recipe for chicken enchilada soup
The Best recipe for chicken enchilada soup
This chicken enchilada soup is one of those recipes that feels like a hug in a bowl—comforting, hearty, and just the right amount of cozy for when life gets busy. I’ve been making it for years, and it’s always a hit, whether it’s a weeknight dinner or a gathering with friends. My kids love it because it’s got all the flavors they crave—savory chicken, melted cheese, and the perfect balance of spice without being too overwhelming. It’s also something I can make in large batches and freeze for later, so I never run out when the kids are hungry after school or when I’m hosting a potluck.
What really makes this soup special is how versatile it is. You can adjust the ingredients to fit what’s on hand—swap the tortillas for rice if you prefer, or add extra veggies like bell peppers or onions for more nutrition. It’s also surprisingly good for you because it’s packed with lean protein from the chicken, fiber from the veggies, and healthy fats from the avocado or olive oil. Plus, it’s easy to customize the spice level, so even picky eaters can enjoy it. My family and I love it so much that it’s become a staple in our rotation, whether we’re eating it straight from the pot or serving it alongside a side of cornbread. It’s the kind of meal that feels like a treat but is actually nourishing and satisfying.
Chicken Enchilada Soup
A hearty, flavorful soup featuring tender shredded chicken in a rich tomato-based sauce, wrapped in warm tortillas and topped with melted cheese. Perfect for a comforting meal!
🥘Ingredients
- 2 lbs boneless, skinless chicken breasts/thighs
- 2 tbsp olive oil
- 1 tsp cumin
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 cup chicken broth
- 2 cups tomato sauce
- 1 (28 oz) can crushed tomatoes
- 1 (6 oz) can tomato paste
- 2 cloves garlic, minced
- 1 tsp dried oregano
- 1 tsp salt
- ½ tsp black pepper
- 1 cup chicken broth
- 12 small corn tortillas
- 1 cup shredded cheddar cheese
- ½ cup sour cream
- 1 cup chopped cilantro
- 1 jalapeño, sliced (optional)
👨🍳Directions
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1 In a skillet, heat olive oil over medium heat. Season chicken with cumin, paprika, garlic powder, onion powder, salt, and pepper. Cook until fully cooked (6-7 mins per side), then shred with forks.
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2 In a large pot, combine shredded chicken, tomato sauce, crushed tomatoes, tomato paste, minced garlic, oregano, salt, black pepper, and chicken broth. Simmer for 15 minutes.
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3 In a blender, combine the simmered chicken mixture and blend until smooth (optional for creamier texture). Return to the pot and heat through.
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4 Warm tortillas in a dry skillet for 30 seconds per side. Fill each tortilla with soup, top with shredded cheese, sour cream, cilantro, and jalapeño (if using). Fold and serve.
🔧Equipment
- Large pot
- Skillet
- Mixing bowls
- Knife and cutting board
- Measuring cups/spoons
- Wooden spoon
- Blender (optional)
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Chicken Enchilada Soup Works
This chicken enchilada soup recipe is always a lifesaver for busy weeknights or when you need something hearty to feed a crowd without the fuss of a full meal. It’s simple enough to make ahead and reheats beautifully, so you can prep it on Sunday and still have a comforting dish ready when guests arrive—no last-minute stress. Plus, it’s packed with flavor and keeps everyone satisfied, whether it’s a casual family dinner or a cozy holiday spread.
❓ Frequently Asked Questions About Chicken Enchilada Soup
How can I make the filling for the chicken enchilada soup without using canned sauce?
To make a fresh, flavorful filling, cook diced chicken breast or thighs in olive oil until fully cooked. Season with salt, pepper, garlic powder, onion powder, cumin, and smoked paprika. Add diced tomatoes, bell peppers, and a splash of chicken broth to create a savory, homemade base. Shred or chop the chicken and mix it with the tomatoes and spices, then simmer for 5-10 minutes to blend flavors.
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What’s the best way to prepare the tortilla strips for this soup?
For crispy tortilla strips, fry or bake small, torn tortillas (like flour or corn) in batches. Use a mix of vegetable oil and a little lard or butter for extra richness. Cook them in batches at medium heat until golden and crispy—about 3-5 minutes per batch. Drain on paper towels and set aside. Alternatively, you can use pre-made tortilla chips if you prefer a quicker option.
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Can I substitute any ingredients in the enchilada soup recipe, and if so, what are some good alternatives?
Yes! Here are some common swaps: – Chicken broth → Use beef broth for a deeper flavor or vegetable broth for a lighter option. – Shredded chicken → Replace with cooked ground beef, turkey, or even lentils for a vegetarian version. – Tortilla strips → Use crushed tortilla chips or store-bought enchilada sauce packets (adjust seasoning to taste). – Cheese → Add shredded Monterey Jack, cheddar, or even a sprinkle of queso fresco for creaminess. – Tomatoes → Use diced canned tomatoes or a mix of tomato sauce and a little tomato paste for richness.
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How do I make sure the soup stays creamy without using heavy cream?
For a silky texture without heavy cream, try these methods: 1. Blend the soup – Use an immersion blender to smooth out the filling and broth mixture before adding the chicken. 2. Add coconut milk – Use full-fat coconut milk (1 can per 4 cups broth) for a creamy, slightly tropical twist. 3. Use Greek yogurt or sour cream – Stir in ½ cup of plain Greek yogurt or sour cream for tanginess and thickness. 4. Dairy-free alternative – Blend in a splash of cashew cream or coconut milk for a creamy, plant-based option. 5. Extra broth or broth base – Simmer the filling longer to reduce slightly, then stir in a little extra broth to loosen it naturally.
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What’s the best way to reheat the enchilada soup without making it dry or watery?
To reheat enchilada soup properly: 1. Use low heat – Cover the pot and simmer gently on medium-low to avoid splattering or drying out the filling. 2. Add a splash of broth – Stir in ¼ to ½ cup of hot broth or water to restore moisture. 3. Mash or blend slightly – If the soup has thickened, use an immersion blender to break up any lumps and add a little extra liquid. 4. Keep it warm – Reheat in batches if possible to maintain even temperature. 5. Add a pinch of salt – Sometimes reheating concentrates flavors, so a little extra salt helps balance it out.
