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!
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!
The result was a soup with a little bit of spice and so much flavor!
Ingredients (serves 4)
- 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
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.
Bada-bing, bada-boom, chicken enchilada soup deliciousness awaits you!
Top with the optional ingredients of your choice, such as sliced avocado, queso fresco and tortilla strips.
This chicken enchilada soup recipe is made from delicious, fresh ingredients, making it a recipe that’s both healthy and super tasty!
The entire recipe can be easily prepared in under an hour, so why not make it for dinner tonight?!
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Ingredients
- 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
- 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.
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