Why You’ll Love Green Chicken Enchilada Soup Recipe

I like this recipe because it delivers big enchilada flavor in a cozy, one-pot soup. I enjoy how the roasted tomatillos and peppers create a deep, slightly tangy broth, while blending part of the soup makes it naturally creamy. It’s hearty, satisfying, and perfect for an easy weeknight dinner.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

Salsa Verde
2 tablespoons neutral oil
1 1/2 lbs tomatillos
1/2 white onion, chopped
2 serrano peppers, stems removed and chopped
2 garlic cloves, chopped
1/2 teaspoon ground cumin
1 teaspoon dried oregano
1 cup chopped cilantro
2 limes, juiced

Enchilada Soup
2 tablespoons neutral oil
1 1/2 lbs boneless skinless chicken thighs
1/2 white onion, diced
2 poblano peppers, diced
15 oz can pinto beans,
2 corn tortillas, chopped
6 cups chicken stock

Toppings
Sour cream
Diced avocado
Radishes, cut into matchsticks
Cilantro
Shredded monterrey jack cheese
Crispy tortilla strips

Directions

I start by preheating the oven to 400°F and lining a baking sheet with parchment paper.
To make the salsa verde, I remove the husks from the tomatillos, rinse them well, and cut them into wedges. I place them on the baking sheet with the chopped onion, serranos, and garlic, toss everything with oil, season lightly, and roast for about 20 minutes until blistered and soft.
I transfer the roasted vegetables and their juices to a blender, add the cumin, oregano, cilantro, and lime juice, and blend until smooth. I season to taste and set it aside.

I pat the chicken thighs dry and season them with salt and pepper. In a large Dutch oven, I heat the oil over medium-high heat and sear the chicken for about 3 to 4 minutes per side until browned. I remove the chicken and set it aside.
I lower the heat to medium and add the diced onion and poblanos to the pot, sautéing for a few minutes until softened. I stir in the salsa verde, chicken stock, and pinto beans, then return the chicken to the pot. I cover and simmer for about 20 minutes.

I remove the chicken and shred it with two forks. I transfer half of the soup to a blender along with the chopped tortillas and blend until smooth. I pour it back into the pot, add the shredded chicken, adjust seasoning with salt, pepper, and lime juice, and simmer for another 5 to 10 minutes.
I ladle the soup into bowls and finish with my favorite toppings before serving.

Servings and Timing

I usually get about 6 servings from this recipe. Prep time takes around 30 minutes, cook time is about 30 minutes, and the total time comes to roughly 1 hour.

Variations

I sometimes use chicken breast instead of thighs when I want a leaner option. When I want more heat, I add an extra serrano or leave the seeds in. I also enjoy swapping pinto beans for white beans depending on what I have on hand.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to three days. When reheating, I warm it gently on the stovetop and add a splash of broth if it thickens too much.

FAQs

Is this soup spicy?

I find it mildly spicy, but I can easily adjust the heat by changing the amount of serrano peppers.

Can I make the salsa verde ahead of time?

I often make it a day ahead and keep it refrigerated to save time.

Why blend part of the soup?

I like how it naturally thickens the broth and makes it creamy without adding dairy.

Can I make this soup dairy-free?

I simply skip the cheese and sour cream toppings.

What tortillas work best?

I prefer corn tortillas because they add authentic flavor and body.

Can I freeze this soup?

I freeze it without the toppings, and it reheats well.

Do I need a blender?

I use a blender for the smoothest texture, but an immersion blender also works.

Can I add more vegetables?

I sometimes add zucchini or corn for extra texture.

What toppings are best?

I love avocado, sour cream, crispy tortilla strips, and fresh cilantro.

Does it taste better the next day?

I think the flavors deepen and taste even better after resting overnight.

Conclusion

I keep this Green Chicken Enchilada Soup in my regular rotation because it’s bold, comforting, and packed with flavor. It gives me everything I love about enchiladas in an easy, cozy soup that’s perfect for sharing.