Go Back
+ servings
Green Chicken Chili Enchilada Soup
5 from 2 votes

Green Chicken Chili Enchilada Soup

Learn how to make this Chicken Enchilada Soup which is packed with protien and flavor!
Prep Time10 mins
Cook Time45 mins
Total Time55 mins
Servings: 8 servings
Calories: 456kcal


  • 1.5 tbsp olive oil olive oil
  • 1 large yellow onion chopped
  • 3 cloves garlic minced
  • 1 jalapeño chopped (optional)
  • 8 diced fire-roasted green chiles two 4 ounces cans
  • 15 oz diced tomatoes one 15 can
  • 3 teaspoons ground chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon paprika
  • salt + pepper to taste
  • 15 oz green enchilada sauce one 15 can
  • 15 oz white beans one 15 can, drained
  • 30 oz black beans one 15 can
  • 4 cups chicken broth more as needed
  • 1 pound boneless skinless chicken breasts
  • 2 zucchini chopped
  • 1 large bunch cilantro chopped
  • 8 oz cream cheese one 8 ounce package

Optional toppings:

  • Sour Cream / Greek yogurt / Shredded cheese
  • Fresh lime juice
  • Green onion
  • Cherry tomatoes halved


  • Heat olive oil over medium high heat in a large heavy bottom Dutch oven or stock pot. When oil is hot, stir in the onions and sauté for 3-4 minutes, or until fragrant. Add garlic and jalapeño (optional) to the pot and stir; cook for an additional 1-2 minutes.
  • Stir in the fire-roasted green chilis, diced tomatoes, chili powder, ground cumin and salt and pepper (I always add some now and add more at the end). Cook for 2-3 minutes, stirring frequently.
  • Stir in the green enchilada sauce, white beans, black beans and chicken broth. Mix well. Bring mixture to a low boil. Once boiling, carefully add chicken to the pot and cover. Reduce heat to low. Simmer for at least 30 minutes (more time if chicken breast cuts are really thick).
  • Once the chicken is cooked, carefully remove breasts from the pot and transfer to a clean plate to cool. Add the chopped zucchini, cilantro and cream cheese to the pot, mixing well. Cover and continue to simmer for 5 minutes.
  • Meanwhile, once the chicken has cooled, shred using two forks (or, your hands). carefully return to the pot and stir. Season with additional salt and pepper, as needed.
  • Garnish with sour cream, cheese, lime juice, green onions or cherry tomatoes, if desired.


Calories: 456kcal | Carbohydrates: 50g | Protein: 31g | Fat: 15g | Saturated Fat: 6g | Cholesterol: 67mg | Sodium: 1075mg | Potassium: 1300mg | Fiber: 15g | Sugar: 7g | Vitamin A: 1305IU | Vitamin C: 27.1mg | Calcium: 151mg | Iron: 6.3mg
Did you make this recipe?Tag @theforkedspoon and hashtag it #theforkedspoon and please leave your star rating in the comment section on this post.