Chicken Enchilada Soup I

Chicken Enchilada Soup I

90 Reviews 8 Pics
Kathy
Recipe by  Kathy

“This is a wonderful substantial Mexican-inspired soup. It is a wonderful beginning to a fiesta! Serve with tortilla chips on the side.”

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Ingredients

Adjust Servings

Original recipe yields 4 servings

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Directions

  1. Combine chicken stock and tortilla strips in a large pot. Cook over medium heat until strips soften and broth thickens somewhat.
  2. Stir in enchilada sauces and cumin. Stir in chicken and half-and-half; heat through.
  3. Divide among four bowls and garnish with diced tomato, jalapeno pepper, and cheese. Serve with tortilla chips.

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Reviews (90)

Rate This Recipe
FUGETTIVE
47

FUGETTIVE

I've made this soup 4 times in a month, it tastes exactly like Chili's restaurant enchilada soup which is my favorite. I only use 5 tortillas to put in the chix broth, so it's not as thick. I also add one can of chopped chilis. I take the rest of the tortillas and cut them into thin strips and fry them in a little olive oil to make crispy strips to put in the soup for a bit of crunch....delicious!!!!! I made it for a group of people yesterday, they raved and raved!

MOBECCA
22

MOBECCA

This is a wonderful creamy soup that is great when short on time. I use a roasted chicken (shredded), one large can of green sauce (no red sauce) and a small can of green chilis (no jalapeno). Add more broth if it gets too thick. I use a stick blender and give it a few whirls in the pot to smooth out the soup. top with grated cheese, sour cream, avocado, and tortilla strips. (My husband makes strips by cutting corn tortillas into 1/4"x3" pieces, laying them on a paper towel in the microwave and cooking for less than a minute. Watch it well as it will burn quickly!!!)

BRIANBRS
18

BRIANBRS

I added a can of Nacho Cheddar cheese soup - really made it wonderful

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 619 cal
  • 31%
  • Fat
  • 32 g
  • 49%
  • Carbs
  • 39.9 g
  • 13%
  • Protein
  • 43.8 g
  • 88%
  • Cholesterol
  • 151 mg
  • 50%
  • Sodium
  • 871 mg
  • 35%

Based on a 2,000 calorie diet

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Chicken Enchilada Casserole I