One-Pot Chicken Enchilada Verde Soup

This incredible chicken enchilada verde soup is made with chicken bone broth, homemade tomatillo sauce, and simmered to perfection with fresh corn and zucchini.

Ingredients:

For the Soup:

• 1 lb tomatillos, husked and rinsed

• 1-2 jalapeños (remove seeds for less heat)

• 2 medium onions, diced (reserve half for later use)

• 5 cloves garlic, minced

• 1/2 cup fresh cilantro

• 1 tablespoon olive oil

• Salt and pepper, to taste

• 1 teaspoon ground cumin

• 1 teaspoon chili powder

• 4 cups chicken bone broth (or more for desired consistency)

• 1 lb boneless, skinless chicken breasts

• 1 (15 oz) can white beans, drained and rinsed

• 1 cup fresh or frozen corn kernels

• 1 medium zucchini, diced

• Juice of 1 lime

For Garnish:

• Fresh cilantro, chopped

• Sliced avocado

• Dollop of Greek yogurt

• Tortilla strips or chips

• Lime wedges

Instructions:

1. In a large pot, heat 1 tablespoon of olive oil over medium heat. Add the tomatillos, jalapeños, half of the diced onions, and 2 cloves of minced garlic. Sauté until the tomatillos soften and begin to char, about 5-7 minutes.

2. If you have an immersion blender, blend the ingredients directly in the pot until smooth. If not, use a slotted spoon to transfer the tomatillos, jalapeños, onions, and garlic to a blender, add the fresh cilantro, and blend until smooth. Return the sauce to the pot.

3. Add the remaining diced onion and garlic to the pot. Sauté until softened, about 3-4 minutes, then add the cumin and chili powder and cook for another minute.

4. Pour in the chicken bone broth and the blended tomatillo verde sauce, stirring to combine. Bring the mixture to a gentle boil, then add the chicken breasts. Reduce the heat and simmer for 15-20 minutes, or until the chicken is fully cooked.

5. Remove the chicken breasts from the pot, shred with two forks, and return the shredded chicken to the pot.

6. Add the white beans, corn, and diced zucchini to the pot. Let the soup simmer for an additional 10-15 minutes, allowing the flavors to meld and the zucchini to become tender.

7. Squeeze in the juice of 1 lime and season the soup with salt and pepper to taste. Adjust consistency with additional broth if needed.

8. Ladle the soup into bowls and garnish with fresh cilantro, sliced avocado, a dollop of Greek yogurt, tortilla strips, and a lime wedge. Enjoy your one-pot chicken enchilada verde soup!