There’s something so cozy about a warm bowl of soup, and this Green Chicken Enchilada Soup is the perfect comfort food with a zesty twist. It’s got everything you need—tender chicken, savory broth, and just the right amount of spice from the green enchilada sauce. The flavors are so rich, you’ll find yourself coming back for seconds (and maybe even thirds). Trust me, this one is a game-changer. Plus, it’s super easy to make, and I bet you already have most of the ingredients in your kitchen. So, grab your spoon and get ready to dive into a bowl of deliciousness that’ll warm your soul.
Why You’ll Love Green Chicken Enchilada Soup
This recipe isn’t just about the ingredients—it’s about creating moments. Whether you’re cooking for a cozy night in or serving up a comforting dish for your family, this soup is versatile enough to fit any occasion. Here’s why it’s a favorite:
Versatile: This soup is perfect for both weeknight dinners and casual gatherings. Imagine coming home after a long day, knowing you can whip up something warm and delicious in no time. Or picture yourself serving this at a party where everyone keeps asking for the recipe.
Budget-Friendly: Made with simple pantry staples, this soup is easy on the wallet but big on flavor. You don’t need fancy ingredients to make something extraordinary. It’s perfect for those days when you want a hearty meal without breaking the bank.
Quick and Easy: This soup is foolproof. With a few simple steps, even beginners will feel like pros in the kitchen. It’s straightforward and low-stress, leaving you with more time to relax and enjoy the meal.
Customizable: Want to kick up the heat? Add a bit more spice with some jalapeños. Prefer it a bit milder? Adjust the seasonings to fit your taste. This soup is easy to personalize, making it perfect for everyone.
Crowd-Pleasing: Whether it’s kids or adults, everyone will love this dish. The balance of savory flavors and tender chicken makes this soup a guaranteed hit, no matter who you’re serving it to.

Ingredients in Green Chicken Enchilada Soup
This soup comes together with just a few basic ingredients that pack a punch in the flavor department. Let’s break it down:
Chicken: The heart of this soup. Boneless, skinless chicken breasts or thighs cook to perfection and become tender and flavorful as they absorb the delicious broth.
Green Enchilada Sauce: This is where the magic happens! The tangy, savory sauce gives the soup its signature zesty flavor. It’s the soul of this dish.
Broth: Chicken or vegetable broth brings everything together, making it rich and comforting while allowing all the flavors to blend perfectly.
Beans: I love adding beans to give the soup a nice texture and heartiness. They soak up the broth and flavor beautifully.
Corn: Sweet corn kernels are a delightful surprise in each bite, bringing a pop of sweetness to balance out the savory.
Spices: A mix of cumin, garlic powder, onion powder, and chili powder brings just the right amount of warmth and depth to the soup.
Cheese: Of course, a generous sprinkle of shredded cheese on top is a must! It melts perfectly, making the soup even more indulgent.
Cilantro: A fresh sprinkle of cilantro gives the soup a bright finish and adds a fresh, herbaceous note to each spoonful.
(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Let’s dive into the steps to make this flavorful masterpiece:
Preheat Your Equipment: If you’re using a stove, heat your large pot or Dutch oven over medium heat to get it nice and warm.
Cook the Chicken: Start by cooking your chicken. You can sauté it in a little oil until it’s cooked through or use the rotisserie chicken for an even easier shortcut. Once cooked, shred it using two forks.
Combine the Ingredients: In your preheated pot, combine the shredded chicken, green enchilada sauce, broth, beans, corn, and spices. Stir everything together until it’s well mixed.
Simmer: Let the soup simmer for about 15-20 minutes. This allows the flavors to meld together and the ingredients to get nice and cozy in the broth.
Add the Final Touches: Taste and adjust the seasoning if needed, then sprinkle in some fresh cilantro.
Serve and Enjoy: Ladle the soup into bowls and top with shredded cheese, a squeeze of lime, and maybe a dollop of sour cream.
How to Serve Green Chicken Enchilada Soup
This soup is delicious on its own, but it pairs wonderfully with a few sides to make the meal even more satisfying:
Tortilla Chips: Serve with crispy tortilla chips for dipping. A crunchy contrast to the soup’s smooth texture is always a win.
Fresh Salad: Pair with a simple side salad dressed with lime vinaigrette to balance the rich flavors of the soup.
Avocado: Slice up some creamy avocado to serve on the side or add it to the soup for an extra layer of richness.
Warm Bread: A hunk of crusty bread or soft dinner rolls is perfect for soaking up every last drop of this delicious soup.
Additional Tips
Here are some extra tips to get the most out of this recipe:
Prep Ahead: Save time by prepping your chicken and chopping the veggies ahead of time. Store them in airtight containers in the fridge for an easy, quick meal.
Spice It Up: Want more heat? Add some diced jalapeños or a sprinkle of cayenne pepper for an extra kick.
Dietary Adjustments: For a dairy-free version, leave out the cheese and sour cream. You can also swap in a gluten-free broth if you’re avoiding gluten.
Storage Tips: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stove or in the microwave.
Double the Batch: This soup freezes beautifully, so consider making a double batch to have a ready-to-go meal in your freezer for busy days.
FAQ Section
Q1: Can I substitute the chicken with something else?
A1: Absolutely! You can use shredded beef, turkey, or even tofu for a vegetarian option. Each variation will bring its own unique flavor to the soup!
Q2: Can I make this dish ahead of time?
A2: Yes! It’s even better the next day as the flavors continue to develop. Simply store it in the fridge and reheat when you’re ready to enjoy.
Q3: How do I store leftovers?
A3: Store any leftovers in an airtight container in the fridge for up to 3 days. For longer storage, freeze it for up to 3 months.
Q4: Can I freeze this dish?
A4: Yes! This soup freezes really well. Let it cool before transferring it to an airtight, freezer-safe container. Thaw in the fridge overnight and reheat on the stove.
Q5: What’s the best way to reheat this soup?
A5: Reheat on the stove over medium heat, stirring occasionally. If reheating from frozen, thaw overnight in the fridge before warming it up.
Q6: Can I double the recipe?
A6: Absolutely! If you’re serving a crowd or want leftovers for the week, just double the ingredients. The cooking time may need a slight adjustment depending on your pot size.
Q7: Is this recipe suitable for [specific diet]?
A7: This soup can be made gluten-free and dairy-free with a few simple swaps. Use a gluten-free broth and skip the cheese for a delicious, allergy-friendly version!
Q8: What side dishes go well with this soup?
A8: Some great options include a simple side salad, cornbread, or even some roasted veggies.
Q9: How can I make this dish healthier?
A9: Use low-sodium broth and skip the cheese or opt for a lower-fat cheese. You can also add extra veggies for a nutrient boost.
Q10: What’s the best cookware to use for this recipe?
A10: A large Dutch oven or stockpot works best. It allows for even cooking and gives you plenty of space to stir everything together.
Conclusion
This Green Chicken Enchilada Soup is the ultimate comfort food with a zesty twist, perfect for any occasion. With just a few simple ingredients and a little time, you’ll have a warm, hearty soup that’s bound to become a family favorite. Whether it’s a busy weeknight or a weekend get-together, this dish will hit the spot every time. So, grab your pot, get cooking, and enjoy a bowl of deliciousness that’s sure to leave everyone asking for seconds!
PrintGreen Chicken Enchilada Soup
This rich and creamy Green Chicken Enchilada Soup is a comforting dish packed with bold flavors! Made with juicy chicken, a homemade or store-bought green enchilada sauce, and a creamy blend of cheese and spices, it’s the perfect meal to cozy up with.
- Prep Time: 15 minutes
- Cook Time: 8 hours (Slow Cooker) / 8 minutes (Instant Pot) / 30 minutes (Stovetop)
- Total Time: 8 hours 15 minutes
- Yield: 6 servings 1x
- Category: Soup, Mexican
- Method: Slow Cooker, Instant Pot, Stovetop
- Cuisine: Mexican, Comfort Food
- Diet: Gluten Free
Ingredients
- 2.5 pounds boneless skinless chicken breasts or thighs
- 1 recipe green enchilada sauce or a 28-ounce can store-bought sauce
- 24 ounces chicken broth
- 1 cup half and half or heavy cream
- 2 cups Monterey Jack cheese
- 4 ounces cream cheese, cubed and softened
- 4 ounces green salsa (salsa verde)
- Salt and pepper to taste
Instructions
- Slow Cooker:
- Place chicken, green enchilada sauce, and chicken broth in a 6-quart slow cooker.
- Cook on Low for 6 to 8 hours.
- Remove chicken, shred, and return to the slow cooker.
- Add Monterey Jack cheese, cream cheese, half and half, and green salsa.
- Set to warm and stir until cheese is melted.
- Season with salt, pepper, and additional salsa or hot sauce to taste.
- Serve with avocado, cilantro, green onion, and sour cream.
- Instant Pot:
- Cook chicken with 1 cup of broth on high pressure for 8 minutes. Quick release after 10 minutes.
- Shred chicken and return to the pot set on sauté medium.
- Add remaining broth, enchilada sauce, and salsa. Heat until warm.
- Add cheeses and cream, stirring until melted.
- Season with salt and pepper. Serve as suggested above.
- Stovetop:
- Simmer chicken and broth in a stockpot until chicken is done.
- Shred chicken and return to pot.
- Add enchilada sauce, cream, cheeses, and salsa. Heat until warm and cheese is melted.
- Season with salt and pepper. Serve as suggested above.
Notes
- Feel free to adjust the heat level by adding more salsa verde or hot sauce.
- This recipe can be made ahead and stored in the refrigerator for up to 3 days.
- Top with your favorite garnishes such as sliced avocado, fresh cilantro, green onions, or a dollop of sour cream.
Nutrition
- Serving Size: 1 bowl (approximately 1/6 of recipe)
- Calories: 560 kcal
- Sugar: 6g
- Sodium: 1,100mg
- Fat: 38g
- Saturated Fat: 12g
- Unsaturated Fat: 1g
- Trans Fat: 13g
- Carbohydrates: 2g
- Protein: 47g
- Cholesterol: 155mg