0 from 6 votes
Green Chili Chicken Enchilada Soup
This flavorful Green Chili Chicken Enchilada Soup made with roasted chilies, tomatillos, fresh herbs and chicken is sure to be your new favorite soup recipe!
Prep Time
30 mins
Cook Time
30 mins
Total Time
45 mins
Servings: 4 servings
Calories: 291 kcal
Course:
Main Course , Soup
Cuisine:
Mexican
Ingredients
- 2 tomatillos husked
- 2 Serrano chilies
- 2 Jalapeno peppers
- 1 tablespoon olive oil
- 1 cup red onion diced
- 3 garlic cloves minced
- 4 ounce can diced green chilies
- 2 cups chicken broth
- 1 cup milk
- ¼ cup lime juice
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- ½ teaspoon black pepper
- ½ teaspoon 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.
Cup of Yum
Notes
- Nutrition information provided does not include optional toppings.
- To make this recipe dairy-free, I recommend using plain unsweetened soy milk or almond milk instead of traditional milk. Omit the cheese as an optional topping.
Nutrition Information
Serving
4serving
Calories
291kcal
(15%)
Carbohydrates
13g
(4%)
Protein
36g
(72%)
Fat
9g
(14%)
Saturated Fat
2g
(10%)
Cholesterol
95mg
(32%)
Sodium
934mg
(39%)
Potassium
622mg
(18%)
Fiber
2g
(8%)
Sugar
7g
(14%)
Vitamin A
510mg
(10%)
Vitamin C
31.8mg
(35%)
Calcium
110mg
(11%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 291
% Daily Value*
| Serving | 4serving | |
| Calories | 291kcal | 15% |
| Carbohydrates | 13g | 4% |
| Protein | 36g | 72% |
| Fat | 9g | 14% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 95mg | 32% |
| Sodium | 934mg | 39% |
| Potassium | 622mg | 13% |
| Fiber | 2g | 8% |
| Sugar | 7g | 14% |
| Vitamin A | 510mg | 10% |
| Vitamin C | 31.8mg | 35% |
| Calcium | 110mg | 11% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.