Chicken Enchilada Soup I

Chicken Enchilada Soup I

92

"This is a wonderful substantial Mexican-inspired soup based on the flavors of enchiladas. It is a wonderful beginning to a fiesta! Serve with tortilla chips on the side."
Saved
Save
I Made it Rate it Share Print

Ingredients

servings 619 cals
Serving size has been adjusted!

Original recipe yields 4 servings

Adjust

Nutrition

  • 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

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

Directions

Print
  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.

Reviews

92
  1. 110 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

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 a...

Most helpful critical review

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

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 a...

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). ...

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

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 s...

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.

I didn't have the corn tortillas so the soup was much thinner than it should have been. Added some extra spices- cumin and chili powder to kick up the flavor. Fresh chopped green pepper, chedd...

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 jal...

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 ...

This is a WONDERFUL soup. It is sooo much like the enchilada soup at a popular eating establishment. Trust me... you won't be sorry you tried it. Now I wasn't too sure about the corn tortilla...