Green Enchilada Chicken Soup

This green enchilada chicken soup transforms traditional enchilada flavors into a comforting, spoonable meal that's become my go-to solution for busy weeknights. The vibrant blend of green enchilada sauce, tender chicken, and Mexican-inspired seasonings creates a soul-warming bowl that satisfies even the heartiest appetites while being surprisingly simple to prepare.

This soup was born during a particularly cold winter when I was craving something with a kick. After experimenting with different combinations, this version became an instant family favorite that my children now request weekly, even during summer months.

Ingredients

• Boneless skinless chicken breasts: Provide lean protein and shred beautifully for the perfect texture
• Chicken broth: Forms the flavorful foundation of the soup and helps tenderize the chicken
• Green enchilada sauce: Delivers authentic Mexican flavor without requiring multiple ingredients
• Black beans: Add hearty texture and boost the protein content substantially
• Corn kernels: Contribute natural sweetness and a pleasant pop of texture
• Onion and garlic: Create an aromatic base that deepens the overall flavor profile
• Jalapeño pepper: Adds customizable heat. Remove seeds for milder flavor
• Cumin and chili powder: Provide essential warming spices that define the Southwestern flavor
• Monterey Jack cheese: Melts beautifully and adds creamy richness to balance the spice
• Fresh garnishes like cilantro, avocado, and lime: Brighten the final dish and add fresh contrast

Step-by-Step Instructions

Cook the Chicken:

Place chicken breasts in a large pot and cover completely with chicken broth. Bring the liquid to a gentle boil over medium-high heat, then immediately reduce to maintain a steady simmer. Cook for 15-20 minutes until chicken reaches 165°F internally and no pink remains. The gentle poaching technique ensures tender, juicy chicken that will shred easily and absorb surrounding flavors.

Shred the Chicken:

Remove the cooked chicken from the pot using tongs, being careful to preserve all the flavorful broth. Transfer to a cutting board and allow to cool slightly, about 3 minutes. Using two forks, pull the chicken apart into thin strands, working with the grain of the meat for the best texture. Set aside while preparing the soup base.

Build the Aromatic Base:

Using the same pot and broth, add the diced onion, minced garlic, and jalapeño. Keep the heat at medium and cook for about 5 minutes, stirring occasionally. Look for the onions to become translucent and slightly golden at the edges, and for the garlic to become fragrant but not browned. This creates the essential flavor foundation.

Combine the Main Ingredients:

Add the green enchilada sauce, drained black beans, corn, diced tomatoes, cumin, chili powder, salt, and pepper to the pot. Stir thoroughly to combine all ingredients with the aromatic broth base. Bring the mixture to a gentle simmer, allowing the flavors to begin melding together while heating the added ingredients through.

Return Chicken and Simmer:

Add the shredded chicken back to the pot, stirring gently to distribute it evenly throughout the soup. Maintain a gentle simmer for 5-10 minutes, which allows the chicken to absorb the surrounding flavors while the soup thickens slightly. This short cooking time develops flavor while keeping the ingredients fresh.

Add Cheese and Serve:

Just before serving, reduce heat to low and stir in the shredded Monterey Jack cheese until completely melted and incorporated. This creates a slightly creamy, rich texture throughout the soup. Ladle into bowls and garnish generously with additional cheese, fresh cilantro, diced avocado, tortilla strips, and lime wedges for squeezing over the top just before eating.

Pin it

This soup has become our traditional pre-holiday meal every winter. Something about the vibrant green sauce reminds me of my grandmother's kitchen, where she taught me the importance of balancing heat with richness. The enchilada sauce is truly the star ingredient, providing complex flavor without requiring additional seasonings.

Make-Ahead and Storage Tips

This soup actually improves with time as the flavors meld together. Make it up to two days in advance for an even more delicious meal. To store properly, cool the soup completely before transferring to airtight containers. Refrigerate for up to 4 days or freeze for up to 3 months. When reheating, warm gently on the stovetop over medium-low heat, adding a splash of fresh chicken broth to restore the original consistency if it has thickened too much during storage.

Easy Substitutions

This recipe welcomes adaptations based on what you have available. Rotisserie chicken works wonderfully as a time-saving alternative to cooking raw chicken breasts. Simply shred about 3 cups of meat and add it during the final simmer. For a vegetarian version, omit the chicken and use vegetable broth instead of chicken broth, then double the beans for protein. Red enchilada sauce can replace green for a different flavor profile with a slightly smokier taste. For a dairy-free option, skip the cheese and add a quarter cup of coconut cream for richness.

Serving Suggestions

While delicious on its own, this soup becomes a feast when served with complementary sides. Warm flour tortillas or corn bread make perfect dipping companions. For a lighter meal, serve with a simple side salad dressed with lime vinaigrette. Create a DIY topping bar with additional garnishes like sour cream, pickled jalapeños, different cheeses, and hot sauces allowing guests to customize their bowls. For entertaining, serve in small cups as a starter before a larger Mexican-inspired meal.

Pin it

This soup is an instant comfort meal that lifts the spirit on busy weeknights and cold days alike.

Frequently Asked Questions

→ Can I make this soup in a slow cooker?

Yes! Add all ingredients except cheese and garnishes to your slow cooker. Cook on low for 6-7 hours or high for 3-4 hours. Remove chicken, shred it, then return to the pot with cheese until melted. Serve with fresh toppings.

→ How spicy is this soup?

The heat level is moderate, coming from the green enchilada sauce and optional jalapeño. For a milder version, omit the jalapeño and use mild enchilada sauce. For extra heat, add more jalapeños or a dash of hot sauce.

→ What can I substitute for green enchilada sauce?

If you can't find green enchilada sauce, use salsa verde or make your own by blending roasted tomatillos, green chilies, onion, garlic, and cilantro. Adjust seasoning with salt, pepper, and lime juice.

→ Can I use rotisserie chicken to save time?

Absolutely! Skip the chicken cooking step and add about 2-3 cups of shredded rotisserie chicken when you would normally return the chicken to the pot. This saves 15-20 minutes of cooking time.

→ How long will this soup keep in the refrigerator?

This soup will keep well in an airtight container in the refrigerator for 3-4 days. The flavors often deepen over time, making leftovers even more delicious.

→ Can this soup be frozen?

Yes, this soup freezes well for up to 3 months. Freeze in individual portions without the toppings. Thaw overnight in the refrigerator and reheat on the stovetop or microwave. Add fresh garnishes just before serving.