I feel like I’ve shared this on all platforms over the past few days, so apologies if this is repeat information, but last week I traveled to Breckenridge, CO for a small blogger retreat and it was HEAVENLY!
It felt strange to be in Colorado without Ben and the kids, as we go out at least once a year as a family, but the fall views and incredible people also in attendance made saying ‘yes’ to the solo trip feel easy. While I’d never turn down a beach vacation, there’s just something about the mountains that completely does it for me.
Next two photo credits: Amanda Montgomery
Ben’s always been the one to drive us up into the mountains via I-70 so to take it on for the first time was a new and humbling experience (I can officially never tease Ben again about white knuckling it around the curves!) Especially because the aspen trees were showing off on both sides of the road. I had to force myself to keep my eyes forward – they were SO beautiful! More on the retreat in the coming weeks.
First, we feast!
Easy Green Chicken Enchilada Soup
I had a few hours to kill in Denver before heading up to Breckenridge for the retreat, so I hit up a 100% gluten free restaurant that I’d been dying to visit, plus a gluten free brewery we love. If I’d had a moment longer, a bowl of Colorado’s famous green chili would have undoubtedly been devoured too.
With the craving still in mind after returning home to the Midwest, I decided to develop a green chili inspired recipe that squashed my craving in a new and decadent way – Green Chicken Enchilada Soup!
Each thick and cheesy bite tastes like eating green chicken enchiladas in soup form (trust me, this is a good thing!) This recipe is SO good, and SO easy — I just know it will become an instant cold weather favorite.
Green Chicken Enchiladas in Soup Form
Diced chicken breast and creamy great northern beans star in this easy soup recipe that’s flavored with green enchilada sauce, diced green chiles, cumin, and dried oregano. Freshly shredded Monterey Jack cheese is stirred in at the end creating a cheesy, decadent bowl of soup that’s begging to be topped with ALL the fixins:
- Freshly shredded cheese
- Chopped fresh cilantro
- Tortilla strips
- Pickled jalapenos
- Sliced green onions
- Green Tabasco sauce
- Lime wedges
Throw the kitchen sink in while you’re at it!
What to Do with Leftovers
This Green Chicken Enchilada Soup recipe makes a full soup pot so if you have leftovers, it’s understandable. While the leftover soup reheats beautifully, here are a few more ideas to create new dishes from leftovers:
- Smother cheese omelets with warmed soup then top with plenty of chopped green onions and hot sauce.
- Scoop hot soup over crispy breakfast potatoes then top with shredded cheese for a hearty start to your day.
- Spoon reheated soup over crispy cheese quesadillas (YUM!!) then eat with a knife and fork.
- Toss warmed soup with cooked spaghetti plus, you guessed it – more shredded cheese! – for a yummy southwest pasta dish.
Alrighty – get your appetites ready and let’s do this!!
How to Green Chicken Enchilada Soup
Step 1: Saute Chicken and Aromatics
Sart by sauteing boneless skinless chicken breasts chopped into bite-sized pieces and chopped shallot or onion in melted butter in a large soup pot. Season with salt and pepper then saute until the chicken is opaque but not fully cooked through, 3-4 minutes. Add pressed or minced garlic then saute until extremely fragrant, another minute or two.
Step 2: Thicken with Flour
Next sprinkle in a gluten free flour blend which will help thicken the soup (you can use AP flour if you don’t need to eat GF) then stir and cook for 1 minute. I use Bob’s Red Mill 1:1 Gluten Free Baking Flour – use whatever you got, but avoid unblended gluten free flours like almond flour, coconut flour, etc.
Step 3: Simmer Until Thick and Bubbly
Slowly stream in chicken broth while stirring to create a smooth sauce then add milk, green enchilada sauce, chopped green chiles, great northern beans, cumin, and dried oregano. Turn the heat up to bring the soup to a bubble then turn the heat down to medium-low and simmer for 10 minutes, stirring and scraping the bottom of the pot occasionally.
Step 4: Stir in the Cheese
Last step is to remove the pot from the heat then stir in freshly shredded Monterery Jack cheese in two batches, stirring until the cheese is completely melted and smooth before adding the next batch.
Step 5: Add Toppings
This green enchilada soup recipe is ALL about the toppings so top each thick and cheesy bowl with more freshly shredded cheese, chopped fresh cilantro, tortilla strips, green Tabasco sauce – the sky’s the limit! However you serve it, I hope you love each and every drop of this cozy, flavorful soup – enjoy!
More Tasty Tex Mex Recipes
- Crock Pot Salsa Chicken
- Restaurant-Style Chicken Tortilla Soup
- Crock Pot White Chicken Chili
- Beef and Veggie Enchilada Skillet
- Cheese Enchiladas with Red Sauce
- Chicken Fajitas
- Chicken Enchiladas
- Cheesy Chicken Burrito Skillet
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Green Chicken Enchilada Soup
Description
Green Chicken Enchilada Soup is thick and cheesy, and a cinch to prepare on the stove top. Serve with tortilla strips and all the fixins!
Ingredients
- 2 Tablespoons butter
- 1lb chicken breasts, chopped into bite sized pieces
- 1 large shallot or small onion, chopped
- salt and pepper
- 2 cloves garlic, pressed or minced
- 1/4 cup gluten free flour blend (could use AP flour if not GF)
- 3 cups chicken stock
- 1 cup milk, any kind
- 15oz can gluten free green enchilada sauce (I like Hatch brand)
- 4oz can chopped green chiles
- 2, 15oz cans great northern beans, drained and rinsed
- 2 teaspoons cumin
- 1 teaspoon dried oregano
- 8oz freshly shredded Monterey Jack cheese, plus more for topping
- Toppings: tortilla strips, shredded Monterey jack cheese, fresh cilantro, green onions, lime wedges, sour cream, green Tabasco sauce
Directions
- Melt butter in a large soup pot over medium-high heat. Add chopped chicken breasts and shallot/onion, season with salt and pepper, then saute until chicken is opaque, 4-5 minutes - chicken does not need to be entirely cooked through. Add garlic then saute until extremely fragrant, 1-2 minutes.
- Sprinkle in flour then stir to combine and cook while stirring for 1 minute. Slowly stream in chicken broth while stirring until a smooth sauce has formed then pour in remaining chicken broth and milk. Add green enchilada sauce, canned chiles, beans, cumin, and dried oregano then turn heat up to bring soup to a bubble, stirring occasionally. Turn heat down to medium-low then simmer for 10 minutes, stirring and scraping the bottom of the pot occasionally.
- Turn heat off then remove pot from hot burner, add half the cheese, and then stir until completely smooth. Add remaining cheese then stir until completely smooth. Let soup sit and thicken for 15 - 20 minutes then scoop into bowls and serve with toppings.
This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.
Lisa 01.07.2024
I just made this and dang is it good. I used what I had on hand…made a broth from the chicken legs that were bogo, added carrots, celery, and fresh peppers to the sofrito, used a partial block of cream cheese I had on hand instead of milk..and a jar of hatch green chili salsa someone gave me for Christmas. You can’t mess this up with all these amazing flavors. Cheesy, homemade goodness with lots of protein. Thank you for a wonderful recipe.
Sarah W 09.24.2023
Excited to try this! I have it in the crockpot now and will shred the chicken because I’m lazy :) I added a can of white corn and might add half a block of cream cheese at the end instead of the milk bc I just realized I don’t have any. Thank you!!
Kristin 09.25.2023
That sounds excellent, Sarah! I hope it was a hit!
Ellen Fourroux 08.03.2023
Hi Kristen! Thank you for sharing this Soup recipe of yours. I made it and it’s Bom Bom! I grew up in San Diego on the border so I really love good Mexican food and spent many hours in friend’s kitchens where their moms taught me how to make various traditional dishes. However, I’m not adverse to taking short cuts into some delicious “field trips” and this was one of the best! Not having white beans on hand, I soaked dried Maricoba (Peruvian Beans, or some call them Canary beans) and your soup came out sooooooo tasty!
Kristin 08.11.2023
I’m thrilled you loved this soup and were able to make it your own, Ellen! Thank you so much for your recipe rating and feedback!!
Amy 01.21.2023
This may have been the easiest soup I’ve ever made!
Kristin 01.23.2023
Fabulous!! So glad you enjoyed, Amy!!
Kitty 01.29.2022
I just got a grocery order and they brought a 10oz can of enchilada sauce instead of 15oz.. do you think the recipe will be ok with just 10oz or should I cut back the rest of the recipe too?
Kristin 02.17.2022
It should be ok! Just maybe a little less “green enchilada” flavored. :)
Anna 01.28.2022
I’ve made this a few times and it’s always a hit, but I wanted to let you know that I used this to make a really great “chili-Mac” type recipe for a chair he event. I mixed it with a lot of macaroni and cheese and spread it in pans and sprinkled cheese on top and baked for a bit to brown the cheese and it was the hit of the night and everyone one wanted the recipe.
Anna 01.28.2022
I meant “Church event” .. I can’t type sometimes. ;)
Katie 12.24.2021
This was fantastic! And so easy. Used 1lb ground chicken as a sub for the cut chicken.
Kristin 12.24.2021
I’m so glad you loved it, Katie!!
Tanya 11.15.2021
This was fantastic, easy and fantastic! We used a cut up rotisserie chicken from Costco and green salsa instead of green enchilada sauce (because it’s what we had in the house). We doubled the entire recipe but used only 15 oz of green salsa, and it was wonderful! I’m sure there are other easy adaptations; easy adaptations are key in our busy household. Easy, plus filling and flavorful. This recipe is a keeper!
Ian 10.11.2021
This is a great recipe Kristin: with a wonderful story and a set of quite breath-taking photgraphs. Thank you for such a beautiful webpage!
Kate 10.07.2021
It was an IGE week around here. Tried this one too & I have a feeling I’ll make it many more times this fall/unnamed season. Might have been even better a day later!
Kristin 10.08.2021
Sooo glad you loved it, Kate!! And yes I agree – it will be named all season that shall not be named long! ;)
Scarlet 10.06.2021
I love green chilies so naturally I was eager to try this enchillada soup recipe. It was so good. The flavor of the green chiles and green sauce was so good with the Northern beans. I also loved how the recipe prints on just page with no photo so it doesn’t waste any extra ink or paper.
Kristin 10.08.2021
I’m so glad it hit the spot, Scarlet! Thank you so much for your feedback and recipe rating!
Mary Loos 10.04.2021
This soup recipe is a keeper! Even my husband who doesn’t like soup, loved it!
Kristin 10.05.2021
Thrilled to hear that, Mary!! Thank you so much for your feedback!
Peekiesmom 10.01.2021
Am I the only one who’s not able to see the photos? All I see are the descriptions of them. Sounds like a delicious recipe, though!!
Kristin 10.05.2021
Hi hi! Are you able to see the photos now? Thanks so much for your help!
Peekiesmom 10.06.2021
I can see some of them now, but not all. Thanks.
Trudi 09.30.2021
Can this be done with red enchilada sauce?
Kristin 09.30.2021
I bet that would be delicious!
Mandy 09.30.2021
Fold in the cheese! ;)