Description

A rich and comforting Green Chicken Enchilada Soup made with tender chicken, roasted tomatillo salsa verde, peppers, and beans, delivering bold enchilada flavor in a cozy one-pot meal.

Ingredients

2 tablespoons neutral oil (for salsa verde)

1 1/2 lbs tomatillos, husks removed and rinsed

1/2 white onion, chopped (for salsa verde)

2 serrano peppers, stems removed and chopped

2 garlic cloves, chopped

1/2 teaspoon ground cumin

1 teaspoon dried oregano

1 cup chopped fresh cilantro

Juice of 2 limes

2 tablespoons neutral oil (for soup)

1 1/2 lbs boneless skinless chicken thighs

1/2 white onion, diced

2 poblano peppers, diced

1 (15 oz) can pinto beans, drained and rinsed

2 corn tortillas, chopped

6 cups chicken stock

Salt and pepper, to taste

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
Prepare the salsa verde: cut tomatillos into wedges and place on the baking sheet with chopped onion, serranos, and garlic. Toss with oil and season lightly with salt.
Roast for about 20 minutes until blistered and softened.
Transfer roasted vegetables and juices to a blender. Add cumin, oregano, cilantro, and lime juice. Blend until smooth, season to taste, and set aside.
Pat chicken thighs dry and season with salt and pepper.
Heat oil in a large Dutch oven over medium-high heat. Sear chicken for 3–4 minutes per side until browned. Remove and set aside.
Reduce heat to medium and sauté diced onion and poblano peppers until softened.
Stir in salsa verde, chicken stock, and pinto beans. Return chicken to the pot, cover, and simmer for 20 minutes.
Remove chicken and shred with two forks.
Transfer half of the soup to a blender with the chopped tortillas and blend until smooth.
Pour blended soup back into the pot, add shredded chicken, adjust seasoning, and simmer 5–10 minutes.
Ladle into bowls and serve with desired toppings.

Notes

Blend part of the soup to naturally thicken it without cream.

Adjust spice level by adding more or fewer serrano peppers.

White beans can be substituted for pinto beans.

Soup tastes even better the next day.

Freeze without toppings for best results.

Nutrition

Serving Size: 1 bowl
Calories: 480
Sugar: 6 g
Sodium: 820 mg
Fat: 24 g
Saturated Fat: 4 g
Unsaturated Fat: 18 g
Trans Fat: 0 g
Carbohydrates: 28 g
Fiber: 6 g
Protein: 38 g
Cholesterol: 135 mg