Green Chicken Enchilada Soup

Soup, Soups

Green Chicken Enchilada Soup

5 from 1 vote

This delicious Green Chicken Enchilada Soup is the perfect easy weeknight dinner that comes together in one pot in under an hour! If you love enchiladas as much as I do, you're going to love this soup that serves all the flavors without all the stuffing and rolling.

The combination of juicy and tender shredded chicken, poblanos, and beans in a creamy homemade salsa verde broth is just heavenly! Serve it up loaded with all your favorite toppings like sour cream, avocado, cilantro, tortilla strips, and radishes.

Print Recipe Pin Recipe

Prep Time: 30

Cook Time: 30

Total Time: 1

Makes: 6 servings

Ingredients

Salsa Verde

2 tablespoons neutral oil
1 1/2 lbs tomatillos
1/2 white onion, chopped
2 serrano peppers, stems removed and chopped
2 garlic cloves, chopped
1/2 teaspoon ground cumin
1 teaspoon dried oregano
1 cup chopped cilantro
2 limes, juiced

Enchilada Soup

2 tablespoons neutral oil
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

Toppings

Sour cream
Diced avocado
Radishes, cut into matchsticks
Cilantro
Shredded monterrey jack cheese
Crispy tortilla strips

Instructions

Preheat an oven to 400 F. Line a baking sheet with foil or parchment paper.
Make the salsa verde. Remove the husks from the tomatillos and rinse them under cold water until the outsides are no longer sticky. Cut the tomatillos into wedges. Place them on the prepared baking sheet with the chopped white onion, serranos, and garlic and toss with the oil. Season with salt and pepper and roast for 20 minutes, until the tomatillos are blistered and the veggies are soft. Transfer the roasted veggies and any juices to a blender with the cumin, oregano, cilantro, and lime juice. Blend until smooth and season to taste with salt and pepper and set aside.
Sear the chicken. Pat the chicken thighs dry and season all over with salt and pepper. In a 5-6 qt dutch oven, heat the oil over medium-high heat. Lay the chicken in a single layer (you may need to do this in batches) and brown for 3-4 minutes per side. Transfer the chicken to a plate.
Simmer the soup. Reduce the heat to medium and add the diced onions and poblanos to the pot. Saute for 3-4 minutes, until the veggies are softening. Stir in the salsa verde, broth, beans and return the chicken to the pot. Cover and simmer for 20 minutes.
Shred the chicken and blend half of the soup. Remove the chicken from the pot and transfer to a plate. Use 2 forks to shred the meat. Meanwhile, transfer half the soup to a blender with the chopped tortillas and blend until smooth. Return the blended soup to the pot and add the shredded chicken. Season to taste with salt and pepper and lime juice and simmer for another 5-10 minutes.
Ladle the soup into bowls and top with tortilla strips, sour cream, cheese, avocado, cilantro, and radishes.

Nutrition

Calories: 435kcalCarbohydrates: 34gProtein: 33gFat: 19gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 9gTrans Fat: 0.1gCholesterol: 115mgSodium: 643mgPotassium: 1163mgFiber: 7gSugar: 11gVitamin A: 493IUVitamin C: 49mgCalcium: 79mgIron: 4mg