Chicken Enchilada Verde Soup

February 5, 2015

My Chicken Enchilada inspired chicken Enchilada Verde Soup with Verde Sauce recipe made with shredded chicken breast, fresh tomatillos, cloves of garlic, jalapeno, green chile peppers, fresh diced tomatoes, sharp cheddar cheese, cilantro, and lime and topped with sour cream, chopped cilantro, homemade tortilla strips, and diced avocado.

Chicken Enchiladas are a favorite of mine. I  purchased all the ingredients to make Chicken Enchiladas with Verde Sauce the other day and seriously needed to use the produce before it went to waste. Alas, there was only one thing stopping me from my task this after, I no longer wanted the Chicken Enchiladas. I really wanted a warm, comforting soup in a major way today… Craving a warm, comforting soup, in fact.

 

 

Chicken Enchilada Verde SoupI sat down, weighing my options. Let the products take a possible hit or use them in a soup recipe. I decided to Google some soups. Of course, there were the popular Stuffed Pepper Soup and 8 million other soups made from popular casseroles that I’m not in the mood to eat or don’t have all the ingredients. CRAP! (That’s not exactly what I was thinking)  I don’t want those soups today, and I want something different. So I opened the refrigerator again for the 18th time to see what I had to make soup. Then VIOLA it hit me like a ton of bricks “Chicken Enchilada Verde Soup.”

Have you ever started craving one thing and have it turn into a completely different thing by the time you made it? Crazy right? I do this all the time. I could start craving tacos and then want nachos. You never know. Below you will find my delicious warm, and comforting recipe with simple to follow instructions to make your own Chicken Enchilada Verde Soup on a dreary rainy day.

 

 

 

Chicken Enchilada Verde Soup was inspired by my Chicken Enchilada with Verde Sauce recipe made with shredded chicken breast, fresh tomatillos, cloves of garlic, jalapenos, green chile peppers, fresh diced tomatoes, sharp cheddar cheese, cilantro, and lime and topped with sour cream, chopped cilantro, homemade tortilla strips and diced avocado.

 

 

Ingredients needed

  • 3/4 pound of fresh tomatillos, husked
  • 1/2 medium white onion diced
  • 4  cloves garlic, minced
  • 2 jalapeños,
  • 1 green chile,  seeds and stems removed, diced
  • 1/2 cup finely chopped cilantro
  • juice of 2 lime limes
  • 4 cups of chicken broth
  • 4 cups of the cooked chicken breast, shredded
  • 1 cup of organic frozen corn, non-GMO verified
  • 2 cups of diced tomatoes seed removed
  • 2 jalapeño peppers seed removed and diced
  • 1/2 of teaspoon ground cumin
  • 1/2 of teaspoon Mexican oregano
  • 1/2 of cup chopped cilantro
  • 1 cup of sharp shredded cheddar cheese
  • 1/4 cup of half and half cream
  • 3 crumbled fresh corn tortillas to thicken
  • 1/4 of a cup green scallions
  • kosher salt
  • freshly ground pepper
 
 

Garnish & toppings

  • sour cream
  • chopped cilantro
  • tortilla strips
  • lime wedges
  • sliced jalapeño peppers
  • 1 avocado peeled, pitted, diced, or sliced for serving

 

 

 

Chicken Enchilada Verde Soup

Chicken Enchilada Verde Soup

hmccallum
Chicken Enchilada Verde Soup was inspired by my Chicken Enchilada with Verde Sauce recipe made with shredded chicken breast, fresh tomatillos, cloves of garlic, jalapeno, green chile peppers, fresh diced tomatoes, sharp cheddar cheese, cilantro, and lime and topped with sour cream, chopped cilantro, homemade tortilla strips, and diced avocado
5 from 12 votes
Prep Time 15 mins
Cook Time 1 hr
Total Time 1 hr 15 mins
Course Soup
Cuisine Tex-Mex
Servings 6 People
Calories 373 kcal

Ingredients
  

  • ¾ pound tomatillos fresh, husked
  • ½ medium white onion diced
  • 4   cloves garlic minced
  • 2 jalapeños
  • 1 green chile seeds and stems removed, diced
  • 4 cups chicken broth
  • 4 cups chicken breast cooked and shredded
  • 1 cup frozen corn organic, non-GMO verified
  • 2 cups tomatoes seed removed, diced
  • 2 jalapeño peppers seed removed and diced
  • ½ teaspoon ground cumin
  • ½ teaspoon Mexican oregano dried
  • ½ cup cilantro chopped
  • 1 cup sharp cheddar cheese shredded
  • ¼ cup half and half cream
  • 2 lime juice of, divided by 2
  • 3 corn tortillas crumbled, to thicken
  • ¼ cup green scallions
  • kosher salt to taste
  • black pepper to taste

Garnish & toppings

  • sour cream
  • cilantro chopped
  • tortilla strips
  • lime wedges
  • sliced jalapeño peppers
  • 1 avocado peeled, pitted, diced, or sliced for serving

Instructions
 

  • Place tomatillos in a large pot, fill with enough water to cover the fresh tomatillos with – bring the tomatillos and water to a full boil, then cut heat and simmer uncovered for 10-12 minutes- remove from heat at this time and allow to cool for about 12 minutes
  • Place the cooked tomatillos in a food processor or blender, along with 1 cup of the water tomatillos were cooked in. Add to the food processor or blender the onion, garlic, jalapeños, green chile, cilantro and fresh lime juice. Blend until it becomes a smooth texture.
  • Place the salsa verde into a large enough pot to accommodate all ingredients. Add the chicken, broth, shredded chicken, organic corn, diced tomatoes, diced jalapeño peppers, cumin, oregano, cilantro, kosher salt and fresh ground pepper. Bring to a slight boil and then cut to a simmer for 15 minutes.
  • Add the shredded sharp cheddar cheese, occasionally stirring, continue to cook until the cheese has completely melted, about 5 minutes. Stir in the half and half cream, crumble 3 corn tortillas in soup, stir and simmer for 5 more minutes or until thickened.
  • Add the additional lime juice – adjust seasonings if desired. Add ¼ cup of green scallions to soup and remove from heat immediately.
  • Ladle into soup dish top and garnish with sour cream, cilantro, tortilla strips, lime wedges, sliced jalapeño peppers and diced or sliced avocado.

Nutrition

Serving: 01Calories: 373kcalCarbohydrates: 29gProtein: 31gFat: 17gSaturated Fat: 6gCholesterol: 88mgSodium: 857mgPotassium: 1190mgFiber: 7gSugar: 6gVitamin A: 705IUVitamin C: 52mgCalcium: 227mgIron: 3mg
Keyword chicken, Enchiladas, Soup, Verde Sauce
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Chicken Enchilada Verde Soup

 

 

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20 Comments

  • Reply
    healthfulmindbodyandsoul
    February 14, 2015 at 3:24 pm

    Looks delish, and such a beautiful photo!

  • Reply
    Cydnee Knoth
    February 11, 2015 at 12:47 pm

    There is nothing I love more than Mexican food. I have pinned your recipe to my own board. I am anxious to make this soup recipe. I can’t wait to see what you bring to #purebloglove on Thursday night at 8PM, EST. ~Cydnee

  • Reply
    Ronda Eagle
    February 9, 2015 at 11:50 am

    Thank you for stopping in and linking Chicken Enchilada Verde Soup up with us this week on #TheWeekendSocial. We love your recipes and hope to see you again this weekend on KitchenDreaming.com. You will be featured with this recipe in our upcoming party. We have pinned, stumbled & added your link into yummly.

  • Reply
    Chris
    February 6, 2015 at 2:10 pm

    That looks like a lovely soup. I am always in with enchiladas. Just had some today.

  • Reply
    joylovefood
    February 6, 2015 at 9:35 am

    This looks wonderful! I love anything verde. I think my kids would like it too, pinning to try 🙂

  • Reply
    April J Harris (@apriljharris)
    February 6, 2015 at 6:14 am

    This looks so good, Heidy! It’s only morning here but I could use a big bowl of your Chicken Enchilada Verde Soup right now!

  • Reply
    homemadefoodjunkie
    February 5, 2015 at 9:57 pm

    I made Taco soup today… but I want to eat this one! Looks wonderful Heidy! Chicken and enchiladas in a soup is a new idea to me. Enticing!

  • Reply
    Kristi rimkus
    February 5, 2015 at 8:42 pm

    I saw this over on Google + and had to stop by for the recipe. It looks yummy.

  • Reply
    Mary Bostow
    February 5, 2015 at 8:15 pm

    Heidy this is absolutely gorgeous and a wonderful soup for the weather we are having.

    • Reply
      Heidy L. McCallum
      February 5, 2015 at 8:17 pm

      Thank you so much Mary, glad you dropped by to check out Chicken Enchilada Verde Soup

  • Reply
    Janette@culinaryginger
    February 5, 2015 at 6:09 pm

    This looks like such a comforting soup. Great colors too.

    • Reply
      Heidy L. McCallum
      February 5, 2015 at 6:15 pm

      Thank you Janette, glad you enjoyed the blog post “Chicken Enchilada Verde Soup”

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