Top with: cheese, green onions, sour cream, etc.Base: chicken broth, pumpkin puree, salsa verde.So to recap it only takes about 20 minutes to make with common ingredients from your freezer and pantry. Please scroll down to view the printable recipe card. Store leftover soup in an airtight container or freeze for a quick meal. Some toppings options to try are shredded Monterey Jack cheese, green onions, sour cream, fresh cilantro, jalapenos, fresh avocado slices, tortilla strips, or whatever you want. Take the soup pot off the stove and ladle into bowls and then you can garnish with your favorite toppings. Taste and season with salt and black pepper if you think it need its. Step 3: Lastly add the cooked chunks of chicken, mix and cook for about 5 minutes. Step 2: Add the frozen corn, drained black beans and fresh garlic to the soup pot. Mix well and cook for 3-4 minutes to let the flavors meld together. Add the broth, salsa verde and canned pumpkin. Step 1: Get out a large soup pot and heat to medium heat. The pumpkin thickens it a bit and adds a touch of sweetness to counter balance the salsa verde. The base of the soup is salsa verde, broth and pumpkin puree. How to make green enchilada soup with chicken. I just used sour cream and fresh cilantro on top as a garnish but you could also use cheddar cheese, Monterey Jack cheese, Mexican blend cheese or even some queso fresco cheese.

Also make sure you use pumpkin puree and not pumpkin pie filling. You could use that but it might have a bit of a different taste. Note I’m using salsa verde which is green salsa and not green enchilada sauce. The first time I made this I used my own salsa verde ( get the recipe here). I often buy a rotisserie chicken, clean and chop the meat and freeze it for soups and casseroles so it comes in hand for recipes like this. I always have cooked chopped chicken in the freezer. Since I often have many of these items on hand, it’s easy to whip up quickly. I used frozen corn, canned pumpkin, canned black beans, jarred salsa verde and a container of chicken stock or broth. I also used a little of Better than Bouillon chicken base as I think it adds a ton of flavor for all my soups but if you don’t have it you can just eliminate it. If you want to add a little heat to this recipe you can add green chiles, hot pepper flakes or hot sauce. The simple ingredients I used for the soup recipe is chicken broth, pumpkin puree, corn, black beans (can use white beans as a sub), garlic, salsa verde and cooked chopped chicken breast.

Just pour the bottle in and no chopping! Recipe ingredients I used. What’s great about that is it adds a lot of flavor and it containers a lot of ingredients you would have used separately such as yellow onions, green chiles or jalapenos, limes, spices, etc. The main ingredient in this dish is salsa verde. It uses ingredients you may already have in the pantry or freezer so you don’t has to spend hours cooking as it only takes 20 minutes! My husband loved it and I next time I’m doubling the batch so I can freeze it for a quick lunch. It’s a very flavorful, dump-everything-in-the-pot kind of recipe. She told me about this dish many years ago and I remembered it and thought I’d redo this post. I have my beautiful step daughter Laura to thank for this green enchilada soup recipe.

For more information visit our policies page.

Enchilada soup chicken