Green Enchilada Soup with Rotisserie Chicken

The Best Green Enchilada Chicken Soup

I first discovered how comforting this soup can be when I was pregnant and struggling with intense nausea. A restaurant version inspired me to recreate a gentler, homemade version using a verde sauce made from roasted tomatillos and poblano pepper. The result is aromatic, slightly tangy, and easy on the stomach.

Why you’ll love this recipe:

• Simple: Can be made on the stovetop or in a slow cooker.
• Adjustable heat: Mild as written but easy to make spicier if desired.
• Comforting: Gentle flavors that many find soothing during nausea or migraine days.

This soup can also fit gluten-free and dairy-free diets, and adapts well to vegetarian preferences when the chicken is omitted or replaced with beans and extra vegetables.

Ingredients

Just a few fresh ingredients create the core of this soup. Roast the tomatillos and poblano for a deeper flavor, or use canned tomatillos or salsa verde as a shortcut.

• Tomatillos – Fresh are best for broiling and charring; canned works in a pinch.
• Poblano – Mild and flavorful when roasted; can be swapped for a milder or hotter pepper depending on taste.
• Garlic and shallots – Roasted garlic adds sweetness; shallots give a subtle onion flavor.
• Cumin, oregano, coriander – Key spices for authentic Tex‑Mex flavor.
• Broth – Use vegetable or chicken broth for depth; homemade or store-bought both work.
• Cooked chicken – Rotisserie chicken is convenient and keeps prep fast.
• Cilantro and tortillas – Fresh cilantro brightens the soup; serve with tortilla strips or chips for texture.

Tomatillos come from a different plant family than tomatoes, so they can be tolerated by some people who avoid tomatoes for dietary reasons.

Recipe Substitutions

Dairy free: The recipe is dairy-free as written; add queso fresco or shredded cheese on top only if you tolerate dairy.

Gluten free: Use corn tortillas or chips for the crispy topping.

Vegetarian / Vegan: Omit the chicken and add extra vegetables or beans. Use vegetable broth to keep it plant-based.

How to Make

Step 1: Make the green enchilada base

Roasting the tomatillos, garlic, and poblano deepens their flavor and softens them for blending. Peel the papery husks from the tomatillos and wash to remove sticky residue. Place tomatillos, garlic (skin on is fine), and the halved, seeded poblano on a foil-lined baking sheet. Broil about 6–10 inches from the heat, turning tomatillos once, until softened and charred in spots. Remove when the garlic and pepper are softened and lightly charred.

1. Preheat broiler to high and prepare a baking sheet.
2. Broil tomatillos, garlic, and poblano until softened and slightly charred, about 10–12 minutes total, turning once.
3. Peel roasted garlic and transfer everything to your soup pot to continue.

Step 2: Make the soup

Sauté chopped shallots briefly, then add the roasted tomatillo mixture, broth, and spices. Bring to a boil, then reduce to a simmer so the flavors meld for about 10 minutes. Add chopped cilantro before blending for a fresh herbal note.

Step 3: Blend and finish

Use an immersion blender to blend the soup right in the pot until it reaches your desired consistency — smooth or slightly chunky. Stir in shredded rotisserie chicken and warm through. If you prefer to cook raw chicken in the soup, add raw breasts after blending and simmer about 20 minutes before shredding and returning them to the pot.

After broiling the tomatillos, garlic, and poblano, add them to the slow cooker with the shallots, broth, and spices. Blend before or after adding to the slow cooker for a smooth texture. If using raw chicken, place the chicken breasts into the blended mixture and cook on low for 4–6 hours, then shred and return to the soup. For rotisserie chicken, stir the cooked shredded chicken in just before serving.

Serving Suggestions

Top the soup with thinly shredded cabbage slaw, a dollop of sour cream or blended cottage cheese, fresh cilantro, and homemade or store-bought tortilla strips or chips for crunch. Serve alongside brown Spanish rice, a simple green salad, or cheesy dip and chips for a fuller meal.

Storage and Reheating

Refrigerator: Store in an airtight container for 3–4 days. Reheat gently on the stovetop over medium heat, stirring occasionally, until warmed through.

Freezer: Freeze for up to 6 months in a double-sealed freezer bag or airtight container. Defrost in the refrigerator overnight or in a bowl of warm water before reheating.