Green Enchilada Soup Recipe

There’s something about a hearty, flavorful bowl of soup that just feels like home. And when it comes to comforting, zesty dishes that are perfect for any time of year, Green Enchilada Soup is an absolute winner. It combines the rich, bold flavors of traditional enchiladas into a creamy, soupy delight that will warm your soul and tingle your taste buds. Plus, it’s versatile enough to enjoy as a quick weeknight meal or a cozy dish for your weekend gatherings.

This recipe is a delightful fusion of tangy green enchilada sauce, tender chicken (or your protein of choice), and a medley of vegetables, all simmered together into a beautifully spiced, creamy broth. It’s topped off with fresh garnishes like cilantro, avocado, and a squeeze of lime for that extra pop of flavor. Whether you’re cooking for a crowd or just looking for a delicious meal to enjoy solo, Green Enchilada Soup offers a satisfying blend of textures and flavors that you’ll keep coming back to.

Here’s a detailed breakdown of how to make this mouthwatering soup:

Ingredients Needed

Chicken Breast (or thighs) – 2 medium-sized boneless, skinless chicken breasts (alternatively, you can use shredded rotisserie chicken for quicker prep).
Olive Oil – 2 tablespoons (for sautéing).
Yellow Onion – 1 medium, finely chopped.
Garlic – 3 cloves, minced.
Green Enchilada Sauce – 2 cups (store-bought or homemade, depending on preference).
Chicken Broth – 4 cups (you can use vegetable broth if you prefer a lighter version).
Corn – 1 cup, frozen or fresh.
Black Beans – 1 cup, drained and rinsed.
Green Chilies – 1 can (4 oz), diced (optional, depending on your spice tolerance).
Heavy Cream – 1/2 cup (for that silky, creamy texture).
Cilantro – 1/4 cup, chopped (plus extra for garnish).
Lime – 1 lime, juiced.
Salt and Pepper – to taste.
Tortilla Chips – for crunch, optional but highly recommended.
Cheddar or Monterey Jack Cheese – shredded, for topping (optional).

Cooking Instructions

Prepare The Chicken
- If using fresh chicken breasts, season them with a little salt and pepper. In a large pot, heat 1 tablespoon of olive oil over medium heat. Add the chicken breasts and cook for about 6-8 minutes per side until golden brown and cooked through.
- Once cooked, remove the chicken from the pot and set aside. Once cooled, shred the chicken using two forks or chop it into bite-sized pieces.
Sauté The Aromatics
- In the same pot, add another tablespoon of olive oil. Sauté the chopped onion over medium heat for about 4-5 minutes until softened and translucent. Add the garlic and cook for another 30 seconds until fragrant.
Add The Broth And Enchilada Sauce
- Pour in the green enchilada sauce and chicken broth, stirring to combine. Bring the mixture to a simmer, scraping up any bits from the bottom of the pot.
Add The Veggies And Protein
- Stir in the shredded chicken, corn, black beans, and green chilies (if using). Let the soup simmer for about 10 minutes to allow the flavors to meld together.
Creamy Finish
- Lower the heat and add the heavy cream. Stir to combine. Taste and adjust seasoning with salt, pepper, and lime juice.
Serve
- Ladle the soup into bowls and garnish with fresh cilantro, tortilla chips (for crunch), and a sprinkle of shredded cheese if desired. A squeeze of lime on top adds a fresh burst of flavor.
Enjoy!
- Dive into this warm, zesty, creamy soup that is sure to satisfy your cravings.

Ingredient Insights

Green Enchilada Sauce: This sauce is the star of the show, giving the soup its signature tangy, spicy flavor. It’s made with roasted green chilies, tomatillos, garlic, and other seasonings. You can use store-bought versions for convenience, but making your own green enchilada sauce from scratch adds a more personal touch and deeper flavors.
Chicken: Tender chicken breast (or thighs) provides a great source of lean protein while absorbing all the flavors of the broth. Using pre-cooked rotisserie chicken is a huge time-saver if you’re in a rush, and it adds a subtle smokiness to the soup.
Heavy Cream: The addition of heavy cream makes this soup luxuriously creamy. If you’re looking for a lighter version, you can substitute with half-and-half or even coconut milk for a dairy-free option.
Tortilla Chips: These crunchy chips not only add texture but also absorb some of the soup’s flavors, creating a delightful bite. They’re the perfect contrast to the smoothness of the broth and creamy chicken.

Expert Tips

Spice Level: If you’re a fan of spicier soups, feel free to add extra diced jalapeños or increase the amount of green chilies. You can also sprinkle in some cayenne pepper or chili flakes for an added kick.
Make It Ahead: This soup actually tastes even better the next day! The flavors continue to develop and intensify as it sits. You can easily store leftovers in an airtight container in the fridge for up to 3-4 days, or freeze for longer storage.
Shredded Chicken vs. Whole Chicken: If you opt for whole chicken breasts or thighs, consider poaching them directly in the broth. This will add even more flavor to the soup, and you’ll get perfectly tender chicken that shreds easily.
Herb Variations: While cilantro is the go-to herb for garnish, fresh parsley, or green onions could be used for a fresh twist. A dollop of sour cream or Mexican crema also makes for a delightful topping.

Recipe Variations

Vegetarian Version: Skip the chicken and add more veggies. You could use zucchini, sweet potatoes, or mushrooms to provide more substance to the soup. Add plant-based protein like tofu or tempeh to make it filling.
Vegan Version: To make this soup vegan, replace the chicken with beans or extra veggies like cauliflower, and swap out the cream with coconut milk or a cashew cream. Use vegetable broth instead of chicken broth for a fully plant-based option.
Spicy Twist: For a more intense flavor, consider roasting some poblano peppers and blending them into the soup. This will add a smoky, earthy flavor and a deeper heat to the dish.
Seafood Version: Try substituting the chicken with shrimp or white fish like tilapia or cod for a seafood-inspired green enchilada soup. The green sauce pairs beautifully with seafood.

Final Words

The beauty of Green Enchilada Soup lies in its balance of flavors and textures. It’s the perfect comfort food that still feels fresh and vibrant with the zing of lime and the richness of the enchilada sauce. It’s also highly customizable, making it easy to tailor to your preferences. Whether you want it mild or fiery, creamy or light, this soup can be made your own.

From cozy evenings to family get-togethers, it’s the kind of dish that will always please a crowd. If you’re craving something with a little extra kick but don’t want the heaviness of a traditional enchilada, then this soup is the perfect alternative. It’s light yet filling, and that tangy, slightly spicy flavor is addictive.

Green Enchilada Soup Recipe