Print

Green Chicken Enchilada Soup Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 33 reviews

This vibrant Green Chicken Enchilada Soup combines roasted tomatillos, spicy peppers, shredded chicken, and hearty beans in a flavorful broth. Blended with fresh cilantro and lime, this comforting soup is finished with crispy tortilla strips, creamy sour cream, and fresh avocado for an authentic Mexican-inspired meal perfect for any occasion.

Ingredients

Salsa Verde

  • 1 1/2 lbs tomatillos, husked and rinsed
  • 1/2 white onion, chopped
  • 2 serrano peppers, stems removed and chopped
  • 2 garlic cloves, chopped
  • 2 tablespoons neutral oil, divided
  • 1/2 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1 cup chopped cilantro
  • 2 limes, juiced
  • Salt and pepper, to taste

Soup

  • 1 1/2 lbs boneless skinless chicken thighs
  • 1/2 white onion, diced
  • 2 poblano peppers, diced
  • 15 oz can pinto beans
  • 2 corn tortillas, chopped
  • 6 cups chicken stock
  • Salt and pepper, to taste

Garnishes

  • Sour cream
  • Diced avocado
  • Radishes, cut into matchsticks
  • Chopped cilantro
  • Shredded Monterrey jack cheese
  • Crispy tortilla strips

Instructions

  1. Preheat and prepare for roasting: Preheat your oven to 400°F (204°C). Line a baking sheet with foil or parchment paper to prepare for roasting the tomatillos and vegetables.
  2. Make salsa verde: Remove husks from tomatillos and rinse until no longer sticky. Cut tomatillos into wedges and place on the baking sheet along with chopped onion, serrano peppers, and garlic. Toss with 1 tablespoon of neutral oil, season with salt and pepper, and roast for 20 minutes until tomatillos are blistered and veggies are soft. Transfer roasted vegetables and juices to a blender, add cumin, oregano, cilantro, and lime juice. Blend until smooth, season to taste with salt and pepper, and set aside.
  3. Sear the chicken: Pat chicken thighs dry and season liberally with salt and pepper. Heat remaining 1 tablespoon of oil in a 5-6 quart Dutch oven over medium-high heat. Place chicken in a single layer (in batches if necessary) and brown for 3-4 minutes per side. Transfer seared chicken to a plate.
  4. Sauté vegetables and simmer soup: Reduce heat to medium, add diced onions and poblano peppers to the Dutch oven, sauté for 3-4 minutes until soft. Stir in salsa verde, chicken stock, pinto beans, and return chicken to the pot. Cover and simmer for 20 minutes to meld flavors and cook the chicken through.
  5. Shred chicken and blend half the soup: Remove chicken to a plate and shred using two forks. Transfer half of the soup to a blender along with chopped corn tortillas and blend until smooth. Return blended soup to the pot, add shredded chicken back in, season with salt, pepper, and additional lime juice as desired. Simmer for 5-10 more minutes to thicken and combine flavors.
  6. Serve with toppings: Ladle soup into bowls and garnish with crispy tortilla strips, sour cream, shredded Monterrey jack cheese, diced avocado, chopped cilantro, and radish matchsticks for a fresh, crunchy finish.

Notes

  • For a spicier kick, add more serrano peppers or include some jalapeños when roasting.
  • Use corn tortillas for authentic flavor; they also help thicken the soup when blended.
  • Leftover soup can be refrigerated up to 3 days or frozen for up to 3 months.
  • If using chicken breasts, reduce simmer time to avoid dryness.
  • For a vegetarian version, omit chicken and use vegetable stock; add extra beans or roasted vegetables for protein.

Find it online: https://justsosavory.com/green-chicken-enchilada-soup-recipe/