach, dump all your ingredients (including raw chicken) into a slow cooker. Cook on low for 6-8 hours, then shred the chicken and add the cream at the end. It’s perfect for busy days.

Final Words

This Green Chicken Enchilada Soup is the epitome of comfort food with a little Mexican flair. It’s a great weeknight dinner, can be made ahead for meal prep, and is even better the next day as the flavors continue to meld together. It’s creamy, tangy, savory, and oh-so-satisfying. Plus, it’s customizable, so you can tweak the recipe to your preferences, making it your own version of perfect.

Green Chicken Enchilada Soup Recipe