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Green Chicken Enchilada Soup with Rotisserie Chicken Recipe

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4 from 13 reviews

This vibrant Green Chicken Enchilada Soup combines the tangy flavors of tomatillos and roasted poblano peppers with tender shredded rotisserie chicken and crispy homemade tortilla strips. A comforting yet zesty Mexican-Tex Mex soup that’s perfect for a hearty lunch or dinner, featuring a smooth blended base infused with cumin, oregano, and fresh cilantro.

Ingredients

Green Enchilada Base

  • 1 pound tomatillos
  • 3-4 garlic cloves
  • 1 poblano pepper, de-seeded and sliced in half

Soup

  • 2/3 cup chopped shallots
  • 4 cups vegetable or chicken broth
  • 2 teaspoons ground cumin
  • 2 teaspoons dried oregano
  • 1 teaspoon ground coriander
  • 1 teaspoon kosher salt
  • 3/4 pound cooked, shredded rotisserie chicken
  • 1/2 cup fresh cilantro, chopped

Homemade Tortilla Strips

  • Fresh tortillas (flour or corn) or tortilla chips
  • Olive oil or avocado oil for brushing

Instructions

  1. Broil Tomatillos, Garlic, and Poblano: Preheat the broiler to high heat. Remove the papery skins and stems from the tomatillos and rinse thoroughly to remove any sticky residue. Keep the garlic cloves unpeeled. Arrange the tomatillos, garlic, and poblano halves on a baking sheet about 6-10 inches from the heat source. Broil for 6 minutes, then flip the tomatillos and remove the poblano and garlic if they are softened and charred in spots. Peel the garlic skin off. Continue broiling the tomatillos for an additional 6 minutes until softened and charred on spots.
  2. Sauté Shallots and Combine Ingredients: Transfer the charred tomatillos, peeled garlic, and poblano to a large pot or Dutch oven. Add the chopped shallots and sauté over medium heat for about 2 minutes until the shallots soften.
  3. Add Broth and Spices: Pour in 4 cups of vegetable or chicken broth. Add cumin, oregano, coriander, and kosher salt. Stir well to combine all the flavors.
  4. Simmer Soup: Bring the soup to a boil over medium-high heat, then reduce heat to low and let it simmer uncovered for 10 minutes to allow the flavors to meld.
  5. Add Cilantro and Blend Soup: Stir in the chopped fresh cilantro. Using an immersion blender, blend the soup directly in the pot until smooth and creamy, or transfer in batches to a countertop blender if necessary.
  6. Add Chicken and Adjust Seasoning: Stir in the shredded rotisserie chicken and warm through. Taste and adjust salt or spices as needed.
  7. Prepare Homemade Tortilla Strips: Preheat the oven to 400°F (200°C). Brush both sides of tortillas with olive or avocado oil, then slice into thin strips. Arrange on a baking sheet and bake for 7-10 minutes, flipping halfway, until light brown and crisp. Alternatively, use store-bought tortilla chips.
  8. Serve: Ladle the soup into bowls and garnish with the crispy tortilla strips on top for a delightful crunchy texture contrast.

Notes

  • Canned tomatillos can substitute fresh ones, but fresh produce offers better flavor.
  • Alternatively, 24 ounces of salsa verde or green enchilada sauce can be used instead of fresh tomatillo mixture, but the flavor profile will differ.
  • If you don’t have cooked chicken, you can cook chicken breasts in the soup: blend the soup base before cooking, add raw chicken breasts, and simmer for 20 minutes or until fully cooked. Remove chicken, shred, and return to the soup.
  • To make this recipe vegetarian or vegan, omit the chicken altogether and use vegetable broth.
  • For quicker preparation, use crushed tortilla chips instead of homemade tortilla strips.

Find it online: https://marthatasty.com/green-chicken-enchilada-soup-with-rotisserie-chicken-recipe/