This Chicken Green Enchilada Soup recipe is a super easy and fast 30 minute weeknight dinner! It’s a great way to use leftover chicken too. With green chiles flavoring this creamy soup, top with cheese and your favorite toppings!
Enchilada Suizas meets with Tortilla Soup and…BANG…you’ve got my Easy Chicken Green Enchilada Soup!
This recipe is creamy, hearty, cheesy, and slightly spicy. But yet, surprisingly light because it’s in a soup form vs. a heavy enchilada. The green chiles give so much tangy and subtle spicy backdrop. Then the other smokey seasonings along with scallions and cilantro bring depth and enchilada flare. Corn tortilla strips act like the noodles in this soup, but give you that traditional enchilada corn flavor. Then top with cheese, sour scallions, cilantro and it’s an enchilada party!
While I give you the steps to cook the chicken in this recipe, this soup is a fantastic way to use leftover chicken if you have it too! Click here to get 30 More Leftover Protein Dinner Ideas!
This Soup is like Enchiladas Suizas in a pot
Suizas means Swiss in spanish, so Enchilada Suizas just means Swiss-style enchiladas. The recipe originated when Swiss immigrants moved to Mexico, where they started dairies to produce cream and cheese. They brought their cooking style with them and created their own version of Enchiladas topped with a milk- or cream-based white sauce. It’s typically mixed with a salsa verde for that familiar green enchilada sauce.
So, I riffed on this to create my Creamy Chicken Enchilada Soup! What makes my soup more Enchiladas vs. a Tortilla Soup is that it has less tomato and more creamy green chile sauce.
If you have even a bit of my Mexican food obsession, you need to check out these recipes!
- White Enchilada Casserole with Chicken Veggies
- Taco Casserole with Ground Chicken & Black Beans
- Chicken & Cheese Corn Tortilla Quesadillas
- Baked Chicken Taquitos!
- Mouthwatering Slow Cooker Pork Tacos
Quick note! This post contains affiliate links, which means I earn a commission (at no extra cost to you) if you purchase from them. This commission is what helps me keep this blog afloat :). But, I also share these links because I have used the products, genuinely love them, and want you to know exactly what I used.
Easy Ingredients you have on hand
Fridge/Freezer Ingredients
- Chicken Breasts, boneless, skinless
- Scallions
- Milk
- Fresh Cilantro
Pantry/Counter
- Chicken Broth
- Seasonings: Ground Cumin, Chili Powder, Salt
- Garlic, minced
- Cornstarch
- Diced Green Chiles
- Corn Tortillas, 6″
Toppings (Optional)
- Shredded Cheddar or Monterey Jack Cheese
- Corn Tortilla Chips, crushed
- Sour Cream
- Fresh Cilantro
- Scallions
Simple Equipment for this Green Chicken Enchilada Soup
For this recipe, you need a large pot. I used my dutch oven, but any large pot or dutch oven will be great.
Time Saving Prep-Ahead Steps for this Enchilada Soup
We’re all extremely busy, so here are the steps you can prepare in the day(s) ahead and store in the fridge until ready to cook… (Full recipe below!)
For this recipe, you can make the entire soup ahead and reheat it! But if you’re looking to split up some of the prep, here are the steps you can do ahead.
Slice the scallions. Chop the cilantro. Mince the garlic. Slice the tortillas into thin strips using a knife or cooking shears. Depending on how many tortillas you want, you can add more. I start with 2 tortillas that are about 6″ diameter. But you can definitely add up to 4 for a more hearty soup.
Cooking Steps for this Green Chile Chicken Enchilada Soup
Add 5 cups of chicken broth to a large pot and bring up to a boil and then add the boneless skinless chicken, making sure that it is immersed in the broth. Bring back to a boil and cook for 10 minutes or until the chicken is cooked through.
When the chicken is done, remove it from the broth and set aside to cool enough to shred. When the chicken has cooled, shred it into bite-size pieces with your fingers or two forks.
Set the chicken to the side for now. To the same broth, add the salt, chili powder, cumin, garlic, cilantro, green chiles and scallions.
To a small mixing bowl or measuring cup, add ½ cup cold milk and 3 tablespoon cornstarch. Whisk together until dissolved. Then slowly whisk into the soup and bring back to a simmer as it starts to thicken, about 3-4 minutes.
Add the tortilla strips and the shredded Chicken. Cook for another 5 minutes.
That’s it! This soup can be made up to 5 days in advance stored in the fridge or can be frozen and stored in the freezer for a few months. Serve, garnish with favorite toppings and Enjoy! 😍 Carrie
Chicken Green Enchilada Soup FAQs
Can I use rotisserie or leftover chicken or turkey in this Enchilada Soup?
To save time, you can use rotisserie or leftover chicken or turkey in this Enchilada Soup. Instead of cooking the chicken in Step 1, you will simply bring the broth up to a boil. Then follow the normal cooking instructions in the recipe.
Can I use chicken thighs instead of breasts for this Green Enchilada Soup?
You can use chicken thighs in this Enchilada Soup recipe, but I recommend sticking with skinless boneless chicken thighs for easy prep and cooking. Consider the amount of thighs that you will need as well. Generally, I estimate 16 ounces or 1 pound of chicken for 4 servings. That will likely mean 5-6 boneless skinless thighs, depending on their size. The recipe instructions will be the same for thighs as the breasts.
Can I make this Enchilada Soup in the Slow Cooker?
This soup can be made in the slow by starting step 1 in the slow cooker. Add the broth and the chicken and then set the slow cooker for 6 to 8 hours depending on your schedule. When there is 1 more hour of cooking left, remove the chicken and follow steps 2-7 in the slow cooker vs. on the stove.
Can I freeze this Chicken Enchilada Soup?
You can freeze this Chicken Enchilada Soup for up to 4 months in airtight containers or freezer bags.
How long will can I store this Enchilada Soup in the fridge?
This Chicken Enchilada Soup can be stored in the refrigerator for up to 5 days in airtight containers in the fridge.
Have you tried this recipe? If so, please leave a ⭐️⭐️⭐️⭐️⭐️ star rating in the recipe below! I love to hear your feedback and your rating helps others to find this recipe. Thanks so much!
Green Enchilada Soup with Chicken in 30 Minutes
This Creamy Green Enchilada Soup with Chicken is based on my favorite Enchiladas Suizas. It's creamy, hearty, slightly spicy, but surprisingly light because it's in a soup form vs. a heavy enchilada. The green chiles give a tangy and subtle spicy backdrop and the smokey seasonings bring so much depth. Corn tortilla strips act like the noodles in this soup, but give you that traditional enchilada corn flavor. Then top with cheese, sour scallions, cilantro and it's an enchilada party! #enchiladas #easydinner #healthydinner #familydinner #tortillasoup #easysoups
Ingredients
Chicken Enchilada Soup
- 1 pound Chicken Breasts, boneless, skinless
- 5 cups Chicken Broth
- 1 Tablespoon Ground Cumin
- 1 Tablespoon Chili Powder
- 1 teaspoon Salt
- 1 clove Garlic, minced
- 2 Scallions
- 3 Tablespoons Cornstarch
- ½ cup Milk
- ½ cup Diced Green Chiles
- 4 Corn Tortillas, 6" (gluten free)
- ¼ cup Fresh Cilantro
Toppings (Optional)
- 2 cups Shredded Cheddar Cheese for garnish
- ¼ cup Corn Tortilla Chips crushed for garnish
- ½ cup Sour Cream for garnish
- ¼ cup Fresh Cilantro
- 2 Scallions
Instructions
Prep-Ahead Steps
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Slice the scallions. Chop the cilantro. Mince the garlic. Slice the tortillas into thin strips.
Cook
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Add 5 cups of chicken broth to a large pot and bring up to a boil and then add the chicken, making sure that it is immersed in the broth. Bring back to a boil and cook for 10 minutes or until the chicken is cooked through.
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When the chicken is done, remove it from the broth and set aside to cool enough to shred. When the chicken has cooled, shred it into bite-size pieces with your fingers or two forks. Set the chicken aside.
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To the same broth, add the salt, chili powder, cumin, garlic, cilantro, green chiles, and scallions.
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To a small mixing bowl or measuring cup, add ½ cup cold milk and 3 tablespoon cornstarch. Whisk together until dissolved. Then slowly whisk into the soup and bring back to a simmer as it starts to thicken, about 3-4 minutes.
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Add the tortilla strips and the shredded Chicken. Bring back to a boil, stirring as the soup thickens, then cook for another 5 minutes.
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That's it! This soup can be made up to 5 days in advance stored in the fridge or can be frozen and stored in the freezer for a few months.
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Serve, garnish with favorite toppings and Enjoy!
Recipe Notes
- Calories and Nutrition Facts calculated excluding the Optional Toppings.
- This recipe is Gluten Free.
- To save time, you can use rotisserie or leftover chicken or turkey in this Enchilada Soup. Instead of cooking the chicken in Step 1, you will simply bring the broth up to a boil. Then follow the normal cooking instructions in the recipe.
- You can use chicken thighs in this Enchilada Soup recipe, but I recommend sticking with skinless boneless chicken thighs for easy prep and cooking. Consider the amount of thighs that you will need as well. Generally, I estimate 16 ounces or 1 pound of chicken for 4 servings. That will likely mean 5-6 boneless skinless thighs, depending on their size. The recipe instructions will be the same for thighs as the breasts.
- This soup can be made in the slow by starting step 1 in the slow cooker. Add the broth and the chicken and then set the slow cooker for 6 to 8 hours depending on your schedule. When there is 1 more hour of cooking left, remove the chicken and follow steps 2-7 in the slow cooker vs. on the stove.
- You can freeze this recipe for up to 4 months in airtight containers or freezer bags.
- This Soup can be stored in the refrigerator for up to 5 days in airtight containers in the fridge.
Chef Mimi says
This is nice! I usually make a thick, heavy enchilada soup, but I like this. Brothy, but still rich with flavors.
Linger says
Such a perfect cold-weather soup. Just reading your recipe makes me feel all cozy inside. Definitely a weekend “must make” for me coming soon. Thanks Carrie for sharing!