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Chicken Enchilada Soup Recipe

Chicken Enchilada Soup

iamwinfred
This chicken enchilada soup recipe takes everything you love about a plate of cheesy enchiladas and turns it into one big, cozy pot of soup. Tender shredded chicken simmers in a smoky, chili-spiced broth built on red enchilada sauce, then gets finished with melty cheese and crunchy tortilla strips. It comes together on the stove in under an hour, and it is the kind of dinner that makes the whole kitchen smell like a Mexican restaurant.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Main Course, Soup
Cuisine Mexican
Servings 6 servings
Calories 420 kcal

Equipment

  • 6-quart stock pot or Dutch oven
  • Sharp chef's knife
  • Cutting board
  • Wooden spoon
  • Two forks for shredding chicken
  • Small skillet for frying tortilla strips
  • Ceramic soup bowls for serving
  • Immersion blender optional

Ingredients
  

  • 2 tablespoons olive oil
  • 1 medium yellow onion diced
  • 3 cloves garlic minced
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • cayenne pepper optional, pinch
  • 1 19-ounce can red enchilada sauce
  • 1 14.5-ounce can fire roasted diced tomatoes with their juices
  • 1 4-ounce can diced green chiles
  • 6 cups chicken broth
  • 1 1/2 pounds boneless skinless chicken breasts about 680g
  • 1 cup frozen corn kernels
  • 4 ounces cream cheese 113g, softened and cubed
  • 1 1/2 cups sharp cheddar cheese shredded
  • salt and black pepper to taste
  • 2 corn tortillas cut into thin strips, for frying
  • vegetable oil for frying tortilla strips
  • chopped cilantro for serving
  • diced avocado for serving
  • lime wedges for serving

Instructions
 

  • Heat olive oil in a large pot over medium heat. Cook the onion until soft and translucent, 3-4 minutes.
  • Add garlic and cook for 30 seconds until fragrant. Stir in chili powder, cumin, paprika, and cayenne and toast for 1 minute.
  • Pour in enchilada sauce, tomatoes, green chiles, and broth. Season with salt and pepper, then bring to a gentle boil.
  • Add the chicken breasts, reduce heat to low, cover, and simmer for 20-25 minutes until fully cooked.
  • Remove chicken, rest briefly, then shred with two forks. Set aside.
  • Heat 1/2 inch oil in a skillet. Fry tortilla strips in batches until golden and crisp, then drain on paper towels.
  • Return shredded chicken to the pot with corn and cream cheese. Stir until cream cheese melts completely.
  • Reduce heat to low and stir in cheddar cheese a handful at a time until smooth. Adjust seasoning to taste.
  • Ladle into bowls, top with tortilla strips, cilantro, avocado, and a lime wedge. Serve immediately.

Notes

  • Shred the chicken while it is still warm for the easiest pulling.
  • Add the cream cheese in small cubes so it melts evenly without clumping.
  • Keep the heat low when adding cheddar to prevent the broth from separating or turning grainy.
  • Fry tortilla strips just before serving so they stay crisp instead of getting soggy.
  • Use a good quality enchilada sauce as it is the backbone of the entire dish.
  • For a thicker soup, use an immersion blender to puree a cup or two of the broth before adding the cheese.
  • Substitute sour cream or plain Greek yogurt for cream cheese if preferred, stirring in off the heat.
  • Store leftovers without the tortilla strips in an airtight container in the fridge for up to 4 days.
  • Freeze the soup without the cheese for up to 3 months. Thaw overnight and reheat gently, adding fresh cheese before serving.
  • This recipe is naturally gluten free if you skip the flour tortilla garnish and check your enchilada sauce label.

Nutrition

Serving: 1servingCalories: 420kcalCarbohydrates: 22gProtein: 32gFat: 24gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 95mgSodium: 980mgPotassium: 450mgFiber: 3gSugar: 6gVitamin A: 15IUVitamin C: 10mgCalcium: 25mgIron: 8mg
Keyword cheesy chicken soup, chicken enchilada soup, one pot soup, tex mex soup
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