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Green enchilada chicken soup with cilantro, avocado, and tortilla strips."

Green Enchilada Chicken Soup

A comforting Tex-Mex inspired soup that transforms the flavors of green chicken enchiladas into a hearty, creamy, and tangy dish. Perfect for cozy dinners or quick weeknight meals, this soup is versatile, customizable, and full of bold flavor.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 bowls
Course: Soup
Cuisine: Mexican, Tex-Mex
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Base Ingredients
  • 2 cups shredded chicken cooked, rotisserie or homemade
  • 3 cups chicken broth low sodium
  • 2 cups green enchilada sauce store-bought or homemade
  • 1 onion diced
  • 3 cloves garlic minced
  • 1 cup heavy cream or half-and-half
Optional Add-ins
  • 1 cup corn kernels frozen or canned
  • 1 cup black beans rinsed and drained
  • 1 cup shredded Monterey Jack cheese or cheddar
Seasonings
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 1/2 tsp smoked paprika
  • 1 lime juiced, for garnish
  • cilantro chopped, for garnish

Equipment

  • Large Pot
  • Wooden Spoon

Method
 

  1. Heat olive oil in a large pot over medium heat. Add diced onion and garlic, sauté until fragrant.
  2. Add shredded chicken, green enchilada sauce, and chicken broth. Stir well and bring to a simmer.
  3. Stir in corn, black beans, and spices (cumin, chili powder, smoked paprika). Simmer for 20 minutes.
  4. Reduce heat to low, stir in heavy cream and cheese until melted and soup is creamy.
  5. Taste and adjust seasoning. Serve hot with lime juice, cilantro, avocado, or tortilla strips as garnish.

Notes

Make it vegetarian by swapping chicken with jackfruit, tofu, or chickpeas. For a dairy-free option, use coconut milk or cashew cream. Freeze without cream and add when reheating for best results.