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Chicken Enchilada Soup Recipe

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★★★★

3.8 from 46 reviews

This hearty Chicken Enchilada Soup combines tender cooked chicken, diced tomatoes with green chilis, and a flavorful blend of spices in a comforting broth. Topped with crispy tortilla strips, this soup is a delightful twist on classic enchiladas, perfect for a satisfying dinner or cozy lunch.

Ingredients

Scale

Vegetables & Aromatics

  • ½ white onion, diced
  • ½ red bell pepper, diced
  • 2 jalapeno peppers, seeded and diced
  • 2 tsp freshly minced garlic

Spices & Flavorings

  • 1 tsp cumin
  • 1 tsp paprika
  • ½ tsp chili powder
  • 1 tsp oregano
  • 1 tbsp lime juice
  • Salt and pepper, to taste

Other Ingredients

  • 2 tbsp butter
  • 1 can Rotel diced tomatoes with green chilis (undrained)
  • 5 cups chicken broth
  • 3 cups cooked and chopped chicken
  • 2 to 3 tortillas

Instructions

  1. Sauté Vegetables: In a large stock pot, melt the butter over medium heat. Add the diced onion, jalapenos, and red bell pepper, sautéing until they are softened and fragrant.
  2. Add Spices and Garlic: Stir in the freshly minced garlic, chili powder, cumin, paprika, oregano, and lime juice. Season with salt and pepper to taste, allowing the spices to bloom for a minute.
  3. Add Tomatoes and Chicken: Pour in the undrained can of Rotel diced tomatoes with green chilis and stir well. Add the cooked and chopped chicken, combining everything evenly.
  4. Simmer Soup: Pour in the chicken broth, bring the soup to a gentle simmer. Lower the heat, cover the pot, and let it cook for 20 minutes to develop flavors.
  5. Prepare Tortilla Strips: While the soup simmers, lightly broil the tortillas, flipping several times until they are lightly browned and crispy. Then cut them into strips.
  6. Serve: After simmering, remove the soup from heat. Ladle into serving bowls and top each serving with the crispy tortilla strips for added texture and flavor.

Notes

  • For a spicier soup, leave the seeds in the jalapenos.
  • You can substitute chicken broth with vegetable broth for a lighter version.
  • Use leftover rotisserie chicken to save time.
  • The tortilla strips can be baked instead of broiled for a less hands-on approach.
  • Add toppings like shredded cheese, sour cream, or avocado for extra richness.

Keywords: Chicken Enchilada Soup, Mexican soup, chicken soup, spicy soup, tortilla strips, comforting soup, Rotel, quick soup

Find it online: https://epicrecipebox.com/chicken-enchilada-soup-recipe/