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A bowl of creamy Green Enchilada Chicken Soup is shown as the featured image.

Easy Green Enchilada Chicken Soup

This easy green enchilada chicken soup delivers creamy, comforting flavor without processed ingredients. Roasting vegetables and layering flavors are key to achieving a rich and satisfying broth. Top with your favorite garnishes for a complete and delicious meal.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 6
Course: Main Course
Cuisine: Mexican-inspired
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs boneless, skinless chicken thighs
  • 1 tablespoon olive oil
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon cumin
  • 1/2 teaspoon oregano
  • 1/4 teaspoon cayenne pepper optional
  • 6 cups chicken broth
  • 1/2 cup chopped cilantro, plus more for garnish
  • Salt to taste
  • Pepper to taste
  • Sour cream optional topping
  • Shredded cheese optional topping
  • Tortilla strips optional topping
  • Lime wedges optional topping
  • 1 lb tomatillos, husked and washed for homemade sauce
  • 2 poblano peppers for homemade sauce
  • 1 jalapeno pepper optional, for heat, for homemade sauce
  • 1/2 medium yellow onion, quartered for homemade sauce
  • 2 cloves garlic for homemade sauce
  • 1/4 cup chopped cilantro for homemade sauce
  • 1 tablespoon lime juice for homemade sauce

Equipment

  • Large pot or Dutch oven
  • cutting board
  • knife
  • Measuring spoons
  • Measuring cups
  • Blender or food processor
  • baking sheet
  • Oven
  • fork
  • spatula

Method
 

  1. Prepare the Chicken: Season the chicken thighs with salt and pepper.
  2. Sauté Aromatics: Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic, cumin, oregano, and cayenne pepper (if using) and cook for 1 minute more, until fragrant.
  3. Add Sauce and Broth: Pour in the green enchilada sauce and chicken broth. Bring to a simmer.
  4. Cook the Chicken: Add the chicken thighs to the pot. Reduce heat to low, cover, and simmer for 20-25 minutes, or until the chicken is cooked through and easily shreds.
  5. Shred the Chicken: Remove the chicken from the pot and shred with two forks. Return the shredded chicken to the pot.
  6. Add Beans and Corn: Stir in the cannellini beans and corn. Heat through.
  7. Stir in Cilantro: Stir in the chopped cilantro.
  8. Season and Serve: Season with salt and pepper to taste. Serve hot, garnished with your favorite toppings.

Notes

For the best flavor, roast the tomatillos, poblanos, and onions before blending them into the green enchilada sauce. Chicken thighs provide a richer broth than chicken breasts. Simmer the soup gently to allow the flavors to meld. Store leftover soup in an airtight container in the refrigerator for up to 3 days. Soup can be frozen for up to 2 months. To make homemade green enchilada sauce: Preheat oven to 400°F (200°C). Toss tomatillos, poblano peppers, jalapeno (if using), onion, and garlic with a drizzle of olive oil. Spread in a single layer on a baking sheet. Roast for 20-25 minutes, or until the tomatillos and peppers are softened and slightly charred. Let cool slightly. Transfer to a blender or food processor. Add cilantro, lime juice, cumin, oregano, salt, and pepper. Blend until smooth. If the sauce is too thick, add a little water or chicken broth to thin it out.