Green Enchiladas Chicken Soup invites you on a culinary journey that seamlessly melds the vibrant flavors of green enchiladas with the soul-soothing comfort of a hearty soup. From the moment onions and garlic sizzle in olive oil to the final garnish of fresh cilantro, every step in creating this dish is a celebration of Southwestern flair and homely warmth.

At its core, succulent shreds of cooked chicken bathe in a broth infused with the bold essence of green enchilada sauce. This culinary masterpiece gains depth from a symphony of spices—ground cumin and chili powder—eliciting the unmistakable aroma of a Southwestern kitchen. The addition of diced tomatoes and green chilies contributes both texture and a zesty kick, creating a flavorful base that promises to tantalize taste buds.

As the soup simmers to perfection, corn kernels and black beans join the party, adding layers of sweetness and earthiness to the bowl. The result is a harmonious blend of textures and tastes, where each spoonful unfolds a story of comfort and culinary adventure. The garnish of fresh cilantro adds a burst of herbal freshness, while optional toppings like shredded cheese and sour cream offer a customizable touch.

Green Enchiladas Chicken Soup is more than a meal; it’s a sensory experience that brings the bold and comforting essence of green enchiladas into the realm of classic chicken soup. Served piping hot and adorned with vibrant garnishes, it promises a delightful escape into a world where every spoonful is a celebration of robust flavors and comforting nostalgia.

Green Enchiladas Chicken Soup


  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 lb boneless, skinless chicken breasts, diced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 can (10 oz) green enchilada sauce
  • 4 cups chicken broth
  • 1 can (15 oz) white beans, drained and rinsed
  • 1 can (4 oz) diced green chilies
  • 1 cup frozen corn
  • Salt and pepper to taste
  • 1 cup fresh spinach, chopped
  • 1/2 cup fresh cilantro, chopped
  • Lime wedges for serving
  • Avocado slices for garnish (optional)
  • Shredded cheese for garnish (optional)
  • Tortilla strips or crushed tortilla chips for topping


  1. In a large pot, heat olive oil over medium heat. Add chopped onion and minced garlic. Sauté until the vegetables are softened.
  2. Add diced chicken to the pot and cook until it’s no longer pink.
  3. Sprinkle ground cumin and chili powder over the chicken and vegetables. Stir to combine.
  4. Pour in green enchilada sauce and chicken broth. Bring the mixture to a simmer.
  5. Add white beans, diced green chilies, frozen corn, salt, and pepper. Simmer for about 15-20 minutes.
  6. Stir in chopped spinach and cilantro. Cook until the spinach wilts.
  7. Adjust seasoning to taste.
  8. Serve hot, topped with lime wedges, avocado slices, shredded cheese (if using), and tortilla strips or crushed tortilla chips.
  9. Enjoy your Green Enchiladas Chicken Soup!

Nutritional Information (approximate per serving, assuming 6 servings):

  • Calories: Approximately 300
  • Protein: 25g
  • Carbohydrates: 30g
  • Dietary Fiber: 8g
  • Sugars: 3g
  • Fat: 10g
  • Saturated Fat: 2g
  • Cholesterol: 50mg
  • Sodium: 800mg

Note: Nutritional values are approximate and may vary based on specific ingredients and brands used. Adjust the ingredients to meet your dietary preferences and needs.