Green Enchilada Chicken Soup

Certainly! Here’s a recipe for Green Enchilada Chicken Soup:


  • 1 tablespoon olive oil
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 pound (about 450g) boneless, skinless chicken breasts, cooked and shredded
  • 2 cans (10 ounces each) green enchilada sauce
  • 4 cups chicken broth
  • 1 can (15 ounces) white beans, drained and rinsed
  • 1 can (4 ounces) diced green chilies
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • Salt and pepper to taste
  • 1 cup frozen corn
  • Juice of 1 lime
  • Fresh cilantro, chopped, for garnish
  • Avocado slices, sour cream, shredded cheese, and tortilla strips for serving (optional)


  1. Sauté Onion and Garlic:
    • In a large pot, heat olive oil over medium heat. Add diced onion and sauté until softened. Add minced garlic and cook for an additional 1-2 minutes until fragrant.
  2. Add Chicken and Enchilada Sauce:
    • Add the shredded chicken to the pot, along with the green enchilada sauce. Stir to combine.
  3. Pour in Chicken Broth:
    • Pour in the chicken broth, and add white beans, diced green chilies, ground cumin, chili powder, salt, and pepper. Stir well.
  4. Simmer:
    • Bring the soup to a simmer and let it cook for about 15-20 minutes, allowing the flavors to meld.
  5. Add Corn and Lime Juice:
    • Add the frozen corn to the soup and let it cook for an additional 5-7 minutes. Squeeze in the juice of one lime and stir.
  6. Adjust Seasoning:
    • Taste the soup and adjust the seasoning if needed, adding more salt or pepper according to your taste.
  7. Serve:
    • Ladle the soup into bowls and garnish with chopped cilantro. If desired, serve with avocado slices, a dollop of sour cream, shredded cheese, and tortilla strips.

This Green Enchilada Chicken Soup is a comforting and flavorful dish with a hint of spice. Feel free to customize the toppings and adjust the spice level to your preference. Enjoy!

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