Easy Chicken Green Enchilada Soup

The easiest and best-tasting Chicken Green Enchilada Soup recipe! This simple Mexican soup is so flavorful; you’ll think it’s been simmering for hours, but it only takes 30 minutes! You’ll crave this easy dinner over and over.

Try other Mexican favorites like Mexican Chicken, Rice and Veggie Casserole, delicious Sheet Pan Fajitas, and Crockpot Pork Tacos! 

Watch The How-To Video

This easy green chicken enchilada soup tastes so authentic and is a One-Pot Recipe worth saving! It’s a wonderful weeknight favorite because it’s ready in about 30 minutes. The first time we made it, we fell in love. 

What’s the secret to this incredible dish? The tangy green salsa verde gives it just the right amount of spice and mild heat, and the corn tortilla chips make it thick, creamy, and rich. 

With the tortilla chips, it’s like tortilla soup. With the addition of beans, it’s also like chili. Oh, what a good combination! 

This versatile salsa is also good in our Crockpot Salsa Verde Chicken!

Ingredients for Green Chicken Enchilada Soup

• Red Onion – a great flavor enhancer.
• Garlic Cloves – minced.
• Ground Cumin – a Mexican spice that adds depth of flavor.
• Shredded Chicken – we love using a store-bought rotisserie chicken. 
• Salsa Verde – the secret ingredient that infuses the soup with great flavor.
• Black Beans – to make the soup nice and hearty.
• Corn Tortilla Chips – these thicken the soup and give it a nice authentic flavor.
• Cilantro – an herb that brings all the flavors together. 
• Lime Juice – fresh is best.
• Salt + Pepper – to taste

Topping Ideas

One of the best things about this recipe is the delicious toppings. You can treat it like a Green Chili Chicken Soup and try avocado, sour cream, or shredded cheddar cheese on top! For a kick, Jalapenos would also be delish.

How To Make Verde Chicken Soup

Kitchen Supplies

Large Pot of Dutch Oven
Cooking Spoon

Step 1 – HEAT PAN AND COOK ONIONS

First, heat your olive oil in your pot or Dutch oven over medium-high heat. Add your onions and cook for 3-4 minutes until softened. Stir in minced garlic and cook one more minute. 

Step 2 – ADD INGREDIENTS

Next, add your broth, salsa verde, black beans, chicken, and tortilla chips into the pot.

Bring ingredients to a boil and then reduce heat to medium-low. Let the soup simmer for 15 minutes.

Step 3 – STIR IN CILANTRO, LIME JUICE, AND SALT

Finally, stir in chopped cilantro, lime juice, and salt if needed. 

Serve and enjoy! 

What To Eat With Enchilada Soup

If you’re eating your soup for a starter or want a heartier meal, serve it with:

Tacos
Burritos
Quesadillas
Mexican Rice
Roasted Corn
Cornbread
Salad
Chips and Salsa

Expert Tips & Tricks

• To save time, you can use a store-bought roasted chicken, or you can use the chicken you cook at home.
• Garnish your Chicken Enchilada Verde Soup with avocado and cheese, and if you want, a few extra chips, a lime wedge, and cilantro.
• This Green Enchilada Soup is also good with a little dollop of sour cream.

Finding easy weeknight dinners can be challenging, but using store-bought rotisserie chicken is one of our favorite dinner hacks. Using roasted chicken for this recipe really makes this soup come together easily and taste so good.

Other Easy Chicken Recipes

Sheet Pan Chicken Fajitas – an easy and tasty recipe that you’ll want on your meal plan. 
Sheet Pan Honey Garlic Chicken – a kid-friendly all-in-one recipe that cooks in one pan! 
Asian Chicken Lettuce Wraps – this easy 30-minute meal that is healthy and tastes better than PF Changs! 
Thai Chicken Quinoa Bowls – use leftover chicken for this flavor-packed recipe.

How to Store

Store your cooked and cooled Chicken Enchilada Verde soup in an airtight container in the refrigerator for up to 5 days. 

To Freeze:

To freeze this Verde Chicken Soup, cook according to the instructions, but don’t add the toppings. Once it’s cooled, place it in an airtight, freezer-safe container, like a zippered bag, and place it in the freezer for up to 3 months. 

Follow our tips for preventing freezer burn, and don’t forget to label and date the soup. 

To serve, defrost in the refrigerator overnight and heat through in a pot on the stove. Top with desired garnishes. 

We Love Hearing How It Goes!

If you try this Chicken Enchilada Soup Recipe or any other recipe on Suburban Simplicity, don’t forget to rate the recipe and let us know how it went in the comments below, we love hearing from you! Better yet, use the hashtag #suburbansimplicity if you make the recipe.

Note: The recipe images don’t print unless you want them to print.

Hungry for more? Follow Suburban Simplicity on Facebook, Instagram, YouTube, and Pinterest to see more DIYs, recipes, and home tips!

Also, don’t forget to sign up for email!
I only send one email a week, and it’ll include my latest recipes, DIYs, and tips, information about exclusive “email only” giveaways, and more! See form below!

Want to subscribe to the Suburban Simplicity Recipe Club? It’s only $5 per month, and you’ll get ad-free PDFs of any new recipes that I post while supporting me at the same time! Join the club, here.

We originally posted this recipe on April 22, 2016. We updated it with enhanced instructions and images on January 24, 2021. 

This is everything you look for in a recipe. It’s easy, quick, delicious, and reheatable. It tastes exactly like an enchilada. You could even add some hot peppers if you wanted a little kick.

Another quick and easy dinner recipe that our family loves is this Tater Tot Casserole. It pleases everyone at the table. With a family of 6, that’s saying something!