Green Chili Chicken Enchilada Soup
Green Chili Chicken Enchilada Soup is a cozy meal perfect for busy weeknights, or evenings you don’t want to fuss with dinner. The broth is rich and deliciously green, silky smooth with a touch of heat, and loaded with chicken, beans, onions and spices. It’s healthy and filling and your family will scrape their bowls clean!Jump to Recipe
There is something special about a big pot of soup simmering on the stove, and I couldn’t think of a better meal to share as we enter into a season of cooler weather. The nice thing about soups and stews is the ease of a one pot meal. Our weekdays are especially busy and I don’t always have the extra time to prepare dinner. This Green Chili Enchilada Soup takes roughly 30-minutes to prepare and cook. It’s comforting, cozy, and one of our favorites.
Toppings for Green Chili Enchilada Soup:
This soup is delicious on its own but adding a few extras on top make this special. Here are some of our favorites-
- Diced Avocado
- Sour Cream
- Shredded Monterey Jack Cheese
- Slice Green Onion
- Crispy Tortilla Chips
- Corn Bread for Dipping (we love this recipe)
What gives this soup it’s creamy finish?
Green enchilada sauce already has a thick, smooth consistency, but adding a touch of cream cheese really elevates the texture making it creamy and silky. You can also use sour cream or Greek yogurt in place of the cream cheese. And if you can’t have dairy or need to leave it out for a friend, no problem! It is still flavorful and delicious without it.
Can I add veggies to this soup?
Yes! Adding extra veggies truly makes this a complete meal. I’ve made this a few different ways depending on my mood. Here are additional vegetables that work well with this soup.
- Corn – frozen, canned, or roasted
- Zucchini – 1 medium diced zucchini
- Fresh Spinach– 4 cups (add at the end of the cooking time)
- Green Bell Pepper– finely chopped
I hope you enjoy this easy soul-warming soup as much as my family does.
Green Chili Chicken Enchilada Soup
- 2 large boneless skinless chicken breast
- 1 tbsp olive oil
- 1/2 cup chopped onion
- 1 garlic clove
- 2 15 oz cans low sodium white beans, rinsed and drained
- 2 cups quality chicken stock I love using roasted chicken better than bouillon base
- 1 28 oz can green enchilada sauce, medium heat if you want it less spicy, use the mild version
- 1/2 cup water
- 1/2 tsp cumin
- 1/2 tsp salt
- 1/2 tsp ground black pepper
- 4 tbsp room temperature light cream cheese can use sour cream or Greek yogurt
- 1/4 cup chopped cilantro
- diced avocado
- sour cream
- monterey jack cheese or your favorite melting cheese
- sliced green onions
- tortillas chips
- Heat a large Dutch oven or stock pot to medium heat. Add olive oil and onion and cook for 2 minutes until onion starts to soften. Add garlic and seasonings. Cook for 1 minutes. Add whole chicken breast, beans, chicken broth, enchilada sauce and water. Stir and bring to a simmer. Place the lid on and cook for 25 minutes.
- When chicken is cooked through transfer to a plate and shred with two forks. Place chicken back in the pot and add cream cheese. Stir until completely melted and broth is smooth silky. Add fresh cilantro and serve with your favorite toppings.
- Corn- roasted, canned or frozen (add with chicken)
- Zucchini- 1 medium diced (add when you pull out chicken, or sauté with onions if using pre-cooked chicken)
- Spinach- 4 cups fresh (add at the end of cooking time)
- Green pepper- 1/2 cup diced small (add with onions)
Here are the kitchen tools I used for this recipe.