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20-Minute Mexican Green Enchilada Chicken Soup

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A quick and flavorful chicken soup that combines the vibrant tastes of green enchilada sauce, tender chicken, and fresh vegetables, perfect for a cozy day.

Ingredients

Scale
  • 2 boneless, skinless chicken breasts
  • 1 tbsp olive oil
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 bell pepper, diced
  • 1 can (15 oz) diced tomatoes
  • 1 can (15 oz) green enchilada sauce
  • 4 cups chicken broth
  • 1 tsp cumin
  • 1 tsp chili powder
  • Salt and pepper to taste
  • 1/2 cup chopped cilantro

Instructions

  1. Heat the olive oil in a large pot over medium heat until shimmering.
  2. Add the diced onion, minced garlic, and diced bell pepper. Cook until softened, stirring occasionally—about 3-4 minutes.
  3. Nestle the chicken breasts in among the sautéed vegetables. Pour in the diced tomatoes, green enchilada sauce, chicken broth, cumin, and chili powder.
  4. Increase the heat and bring the mixture to a boil, watching carefully to prevent overflow.
  5. Reduce the heat to a simmer and cover the pot. Allow it to simmer for 20-25 minutes, or until the chicken is thoroughly cooked and tender.
  6. Once cooked, carefully remove the chicken breasts and shred the meat using two forks. Return the shredded chicken back into the pot.
  7. Season the soup with salt and pepper to taste, then stir in the fresh chopped cilantro for that burst of flavor.
  8. Ladle the soup into bowls and serve hot, perhaps with a wedge of lime on the side for an extra zesty kick.

Notes

This soup can be stored in an airtight container in the refrigerator for up to 4 days or frozen in portions for up to 3 months. Add fresh vegetables or adjust spice levels as per your taste.

Nutrition

Find it online: https://ameliasweets.com/2026/04/27/minute-mexican-green-enchilada-chicken-soup/

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