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Green Enchiladas Chicken Soup is shown in a delicious-looking featured image.

Amazing Green Enchiladas Chicken Soup

This Green Enchiladas Chicken Soup captures the bright, tangy, and comforting flavors of green enchiladas in a hearty and flavorful soup. It features tender chicken, cannellini beans, diced tomatoes, and a vibrant green enchilada sauce, topped with sour cream, cheese, and avocado.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6
Course: Main Course
Cuisine: Mexican
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 4 cups chicken broth
  • 1 pound boneless, skinless chicken breasts
  • 1/2 cup chopped fresh cilantro
  • Salt to taste
  • Pepper to taste
  • Sour cream for topping optional
  • Shredded Monterey Jack cheese for topping optional
  • Diced avocado for topping optional
  • Tortilla strips for topping optional

Equipment

  • Large pot or Dutch oven
  • knife
  • cutting board
  • Measuring spoons
  • Measuring cups
  • fork
  • Ladle

Method
 

  1. Heat the olive oil in a large pot or Dutch oven over medium heat.
  2. Add the onion and cook until softened, about 5 minutes.
  3. Add the garlic and cumin and cook for another minute until fragrant.
  4. Pour in the chicken broth and green enchilada sauce. Bring to a simmer.
  5. Add the chicken breasts to the pot.
  6. Reduce heat to low, cover, and simmer until the chicken is cooked through, about 20-25 minutes.
  7. Remove the chicken from the pot and shred it with two forks.
  8. Return the shredded chicken to the pot.
  9. Add the cannellini beans and diced tomatoes and green chiles.
  10. Simmer for another 10 minutes to allow the flavors to meld.
  11. Stir in the cilantro.
  12. Season with salt and pepper to taste.
  13. Serve hot, topped with sour cream, shredded Monterey Jack cheese, diced avocado, and tortilla strips, if desired.

Notes

For a richer flavor, use homemade chicken broth or a high-quality store-bought broth. If you prefer a spicier soup, add a pinch of cayenne pepper or use a hotter green enchilada sauce. Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days. You can also freeze the soup for up to 2 months. When reheating, add a little extra broth if needed to thin it out.