Chicken Enchilada Soup Recipe
Cozy Up with Creamy Chicken Enchilada Soup!
Craving the comforting flavors of enchiladas without the fuss of rolling? Look no further! Our Chicken Enchilada Soup is a quick, easy, and incredibly satisfying meal that brings all the best parts of this classic Mexican dish to your bowl. This isn’t just any soup; it’s a creamy, cheesy, flavor-packed experience that the whole family will love.
Forget spending hours in the kitchen. This recipe comes together in just 30 minutes, making it perfect for busy weeknights or when you need a comforting meal in a hurry. The combination of tender chicken, mild green chilies, and a hint of spice creates a symphony of flavors that will warm you from the inside out. And let’s not forget the cheesy goodness that melts into every spoonful!
What makes this Chicken Enchilada Soup so special?
- Quick & Easy: Ready in under 30 minutes!
- Family-Friendly: A flavor everyone will enjoy.
- Comfort Food at its Finest: Warm, creamy, and satisfying.
- Adaptable: Easily customize the spice level to your liking.
Tips for the Best Chicken Enchilada Soup:
- Spice it Up: Add a pinch of cayenne pepper or a dash of your favorite hot sauce for an extra kick.
- Use Rotisserie Chicken: Save time by using pre-cooked rotisserie chicken.
- Garnish Generously: Top with sour cream, avocado, cilantro, or a squeeze of lime juice for added flavor and texture.
- Don’t Overcook the Tortillas: Add the tortilla strips towards the end of cooking to prevent them from becoming mushy.
Frequently Asked Questions:
Q: Can I use different types of tortillas?
A: While 6-inch corn tortillas are recommended, you can experiment with flour tortillas if you prefer. Just be aware that they may soften more quickly.
Q: Can I make this soup ahead of time?
A: Yes! The soup can be made a day ahead and stored in the refrigerator. You may need to add a little extra broth when reheating as the tortillas will absorb some of the liquid.
Q: Is this soup spicy?
A: The recipe is mildly spiced, but you can easily adjust the heat level by adding more green chilies or a pinch of cayenne pepper.
Q: Can I freeze this soup?
A: While you can freeze it, the texture of the tortillas may change upon thawing. It’s best enjoyed fresh or within a day or two of refrigeration.
Get ready to enjoy a bowl of pure comfort! This Chicken Enchilada Soup is a guaranteed crowd-pleaser that will become a new family favorite.
Chicken Enchilada Soup
Ingredients
- 1 tablespoon olive oil
- 1/4 cup all-purpose flour
- 2/3 cup 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 count corn tortillas 6-inch size
- 1 1/2 cups extra-sharp cheddar cheese finely shredded
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
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