Green Chili Chicken Enchilada Soup
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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!
Chicken Enchilada Soup 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
Optional Toppings
- queso fresco
- avocado
- tortilla strips
- lime wedges
- fresh cilantro
Chicken Enchilada Soup 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.
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?!
Green Chili Chicken Enchilada Soup
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 Facts
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11 Comments on “Green Chili Chicken Enchilada Soup”
Super awesome flavor but incredibly spicy, I am a big lover of spicy but next time I might cut the amount of peppers in half!!
Hi Taylor, sorry for the spiciness, I know that different peppers will produce different levels of spice. Definitely a good idea to cut down on them if it was too spicy for you and you can always add more spice at the end if you want!
Would it be okay to substitute coconut milk or almond milk for the soy milk?
Sure!
I made this tonight and it was fantastic!! Thanks for sharing your creation! I will definitely be making it again! 🙂
Yay, yay, yay! That makes me so happy to hear! Thanks Kayla! Did you end up going with coconut or almond milk?
I did end up going with the almond milk, and it was perfect! 🙂