This website may contain affiliate links and advertising so that we can provide recipes to you. Read my disclosure policy.
Green Chile Enchilada Soup! This creamy, comforting green Chile enchilada soup is loaded up with chunks of chicken, white beans, green chiles, and cheese. Taking only 30 minutes from start to finish this recipe is perfect for a quick weeknight dinner for the whole family!
One of my favorite things to make for dinner in the colder months is a big batch of soup or chili. And this Green Chile enchilada soup definitely delivers. It’s loaded up with juicy bits of chicken, lots of white beans, and green chiles for a mild heat and flavor. This soup is hearty enough to make as a main dish, and mild enough for the entire family.
How to Make Green Chile Enchilada Soup
This green chile enchilada soup is quick and easy to make. It comes together in 30 minutes on the stovetop. To save time, have shredded chicken on hand, or use a rotisserie chicken.
- Saute the onion in a small amount of olive oil, until the onion is soft and translucent. Add the garlic and cook an additional 30 seconds until fragrant.
- Add the broth, green enchilada sauce, shredded chicken, beans, diced green chiles and seasonings. Bring to a simmer and let simmer for at least 10 minutes.
- Remove the soup from the heat, let it cool for several minutes, then add the cheese and stir while the cheese melts.
One of the best things about this green Chile enchilada soup recipe is the ability to load up on the extra toppings! Some of my favorites include: sour cream, cilantro, extra cheese, diced jalapeños, and tortilla chips. Of course you can add any others that you would like!
Other Soup recipes to try:
Pin this now to find it later
Pin It
Green Chile Enchilada Soup
Ingredients
- ½ tablespoon extra virgin olive oil
- 1 cup diced onion
- 3 cloves minced garlic
- 3 cups unsalted chicken broth
- 1½ cups green Chile enchilada sauce
- 4 cups cooked shredded chicken
- 2 (14-ounce) drained cans white Great Northern Beans
- 1 (7-ounce) can diced green chiles
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 8 ounces shredded Monterey Jack Cheese
Optional Toppings
- sour cream
- Monterey Jack cheese
- chopped cilantro
Instructions
- In a large dutch oven add ½ tablespoon extra virgin olive oil over medium high heat. Add 1 cup diced onion and cook until the onion is soft and translucent about 2-3 minutes. Add 3 cloves minced garlic and cook for an additional 30 seconds.
- Add 3 cups unsalted chicken broth, 1½ cups green Chile enchilada sauce, 4 cups cooked shredded chicken, 2 (14-ounce) drained cans white Great Northern Beans, 1 (7-ounce) can diced green chiles, 1 teaspoon ground cumin and 1 teaspoon salt. Stir to combine.
- Bring the soup to a simmer, and then cover and let continue to simmer for at least 10 minutes.
- Remove the pot from the heat, then add 8 ounces shredded Monterey Jack Cheese. Stir while the cheese melts into the soup. Serve warm and top with sour cream, Monterey Jack cheese, and chopped cilantro if desired!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I have yet to try this but have made a green chicken enchilada chili for years and have won many contests. I scour the web occasionally and have never found another attempt til now. It started as green chicken chili enchiladas, then I morphed it to a dip, then when I came upon a chili cook off – well I morphed it once again. This was before I moved to New Mexico and discovered what real green chili tasted like!!