When the week piles up—you know the drill, right? Dinner feels like a chore, and you just want something that tastes like a weekend hug but takes less than an hour. That’s exactly when my Green Chile Chicken Enchilada Soup comes to the rescue! Honestly, I used to think getting that rich, authentic Southwestern comfort flavor meant hours of slow simmering, but nope. This soup proves you can get all that goodness—the smoky heat, the savory chicken, the warmth of cumin—in just about 35 minutes from start to finish. It’s my go-to for those nights when only real comfort food will do, but you’re running on fumes. If you love how fast my one-pot macaroni cheeseburger soup comes together, you’ll definitely appreciate this one, too. It’s my go-to for those nights when only real comfort food will do, but you’re running on fumes!
Why You Will Love This Green Chile Chicken Enchilada Soup
Seriously, this soup is a weeknight miracle. When I’m rushing around after work, the last thing I want to do is dirty a million pans. This recipe is perfect because it keeps everything contained and moving fast. I promise, this hits all the right notes without taking up your whole evening.
- It’s Quick Enough for Tuesday: We’re looking at a total time of under 40 minutes, which means more time for, well, eating! Everything happens right there on the stovetop.
- Flavor Without the Fuss: You get that deep, satisfying, cozy Mexican-American taste—like you simmered it all day—but it only takes about 25 minutes of actual cooking time. The magic is in combining those canned sauces!
- Ultimate Comfort Food: This is the kind of bowl you want when it’s chilly outside, or maybe when you just need a little culinary hug. It’s rich, savory, packed with chicken, and incredibly satisfying.
- Super Simple Shopping: Most of these items—the broth, the sauces, the canned chiles—are stuff I always keep stocked just in case. You can find everything you need for easy dinner recipes right in your pantry.
Trust me, once you give this a try, you’ll be adding it to your regular rotation just like I did!
Essential Ingredients for Green Chile Chicken Enchilada Soup
Okay, let’s talk about what makes this soup sing! Since the cooking time is so fast, we really need our ingredients to be top-notch and ready to go. You’ll notice we’re leaning on pantry staples, which is why this is such a lifesaver when you open the fridge and see nothing planned. Prep work is minimal, which I love! I just chop the onion and mince a couple of garlic cloves, and we’re off to the races.
The most important thing here, and I can’t stress this enough, is your enchilada sauce. Don’t just grab the cheapest can you see! If you can find a really good quality, bold-flavored mild enchilada sauce, use that. That sauce is doing heavy lifting for the whole flavor profile, so a better sauce means a better soup. It’s the core of our creamy soup base here, even though this one isn’t creamy!
Here’s the full rundown of what you’ll need to pull this together:
- 1 tablespoon olive oil (just a splash to get things rolling)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 (10 ounce) can mild green chiles, undrained (don’t drain these!)
- 1 (15 ounce) can tomato sauce
- 1 (10 ounce) can mild enchilada sauce
- 4 cups chicken broth
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 2 cups cooked, shredded chicken breast (rotisserie save here!)
- 1 cup corn (frozen or canned, drained)
- Salt and black pepper to taste
You’ll want to have your toppings ready too, because presentation matters, even in a humble soup bowl!
Tips for Perfect Green Chile Chicken Enchilada Soup
I’ve made this soup enough times now that I’ve learned a few tricks to keep it tasting absolutely amazing, even when I’m rushing. First off, let’s talk heat control. If you like things zesty—and you probably do, since you’re making this green chile recipe—don’t be afraid to swap out the mild chiles for hot ones. That’s your easiest way to amp up the spice!
Now, for a little disaster story. The first time I made this, I was so excited about the cumin that I accidentally dumped in two teaspoons instead of one. Yikes! It was okay, but it tasted a little too earthy, you know? So my tip is: always measure your spices carefully, especially cumin; a little goes a long way in flavoring the whole broth.
Another massive time-saver that I swear by? Using leftover chicken or grabbing a roast bird. Seriously, check out some of my rotisserie chicken recipes; this soup is a prime candidate for that shortcut. Just shred it up and toss it in.
Finally, remember this: this soup thickens up considerably when it sits in the fridge. It goes from being a nice, soupy broth to almost stew-like the next day. When you reheat it, just have some extra chicken broth standing by to thin it back out to your desired consistency. That’s the key to enjoying leftovers!
Ingredient Substitutions for Your Green Chile Chicken Enchilada Soup
Don’t worry if your fridge isn’t stocked exactly as the list suggests; this soup is super flexible. If you don’t have chicken breast, use thigh meat—it adds a little more richness, which tastes great. Or, if you’re looking to bulk it up or make it meatless, beans are your friend. A can of black beans (rinsed, naturally!) or pinto beans sneak in there beautifully when you add the corn.
If you’re out of chicken broth, vegetable broth works just fine, though you might need to add a dash more salt since vegetable broths are often milder. We aren’t using anything too delicate here, so the substitutions hold up really well when simmered together!
Step-by-Step Instructions for Making Green Chile Chicken Enchilada Soup
This is where the magic happens, and honestly, it flies faster than you think! Getting the right foundation of flavor in the beginning is key, but don’t feel stressed—you don’t need to stand over the pot the entire time. Just make sure your pot or Dutch oven is good and large, because we’re building a lot of flavor in one place.
- First things first, get that olive oil heating over medium heat in your big pot. We want it shimmering just a bit before we add anything.
- Toss in your chopped onion. You’re going to cook these until they look soft and maybe a little translucent—that’s usually about five full minutes. Don’t rush this; soft onions melt into the soup later!
- Now, drop in your minced garlic. This part fills your kitchen with the best smell, but watch it closely! Garlic burns fast, so cook it for just one minute, until you can really smell it, and no longer.
- Time for the heavy hitters! Stir in the entire can of undrained green chiles, the bright tomato sauce, the enchilada sauce, and the chicken broth. Don’t forget those spices: the cumin and oregano go in now. Give it all a good stir together—we want those spices totally incorporated.
- Bring this whole pot up to a gentle simmer. Once you see those first slow bubble breaks, turn the heat way down to low, put the lid on, and let it hang out for 15 minutes. This is crucial simmering time where all those gorgeous flavors really get to know each other. It makes such a difference versus just dumping everything in at once! If you want more soup inspiration, you can peek at my cozy Italian sausage soup guide for stewing tips!
- After that 15 minutes, stir in your two cups of shredded chicken and the corn. Let this cook for about five more minutes, just until the chicken is warmed all the way through.
- Taste it! This is your favorite part. Does it need a little more zing? Add salt. Does it need more depth? Black pepper time. Adjust until it tastes exactly like what you needed tonight.
- Ladle it hot into bowls and pile those toppings on before serving! Enjoy the speed and the flavor!
Serving Suggestions for Your Green Chile Chicken Enchilada Soup
Okay, so you’ve got this beautifully rich, savory, slightly spicy soup simmering away. Now comes the fun part—dressing it up! This soup is already amazing as is, but the toppings are what really take it from just “good” to “I need to make this every week.” It’s all about those creamy, cool elements cutting through the warmth of the green chiles and cumin.
The essentials that you absolutely need on hand are shredded cheese and sour cream. I prefer Monterey Jack or a good sharp white cheddar; the way it melts into the hot broth is just heavenly. Don’t be shy with the sour cream, either! A dollop will slowly melt and give you little pockets of cooling creaminess in every spoonful.
But we can take it further! Here are my must-haves for when I have an extra five minutes:
- Fresh Cilantro: You absolutely need fresh herbs here. Chop up a handful of cilantro and sprinkle it generously on top. It brightens up the whole heavy flavor profile.
- Avocado Slices: If you have an avocado on hand, dice it up! The buttery texture of the avocado against the broth is just brilliant.
- Crispy Tortilla Strips: Instead of dipping with a big piece of bread, I like making thin, crisp tortilla strips. You can fry them quickly or even bake them until they are crunchy. If you’re feeling adventurous, you should look at how I make my cornbread waffle bites—dipping those in this soup is a game-changer!
If you need something substantial on the side, a big wedge of warm, buttery cornbread is the perfect companion for soaking up any leftover broth in the bottom of your bowl. Seriously, don’t skip the crisp element—it makes such a difference!
Storage and Reheating Instructions for Green Chile Chicken Enchilada Soup
Good news! This soup is fantastic for meal prepping because it tastes even better the next day. When you’re done eating, let the leftovers cool down just a bit before transferring them to an airtight container. I find it lasts really well in the fridge for about three to four days, which is perfect for lunch boxes!
Now, remember what I told you about it thickening up? When you reheat it—whether on the stovetop or in the microwave—it’s going to be much denser. Don’t panic! Just stir in an extra splash or two of chicken broth while it heats up. That brings it right back to that perfect, slurpable consistency we love. It’s so reliable, which builds that trust factor, right?
Frequently Asked Questions About Green Chile Chicken Enchilada Soup
I know you’ve probably got your own spin on this soup already, but here are a few last-minute questions I get asked all the time about making sure this taco soup variation turns out perfect for you!
Can I make this Green Chile Chicken Enchilada Soup vegetarian?
Oh, absolutely! This recipe is so flexible. If you want to skip the chicken, you definitely can. The best swap? Add in a can of drained black beans and maybe a can of drained pinto beans when you add the corn. You get that great hearty texture back! Just make sure you swap out your chicken broth for vegetable broth, and you’ve got a fantastic meatless option that still has all that wonderful enchilada sauce flavor!
How do I make this Green Chile Chicken Enchilada Soup spicier?
That’s my kind of question! If you want more substantial heat, don’t just rely on the sauce brand. My recommendation is to grab a can of *hot* green chiles instead of mild when you do your grocery run—that adds spice right into the base flavor. If you’re already cooking and realize you need a kick, you can stir in about 1/4 teaspoon of cayenne pepper right along with the cumin and oregano. For maximum sizzle, try simmering a thinly sliced jalapeño in the broth for those 15 minutes, then pull it out before you add the chicken.
What should I do if my leftover soup is too thick the next day?
I mentioned this briefly, but it’s so important! Because the sauces and the corn can absorb so much moisture overnight, your soup gets super concentrated in the fridge. Don’t just microwave it as is! Keep a carton of low-sodium chicken broth handy. As you heat the soup slowly on the stovetop, stir in a little broth at a time until it reaches the perfect, easy-to-spoon consistency again. It thins out perfectly without losing any of that deep, cooked flavor.
Estimated Nutritional Data for Green Chile Chicken Enchilada Soup
Now, I’m not a nutritionist, so please take these numbers with a grain of salt—or maybe a pinch of cumin! I’m just giving you the general idea based on the ingredients list and the standard serving size of about 1.5 cups. Like with any recipe, if you load it up with extra cheese and sour cream on top, those numbers are going to tick up!
These figures reflect a typical serving size before you add a mountain of toppings:
- Serving Size: 1.5 cups
- Calories: 280
- Fat: 8g
- Protein: 32g
- Carbohydrates: 20g
It’s a really decent balance for a comforting meal, keeping the fat relatively low for how flavorful it is. Remember, these are just estimates, designed to give you a ballpark idea of what you’re taking in!
Share Your Green Chile Chicken Enchilada Soup Experience
Alright, you’ve made it! You’ve simmered, you’ve tasted, and I hope your kitchen smells absolutely divine right now. Now comes the part I love most—hearing from you!
This Green Chile Chicken Enchilada Soup is one of those recipes that I feel like sparks joy every time I make it, and I genuinely want to know how it turned out for you and your family. Did you stick right to the mild chiles, or did you go for the fiery hot ones? Did you use rotisserie chicken or cook your own fresh? Every little modification you make tells a story, and I love reading them in the comments below!
Please, if you loved this quick bowl of comfort, take a quick second to give it a rating! Star ratings really help new folks find this recipe when they’re searching for fast, flavorful weeknight dinners. It helps me keep bringing you the best, quickest meals!
If you snapped a gorgeous picture of your bowl loaded up with fresh cilantro and that melted cheese—gosh, I would absolutely love to see it! Tag me on social media so I can look. And if you have any lingering questions that I didn’t cover, don’t hesitate to drop me a line over on my contact page. Happy slurping!
Print
Green Chile Chicken Enchilada Soup
- Total Time: 35 min
- Yield: 6 servings 1x
- Diet: Low Fat
Description
A simple, flavorful soup featuring shredded chicken, green chiles, and enchilada sauce.
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 (10 ounce) can mild green chiles, undrained
- 1 (15 ounce) can tomato sauce
- 1 (10 ounce) can mild enchilada sauce
- 4 cups chicken broth
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 2 cups cooked, shredded chicken breast
- 1 cup corn (frozen or canned, drained)
- Salt and black pepper to taste
- Optional toppings: shredded Monterey Jack cheese, sour cream, tortilla strips
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat.
- Add onion and cook until softened, about 5 minutes.
- Add garlic and cook for 1 minute more until fragrant.
- Stir in green chiles, tomato sauce, enchilada sauce, chicken broth, cumin, and oregano.
- Bring the mixture to a simmer. Reduce heat to low, cover, and cook for 15 minutes to allow flavors to meld.
- Stir in the shredded chicken and corn. Cook until the chicken is heated through, about 5 minutes.
- Taste the soup and add salt and pepper as needed.
- Serve hot, topped with your choice of cheese, sour cream, or tortilla strips.
Notes
- For extra heat, use hot green chiles instead of mild.
- You can use rotisserie chicken to save prep time.
- This soup thickens as it cools; add more broth if reheating.
- Prep Time: 10 min
- Cook Time: 25 min
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1.5 cups
- Calories: 280
- Sugar: 8
- Sodium: 750
- Fat: 8
- Saturated Fat: 2
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 20
- Fiber: 3
- Protein: 32
- Cholesterol: 75
Keywords: green chile, chicken soup, enchilada soup, easy soup, comfort food, Mexican soup