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A bowl of Green Enchilada Chicken Soup, garnished with sour cream and cilantro.

Green Enchilada Chicken Soup

This green enchilada chicken soup is a hearty and flavorful meal. It combines tender chicken, zesty green enchilada sauce, and creamy elements for a comforting bowl.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Soup
Cuisine: Mexican-American
Ingredients Equipment Method Notes

Ingredients
  

For the Soup
  • 1 tablespoon Olive oil
  • 1 medium Onion chopped
  • 2 cloves Garlic minced
  • 1 pound Chicken breast cooked and shredded
  • 1 can (28 ounce) Green enchilada sauce
  • 4 cups Chicken broth
  • 1 can (15 ounce) Black beans rinsed and drained
  • 1 can (15 ounce) Corn drained
  • 1/2 cup Heavy cream
  • 1/2 teaspoon Cumin
  • 1/4 teaspoon Chili powder
  • Salt to taste
  • Black pepper to taste
Optional Toppings
  • Shredded cheese
  • Sour cream
  • Cilantro chopped
  • Avocado diced

Equipment

  • Large pot or Dutch oven
  • Cutting board
  • Knife

Method
 

  1. Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onion and cook until softened, about 5-7 minutes.
  2. Add minced garlic and cook for 1 minute more until fragrant.
  3. Stir in the shredded chicken, green enchilada sauce, chicken broth, black beans, corn, cumin, and chili powder.
  4. Bring the soup to a simmer, then reduce heat and cook for at least 15-20 minutes to allow flavors to meld.
  5. Stir in the heavy cream and heat through, but do not boil.
  6. Season with salt and black pepper to taste.
  7. Serve hot, garnished with your favorite toppings like shredded cheese, sour cream, cilantro, or avocado.

Notes

For a spicier soup, you can add a pinch of cayenne pepper or a diced jalapeño with the onions.