Slow-Simmered Chicken Enchilada Verde Soup

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-13 · Updated 2026-05-13

A comforting soup with shredded chicken, tangy tomatillos, and a touch of heat, inspired by classic green enchiladas. This mexican-inspired cinco de mayo ready in about 55 minutes pairs boneless skinless chicken breasts, tomatillos, husked and quartered, small jalapeño, seeded and chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb boneless skinless chicken breasts
• 1 lb tomatillos, husked and quartered
• 1 small jalapeño, seeded and chopped
• 1 medium yellow onion, chopped
• 3 cloves garlic cloves, minced
• 6 cups chicken broth
• 1/4 cup fresh cilantro leaves, chopped
• 1 tsp ground cumin
• 1 1/2 tsp salt
• 1/2 tsp black pepper
• 2 tbsp olive oil
• 6 small corn tortillas, cut into strips
• 1/2 cup monterey jack cheese, shredded

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 medium chopped yellow onion and 3 minced garlic cloves; sauté for 4-5 minutes until softened and fragrant.
2. Step 2: Add 1 lb quartered tomatillos and 1 small chopped jalapeño to the pot; cook for 8 minutes, stirring occasionally, until tomatillos soften and begin to blister.
3. Step 3: Pour in 6 cups chicken broth, add 1 tsp ground cumin, 1 1/2 tsp salt, and 1/2 tsp black pepper. Bring to a simmer.
4. Step 4: Add 1 lb boneless skinless chicken breasts to the simmering broth. Cover and cook for 20 minutes until chicken is cooked through.
5. Step 5: Remove chicken breasts and shred with two forks, then return the shredded chicken to the pot.
6. Step 6: Use an immersion blender to puree the soup until smooth, leaving some texture.
7. Step 7: Stir in 1/4 cup chopped fresh cilantro and adjust seasoning if needed.
8. Step 8: In a separate skillet, lightly fry 6 small corn tortilla strips until crispy.
9. Step 9: Serve soup hot, topped with crispy tortilla strips and 1/2 cup shredded Monterey Jack cheese.