Go Back
Spicy Green Chili Chicken Enchilada Soup is a delightful fusion of flavors that brings the essence of traditional Mexican cuisine right to your dinner table. This dish is not just a soup; it’s a comforting bowl of warmth that embodies the zesty and vibrant flavors associated with enchiladas, making it a perfect choice for any occasion. Whether you are looking for a hearty meal on a chilly evening or a quick weeknight dinner that can be prepared in under an hour, this recipe has you covered.

Green Chili Chicken Enchilada Soup

Looking for a delicious and comforting meal? Try Spicy Green Chili Chicken Enchilada Soup, a flavorful fusion of traditional Mexican ingredients. This easy-to-make soup features tender shredded chicken, zesty green chilies, and aromatic spices, all simmered together for a warm, satisfying dish. Perfect for chilly evenings or quick weeknight dinners, it offers nutritious options for everyone, including gluten-free and vegetarian alternatives. Gather around the table and enjoy this cozy bowl of goodness!
Print Recipe Pin Recipe

Ingredients
  

1 lb boneless, skinless chicken breasts

1 tablespoon olive oil

1 medium onion, chopped

3 cloves garlic, minced

2 cups chicken broth

1 can (4 oz) diced green chilies

1 can (10 oz) green enchilada sauce

1 teaspoon cumin

1 teaspoon chili powder

½ teaspoon salt (or to taste)

½ teaspoon black pepper

1 cup corn kernels (fresh or frozen)

1 can (15 oz) black beans, drained and rinsed

1 cup diced tomatoes (fresh or canned)

½ cup heavy cream (optional for creaminess)

Fresh cilantro, chopped (for garnish)

Avocado slices (for garnish)

Lime wedges (for serving)

Shredded cheese (cheddar or Mexican blend for topping)

Instructions
 

Cook the Chicken: In a large pot, heat the olive oil over medium heat. Add the chicken breasts and cook for about 5-7 minutes on each side, or until cooked through. Remove from the pot and let cool before shredding.

    Sauté Vegetables: In the same pot, add the chopped onion and garlic. Sauté for about 3-4 minutes until the onion is translucent and fragrant.

      Combine Ingredients: Stir in the chicken broth, diced green chilies, green enchilada sauce, cumin, chili powder, salt, and black pepper. Bring the mixture to a simmer.

        Add Chicken and Veggies: Shred the cooked chicken and add it back into the pot. Then, stir in the corn, black beans, and diced tomatoes. Let the soup simmer for about 20 minutes for the flavors to meld together.

          Add Cream (Optional): If you prefer a creamier soup, stir in the heavy cream at this point and let it heat through for an additional 5 minutes.

            Serve: Ladle the soup into bowls and garnish with fresh cilantro, avocado slices, and a squeeze of lime. Top with shredded cheese if desired.

              Enjoy: Serve hot and enjoy your delicious Green Chili Chicken Enchilada Soup with your favorite tortilla chips on the side!

                Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 6