Oh my goodness, you have to try this easy green enchilada chicken soup! It’s my go-to when I’m craving something warm, comforting, and packed with flavor but don’t want to spend hours in the kitchen. I’ve made this recipe probably a hundred times since my cousin shared it with me during those crazy busy soccer mom years. Just toss everything in the slow cooker in the morning, and by dinnertime, your house will smell amazing. The best part? That tangy green chile flavor mingling with tender chicken and hearty beans – it’s like your favorite enchiladas turned into a cozy bowl of soup. Trust me, this is the kind of recipe that’ll have your family asking for seconds (and the recipe!) every time.
Table of Contents
Why You’ll Love This Easy Green Enchilada Chicken Soup
This soup is everything you want in a weeknight meal – let me count the ways you’re going to adore it:
- Dump-and-go magic: Seriously, just toss everything in the crockpot before work and come home to dinner ready to serve. It doesn’t get easier than this!
- Flavor that punches way above its weight: The combo of tangy green chiles, smoky cumin, and bright lime juice creates this incredible depth that tastes like you spent all day cooking (when really it was just 10 minutes of prep).
- Endlessly adaptable: Out of black beans? Use pinto. Want more heat? Throw in a jalapeño. I’ve made at least a dozen variations and they’re all delicious.
- Freezer gold: This soup tastes even better the next day and freezes like a dream – my emergency meal stash always has a container or two.
Honestly, this recipe checks all the boxes – easy, flavorful, and family-approved. It’s the kind of meal that solves the eternal “what’s for dinner” question with zero stress.
Ingredients for Easy Green Enchilada Chicken Soup
Here’s everything you’ll need to make this flavor-packed soup – I promise it’s all simple stuff you might already have in your pantry! The great thing about this recipe is how the ingredients work together like best friends at a party.
- 1 lb boneless, skinless chicken breasts (or thighs if you prefer darker meat)
- 1 (15 oz) can green enchilada sauce – mild or medium, your choice!
- 1 (4 oz) can diced green chiles – don’t drain these, the liquid adds great flavor
- 1 (15 oz) can black beans, drained and rinsed well
- 1 (15 oz) can corn, drained (or frozen corn works great too)
- 1 small onion, diced (about 1 cup)
- 2 cloves garlic, minced (or 1/2 tsp garlic powder in a pinch)
- 4 cups chicken broth – I like low-sodium so I can control the salt
- 1 tsp ground cumin – this is the secret spice that makes it taste “Mexican”
- 1 tsp chili powder
- 1/2 tsp salt (adjust to taste after cooking)
- 1/4 tsp black pepper
- 1/4 cup fresh cilantro, chopped (if you’re one of those cilantro-haters, just skip it)
- 1 lime, juiced – don’t skip this! The acidity brightens all the flavors
Ingredient Notes & Substitutions
Here’s where I tell you all my little kitchen hacks for this soup – because let’s be real, we don’t always have every ingredient on hand!
Chicken: If you’re short on time, use 3 cups shredded rotisserie chicken instead of raw breasts – just add it during the last hour of cooking so it doesn’t dry out. Vegetarian? Swap in 2 cans of rinsed white beans for protein.
Spice it up: Add a diced jalapeño (seeds removed unless you’re brave) or 1/2 tsp chipotle powder for smoky heat. No fresh lime? A tablespoon of bottled lime juice works in emergencies.
Don’t like black beans? Pinto beans or even kidney beans make great substitutes. And if you’re out of corn, no worries – the soup will still be delicious without it.
How to Make Easy Green Enchilada Chicken Soup
Okay, let me walk you through making this magical soup – it’s so simple you’ll laugh! First, grab your trusty slow cooker (mine’s an ancient 6-quart that’s seen better days, but it gets the job done). No need to pre-cook anything – that’s the beauty of this recipe!
Step 1: Throw everything in! Seriously, just dump the chicken breasts right in the pot (yes, frozen works too in a pinch!), then add the enchilada sauce, green chiles, black beans, corn, onion, garlic, chicken broth, and all those yummy spices. Give it a quick stir to distribute the seasonings – don’t worry about perfect mixing at this stage.
Step 2: Set it and forget it! Cook on low for 6-8 hours (perfect while you’re at work) or high for 3-4 hours if you’re impatient like me sometimes. The chicken should be fall-apart tender – test it around the 6 hour mark by poking with a fork.
Step 3: Shred that chicken! Use two forks to pull apart the breasts right in the pot (messy but effective) or remove them to a cutting board if you’re fancy. Return all that juicy meat to the slow cooker.
Final touch: Stir in the fresh cilantro and lime juice – this brightens everything up beautifully! Taste and add more salt if needed. Now grab your biggest soup spoon and dig in!
Slow Cooker Tips for Best Results
Here’s my hard-earned advice: Don’t overcook – chicken breasts can get dry after 8+ hours. Add lime juice after cooking to keep that zesty freshness. If your soup seems too thick, just stir in a splash of broth before serving. And whatever you do, resist lifting the lid to peek – that precious heat escapes every time!
Serving Suggestions for Easy Green Enchilada Chicken Soup
Now for the fun part – dressing up your soup! I love setting out little bowls of toppings so everyone can customize their bowl. My must-haves? Creamy avocado slices that melt into the hot broth, crunchy tortilla strips for texture, and extra lime wedges for squeezing over the top. A dollop of cool sour cream or Greek yogurt balances the spices perfectly, while shredded cheese (queso fresco or cheddar) makes it extra comforting. Oh, and don’t forget warm tortillas or crusty bread for dipping – because soup is always better with something to sop up every last delicious drop!
Storage & Reheating Instructions
This soup just gets better as the flavors meld, so leftovers are a blessing! Let it cool slightly before transferring to airtight containers – I always label mine with the date because freezer amnesia is real. It keeps beautifully in the fridge for 4-5 days or freezer for up to 3 months (portion it out for easy single servings).
To reheat, my favorite method is the stovetop – just warm gently over medium-low with a splash of broth to loosen it up. For quick microwave meals, cover with a damp paper towel and heat in 1-minute bursts, stirring between each. Pro tip: Add fresh cilantro and another squeeze of lime after reheating to wake up all those delicious flavors again!
Nutritional Information for Easy Green Enchilada Chicken Soup
Here’s the nutritional breakdown per serving (about 1.5 cups) – but remember, exact numbers will change depending on your specific ingredients! This hearty soup packs in 280 calories with 25g protein to keep you full. You’re getting 6g fiber from those black beans and corn, plus plenty of vitamin C from the lime juice. It’s naturally low in fat (just 6g per serving) but big on flavor. As always, check your brands’ labels if you’re tracking closely – my homemade broth and organic beans might differ slightly from yours!
Frequently Asked Questions
Absolutely! The soup will just have a different flavor profile – richer and smokier rather than tangy. I’ve done this many times when I’ve run out of green sauce. Just be aware it’ll look more like a tortilla soup than the bright green version. Still totally delicious!
Oh, I’ve got you! Try these easy heat boosters: add a diced jalapeño (seeds in for serious fire), swap in hot green enchilada sauce, or stir in 1/4 tsp cayenne pepper with the other spices. My husband always adds a few dashes of hot sauce to his bowl too – Cholula works perfectly here.
Yes! Just simmer everything (except lime and cilantro) in a large pot for about 30 minutes until chicken cooks through. Shred, return to pot, then finish with lime and cilantro. Perfect when you forget to start the crockpot in the morning!
It sure can be! Just double-check your enchilada sauce and broth labels – some brands sneak in wheat thickeners. I always use Herdez green sauce and Swanson broth which are GF. The rest of the ingredients are naturally gluten-free.
Final Thoughts
I hope you love this easy green enchilada chicken soup as much as my family does! It’s truly one of those no-fuss recipes that delivers big flavor with minimal effort. If you try it, I’d be so grateful if you’d leave a rating or comment below – I read every single one! Happy cooking, friends! For more recipe inspiration, check out our Pinterest page.
Print
Easy Green Enchilada Chicken Soup – 10-Minute Comfort!
- Total Time: 6 hours 10 mins – 8 hours 10 mins
- Yield: 6 servings
- Diet: Low Fat
Description
A simple and flavorful green enchilada chicken soup that’s packed with tender chicken, green chiles, and warm spices.
Ingredients
- 1 lb boneless, skinless chicken breasts
- 1 (15 oz) can green enchilada sauce
- 1 (4 oz) can diced green chiles
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can corn, drained
- 1 small onion, diced
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup fresh cilantro, chopped
- 1 lime, juiced
Instructions
- Add chicken, enchilada sauce, green chiles, black beans, corn, onion, garlic, chicken broth, cumin, chili powder, salt, and pepper to a slow cooker.
- Cook on low for 6-8 hours or high for 3-4 hours.
- Remove chicken and shred with two forks.
- Return shredded chicken to the slow cooker.
- Stir in cilantro and lime juice.
- Serve hot with optional toppings like avocado, sour cream, or tortilla strips.
Notes
- For extra spice, add a diced jalapeño.
- Use leftover rotisserie chicken for a quicker version.
- Freeze leftovers for up to 3 months.
- Prep Time: 10 mins
- Cook Time: 6-8 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: Mexican
