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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, and loaded with chicken, beans, onions and spices. It's healthy and filling and your family will scrape their bowls clean!
5 from 6 votes
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Course Dinner, Main Course
Cuisine American, Mexican
Servings 5
Calories 247 kcal

Ingredients
  

  • 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

Toppings

  • diced avocado
  • sour cream
  • monterey jack cheese or your favorite melting cheese
  • sliced green onions
  • tortillas chips

Instructions
 

  • 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.

Notes

Chicken- This soup can be made using dark or white meat chicken. For an even faster soup, use a store-bought rotisserie chicken. This adds even more flavor!
Chicken stock- I have mentioned several times in previous posts how much I love using Better Than Bouillon Base. It adds a richer flavor than using store-bought stock. See link below at the bottom of my post.
Veggies- Here are additional vegetables you can use in this soup to make this a complete meal. 
  • 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)
 
This serves roughly 4-5 people generously.
Nutritional information is provided as a courtesy only and should be understood as an estimate rather than a guarantee. The Menu Maid makes no guarantees to the accuracy of this information.
Keyword Beans, Chicken, Enchilada sauce, Green chilis, Herbs, Onions, Spices