Chicken Enchilada Soup I Recipe - Allrecipes.com
Chicken Enchilada Soup I Recipe

Chicken Enchilada Soup I

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"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 Edit and Save

Original recipe makes 4 servings Change 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 More Reviews

Most Helpful Positive Review
Jan 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!

 
Most Helpful Critical Review
Feb 21, 2003

the corn tortillas got mushy and fell all apart in my soup, my husband ended up puting it on top of nachoes.

 
Apr 06, 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!!!)

 
Mar 13, 2003

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

 
Jan 24, 2011

Very good, but I think it needed some tweaks to make it 5 stars. Ten tortillas is too many for the amount of liquid...I cut it to 8 and still needed to add more broth. Granted, it gave me more soup, but it was also a bit bland since I didn't have more enchilada sauce to match the amount of broth. I used fat free half-and-half just to cut calories and obviously fat! Next time I'll do 4 or 5 tortillas and maybe a bit of cayenne...and I'll definitely make it again.

 
Feb 27, 2003

This is an excellent recipe! Very versatile, as it can be eaten as soup or used as a dip for chips or crackers. I have done both.

 
Feb 21, 2003

Everyone loved it. We spread on it crackers, cocktails rye and dipped with tortillas - couldn't go wrong with any of them. Hotness Hint: If you don't want too much of a kick, eliminate the jalapeno.

 
Feb 21, 2003

Tasted just like enchiladas! Very easy to make and delicious! Made enough for 4 generous servings. The tortillas did turn to mush, so if you don't like a chowder consistency, add them at the end and allow to soften slightly before serving. Either way, delicious!! Will definitely make again and again.

 

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Nutrition

  • Calories
  • 619 kcal
  • 31%
  • Carbohydrates
  • 39.9 g
  • 13%
  • Cholesterol
  • 151 mg
  • 50%
  • Fat
  • 32 g
  • 49%
  • Fiber
  • 5.2 g
  • 21%
  • Protein
  • 43.8 g
  • 88%
  • Sodium
  • 871 mg
  • 35%

* Percent Daily Values are based on a 2,000 calorie diet.

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