Green Enchilada Chicken Soup: Comfort in a Bowl with a Zesty Twist

When the weather turns chilly or you just crave something hearty, flavorful, and comforting, Green Enchilada Chicken Soup is the perfect solution. This vibrant soup is a harmonious mix of tender chicken, a zesty green enchilada sauce, fresh vegetables, and a hint of spice—all simmered together to create a bowl of pure comfort. With each spoonful, you get layers of flavor: the tangy brightness of tomatillos, the gentle heat of green chiles, and the satisfying heartiness of shredded chicken. Let’s dive into how to make this delicious soup step by step.

Ingredients

To make about 6–8 servings, gather the following ingredients:

For the Soup Base:

2 tablespoons olive oil
1 medium onion, finely chopped
3 cloves garlic, minced
1–2 jalapeños, seeded and diced (adjust to heat preference)
4 cups cooked, shredded chicken (rotisserie chicken works great)
4 cups chicken broth
1 (10-ounce) can diced green chiles
1 cup salsa verde or green enchilada sauce
1 teaspoon ground cumin
1 teaspoon chili powder
Salt and black pepper, to taste

Optional Toppings:

Chopped fresh cilantro
Diced avocado
Shredded cheese (cheddar or Monterey Jack)
Crushed tortilla chips or strips
Lime wedges

Step-by-Step Method

Step 1: Sauté the Aromatics

Start by heating the olive oil in a large soup pot over medium heat. Add the chopped onion and cook until it becomes soft and translucent, about 5 minutes. Stir in the garlic and diced jalapeños and cook for another 1–2 minutes, until fragrant. This step builds the foundation of your soup’s flavor.

Step 2: Add the Chicken

Add the shredded chicken to the pot and stir to combine with the aromatics. Allow the chicken to warm through for a few minutes. Using pre-cooked chicken ensures your soup stays hearty without long cooking times.