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Green Enchilada Chicken Soup for Your Soul, Not Your Waistline

December 2, 2014 by Wifeeclectic 31 Comments

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This Green Enchilada Chicken soup is a perfect Mexican inspired dish that is filling, warm, comforting and delicious. It’s a great alternative to your regular go-to soups.

Green Enchilada Chicken Soup

It’s beginning to look a lot like Christmas… if only inside my house. Normally there’s a foot of snow on the ground where I live, but nothing this year. But there have definitely been cold days and on those chilly days nothing sounds better than a nice warm bowl of soup.

I love soup, but my husband is rather picky about soup so it takes awhile to find something he will willingly eat. His soups usually need to have some substance to them, or have a unique take. But I know his weakness: Mexican food. He loves it, even enough to try a Mexican food inspired soup. So this Green Enchilada Chicken Soup was perfect. He loved it so much we’ve made it multiple times now.

If you’re tired of the same old soups (not that there’s anything wrong with the classics), this enchilada soup is warm, filling, comforting and delicious.

INGREDIENTS
1 (10 oz) can green enchilada sauce
4 cups chicken broth
2 cups cooked chicken, shredded
1 (7 oz) can diced green chilis
1 can corn
2 tbsp cumin
1½ tsp garlic salt
1 tsp onion powder
1 tsp chili powder
1 tsp oregano
1 tsp paprika
½ tsp cayenne pepper
8 oz sour cream

Garnishes
Cilantro
Shredded cheese
Tortilla strips
Sour cream

DIRECTIONS

  1. In a large pot, combine the enchilada sauce, chicken broth, shredded chicken, green chilis and corn. Add the spices and bring to a boil, stirring occasionally.
  2. Reduce heat to a simmer and let the soup cook for about 20 minutes.
  3. Stir in the sour cream until combined and soup becomes creamy.
  4. Serve with freshly chopped cilantro, shredded cheese, tortilla strips and sour cream.
Seriously, this soup is about as easy as it comes. The hardest part is making sure you have the ingredients on hand, but if you stock up on the enchilada sauce and green chilis, this is a meal you can hammer out in hardly any time.
Print Recipe
5 from 1 vote

Green Enchilada Chicken Soup

This Green Enchilada Chicken soup is a perfect Mexican inspired dish that is filling, warm, comforting and delicious. It's a great alternative to your regular go-to soups.
Course: Main Course
Keyword: Dinner, Recipe, soup

Equipment

  • Large Pot

Ingredients

  • 1 10 oz can green enchilada sauce
  • 4 cups chicken broth
  • 2 cups cooked chicken shredded
  • 1 7 oz can diced green chilis
  • 1 can corn
  • 2 tbsp cumin
  • 1½ tsp garlic salt
  • 1 tsp onion powder
  • 1 tsp chili powder
  • 1 tsp oregano
  • 1 tsp paprika
  • ½ tsp cayenne pepper
  • 8 oz sour cream

Garnishes

  • Cilantro
  • Shredded cheese
  • Tortilla strips
  • Sour cream

Instructions

  • In a large pot, combine the enchilada sauce, chicken broth, shredded chicken, green chilis and corn. Add the spices and bring to a boil, stirring occasionally.
  • Reduce heat to a simmer and let the soup cook for about 20 minutes.
  • Stir in the sour cream until combined and soup becomes creamy.
  • Serve with freshly chopped cilantro, shredded cheese, tortilla strips and sour cream.

post signature

Filed Under: Dinners, Recipes, Soup Tagged With: Tasty Tuesdays

Reader Interactions

Comments

  1. Masshole Mommy says

    December 2, 2014 at 8:17 pm

    That sounds really good. I love meals like this.

    Reply
  2. Heather Jones says

    December 2, 2014 at 10:03 pm

    Oh wow! This looks great! I make green chili chicken enchiladas that my husband begs for. I'd love to make a soup version he loves. 🙂

    Reply
  3. Michelle Feliciano says

    December 2, 2014 at 10:33 pm

    That looks so good. I love that it is healthier.

    Reply
  4. Jenn says

    December 3, 2014 at 12:53 am

    Wow this looks awesome! Ill have to add this to my meal plan next week.

    Reply
  5. Liz Mays says

    December 3, 2014 at 12:06 pm

    The spices you used are so deliciously flavoful. I'd love to try this soup.

    Reply
  6. Janet Krugel says

    December 3, 2014 at 3:12 pm

    This looks and sounds so delicious. Green enchiladas are my absolute favorite.

    Reply
  7. Cindy Gordon says

    December 3, 2014 at 4:58 pm

    Your soup looks great! I have this bookmarked as the weather turns more chilly!

    Reply
  8. Debi Wayland says

    December 3, 2014 at 8:25 pm

    This looks so good! I love that it's healthy too!

    Reply
  9. Maddi'sMommy says

    December 3, 2014 at 9:01 pm

    Wow I have to admit I cringed when I first heard the name of this soup but the ingredients look awesome!

    Reply
  10. Chrissie says

    December 3, 2014 at 9:28 pm

    This sound so good on a cold day, for sure.

    Reply
  11. Stephanie Pass says

    December 3, 2014 at 9:32 pm

    I love enchilada soup. This looks tasty!!

    Reply
  12. Kristin and Megan says

    December 4, 2014 at 4:15 am

    Oh my goodness, that it is so up my alley and looks beyond delish!

    Reply
  13. Anonymous says

    August 7, 2015 at 5:01 pm

    Just made this and mine is a deep red/brown!?! I confirmed I put in all the spices as noted…hmmm??

    Reply
  14. Debra Hawkins says

    August 11, 2015 at 3:07 am

    Did you make sure you used green enchilada sauce? If you used traditional red enchilada sauce the soup will be red and not green.

    Reply
  15. flgirl says

    November 8, 2015 at 12:32 am

    Just finished making and eating this….holy amaze-balls was it delish! Great recipe!

    Reply
  16. Anonymous says

    July 25, 2016 at 1:54 am

    I too have a deep red / brown soup…perhaps the soup calls for 1 tsp chili powder and not 1 tbsp chili powder as prescribed?

    Thanks for the great recipes!

    Reply
  17. Kerri says

    November 4, 2018 at 2:34 pm

    Wonder if I could use cream of chicken soup instead of sour cream, anyone know?

    Reply
  18. Shannon says

    January 14, 2019 at 3:40 pm

    I tried to post once not sure what happened. Was just wanting put this on my weekly meal list but needed to know how many servings this makes? I have a house of four but the boys tend to eat double if they like something

    Reply
  19. Linda says

    November 14, 2019 at 9:53 pm

    How many does this recipe serve?

    Reply
  20. Anne-Marie says

    November 19, 2019 at 5:18 pm

    I tried to make this and it failed miserably. I have no idea what I did wrong lol

    Reply
    • Wifeeclectic says

      November 24, 2019 at 9:21 pm

      I am so sorry! I can help you trouble shoot if you want!

      Reply
  21. Patricia says

    December 15, 2019 at 12:03 pm

    So it turned out dark brown from all the chili powder. Hmmm

    Reply
    • Wifeeclectic says

      December 22, 2019 at 6:40 pm

      We have had a few people have that problem. I am not sure why one teaspoon gives some people a dark brown soup and others the soup stays green! I do know a few people were adding 1 tablespoon instead of a teaspoon.

      Reply
  22. Veronica says

    December 15, 2019 at 2:18 pm

    Does this soup freeze well?

    Reply
    • Wifeeclectic says

      December 22, 2019 at 6:31 pm

      I have honestly never tried it, but I don’t see why not!

      Reply
  23. Nancy says

    January 9, 2020 at 4:42 pm

    Can this be made In the instant pot ?

    Reply
    • Wifeeclectic says

      January 22, 2020 at 4:15 pm

      I have never tried it, but I don’t see why not!

      Reply
  24. carrie says

    January 21, 2020 at 4:09 pm

    I am adding celery, zucchini and cauliflower as I require more substance to my soup. I also used turkey broth and meat bc that is what I had on hand. Thinking of adding cream cheese, too.

    Reply
  25. Yetunde says

    January 24, 2021 at 6:25 pm

    Hi! Just wondering if replacing the sour cream with greek yogurt would work.

    Reply
    • Wifeeclectic says

      February 10, 2021 at 1:52 pm

      I think it probably would!

      Reply
  26. Carrie K says

    March 9, 2021 at 5:22 pm

    5 stars
    Okay this is the kind of soup I think you could add anything you would like to it. I am a cook that goes by taste so if you don’t like chili powder don’t put it in there or only put a little bit. I used corn in My Soup but I probably would like to add some hominy. I also garnished with sliced avocado and tortilla chips. I’m sure the soup will freeze just fine. By the way I think rotisserie chicken makes it very easy.

    Reply

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Welcome to Housewife Eclectic

Debra Hawkins - Housewife EclecticHi, I'm Debra. I am a craftaholic photographer married to a web-programming amateur chef with two sassy littles keeping it interesting. It gets crazy around here. Read More…

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