Green Chicken Enchilada Soup

This simple chicken enchilada soup uses pantry staples and tastes delicious!

This has been a busy week filled with doctor’s appointments, PTA meetings, swim lessons, and POTTY TRAINING. Now that my little one is three years old, he has decided he is finally ready to say goodbye to diapers. Well, sort of. He’s off to a strong start, but there have been multiple changes of pants the last couple days. My oldest kicked diapers before he turned two and caught on very quickly, so I am a little new to this process. I hope he doesn’t take too long to get the hang of it!

When you have to drop everything at any moment to run a little kid to the bathroom, dinners like this enchilada soup are perfect. This soup only takes a few minutes to get started, and then it’s pretty much on autopilot until dinner time. It’s simple and not too spicy (unless you want to add extra heat!), so the whole family can enjoy it. This one would do well in the slow cooker too!

I’m always happy to get the flavor of enchiladas any way I can get them. Traditional enchiladas are pretty time consuming, so sometimes it’s nice to skip the work and enjoy the flavor of enchilada sauce in a throw-together dinner. I topped our bowls of soup with corn tortilla strips for the full enchilada effect, but you could also use crushed tortilla chips if you prefer. Add a dollop of sour cream on top, and you’re on your way to dinner heaven!

Don’t forget to leave me a comment below to let me know you like this green chicken enchilada soup. I always love hearing from you!

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Green Chicken Enchilada Soup

This simple, flavorful soup is a perfect dinner for cool evenings.

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Course

Main

Cuisine

Mexican

Cook Time

120 minutes

Servings

MetricUS Imperial

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

Course Main Cuisine Mexican Cook Time 120 minutes Servings MetricUS Imperial 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

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Instructions

1. Heat olive oil in a large dutch oven over medium-high heat. Add onion, and saute until tender, about 4 minutes.
2. 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.
3. 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.
4. 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.
5. 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.
6. Top individual portions with tortilla strips or chips. Enjoy!

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