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–+ servings

Chicken Enchilada Soup Recipe

This Chicken Enchilada Soup is rich, cheesy, and packed with bold Tex-Mex flavors that come together in one comforting bowl. Perfect for warming up on chilly nights or satisfying weeknight cravings.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6
Course: Main Course, Soup
Cuisine: Mexican
Calories: 390
Ingredients Method Nutrition

Ingredients
  

  • 1 tablespoon olive oil
  • 1/4 cup all-purpose flour
  • 2/3 onion chopped
  • 2 1/2 cups diced green chilies
  • 2 cups cooked shredded chicken breast
  • 2 cups low-sodium chicken broth
  • 1/2 teaspoon garlic powder
  • 1 tablespoon cornstarch
  • 8 corn tortillas 6-inch size
  • 1 1/2 cups extra-sharp cheddar cheese finely shredded

Method
 

  1. In a medium-sized saucepan, warm the olive oil over medium heat. Add the chopped onion and sauté until softened and fragrant, about 3 to 4 minutes. Stir in the flour and cook for 1 minute, stirring constantly to form a light roux.
  2. Stir in the diced green chilies, shredded chicken, chicken broth, and garlic powder. Bring the mixture to a gentle simmer and let it cook uncovered for 5 minutes, allowing the flavors to meld together.
  3. In a small bowl, dissolve the cornstarch in 1/4 cup of cold water, ensuring there are no lumps. Pour this slurry into the soup and cook for an additional 2 minutes, stirring continuously, until the soup thickens slightly.
  4. Tear the corn tortillas into strips, then cut each strip into thirds. Add the tortilla pieces to the soup and stir gently. Let them heat through for a few minutes, stirring occasionally so they soften evenly without sticking together.
  5. Sprinkle the shredded cheddar cheese across the surface of the soup. Cover the saucepan with a lid and let it sit over low heat until the cheese is fully melted and gooey. Serve the soup piping hot, garnished as desired.

Nutrition

Calories: 390kcal

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