This is one of the easiest and best tasting Chicken Enchilada Verde Soup recipes around! A bowl of this has so much flavor you’ll think it’s been simmering for hours – but only takes 30 minutes! Dinner couldn’t be simpler.
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Easy Chicken Enchilada Verde Soup
Easy Chicken Enchilada Verde Soup
My husband is easy to please. Make him a tasty soup – especially a Chicken Enchilada Soup – and he’s a happy man. I have tried several enchilada soup recipes over the years. The one I make with my Vitamix (yes, you can cook soup in a blender), is good, but I like this recipe better because it tastes so authentic.
The combination of salsa verde and the corn chips gives it a thick, rich flavor that just WOWS!
Tips for Making the Best Chicken Enchilada Soup
- To save time, you can use a store-bought roasted chicken or you can use 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 soup also good with a little dollop of sour cream, but I’m a big fan of the tangy stuff, so it’s totally optional for you!
If you’ve tried this CHICKEN ENCHILADA SOUP or any other recipe on Suburban Simplicity, then don’t forget to rate the recipe and let me know how it went in the comments below, I love hearing from you! You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST to see more delicious food, fun crafts + DIYs and what I’m up to on a daily basis!
Easy Chicken Enchilada Soup
An easy and flavorful enchilada soup recipe that tastes like it's been simmering for hours - but only takes 30 minutes.
Print Pin RatePrep Time: 10 minutes
Cook Time: 19 minutes
Total Time: 29 minutes
Servings: 6 servings
Calories: 697kcal
Ingredients
- 1 Tbsp extra virgin olive oil
- 1 small red onion (diced)
- 3 cloves garlic (minced)
- 4 cups shredded chicken
- 4 cups chicken broth (preferably unsalted)
- 1 cup salsa verde
- 1 can 15 oz black or pinto beans ((rinsed and drained))
- 4 cups tortilla chips
- 1/2 cup cilantro (chopped)
- 1 tsp lime juice
- 1 tsp salt
- 1 avocado (sliced)
- 3/4 cup shredded cheddar cheese
Instructions
- Heat oil in a large pot or dutch oven over medium high heat. Add onions and cook 3-4 minutes until softened. Stir in garlic and cook one minute more.
- Add broth, salsa verde, beans, chicken, and tortilla chips into the pot.
- Bring to a boil and then reduce heat to medium-low. Let simmer for 15 minutes.
- Stir in cilantro, lime juice and salt.
- Serve and enjoy!
Notes
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Nutrition
Calories: 697kcal | Carbohydrates: 59g | Protein: 34g | Fat: 37g | Saturated Fat: 8g | Cholesterol: 87mg | Sodium: 1381mg | Potassium: 810mg | Fiber: 6g | Sugar: 4g | Vitamin A: 545IU | Vitamin C: 7.2mg | Calcium: 264mg | Iron: 2.8mg
Tried this recipe?Mention @Suburban_Simplicity or tag #suburbansimplicity!
One of my favorite dinner hacks is using store bought rotisserie chicken. I’m not sure I could go a week without one 🙂 Using roasted chicken for this recipe really makes this soup come together easily and taste so good.
This is everything you look for in a recipe – 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!
Enjoy a quick and delicious dinner! If your husband is like mine, he’ll thank you.
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This was absolutely delicious and super easy to make!! I added 2 more teaspoons of lime juice which I personally LOVED! 🙂 Thanks for this awesome recipe!
I LOVE your addition of lime juice, Julia. What a great idea! I’m sure it was even more tasty…if that’s possible 🙂
YUM! I’m in! Sounds perfect for football games and the beginning of Fall. Thank you! On my list for meal planning next week.
Perfect! The perfect recipe for your meal planning next week! It so easy to make – it will be on the table in less than 30 minutes! Enjoy!
Thanks for the recipe. This looks delicious. I appreciate that it reheats well. That’s a must at my house.
Thanks for coming by, Nikk. Reheating is a must in our house too. We are so busy, it’s much easier to make a big batch and then reheat later. Enjoy the soup!
This soups sounds absolutely delicious! Love all of the flavors. Thanks for sharing it with us at Savoring Saturdays last week.
I really, really like this one. It’s an easy soup with super flavor and thick, delicious texture. Enjoy!
I absolutely love enchilada soup, in nearly any form. Thanks for sharing your delicious recipe at Merry Monday!
Me too…enchilada or tortilla soup is sooo, sooo, good! Thanks for stopping by, Megan!
Congratulations! Your post was my feature pick from my Commenters at #ThursdayFavoriteThings this week. Visit me on Wednesday evening and to see your feature! I invite you to leave more links to be shared and commented upon.
This is a great addition to any Cinco de Mayo party. Thank you so much for linking at #WonderfulWednesday! I look forward to seeing what you share every week. Please come back for #ThursdayFavoriteThings or the #RecipeShareParty and get YUMMED. Don’t forget to comment your link #’s so I can be sure to visit and you get a chance to be featured!
Pinned and shared.
Yes, it would be a good addition! It’s super tasty and easy to make! I’ll see you soon!
I’ve got to try this! Your photographs are awesome!
It’s really so good! I like my soup a little thick and this doesn’t disappoint. I really appreciate your compliment on my photography. It’s a work in progress 🙂
This looks delicious Erin! I love chicken enchilada soup, I haven’t had the chicken enchilada verde before but I’m sure it’s just as tasty. And I always love easy recipes. Thanks for sharing! Pinning to my soup board to try sometime.
It surprised me how good it was since it was so simple to make! It tasted like it was cooked for hours, but nope, 30 minutes. I loved that it was think and rich.