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A bowl of Green Enchilada Chicken Soup, ready to be served as a featured image for the recipe article.

Easy Green Enchilada Chicken Soup

This comforting and flavorful chicken soup is inspired by green enchiladas. Browning the chicken and layering flavors are key to creating a rich, savory base. Top with your favorite garnishes for a complete meal.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 6
Course: Main Course
Cuisine: Mexican-American
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1 tbsp olive oil
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 poblano pepper, seeded and chopped
  • 1 jalapeño pepper, seeded and minced optional
  • 1 tsp cumin powder
  • 1/2 tsp chili powder
  • 1/4 tsp smoked paprika
  • 4 cups chicken broth
  • 1/4 cup chopped cilantro, plus more for garnish
  • 1 tbsp lime juice
  • Salt to taste
  • Black pepper to taste
  • Optional toppings: shredded Monterey Jack cheese
  • Optional toppings: sour cream
  • Optional toppings: avocado slices
  • Optional toppings: tortilla strips

Equipment

  • Large pot or Dutch oven
  • Blender or food processor
  • knife
  • cutting board
  • Measuring spoons
  • Measuring cups
  • Ladle

Method
 

  1. Heat olive oil in a large pot or Dutch oven over medium-high heat.
  2. Season chicken with salt and pepper.
  3. Sear the chicken in batches, ensuring not to overcrowd the pot. Brown on all sides (about 3-4 minutes per side) and then remove from pot and set aside.
  4. Add the chopped onion, poblano pepper, and jalapeño pepper (if using) to the pot and cook until softened, about 5-7 minutes.
  5. Add the minced garlic, cumin powder, chili powder, and smoked paprika and cook for another minute until fragrant.
  6. In a blender or food processor, combine the drained tomatillos, diced green chiles, and cilantro. Blend until smooth.
  7. Pour the blended tomatillo sauce into the pot with the sautéed aromatics. Cook for 2-3 minutes, stirring constantly.
  8. Add the chicken broth and bring to a simmer.
  9. Return the seared chicken to the pot.
  10. Reduce heat to low, cover, and simmer for 20-25 minutes, or until the chicken is cooked through and tender.
  11. Stir in the lime juice.
  12. Taste and adjust seasoning with salt and pepper as needed.
  13. Serve hot, garnished with your favorite toppings such as shredded cheese, sour cream, avocado slices, and tortilla strips.

Notes

For a creamier soup, temper sour cream or cheese with warm broth before adding it to the pot to prevent curdling. To reduce acidity, rinse the canned tomatillos. You can adjust the heat level by adding or omitting the jalapeño pepper. Store leftovers in an airtight container in the refrigerator for up to 3 days.