Creamy Green Chili Chicken Enchilada Soup Recipe

Green Chili Chicken Enchilada Soup combines roasted chilies, tangy tomatillos, fresh cilantro and tender chicken for a deeply flavorful, comforting soup. Gluten-free and easily made in under an hour, this recipe is a fast weeknight favorite that’s both healthy and satisfying.

There’s nothing quite like settling in with a steaming bowl of spicy, aromatic soup on a chilly day. This Green Chili Chicken Enchilada Soup was inspired by a craving for classic green enchilada flavors — roasted green chilies, bright tomatillos, lime and cilantro — transformed into a silky, satisfying soup with shredded chicken.

The recipe uses fresh ingredients for maximum flavor, but it remains approachable: the base comes together quickly, the vegetables roast under the broiler to deepen their flavor, and the soup finishes with a short simmer after adding pre-cooked chicken. It’s a great recipe to make on busy weeknights or when you want a healthy, hearty meal with Mexican-inspired flavors.

Ingredients

• 2 tomatillos, husked
• 2 serrano chilies
• 2 jalapeño peppers
• 1 tablespoon olive oil
• 1 cup red onion, diced
• 3 garlic cloves, minced
• 4 ounce can diced green chilies (mild, typically Anaheim/Poblano)
• 2 cups chicken broth
• 1 cup milk (2% used here; substitute unsweetened soy or almond milk to make dairy-free)
• 1/4 cup lime juice
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon black pepper
• 1/2 teaspoon kosher salt (adjust to taste)
• 1/4 cup fresh cilantro, chopped
• 3 cups cooked, shredded chicken (rotisserie chicken or prepped shredded chicken)

Instructions

1. Roast the peppers and tomatillos. Arrange the tomatillos, jalapeños and serranos on a baking sheet and place under the oven broiler on high. Broil about 5 minutes, until the skins begin to blacken. Remove and let cool.
2. Sauté the aromatics. Meanwhile, heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and cook 3–5 minutes until softened. Stir in the minced garlic and cook another minute.
3. Prepare and add the roasted vegetables. Peel off the blistered skins from the jalapeños and serranos if desired (this improves texture). Remove seeds if you want milder heat. Roughly chop the roasted tomatillos and peppers and add them to the pot along with the canned diced green chilies.
4. Build the soup base. Pour in the chicken broth and milk, then stir in lime juice, chili powder, cumin, salt, pepper and chopped cilantro. Simmer 3–5 minutes to meld the flavors.
5. Puree the soup. Use an immersion blender to puree the soup to a smooth, velvety consistency. If you don’t have an immersion blender, blend in batches in a countertop blender and return the pureed soup to the pot.
6. Add the chicken and finish. Stir in the cooked shredded chicken, cover and simmer on low for 15–20 minutes to heat through and allow flavors to combine. Taste and adjust seasoning with more salt, lime or cilantro as needed.
7. Serve with toppings. Ladle into bowls and offer toppings such as queso fresco, avocado slices, tortilla strips and a squeeze of lime.

Frequently asked questions

• Is a tomatillo a tomato or a pepper? A tomatillo is its own fruit in the nightshade family. It has a tart, slightly acidic flavor similar to an unripe tomato.
• How can I boost flavor in chicken soup? Roasting peppers and tomatillos, then blending them into the base, adds depth. Fresh herbs, lime juice and a balance of spices (chili powder, cumin) brighten the soup.
• What are canned green chilies? Diced canned green chilies are usually mild varieties like Anaheim or Poblano and add a subtle, savory green chili flavor without much heat.
• Should I peel roasted peppers? The skins are edible but can be chewy. Removing them after roasting improves texture for a smoother soup.