Green Chicken Enchilada Soup

Story by Holly
Green Chicken Enchilada Soup
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This green chicken enchilada soup is so genius it has us kicking ourselves that we didn’t think of it sooner. We’ve taken two of our great loves: tortilla soup and white bean chicken chili, and married them to create a zesty, hearty and budget-friendly dish you’ll be craving on the regular!

What’s the secret to this dish? It’s all about that tangy green enchilada sauce. This pantry staple isn’t just for enchiladas any more. We love using green enchilada sauce in this dish because the tomatillo base makes it an herby, tart replacement for its smokier, spicier red counterpart. With the addition of a few fresh ingredients—and our time saving rotisserie chicken hack—this dinner will be on your table in no time, much to the delight of your happily-slurping family.

Green Chicken Enchilada Soup

What is Green Chicken Enchilada Soup?

This enchilada soup is a combination of two of our most beloved go-to soup recipes: chicken white bean chili and chicken tortilla soup. We’ve borrowed ingredients from two of our favorite dishes, mixed, matched, and added a couple things along the way, and the results are something we’re really proud of. 

Here’s what’s in it: 

  • Veggies: zucchini, green bell pepper, onion and garlic.
  • Shredded chicken: kitchen hack alert! Grab a rotisserie chicken from your local market. By using it for your chicken in this dish you’ll save tons of time. 
  • Pantry staples: a can of green enchilada sauce, canned diced green chiles, chicken stock, and a can of white beans. 
  • Seasoning: a little salt, pepper, and cumin is all it takes! 
Green Chicken Enchilada Soup
Green Chicken Enchilada Soup

Can I Make Green Chicken Enchilada Soup Keto-Friendly?

You betcha you can! If you are watching your carb intake, this soup can work for you by simply removing the beans and being careful not to over do it on the zucchini and onion. As an added bonus most of the topping options are low-carb too! We love to top it with: 

  • avocado
  • green or purple onions
  • fresh cilantro
  • cheese
  • sour cream

This soup is so versatile, it can also be easily tweaked to make for a great dairy-free (skip the cheese and sour cream) and gluten-free option. 

Green Chicken Enchilada Soup

Winner, Winner Rotisserie Chicken Dinner!

We recently republished our beloved chicken tortilla soup recipe, in which we talk a lot about our obsession with using a grocery store-bought rotisserie chicken as a dinner shortcut. Well, you can add this dish to the seemingly-endless list of fantastic rotisserie chicken-based dinner options. Like we always say, you’re no less of a home cook for relying on the occasional shortcut. And buying a whole, cooked chicken is one of the greatest shortcuts of all time! 

Green Chicken Enchilada Soup

More Rotisserie Chicken Miracle Meals: 

  • This quinoa bowl is hearty and satisfying‚ especially when smothered in the world’s best cashew-based chipotle cream!
  • Loaded baked potatoes are fantastic vehicles for that same luscious cashew-chipotle cream and ding, ding, ding...you guessed it! Topping them with shredded rotisserie chicken makes for a perfectly balanced meal. 
  • Cozy and filling, our white bean chicken soup can’t be beat. Make it one night, and our new green chicken enchilada soup the next and compare and contrast. That’s my kind of fun! 
Green Chicken Enchilada Soup

If you make and enjoy this enchilada soup, we’d love to hear about it! Post a picture to Instagram and tag @themodernproper and #themodernproper so we can oooh and ahhh along with you. Happy eating! 

Green Chicken Enchilada Soup

Serves 4

Ingredients

2 tsp olive oil
1 yellow onion, chopped
4 cloves garlic, minced
3 cups shredded chicken (from a rotisserie chicken)
1 (16 oz) can green enchilada sauce
1 (4 oz) can diced green chiles
2 (15.5) can great northern white beans
4 cups chicken stock
2 small zucchini, ½” slices
2 green bell peppers, diced
1 tbsp ground cumin
1 tsp salt
½ tsp ground pepper

Optional toppings

avocado, diced
green or purple onions, diced
fresh cilantro, minced
cheese, shredded
corn chips
sour cream
radishes, thinly sliced

Method

  1. Heat the olive oil in a medium sized pot over medium heat. Add the onions and sauté until translucent, about 5 minutes. Add in the garlic and cook for 2 more minutes.
  2. Add in all remaining ingredients and bring to a simmer. Allow to cook for 20-30 minutes until vegetables are soft. Adjust seasoning as needed and serve warm topped with garnishes of your choice.