Food/ Recipe

Easy Chicken Verde Enchilada Soup

chicken verde enchilada soup

My family, ok mostly my husband, loves Mexican Food! Every Tuesday, I enjoy buying into this #tacotuesday craze. We have a family of four and like your family, everyone has their personal preferences and likes and dislikes.  So every Tuesday I change up #tacotuesday to make sure everyone gets what they like, on occasion!  I got on a soup kick this last week and decided I was going to change up one of my families favorite Mexican dish we can ALL agree on… Chicken Verde Enchiladas and I made a hearty, warming soup of it! Here we go for Easy Chicken Verde Enchilada Soup!

This soup can be made two ways, of course. First ask yourself if you are in a red enchilada sauce or green sauce mood? My family loves both, thankfully, so we change up Enchilada night often. (Short on time but craving Enchiladas? Check out my recipe of Easy Skillet Enchiladas).

I had a bowl of tomatillos sitting on the counter from making a verde sauce in the previous days. So the decision was made easily… today we will have our Enchilada Soup verde style!

tomatillos for verde sauce

Viola! Verde Sauce. I know every ingredient in this jar. I love that feeling when I am feeding my family!

You can easily use a can, but a few years ago, I became intrigued on making my own sauces and discovered how easy (and fun) it is to make Enchilada sauces, both red and verde. (Follow the link under both red and verde for recipes in my blog).

shredding chicken

Shredding chicken (or pork) with a hand mixer was one of the very first tips I saw on Pinterest. And I use it every time I need to shred meat. It’s quick and simple.

Making Easy Chicken Verde Enchilada Soup

First, gather all your ingredients for your Mise en placeStart by warming oil in large pot.  If you prefer onions (which I don’t) add them now and cook until translucent.

Add garlic and saute just until fragrant~not too long as you don’t want to burn the garlic! Now add the masa harina and stir to combine.   Cook and whisk for at least one minute.This is your soup base!  Now slowly add your stock and whisk until the masa harina is well combined and there are no lumps.

Add in the enchilada ingredients: shredded chicken, black beans, green chilis, diced tomatoes, enchilada sauce, cumin, salt and pepper to taste.  Stir and bring to a simmer.

Simmer on medium-low for 3-5 minutes.  Be sure to scrape edges and bottom as to not burn the bottom of the pan.

Add in the cheese and stir to well combined.  Or if you have eaters with a dairy intolerance, add specific cheese into each bowl and ladle warm soup over each bowl.  Stir to combine and top with everyones favorite toppings!


How do you garnish your soup? I love a few chips, some cheese, extra slices of avocado and a good sprinkling of cilantro. And the soup is always better when accompanied with a side of Margarita, am-i-right?!?

Enchilada soup

Below is my version where I substituted dairy-free cheese for my daughter. The brand my daughter really enjoys is Follow Your Heart. I simply made the soup with out adding in the cheese. We simply added in cheese to our won bowls.

Easy Verde Chicken Enchilada Soup

Print Recipe
Cooking Time: 30 minutes


  • 2 TBSP Oil
  • 1 Small onion, diced*
  • 2-3 Cloves of garlic, minced
  • 1/2 cup masa harina (corn flour)
  • 3 cups Stock, Chicken or Vegetable
  • 2 cups shredded chicken
  • 1 can diced tomatoes (fire roasted or with green chiles)
  • 1 can black beans, drained and rinsed
  • 1 can green chilis
  • 1 cup Enchilada Sauce (homemade or store bought)
  • 1/2 tsp cumin
  • 1/2 tsp chili powder
  • 1 cup (8 oz) shredded cheese, such as pepper-jack or mexi-cheese
  • Toppings:
  • Sour Cream
  • Avocado
  • Tortilla strips or crushed chips
  • Cilantro
  • Cheese



You are going to make a rue, instead of white flour, you will use corn flour. Heat oil in a large stock pot on medium to high heat.


Add onion and saute until translucent. Reduce heat to Medium-low.


Add garlic so garlic doesn't burn but just becomes fragrant.


Stir in masa harina, stir until well combined and mixture is a paste.


Slowly whisk in the stock, stirring constantly until there are no lumps.


Add in shredded chicken, tomatoes, beans and chilis.


Season with cumin, salt and pepper.


Stir and bring soup to a simmer.


Stir in your favorite cheese.


Serve into individual bowls and top with your favorite toppings.


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