Green Chicken Enchilada Soup

★★★★★ 2 Reviews
IdGirl25 avatar
By Brandi Kirkpatrick
from Burley, ID

This is a recipe that I had my students prepare in one of my FCS classes. This was one of the favorites. One of the best cheats is to use a grocery rotisserie chicken, it makes it a quick amazing meal! I also use the packaged tortilla strips that are sometimes found in the produce section. If I am wanting spicy I replace one of the cans of chilies with diced jalapenos. The toppings options are vast and really individual, which makes this fun to do for a crowd or party as well. NOTE: I do avoid using tortillas due to them getting soggy, but some prefer corn tortillas to chips.

serves 4
prep time 15 Min
cook time 2 Hr
method Stove Top


  •   2
    teaspoons olive oil
  •   1
    yellow onion, diced
  •   2
    chicken breasts, boneless and skinless
  •   2
    teaspoons minced garlic
  •   28
    oz can green chili enchilada sauce
  •   10 1/2
    oz heart healthy cream of chicken condensed soup
  •   14
    oz chicken broth
  •   2
    cans (15 oz) pinto beans, drained and rinsed
    2 (4 oz) cans of green chilies
  •   1
    teaspoon ground cumin
    tortilla chips, crushed (optional)
    sour cream (optional)
    green onions, diced (optional)
    roma tomates, chopped (optional)
    black olives, sliced (optional)
    shredded cheese (cheddar/mexican blend)

How To Make

  • 1
    Heat olive oil in a large soup pot medium-high heat. Add onion, and saute until tender.
  • 2
    Place chicken breasts skin-side down in the pan with the onions. Cook about 5 minutes to allow 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. Stir together. 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. Shred meat with two forks, and add it back to the pot. Return to a low simmer to heat the chicken before serving. Serve with various toppings and enjoy!