Chicken Enchilada Soup I

Read Reviews (84)

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

Directions

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

Kitchen-Friendly View

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!

—FUGETTIVE

See full review »

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.

—LADONNAL.

See full review »

102 Ratings

See other versions of this recipe!

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!!!)

—MOBECCA

See full review »

Mar 13, 2003

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

—BRIANBRS

See full review »

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.

—TwoSweetPickles

See full review »

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.

—Josh

See full review »

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.

—ANNORENO

See full review »

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.

—MEGNERD

See full review »

Edit

Glad you liked it! Your friends will, too:

Did you tweak the recipe? Edit and save your own version of it!

Edit this recipe

More Recipes Like This See all

Chicken Enchilada Soup II

Chicken Enchilada Soup III

Chicken Enchilada Slow Cooker Soup

Chicken Enchilada Soup

Santa Fe Chicken Enchilada Soup

Mexican Chicken Soup

Chicken Tortilla Soup III

Turkey Tortilla Soup

Lower Fat Chicken Vegetable Soup

Chicken Tortilla Soup II

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.

Nutritional Information

Chicken Enchilada Soup I

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 619
Calories from Fat: 288

% Daily Value *
Total Fat 32g 49 %
Saturated Fat 16.2g 81 %
Cholesterol 151mg 50 %
Sodium 871mg 35 %
** Potassium 668mg 19 %
Total Carbohydrates 39.9g 13 %
Dietary Fiber 5.2g 21 %
Protein 43.8g 88 %
** Sugars 3.1g
Vitamin A 27 %
Vitamin C 31 %
Calcium 45 %
Iron 27 %
** Thiamin 17 %
** Niacin 140 %
** Vitamin B6 37 %
** Magnesium 34 %
** Folate 15 %

* 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.