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Chicken Enchilada Soup

  • Author: Elizabeth Van Lierde
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 6 servings 1x
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Mexican



2 tbsp olive oil

1 white onion, diced

1 green bell pepper, diced

2 garlic cloves, minced

2 tsp ground cumin

2 tsp chili powder

12 tsp kosher salt

14 oz can green chilis

12 ounces green enchilada sauce

2 cups cooked & shredded chicken (I used rotisserie)

1 14 oz can white beans (cannellini or navy), drained and rinsed

4 cups chicken broth


1 1/2 ripe, Fresh California Avocados, 1/4 avocado per bowl

Crumbled tortilla chips

Crumbled cotija cheese

Chopped cilantro


  1. In a large dutch oven or stock pot, heat olive oil on medium heat. Add in the onion and bell pepper and cook until onion is translucent and bell pepper is tender, about 4-5 minutes. Add in the garlic and cook for 1-2 minutes or until fragrant. 
  2. Add in ground cumin, chili powder, and salt. Stir mixture together and cook for 1-2 minutes. 
  3. To the stock pot add green chilis, enchilada sauce, shredded chicken, white beans and chicken broth. Bring mixture to a simmer and then cook for an additional 15-20 minutes to marry the flavors together. 
  4. Serve with fresh California Avocado slices, crumbled tortilla chips, cotija cheese, and fresh cilantro.

Keywords: chicken, enchilada, soup