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Warm up with this Green Enchilada Chicken Soup — rich, creamy, and bursting with tangy green chili flavor!

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Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Difficulty: Easy

Warm up with this Green Enchilada Chicken Soup — rich, creamy, and bursting with tangy green chili flavor!

There’s nothing quite like a bowl of soup to chase away the chill, and this Green Enchilada Chicken Soup is destined to become a cold-weather favorite. It’s the ultimate comfort food, cleverly combining the cozy, familiar feeling of chicken soup with the bold, zesty flair of your favorite green enchiladas.

Imagine a broth that’s luxuriously creamy and rich, yet bright and tangy from a generous amount of salsa verde. Every spoonful is packed with tender, shredded chicken, hearty beans, and sweet corn, all simmered together to create a symphony of textures and flavors. A hint of lime at the end cuts through the richness and makes every bite pop.

The best part? It comes together in under an hour in a single pot, making it a perfect choice for a weeknight dinner that feels like a weekend treat. It’s easily customizable with your favorite toppings, so everyone at the table can build their perfect bowl. Get ready to warm up from the inside out!

Ingredients

This recipe uses simple, readily available ingredients to build its incredible depth of flavor.

  • For the Soup:

    • 2 tablespoons olive oil or avocado oil

    • 1 large yellow onion, diced

    • 4 cloves garlic, minced

    • 1 (4-ounce) can diced green chiles (mild or medium, depending on your heat preference)

    • 1 ½ teaspoons ground cumin

    • 1 teaspoon dried oregano

    • ½ teaspoon chili powder

    • ¼ teaspoon salt, plus more to taste

    • ¼ teaspoon black pepper, plus more to taste

    • 6 cups low-sodium chicken broth

    • 1 ½ cups green salsa (salsa verde)

    • 1 lb boneless, skinless chicken breasts (about 2 large breasts)

    • 1 (15-ounce) can cannellini or great northern beans, rinsed and drained

    • 1 (15-ounce) can whole kernel corn, drained (or 1 ½ cups frozen corn)

    • ½ cup heavy cream or full-fat canned coconut milk (for a dairy-free option)

    • 2 tablespoons fresh lime juice (from about 1 lime)

  • For To Serving (The Fun Part!):

    • Crumbled Cotija or feta cheese

    • Fresh cilantro, chopped

    • Diced avocado

    • Tortilla strips or crushed tortilla chips

    • A dollop of sour cream or Mexican crema

    • Extra lime wedges

Instructions

Follow these simple steps to create a pot of pure comfort.

  1. Sauté the Aromatics: In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium heat. Add the diced onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.

  2. Bloom the Spices: Stir in the can of diced green chiles (with their liquid), ground cumin, dried oregano, chili powder, salt, and pepper. Cook for 1 minute, stirring constantly. This step, known as “blooming” the spices, wakes up their flavors and adds a deeper complexity to the soup base.

  3. Build the Broth: Pour in the chicken broth and the salsa verde. Stir well to combine, scraping up any browned bits from the bottom of the pot. Bring the mixture to a gentle boil.

  4. Poach the Chicken: Once boiling, carefully add the chicken breasts to the pot, ensuring they are submerged in the liquid. Reduce the heat to a low simmer, cover the pot, and let it cook for 15-20 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C). The exact time will depend on the thickness of your chicken breasts.

  5. Shred the Chicken: Using tongs, carefully remove the cooked chicken breasts from the pot and place them on a cutting board. Let them rest for a few minutes, then use two forks to shred the chicken into bite-sized pieces.

  6. Add the Remaining Ingredients: While the chicken is resting, stir the rinsed beans and corn into the simmering soup. Add the shredded chicken back into the pot.

  7. Make it Creamy: Reduce the heat to low. Stir in the heavy cream (or coconut milk) and the fresh lime juice. Let the soup warm through for about 5 minutes. Do not let it boil after adding the cream, or it may curdle.

  8. Final Seasoning: Taste the soup and adjust the seasoning with additional salt, pepper, or a squeeze more lime juice if needed.

  9. Serve and Garnish: Ladle the hot soup into bowls. This is where you can get creative! Set up a “topping bar” so everyone can customize their bowl. Encourage generous amounts of crumbled Cotija cheese, fresh cilantro, creamy avocado, and crunchy tortilla strips. A final squeeze of lime over the top is always a good idea.

Nutrition Information (per serving, approx. 1.5 cups)

(Nutrition information is an estimate and will vary based on the specific ingredients and toppings used.)

  • Calories: 385

  • Total Fat: 16g

  • Saturated Fat: 6g

  • Cholesterol: 85mg

  • Sodium: 980mg

  • Total Carbohydrates: 32g

  • Dietary Fiber: 6g

  • Total Sugars: 8g

  • Protein: 31g

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