The Most Delicious GREEN CHICKEN ENCHILADA Soup!

chicken breast

🥗Healthier: turkey breast

💰Cheaper: canned chicken

Canned chicken saves time and cost.

green enchilada sauce

🥗Healthier: homemade salsa verde

💰Cheaper: store-bought salsa

Salsa verde can be fresher and lower in sodium.

cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast adds flavor without dairy.

tortilla strips

🥗Healthier: baked tortilla chips

💰Cheaper: crushed tortilla chips

Baked chips reduce fat while maintaining crunch.

Boil 5 quarts of water with salt.

Add 3 lbs of chicken and bring to a boil, skimming off foam.

Add 3 bay leaves, a handful of cilantro, and half an onion to the pot, cover, and cook over medium heat for 35 minutes.

Remove chicken and strain the broth for later use.

Blend roasted anah ham or hatched peppers, Chile sanos or jalapenos, roasted tomatillos, 3 garlic cloves, a handful of cilantro, and spices with 2 cups of the broth until smooth to make the enchilada sauce.

Heat oil in a pot over medium heat and add diced onion and sliced roasted hot pepper, cooking for a couple of minutes.

Sprinkle in all-purpose flour to thicken the broth, mixing until no lumps remain.

Add the enchilada sauce and 6 cups of broth, mixing until it simmers.

Taste and adjust seasoning as needed.

Add shredded chicken to the pot and allow to simmer for 15 minutes on medium-low heat.

Heat oil over medium heat and fry tortilla strips until golden and crisp, then remove from oil.

Serve the soup topped with cheese, tortilla strips, sour cream, jalapenos, green onion, and avocado.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens