You know those recipes that just work? The ones you keep coming back to when you’re feeling under the weather or just need a big bowl of comfort? That’s exactly what my Mexican Green Enchilada Chicken Soup became for our family after we stumbled upon it during an especially brutal flu season. I’d been searching for something packed with flavor and immune-boosting ingredients, something more exciting than plain chicken noodle soup, when I threw together this zesty green version using leftover enchilada sauce. The result? Magic in a pot.
This soup has everything, tender shredded chicken swimming in a tangy green broth loose with onions, bell peppers, and just enough garlic to keep the vampires (and viruses) away. It comes together in about 30 minutes, tastes even better the next day, and fills your kitchen with the kind of smells that make everyone wander in asking, “When’s dinner?”
Why You’ll Love This Mexican Green Enchilada Chicken Soup
Trust me, this isn’t just another chicken soup recipe. Here’s why it’s become my go-to for everything from busy weeknights to sniffly winter days:
- Immune-boosting powerhouse: Packed with garlic, cilantro, and vitamin-rich bell peppers, it’s like a flu-fighting hug in a bowl (perfect for when the kids bring home every cold from school).
- 30-minute miracle: Faster than waiting for takeout, but tastes like you simmered it all day.
- Flavor that dances: The green enchilada sauce gives it this tangy kick that plain chicken soup just can’t match.
- Shape-shifter soup: Leave it brothy for low-calorie days, or swirl in avocado for keto creaminess – it adapts to whatever you’re craving.
And the best part? One bite and you’ll forget you’re eating something actually good for you.
Print20-Minute Mexican Green Enchilada Chicken Soup – Rich & Healthy
A flavorful and nutritious Mexican Green Enchilada Chicken Soup packed with tender chicken, vegetables, and zesty green enchilada sauce. Perfect for cold days or when you need an immune boost.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
- Diet: Low Calorie
Ingredients
- 2 boneless, skinless chicken breasts
- 1 tbsp olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 1 can (15 oz) diced tomatoes
- 1 can (15 oz) green enchilada sauce
- 4 cups chicken broth
- 1 tsp cumin
- 1 tsp chili powder
- Salt and pepper to taste
- 1/2 cup chopped cilantro
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion, garlic, and bell pepper. Cook until softened.
- Add chicken breasts, diced tomatoes, green enchilada sauce, chicken broth, cumin, and chili powder.
- Bring to a boil, then reduce heat and simmer for 20-25 minutes until chicken is cooked.
- Remove chicken, shred it, and return to the pot.
- Season with salt and pepper, stir in cilantro, and serve hot.
Notes
- For a spicier soup, add diced jalapeños.
- Top with avocado, sour cream, or shredded cheese if desired.
- Store leftovers in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 6g
- Sodium: 850mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg
Ingredients for Mexican Green Enchilada Chicken Soup
Here’s the beautiful part, you probably have half these ingredients in your kitchen right now! But don’t skip the fresh stuff, that’s where the magic happens. I’ve learned the hard way that skimping on the garlic or using old spices makes all the difference (trust me, your taste buds will thank you).
- The Protein:
- 2 boneless, skinless chicken breasts (about 1 lb total, or thighs if you prefer richer flavor)
- The Veggies:
- 1 medium onion, diced (about 1 cup, I like yellow for sweetness)
- 1 bell pepper, diced (any color, but green gives that authentic enchilada vibe)
- 2 cloves garlic, minced (or 3 if you’re fighting off a cold!)
- 1 (15 oz) can diced tomatoes (don’t drain, that liquid’s gold)
- The Flavor Boosters:
- 1 (15 oz) can green enchilada sauce (mild or hot, your call!)
- 4 cups chicken broth (low-sodium so you control the salt)
- 1 tsp ground cumin (toasted if you’re fancy)
- 1 tsp chili powder (the regular kind works great)
- 1/2 cup chopped fresh cilantro (stems and all for extra flavor)
- 1 tbsp olive oil (for sautéing)
- Salt and pepper to taste (wait until the end, the enchilada sauce adds salt)
See? Nothing weird or hard to find. Now let’s make some soup!
How to Make Mexican Green Enchilada Chicken Soup
Okay, let’s get cooking! This soup comes together so easily, you’ll wonder why you ever bothered with canned stuff. Just follow these simple steps, and you’ll have a pot of comfort ready in no time.
Step 1: Sauté the Aromatics
First, grab your favorite soup pot (I use my trusty Dutch oven) and heat that olive oil over medium heat. You’ll know it’s ready when a tiny piece of onion sizzles right away, about 2 minutes should do it. Toss in your diced onion and bell pepper, stirring occasionally until they start to soften, about 5 minutes. That’s when you add the garlic (don’t let it burn!), stirring constantly for just 30 seconds until it smells amazing. This step builds the flavor foundation, so don’t rush it!
Step 2: Simmer the Soup
Now the fun part! Pour in the chicken broth, enchilada sauce, and diced tomatoes with their juices. Sprinkle in the cumin and chili powder, then nestle those chicken breasts right into the liquid. Bring everything to a gentle boil, then immediately reduce the heat to low. Cover and let it simmer for 20-25 minutes, no peeking! The chicken should be cooked through (165°F if you’re checking) but still juicy. Overcooking makes it tough, so set a timer!
Step 3: Shred and Finish
Fish out the chicken breasts with tongs and let them cool just enough to handle, about 5 minutes. Then shred them using two forks (or your fingers if you’re impatient like me). Return all that juicy chicken to the pot and stir in the chopped cilantro. Now taste! The enchilada sauce adds salt, so you might just need a pinch more and some black pepper. That’s it, soup’s on!
Pro tip: Let it sit off the heat for 10 minutes before serving, the flavors meld beautifully. But if you can’t wait (I never can), dig right in!
Tips for Perfect Mexican Green Enchilada Chicken Soup
After making this soup more times than I can count (seriously, my family requests it weekly), I’ve picked up some tricks that take it from good to “wow!” Here are my can’t-live-without tips:
- Shortcut alert: Use rotisserie chicken when you’re in a hurry! Just skip simmering raw chicken and add 3 cups shredded cooked chicken with the cilantro at the end.
- Heat lovers: Toss in a diced jalapeño with the bell peppers, or swirl in some hot sauce at the end, my husband adds both!
- Keto magic: Swap half the broth for heavy cream and stir in avocado at the end for the creamiest low-carb version.
- Texture play: Throw in a handful of cauliflower rice during the last 5 minutes of simmering if you want more “stuff” in your soup.
- Freezer hack: Double the recipe and freeze half, the flavors actually improve after a thaw!
Oh, and always taste before serving, sometimes that extra squeeze of lime makes all the difference!
Variations of Mexican Green Enchilada Chicken Soup
The beauty of this soup is how easily it transforms to fit whatever mood (or diet) you’re in! Here are my favorite ways to mix it up:
- Vegetarian vibes: Swap chicken for 2 cans of rinsed white beans, they soak up that tangy green sauce perfectly.
- Creamy dream: Blend in 1 ripe avocado right before serving for silky keto chicken soup magic.
- Extra kick: Double the chili powder and add a dash of cayenne, perfect when you’re stuffy.
- Paleo-friendly: Skip the tomatoes and use extra bell peppers instead.
Honestly? I’ve never made it the same way twice, that’s why we never get tired of it!
Serving Suggestions for Mexican Green Enchilada Chicken Soup
Now for the best part, dressing up your soup! I love setting out little bowls of toppings so everyone can customize their bowl. Here’s what always disappears first at our table:
- Creamy: Diced avocado or a dollop of sour cream
- Cheesy: Crumbled queso fresco or shredded Monterey Jack
- Crunchy: Tortilla chips or toasted pumpkin seeds
- Zesty: Lime wedges for squeezing and extra cilantro
For sides? Warm cornbread or a simple green salad makes it a meal. But honestly? A big spoon is all you really need.
Storage and Reheating Instructions
This soup actually gets better after sitting overnight (if you can resist eating it all at once!). Store leftovers in an airtight container in the fridge for up to 3 days, the flavors just keep deepening. For longer storage, freeze it flat in freezer bags for up to 1 month. When reheating, the stovetop’s best, just warm gently over medium-low heat until steaming. Microwaving works too, but stir every 30 seconds to keep it from separating.
Nutritional Information for Mexican Green Enchilada Chicken Soup
Here’s the best part, this soup tastes indulgent while being secretly good for you! (Nutrition varies slightly based on your specific ingredients, but here’s the general scoop per serving):
- 280 calories, Light enough for lunch, filling enough for dinner
- 25g protein, All that chicken keeps you full for hours
- 15g carbs, Naturally low-carb without trying
- 3g fiber, Thanks to all those veggies
But the real magic? It’s packed with anti-inflammatory ingredients like garlic and cilantro that help fight off colds. The broth hydrates, the spices boost metabolism, and the lean protein helps with weight loss, basically, it’s medicine that tastes like comfort food. My grandma would call it “kitchen pharmacy”, and after one bowl, you’ll understand why!
FAQs About Mexican Green Enchilada Chicken Soup
I get asked about this soup ALL the time, here are the questions that pop up most often (along with my tried-and-true answers!):
Can I use canned chicken instead of fresh?
Absolutely! Drain two (12.5 oz) cans of chicken breast and add them when you’d normally stir in the shredded chicken. It’s not quite as tender, but perfect for emergency soup cravings!
Is this soup gluten-free?
Yes! Just double-check your enchilada sauce label (some brands add wheat). I love the Frontera or Hatch brands for guaranteed GF goodness.
How can I make it spicier?
Three ways: 1) Use hot green enchilada sauce, 2) Add a diced jalapeño with the bell peppers, or 3) Stir in a spoonful of your favorite hot sauce at the end. My kids vote for option #3 so they can control the heat!
Can I freeze this soup?
You bet! Freeze it before adding cilantro (it gets weird when frozen). Thaw overnight in the fridge, then reheat and stir in fresh cilantro. Tastes like you just made it!
What if I don’t have enchilada sauce?
Mix 1 (8 oz) can of green chiles with 1 cup chicken broth, 1/2 tsp cumin, and 1/4 tsp salt. It’s not identical, but still delicious in a pinch!
If you are looking for more great family recipes, check out Family Tastes for inspiration.
Final Thoughts
There you have it, my family’s secret weapon against boring soups and sniffly days! Once you try this Mexican Green Enchilada Chicken Soup, I swear you’ll be hooked. Tag me when you make it so I can see your creations, nothing makes me happier than hearing how much you loved it!