Green Chicken Enchilada Soup
This green chicken enchilada soup is one of my favorite quick and easy stovetop soup recipes. Ready to eat in just 45 minutes with only 9 simple ingredients, it’s a total weeknight hero. This soup gets its mouthwatering flavor from green enchilada sauce and diced green chiles simmered in chicken broth. I loaded it up with plenty of chicken, beans, and corn to create a filling meal for the whole family.
I took my favorite green chile chicken enchiladas and turned them into a delicious belly-warming soup. My recipe for green chicken enchilada soup is loaded up with shredded chicken, green enchilada sauce, white beans, green chiles, and corn. There’s no need to fuss with stuffing and rolling tortillas for this one–I just serve it with crunchy tortilla strips on top. This soup is so quick and easy to make in just 45 minutes!
- 1 tablespoon vegetable oil
- 1 small yellow onion (chopped)
- 4 cloves garlic (minced)
- 4 cups low-sodium chicken broth
- 3 cups shredded cooked chicken
- 19 ounces green enchilada sauce (1 large can)
- 15 ounces white beans (drained (1 can))
- 4 ounces diced green chiles (1 can)
- 1 tablespoon ground cumin
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- 1 cup frozen corn
- Sour cream
- Tortilla strips or chips
- Fresh cilantro
- Diced avocado
- Shredded cheese