Green Enchilada Chicken Soup is a tasty and comforting bowl full of tender chicken, mild green chilies, and a flavorful blend of spices. It combines the brightness of green enchilada sauce with the warmth of a hearty soup, making it a great choice for cozy nights. The soup usually has a lovely tangy kick, fresh herbs, and creamy touches that make every spoonful satisfying.
I love making this soup when I want something easy but packed with flavor. It’s one of those meals that feels like a little celebration in a bowl—even on a busy weeknight. I often add some crushed tortilla chips on top for an extra crunch, and a dollop of sour cream to smooth out the flavors. It’s one of my go-to dishes when I want comfort food that still feels fresh and exciting.
What’s nice about this soup is how it brings a little bit of Mexican cuisine into your home without being too spicy for everyone. I find it perfect for sharing with family or friends because it’s delicious, not complicated, and comes together quickly. Plus, it warms you up in a way that’s just right for chilly days or whenever you need a hug in a bowl.
Key Ingredients & Substitutions
Green Enchilada Sauce: This sauce gives the soup its signature tangy and mildly spicy flavor. If you can’t find it, try using salsa verde or a mix of tomatillos blended with jalapeños.
Chicken Breasts: I like using boneless skinless breasts because they shred easily. You can swap for thighs if you want juicier, more flavorful meat.
Black Beans: These add texture and fiber. If you prefer, pinto beans or kidney beans work well too. Just be sure to rinse canned beans to avoid extra salt.
Spices (Cumin, Chili Powder, Oregano): These bring warmth to the soup, balanced by the green sauce. Feel free to adjust amounts based on your heat tolerance.
Fresh Garnishes: Avocado, jalapeños, cilantro, and sour cream really refresh the soup’s flavors. You can omit jalapeños if you want less heat and swap sour cream with plain Greek yogurt for a lighter touch.
How Can I Make Shredded Chicken Tender and Flavorful?
Cooking the chicken just right is key for tender shredded meat that soaks up the soup flavors.
- Simmer the chicken gently in the broth instead of boiling to keep it moist.
- Cook chicken until it reaches an internal temperature of 165ºF (about 20-25 mins).
- Let the cooked chicken rest a few minutes before shredding with two forks to keep it juicy.
- Return shredded chicken to the soup so it can absorb the spices and broth.
I usually shred my chicken straight in the pot for less cleanup, and it’s easy to stir it well back into the soup.
Equipment You’ll Need
- Large pot or Dutch oven – I like it because it lets me cook all ingredients in one place and heats evenly.
- Wooden spoon or spatula – makes stirring easy and gentle on non-stick surfaces.
- Knife and cutting board – handy for chopping onion, garlic, bell pepper, and garnishes.
- Meat shredder or two forks – perfect for shredding cooked chicken easily.
- Measuring spoons and cups – keeps ingredients accurate and your soup balanced.
Flavor Variations & Add-Ins
- Swap chicken for cooked shredded turkey or beef for a different twist on flavor.
- Mix in corn kernels or diced zucchini for extra veggies and texture.
- Add a pinch of smoked paprika or cayenne pepper for a smoky or spicy kick.
- Top with crumbled queso fresco or shredded Monterey Jack cheese for extra richness.
Green Enchilada Chicken Soup
Ingredients You’ll Need:
Soup Base:
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup green bell pepper, diced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon oregano
- 4 cups chicken broth
- 1 (4 oz) can diced green chilies
- 1 cup green enchilada sauce
- 1 (15 oz) can black beans, drained and rinsed
- 1 (14.5 oz) can diced tomatoes, drained
- 2 boneless skinless chicken breasts
- Salt and pepper to taste
For Garnishing:
- 1 cup shredded cheddar cheese
- 1 ripe avocado, sliced
- 2 fresh jalapeños, sliced
- Fresh cilantro, chopped
- Sour cream
How Much Time Will You Need?
This soup takes about 10 minutes of prep time and around 30 minutes to cook. In just about 40 minutes total, you’ll have a delicious, warm bowl of green enchilada chicken soup ready to enjoy!
Step-by-Step Instructions:
1. Sauté the Veggies and Spices:
Heat olive oil in a large pot over medium heat. Add diced onion and cook for about 4 minutes until softened and translucent. Stir in the garlic and green bell pepper and cook for another 2 minutes until fragrant. Then, add cumin, chili powder, and oregano. Stir everything together and cook for 1 minute to toast the spices.
2. Add Broth and Main Ingredients:
Pour the chicken broth into the pot, followed by diced green chilies, green enchilada sauce, black beans, and drained diced tomatoes. Stir well to mix all ingredients together.
3. Cook and Shred the Chicken:
Place the chicken breasts right into the soup. Bring everything to a boil, then reduce the heat to low. Cover and simmer for 20-25 minutes or until the chicken is cooked through. Remove the chicken breasts and shred them using two forks.
4. Final Touches and Serve:
Return the shredded chicken to the pot and season the soup with salt and pepper to your liking. Let it simmer for another 5 minutes to blend the flavors. Serve hot, and garnish each bowl with shredded cheddar cheese, slices of avocado, fresh jalapeños, chopped cilantro, and a dollop of sour cream.
Can I Use Frozen Chicken Breasts for This Soup?
Yes, you can! Just make sure to thaw them completely before cooking. Thaw overnight in the fridge or use the cold water method for faster thawing. This ensures even cooking and tender shredded chicken.
Can I Make This Soup Ahead of Time?
Absolutely! The flavors actually deepen if you make it a day ahead. Store the soup in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave before serving.
How Do I Store Leftovers?
Keep leftover soup in airtight containers in the refrigerator for up to 3 days. For longer storage, freeze it for up to 2 months. When reheating, add a splash of broth or water to loosen the consistency if it thickens.
Can I Adjust the Spice Level?
Definitely! If you want it milder, skip or reduce the jalapeño garnish and use mild green enchilada sauce. For more heat, add extra jalapeño slices, a dash of cayenne, or spicy salsa verde.
