Description

This Creamy Chicken Enchilada Soup is the perfect blend of bold Mexican flavors, creamy texture, and comforting warmth. Made with tender shredded chicken, a rich tortilla-infused broth, and melty cheese, this dish is pure comfort food. Whether you’re looking for a quick weeknight meal or something to warm you up on a chilly evening, this hearty, flavor-packed soup is a must-try!

Ingredients

Scale

Tortilla Puree

8 corn tortillas (6-inch)
3 cups water
2 cups green enchilada sauce

Soup

2 tbsp olive oil
1 large yellow onion, finely chopped
3 garlic cloves, minced
1 tsp salt
1 tsp chili seasoning
1 tsp cumin
1 tsp oregano
1 lb chicken breasts
4 cups chicken broth
8 oz cream cheese (room temp), cut into small cubes
8 oz Monterey Jack or sharp cheddar cheese, shredded

Toppings (Optional)

1 Roma tomato, diced
1 jalapeño, seeded and diced
Chopped cilantro
Sour cream or Mexican crema

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Instructions

Step 1: Prepare the Tortilla Puree

Cut the corn tortillas into small pieces.
In a blender, combine the tortilla pieces, water, and green enchilada sauce. Blend until smooth and set aside.

Step 2: Cook the Soup Base

Heat olive oil in a large pot over medium heat.
Add the chopped onion and cook for 5 minutes, until soft and translucent.
Stir in the garlic and cook for 1 more minute until fragrant.
Add the salt, chili seasoning, cumin, and oregano, stirring well to combine.

Step 3: Add the Chicken and Broth

Place the chicken breasts into the pot.
Pour in the chicken broth and bring to a gentle boil.
Reduce heat, cover, and let it simmer for 20 minutes, or until the chicken is fully cooked.

Step 4: Shred the Chicken

Remove the cooked chicken from the pot and shred it using two forks.
Return the shredded chicken to the pot.

Step 5: Incorporate the Tortilla Puree and Cheese

Pour the prepared tortilla puree into the soup and stir well.
Add the cream cheese and shredded Monterey Jack cheese, stirring continuously until the cheese is melted and the soup is smooth and creamy.

Step 6: Final Adjustments and Serving

Taste the soup and adjust seasoning if needed.
Ladle into bowls and top with diced tomato, jalapeño, cilantro, and a dollop of sour cream.
Serve hot and enjoy!

Notes

For extra spice, add chipotle powder or diced serrano peppers.
For a gluten-free version, ensure your enchilada sauce is gluten-free.
To make it milder, use mild enchilada sauce and skip the jalapeño.
Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Soup
Method: Stovetop
Cuisine: American