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!
This easy green chicken enchilada soup tastes so authentic. 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.Â
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!
Table of Contents
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
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 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.
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Easy Chicken Green Enchilada Soup Recipe
Equipment
- Large Cooking Pot
- Spatula or cooking spoon
Ingredients
- 1 Tbsp extra virgin olive oil
- 1 small red onion (diced)
- 3 cloves garlic (minced)
- ½ teaspoon ground cumin
- 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
- ½ cup cilantro (chopped)
- 1 tsp lime juice
- 1 tsp salt and pepper
- 1 avocado (sliced)
- ¾ cup shredded cheddar cheese (optional)
Instructions
- Heat oil in a large pot or dutch oven over medium-high heat. Add onions and cook for 3-4 minutes until softened. Stir in garlic and cook one minute more.
- Add broth, salsa verde, cumin, 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
- 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 also good with a little dollop of sour cream.
Nutrition
We originally posted this recipe on April 22, 2016. We updated it with enhanced instructions and images on January 24, 2021.Â
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!
We loved this soup; it was flavorful and nicely balanced. The soup thickened-up quite nicely in the end. Good job will definitely make this again!
I love a good soup for cold winter days. I can’t wait to try this one!
So good! I could eat this ALL the time! Love it!
Question…you put the tortilla chips in the pot with the broth, salsa, etc? Do they completely dissolve and help with the consistency? When Ibhave tortilla soup, I have the tortilla strips on the side because I cannot eat mushy food. I just wanted clarity, and to be sure a spoonful would not contain soggy, limp chips. Thank you ♡
Hi Sareda, the chips do dissolve a bit to create a thicker consistency for the soup. If you don’t like mushy food, you may want to leave them out, but that’s a personal preference.
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.