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Chicken Enchilada Soup I

Chicken Enchilada Soup I

Kathy

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 {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

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

Based on a 2,000 calorie diet

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

FUGETTIVE
47

FUGETTIVE

1/28/2005

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

4/6/2006

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

3/13/2003

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

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