Chicken Enchilada Verde Soup

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.
Course Dessert
Cuisine Mexican
Prep Time 10 minutes
Cook Time 19 minutes
Total Time 29 minutes
Servings 6 servings
Calories 697kcal
Author Erin Henry


  • 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


  • 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!


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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