Ingredients
- 1 tbsp. olive oil
- 1 sweet onion diced
- 2 large, skin-on chicken breasts
- 2 cloves garlic minced or crushed
- 28 oz. can green enchilada sauce
- 10.5 oz. cream of chicken soup I use the “Heart Healthy” kind
- 14 oz. can reduced-sodium chicken broth
- 2 oz. cans pinto beans drained, 15each
- 1/2 tsp. ground cumin
- 1 c. corn tortillas sliced into short, thin strips OR crushed tortilla chips
Instructions
- Heat olive oil in a large dutch oven over medium-high heat. Add onion, and saute until tender, about 4 minutes.
- Place chicken breasts skin-side down in the pan with the onions. Cook about 5 minutes to allow the skin to brown a little, and then flip chicken over.
- Stir garlic into the onions and allow to cook for about one minute.
- Pour in enchilada sauce, cream of chicken soup, chicken broth, pinto beans, and cumin. Add about a cup of water (1/2 a small can).
- Stir together a little, but don’t worry if the cream soup is still a bit lumpy at this point. Bring to a simmer.
- Cover, reduce heat to low, and cook for at least 40 minutes or up to two hours. Check the soup occasionally to be sure it stays at a low simmer.
- Before serving, carefully remove chicken breasts. Peel off skin and discard. Shred meat with two forks, and add it back to the pot. (Be careful to remove all bones from the meat.)
- Return to a low simmer to heat the chicken before serving.
- Top individual portions with tortilla strips or chips. Enjoy!
- Cook Time: 120
- Category: Main
- Cuisine: Mexican
Keywords: Green Chicken Enchilada Soup, green enchilada chicken soup
14 comments
Do you think I could make this in a slow cooker?
Hi, Jen! I’m so sorry I missed this question sooner. I do think this would work in the slow cooker. I would just put everything in on low and then shred the chicken and stir it back in before serving. Let me know how it turns out! Thank you!
This is another one I can’t wait to try! It looks so simple and delicious and is one of my favorite soups.
Thanks, Elaine! This one is one of my favorite soups too :)
This looks soooooo delicious. Pinned it!
Thanks so much, Maria!
This looks amazing!! I love enchilada anything and I’m sure this would be a hit at my house :)
Thanks, Becca! I’m more than a little fond of enchilada sauce myself. I hope you enjoy this recipe as much as we did if you get a chance to try it! Thanks so much for your visit and comment :)
I’m trying not to be bitter about the snow that’s forecast for tomorrow. This soup just might be the key. :D
Hi, Rebecca. First of all, you are too cute! I love all your profile pictures :) I can not even believe you are still getting snow! That is so unfair! I hope you get some warm weather soon that sticks around for a while, and I hope this soup warms you up until then. Thanks for stopping by!
Nice soup. Thank you, Andi. Have a Good Weekend!
Thank you, Liz! I hope you have a good weekend, too.
Yum! I bet this is super tasty with the use of cream of chicken soup! Love that there’s little hands on time…. I totally feel you on those busy days. ;)
Thanks, Kim! I usually try to make recipes from scratch without cream soups, but sometimes it just fits perfectly like in this soup ;) I appreciate your visit and comment. Have a great weekend!