Green Chili Chicken Enchilada Soup is made with roasted chilies, tomatillos, fresh herbs & chicken for an incredibly flavorful recipe! It’s healthy, gluten free, low calorie, keto-friendly and easy to make in under an hour. I guarantee this will be your new favorite soup recipe!

This flavorful Green Chili Chicken Enchilada Soup made with roasted chilies, tomatillos, fresh herbs & chicken is sure to be your new favorite soup recipe!

There’s nothing quite like warming up to a big bowl of flavorful, spicy soup on a cold winter day!

This flavorful Green Chili Chicken Enchilada Soup made with roasted chilies, tomatillos, fresh herbs & chicken is sure to be your new favorite soup recipe!

The idea for the Chicken Enchilada Soup came from a craving I’d been having for my Dad’s Chicken Enchiladas.  The only thing I remember him using in the enchiladas was green chilies, which I had, the rest I came up with as I went along!

This flavorful Green Chili Chicken Enchilada Soup made with roasted chilies, tomatillos, fresh herbs & chicken is sure to be your new favorite soup recipe!

The result was a soup with a little bit of spice and so much flavor!

This flavorful Green Chili Chicken Enchilada Soup made with roasted chilies, tomatillos, fresh herbs & chicken is sure to be your new favorite soup recipe!

What You’ll Need

  • 2 tomatillos (husked)
  • 2 serrano chilies
  • 2 jalapeno peppers
  • 1 tbsp olive oil
  • 1 cup diced red onion
  • 3 garlic cloves (minced)
  • 4 oz can diced green chilies
  • 2 cups chicken broth
  • 1 cup milk
  • ¼ cup lime juice
  • 1 tsp chili powder
  • 1 tsp cumin
  • ½ tsp black pepper
  • ½ tsp kosher salt
  • ¼ cup fresh cilantro
  • 3 cups shredded chicken

Optional Toppings

  • queso fresco
  • avocado
  • tortilla strips
  • lime wedges
  • fresh cilantro

Step by Step Instructions

Place the tomatillos, jalapeños and serrano peppers on a baking sheet and into the oven under the broiler on high.

Broil for 5 minutes or until the tomatillos and peppers begin to blacken on the outside. Remove and allow to cool.

In the meantime, add the olive oil to a large pot or dutch oven over medium heat.  Add the onions, cook 3-5 minutes, then add the garlic and cook for an additional minute.

Roughly chop the tomatillos and add to the pot.

Peel the black skins from the jalapenos and serranos, remove the seeds and roughly chop the peppers, then add to the pot with the green chilies, chicken broth, milk, lime juice, chili powder, cumin, salt, pepper and cilantro.

Simmer for 3-5 minutes, then use an immersion blender to puree the soup. If you don’t have an immersion blender, pour the soup from the pot into a blender, puree, then return the soup to the pot.

Add the chicken to the soup. Mix together, cover and simmer on low for 15-20 minutes.

This flavorful Green Chili Chicken Enchilada Soup made with roasted chilies, tomatillos, fresh herbs & chicken is sure to be your new favorite soup recipe!

Bada-bing, bada-boom, chicken enchilada soup deliciousness awaits you!

This flavorful Green Chili Chicken Enchilada Soup made with roasted chilies, tomatillos, fresh herbs & chicken is sure to be your new favorite soup recipe!

Top with the optional ingredients of your choice, such as sliced avocado, queso fresco and tortilla strips.

This flavorful Green Chili Chicken Enchilada Soup made with roasted chilies, tomatillos, fresh herbs & chicken is sure to be your new favorite soup recipe!

This chicken enchilada soup recipe is made from delicious, fresh ingredients, making it a recipe that’s both healthy and super tasty!

This flavorful Green Chili Chicken Enchilada Soup made with roasted chilies, tomatillos, fresh herbs & chicken is sure to be your new favorite soup recipe!

The entire recipe can be easily prepared in under an hour, so why not make it for dinner tonight?!

This flavorful Green Chili Chicken Enchilada Soup made with roasted chilies, tomatillos, fresh herbs & chicken is sure to be your new favorite soup recipe!

Try these other easy soup recipes!

This flavorful Green Chili Chicken Enchilada Soup made with roasted chilies, tomatillos, fresh herbs & chicken is sure to be your new favorite soup recipe!
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Green Chili Chicken Enchilada Soup

This flavorful Green Chili Chicken Enchilada Soup made with roasted chilies, tomatillos, fresh herbs & chicken is sure to be your new favorite soup recipe!

Ingredients

  • 2 tomatillos, husked
  • 2 serrano chilies
  • 2 jalapeno peppers
  • 1 tbsp olive oil
  • 1 cup red onion, diced
  • 3 garlic cloves, minced
  • 4 oz can diced green chilies
  • 2 cups chicken broth
  • 1 cup milk
  • ¼ cup lime juice
  • 1 tsp chili powder
  • 1 tsp cumin
  • ½ tsp black pepper
  • ½ tsp kosher salt
  • ¼ cup fresh cilantro
  • 3 cups cooked, shredded chicken

Optional Toppings

  • queso fresco
  • avocado
  • tortilla strips
  • lime wedges
  • fresh cilantro

Instructions

  • Place the tomatillos, jalapeños and serrano peppers on a baking sheet and into the oven under the broiler on high.
  • Broil for 5 minutes or until the tomatillos and peppers begin to blacken on the outside, remove and allow to cool.
  • In the meantime, add the olive oil to a large pot or dutch oven over medium heat.
  • Add the onions, cook 3-5 minutes, then add the garlic and cook for an additional minute.
  • Roughly chop the tomatillos and add to the pot.
  • Peel the black skins from the jalapenos and serranos, remove the seeds and roughly chop the peppers, then add to the pot with the green chilies, chicken broth, milk, lime juice, chili powder, cumin, salt, pepper and cilantro.
  • Simmer for 3-5 minutes, then use an immersion blender to puree the soup. If you don’t have an immersion blender, pour the soup from the pot into a blender, puree, then return the soup to the pot.
  • Add the chicken to the soup.
  • Mix together, cover and simmer on low for 15-20 minutes.
  • Top with the optional ingredients of your choice, such as sliced avocado, queso fresco and tortilla strips.

Notes

  • Nutrition information provided does not include optional toppings.
  • To make this recipe dairy-free, I recommend using plain unsweetened soy milk or almond milk instead of traditional milk. Omit the cheese as an optional topping.

Nutrition Facts

Serving 4gCalories 291kcal (15%)Carbohydrates 13g (4%)Protein 36g (72%)Fat 9g (14%)Saturated Fat 2g (10%)Cholesterol 95mg (32%)Sodium 934mg (39%)Potassium 622mg (18%)Fiber 2g (8%)Sugar 7g (8%)Vitamin A 510mg (10%)Vitamin C 31.8mg (39%)Calcium 110mg (11%)Iron 2mg (11%)
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