Green Chicken Enchilada Soup with Rotisserie Chicken Recipe

If you’re craving a bowl of comfort that bursts with vibrant flavors, this Green Chicken Enchilada Soup with Rotisserie Chicken Recipe is exactly what you need. It’s a perfect blend of tangy, roasted tomatillos, smoky poblano peppers, tender shredded chicken, and the satisfying crunch of crispy tortillas. Whether for a busy weeknight dinner or a cozy weekend lunch, this soup brings together fresh ingredients and bold spices in a way that feels both nourishing and exciting. The magic lies in its simplicity, making it a go-to recipe that’s both wholesome and irresistibly delicious.

Ingredients You’ll Need

This recipe uses a handful of simple, fresh ingredients that come together beautifully to create layers of flavor and texture. Each component plays a key role in building the rich, comforting character of the soup—from the tart tomatillos and smoky poblano to the fragrant herbs and tender rotisserie chicken.

• Tomatillos: Fresh ones bring a bright, tart base that is essential for authentic green enchilada flavor.
• Garlic cloves: Roasted with the tomatillos to mellow their sharpness and add depth.
• Poblano pepper: Roasted and peeled for a smoky warmth without too much heat.
• Chopped shallots: Provide a subtle sweetness and aromatic foundation.
• Vegetable or chicken broth: The flavorful liquid to unify all the soup’s ingredients.
• Cumin, oregano, coriander, kosher salt: The spice blend that gives the soup its earthy, layered complexity.
• Rotisserie chicken: Perfectly cooked and shredded to add juicy protein without the extra work.
• Fresh cilantro: Stirred in at the end for a burst of fresh herbal brightness.
• Fresh tortillas or tortilla chips: Crispy accents that bring irresistible texture contrast.

How to Make Green Chicken Enchilada Soup with Rotisserie Chicken Recipe

Step 1: Roast the Tomatillos, Garlic, and Poblano

Start by preheating your broiler and prepping the tomatillos—removing their papery skins and rinsing them well to eliminate their natural stickiness. Place them alongside whole garlic cloves (skin on) and halved, de-seeded poblanos on a baking sheet. Broil until everything is softened and lightly charred, flipping tomatillos halfway. This roasting creates the signature smoky, tangy flavor that makes the soup unforgettable.

Step 2: Sauté Shallots and Build the Soup Base

Transfer your roasted veggies to a large pot along with chopped shallots. Sauté gently over medium heat just until the shallots soften, releasing their sweetness. Then add broth, cumin, oregano, coriander, and salt—ingredients that will elevate the soup’s aromatic profile beautifully. Let everything come together on the stove as the flavors meld.

Step 3: Simmer and Blend to Perfection

Bring the soup to a boil, then reduce to a gentle simmer for about 10 minutes. This allows the flavors to deepen and blend perfectly. After simmering, add the chopped fresh cilantro for brightness. Use an immersion blender directly in the pot to puree the soup until creamy and smooth—or if you prefer some texture, blend less thoroughly. No immersion blender? Pour carefully into a regular blender in batches, then return the soup to heat.

Step 4: Add Chicken and Adjust Seasonings

Stir in the shredded rotisserie chicken, letting it warm through and soak up the flavorful broth. Taste and adjust seasonings as needed—it’s your chance to add a pinch more salt or spices to make the soup just right for your palate.

Step 5: Prepare Crispy Tortilla Strips

While your soup simmers, preheat the oven to 400 degrees Fahrenheit. Brush both sides of fresh tortillas with olive or avocado oil, then slice into strips. Bake until golden and crisp, flipping halfway through. These crispy strips add an irresistible crunch that contrasts with the silky soup and makes every spoonful a delight.

How to Serve Green Chicken Enchilada Soup with Rotisserie Chicken Recipe

Garnishes

Don’t skip the garnishes—they transform a simple bowl into an experience. Fresh cilantro leaves add inviting color and aroma, sour cream or Greek yogurt introduces creamy tang, and a squeeze of lime brightens the flavors. For extra indulgence, sprinkle shredded cheese or sliced avocado on top. Each garnish adds its own unique touch that celebrates the soup’s lively character.

Side Dishes

This soup pairs wonderfully with simple Mexican-inspired sides. Consider serving it alongside a crisp green salad, Mexican street corn, or refried beans for a satisfying meal. Warm corn tortillas on the side are perfect for dipping or scooping, enhancing the communal, cozy feel of this comforting dish.

Creative Ways to Present

For a festive touch, try serving the soup in mini bowls or even hollowed-out mini bell peppers for an eye-catching appetizer. Layering tortilla strips on top in a decorative pattern or adding a drizzle of chile oil can heighten the visual and flavor appeal. These thoughtful touches turn your homemade Green Chicken Enchilada Soup with Rotisserie Chicken Recipe into a star at any gathering.

Make Ahead and Storage

Storing Leftovers

Once cooled, store leftover soup in an airtight container in the refrigerator for up to four days. This soup tastes even better the next day as the flavors continue to meld. Keep tortilla strips separate to avoid sogginess. When ready to eat, just reheat gently on the stove or microwave.

Freezing

This soup freezes exceptionally well, making it a fantastic make-ahead meal. Pour cooled soup into freezer-safe containers or bags, leaving some room for expansion. Store in the freezer for up to three months. Tortilla toppings should always be frozen separately or freshly made upon serving to maintain their crisp texture.

Reheating

Reheat thawed soup on the stove over medium heat, stirring occasionally until warmed through. Avoid boiling to preserve the delicate balance of spices and freshness of ingredients. Adding a few fresh cilantro leaves when reheating can revive some of the original brightness if desired.

FAQs

Can I make this soup vegetarian?

Absolutely! Simply leave out the rotisserie chicken and use vegetable broth instead of chicken broth. The robust flavors from the roasted tomatillos and poblanos ensure the soup stays vibrant and satisfying even without meat.

Can I use canned tomatillos or salsa verde instead of fresh?

Yes, canned tomatillos or good-quality salsa verde are viable shortcuts and make the soup quicker to prepare. Just be aware that fresh tomatillos provide the most authentic and bright flavor, so the taste may vary slightly depending on the substitute.

What if I don’t have an immersion blender?

No worries! You can carefully transfer the soup in batches to a regular blender, then return it to the pot. Just be cautious of the hot liquid. Blending the soup creates its signature smooth texture, but if you prefer a chunkier soup, you can skip blending altogether.

How spicy is this soup?

This recipe is mild thanks to the poblano pepper, which adds smoky flavor without intense heat. If you prefer more spice, you can add jalapeño or a pinch of cayenne pepper according to your taste.

Can I use fresh chicken instead of rotisserie?

Yes! You can cook raw chicken breasts directly in the soup after blending the base. Simmer until the chicken is cooked through, then shred it with forks and stir back in. It’s a bit more hands-on but just as delicious.

Final Thoughts

This Green Chicken Enchilada Soup with Rotisserie Chicken Recipe is one of those dishes that feels like a warm hug in a bowl – vibrant, comforting, and utterly satisfying. It’s a fantastic way to enjoy bold Mexican-inspired flavors without spending hours in the kitchen. I encourage you to give it a try soon, whether for a casual weeknight meal or to impress guests with something fresh and flavorful. You’ll find yourself coming back to this recipe time and time again, and maybe sharing it with everyone you know, just like a good friend would.

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