Name: Green Chicken Enchilada Soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Mexican-Inspired
Ingredients: 2 tablespoons olive oil; 1 medium onion, diced; 3 cloves garlic, minced; 1 teaspoon ground cumin; 1/2 teaspoon chili powder; 1/2 teaspoon dried oregano; 3 cups cooked shredded chicken (rotisserie or homemade); 1 can (10 oz) green enchilada sauce; 1 can (4 oz) diced green chiles; 4 cups chicken broth; 1 can (15 oz) white beans, drained and rinsed; 1 cup frozen corn; 1/2 cup sour cream; 1 cup shredded Monterey Jack or Pepper Jack cheese; Salt and black pepper, to taste; Fresh cilantro, chopped (for garnish); Lime wedges (for serving); Tortilla strips or chips (for topping)

Green Chicken Enchilada Soup is a creamy, tangy, and flavor-packed comfort dish that turns everyday ingredients into something extraordinary. With tender shredded chicken, zesty green enchilada sauce, and melty cheese all simmered in a seasoned broth, this soup is cozy, filling, and ready in just one pot. It’s the perfect weeknight dinner when you’re craving something warm and satisfying without spending hours in the kitchen.

Why You’ll Love This Recipe

This soup is everything you want in a comforting bowl—with a bold Southwestern twist. The green enchilada sauce gives it a mild but tangy kick, while the sour cream and cheese create a velvety texture. Packed with shredded chicken, white beans, and corn, it’s hearty and full of protein. And since it’s all made in one pot, cleanup is a breeze. Whether you’re feeding the family or meal-prepping for the week, this recipe is a guaranteed winner.

Green Chicken Enchilada Soup

Ingredients

2 tablespoons olive oil
1 medium onion, diced
3 cloves garlic, minced
1 teaspoon ground cumin
1/2 teaspoon chili powder
1/2 teaspoon dried oregano
3 cups cooked shredded chicken (rotisserie or leftover works great)
1 can (10 oz) green enchilada sauce
1 can (4 oz) diced green chiles
4 cups chicken broth
1 can (15 oz) white beans, drained and rinsed
1 cup frozen corn
1/2 cup sour cream
1 cup shredded Monterey Jack or Pepper Jack cheese
Salt and black pepper, to taste
Fresh cilantro, chopped (for garnish)
Lime wedges (for serving)
Tortilla strips or crushed tortilla chips (for topping)

Tip: See the full ingredient list with measurements in the recipe card below.

Directions

Sauté the Aromatics
In a large pot, heat olive oil over medium heat. Add diced onion and cook for 4–5 minutes, until soft. Stir in garlic, cumin, chili powder, and oregano. Cook for 1 more minute until fragrant.

Build the Soup Base
Add shredded chicken, green enchilada sauce, green chiles, chicken broth, white beans, and corn. Stir to combine and bring to a gentle boil.

Simmer
Reduce heat to low and let the soup simmer uncovered for 15–20 minutes, allowing the flavors to come together.

Finish the Soup
Stir in sour cream and shredded cheese. Mix until the cheese is melted and the soup is smooth and creamy. Taste and season with salt and pepper as needed.

Serve
Ladle into bowls and top with fresh cilantro, tortilla strips or chips, and a squeeze of lime. Serve hot and enjoy!

Servings and Timing

Servings: 6
Total Time: 35 minutes

Variations

Make It Spicier: Add chopped jalapeños or a splash of hot sauce.
Dairy-Free Version: Use dairy-free sour cream and skip the cheese or use a plant-based option.
Thicker Texture: Stir in a cornstarch slurry (2 tbsp cornstarch + 2 tbsp water) or mash a portion of the beans before adding.
More Veggies: Add zucchini, spinach, or bell peppers for extra nutrients.

Storage & Reheating

Storage: Store leftovers in an airtight container in the fridge for up to 4 days.
Freezing: Freeze for up to 2 months (leave out the sour cream and cheese, and stir them in after reheating).
Reheating: Gently warm on the stovetop over low heat, stirring frequently. Add a splash of broth if needed.

FAQs

1. Can I use rotisserie chicken?
Yes! It’s perfect for this recipe and saves time.

2. Can I make it vegetarian?
You can—use veggie broth, skip the chicken, and add more beans or veggies.

3. Is it spicy?
Not by default. It has a mild kick from the green enchilada sauce. Add heat as desired.

4. Can I make it in a slow cooker?
Absolutely! Add all ingredients except sour cream and cheese. Cook on low for 4–6 hours. Stir in dairy at the end.

5. What if I don’t have green enchilada sauce?
You can blend tomatillos with green chilies, garlic, and cilantro to make a quick homemade version.

6. Can I meal prep this?
Yes, it reheats beautifully. Just store toppings separately to keep them fresh.

7. What cheese works best?
Monterey Jack or Pepper Jack melt smoothly and complement the flavors perfectly.

Conclusion

Green Chicken Enchilada Soup is the kind of meal that feels like a warm hug—rich, satisfying, and bursting with flavor. It’s perfect for cozy nights, meal prep, or whenever you need a no-fuss recipe that still impresses. Don’t forget the lime wedge—it brightens every spoonful. Enjoy!