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Recipe

Green Chicken Enchilada Soup

Updated on 5 min read
green enchilada chicken soup feature 1200 Recipe

Quick Description

This Green Chicken Enchilada Soup is a savory, tangy, and slightly spicy soup made with tender chicken, green enchilada sauce, tomatillos, and a variety of flavorful vegetables. Topped with sour cream, cheese, and cilantro, it’s a comforting meal that’s perfect for any day of the week.

Servings & Timing

  • Servings: 6–8
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Total Time: 55 minutes

Ingredients List

  • 1 ½ pounds skinless, boneless chicken breast halves
  • 1 (11-ounce) can fiesta corn
  • 1 (14 ½-ounce) can low-sodium chicken stock or broth
  • 2 (15-ounce) cans green enchilada sauce
  • 6–8 tomatillos, hulled and chopped
  • 1 (4-ounce) can chopped green chilies
  • 1 large onion, chopped
  • 2 bay leaves
  • 3 cloves garlic, minced
  • 2 teaspoons ground cumin
  • 1 teaspoon chili powder
  • ½ teaspoon salt (or to taste)
  • ½ teaspoon freshly ground black pepper (or to taste)
  • ¼ cup chopped cilantro
  • 1 small zucchini, halved lengthwise and sliced
  • 1 small yellow squash, halved lengthwise and sliced
  • 1 cup sour cream
  • 1 cup shredded Monterey Jack cheese
  • Sliced jalapeños (optional)
  • Corn tortilla chips (optional)
  • Lime slices (optional)

Instructions

Step 1: Cook the Chicken

  1. Cook the Chicken:
    • In a large pot or Dutch oven, place the chicken breasts and cover them with water (or chicken broth).
    • Bring to a boil, then reduce the heat and simmer for 15–20 minutes or until the chicken is fully cooked.
    • Remove the chicken from the pot and shred it using two forks. Set aside.

Step 2: Prepare the Soup Base

  1. Sauté Vegetables:
    • In the same pot, heat a little olive oil over medium heat.
    • Add the chopped onion and garlic. Sauté for 3-4 minutes until the onion becomes translucent.
    • Add the tomatillos, chopped green chilies, zucchini, and yellow squash. Cook for another 5 minutes, stirring occasionally.

Step 3: Add Broth and Seasonings

  1. Add the Broth and Sauces:
    • Pour in the chicken stock, green enchilada sauce, and fiesta corn (drained). Stir well to combine.
    • Add the shredded chicken back into the pot along with the bay leaves, ground cumin, chili powder, salt, and pepper.
    • Bring the soup to a simmer, then cover and let cook for 25–30 minutes to allow the flavors to meld together.

Step 4: Finish the Soup

  1. Add Fresh Ingredients:
    • Remove the bay leaves and stir in the chopped cilantro.
    • Add the sour cream and shredded Monterey Jack cheese to the soup, stirring until the cheese melts and the soup becomes creamy.

Step 5: Serve

  1. Serve:
    • Ladle the soup into bowls.
    • Top with additional sour cream, cheese, sliced jalapeños, corn tortilla chips, and a squeeze of lime juice for extra flavor.
    • Garnish with extra cilantro if desired.

Additional Notes

  • Spice Level: Adjust the heat by adding more jalapeños or hot sauce for an extra kick.
  • Broth Substitution: You can use vegetable broth if you prefer a vegetarian version.
  • Creamier Soup: For a thicker, creamier soup, add cream cheese or heavy cream along with the sour cream.
  • Toppings: Feel free to add guacamole, avocado slices, or fresh lime wedges to top the soup.

Dietary Info

  • Low-Carb
  • Keto-Friendly
  • Gluten-Free
  • Dairy-Based
  • High-Protein

Ingredient Details & Substitutions

  • Tomatillos: If you can’t find fresh tomatillos, you can substitute with green tomatoes or green bell peppers for a similar flavor.
  • Chicken: You can use rotisserie chicken as a shortcut instead of cooking the chicken from scratch.
  • Cheese: Feel free to swap Monterey Jack for cheddar or Mexican blend cheese.

Recipe Variations & Serving Suggestions

  • Add Beans: For a heartier soup, add black beans or pinto beans (though this will increase the carb count).
  • Add Rice: Serve the soup over cauliflower rice or regular rice for a more filling meal.
  • Serve with a Side Salad: Pair this soup with a fresh side salad or keto-friendly cornbread for a complete meal.

Storage & Make-Ahead

  • Refrigerate: Store leftovers in an airtight container in the fridge for up to 3 days.
  • Freeze: This soup freezes well. Let it cool completely, then freeze in a sealed container for up to 1 month. Reheat in the microwave or stovetop when ready to serve.

Nutrition (Per Serving)

  • Calories: 350 kcal
  • Protein: 28 g
  • Fat: 22 g
  • Carbs: 12 g
  • Net Carbs: 8 g
  • Fiber: 4 g

FAQs

Q: Can I make this soup ahead of time?
Yes, this soup can be made ahead and stored in the fridge for up to 3 days. The flavors often get better with time!

Q: Can I make this soup spicier?
Yes, for extra heat, you can add more jalapeños, chili powder, or hot sauce to the soup.

Q: Can I make this soup in a slow cooker?
Yes, you can! Add all the ingredients to your slow cooker and cook on low for 6 hours or high for 3 hours until the chicken is tender and the flavors have melded together.

Optional Personal Story

This Green Chicken Enchilada Soup has quickly become one of my favorite comfort foods! It’s packed with flavor and easy to make, and it’s perfect for meal prep. The combination of tomatillos, green enchilada sauce, and cilantro gives it such a fresh, tangy taste, and the creamy texture makes it feel indulgent without being heavy.

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Make this Green Chicken Enchilada Soup today for a deliciously comforting meal! It’s packed with flavor, low-carb, and perfect for any time you’re craving something cozy.

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