Chicken Enchilada Soup

Okay, guys. If you follow me on Instagram, you’ll know that I have documented in (painful detail) the descent into madness that comes from 4 snow days. The snow was pretty, the snow was fun, we like snow. The first snow day was fun. And then we all got a little The Shining on each other (sans the axe or the creepy twins). I have probably gone soft during my years in Louisiana.

Because I have gone soft and because my house is 80 years old (but feels like 52 million years old right now), we were reallyreallyreally cold a lot of time, which resulted in us eating a lot of soup. Lasagna Soup. Corn Chowder. Chicken & Sausage Gumbo. And this one.

On the Mexican soup spectrum, this is kind of the polar opposite of our Chicken Tortilla Soup. While that one is spicy and lime-y and thin and broth-y and kind of relies on the add-ins, this one is hearty and filling and taste just like chicken enchiladas. Except soup. So either that’s really weird for you or it sounds amazing (or a little bit of both, in which case, I totally think you need to just take a walk on the wild side. You won’t regret it, I promise.)

To get started, you’re going to need a whole bunch of vegetables (that your kids and husband are never gonna see–score.) You’ll need a chopped onion, garlic, carrots, celery, a red bell pepper, and a jalapeño pepper.

veggies for chicken enchilada soup

In a large soup pot or Dutch oven, heat 2 tablespoons of extra-virgin olive oil over medium heat. When hot, add the onion, garlic, carrots, celery, bell pepper, and saute until fragrant and the vegetables are tender.

While the vegetables are cooking, combine the chili powder, cumin, coriander, oregano, and smoked paprika.

spices for chicken enchilada soup

When the vegetables are tender, add the spices and stir to combine. add the chicken broth, 1/2 cup diced tomatoes,

tortillas broth and tomatoes

and water and then blend until smooth using an immersion blender (you can also it in batches in a regular blender). Bring to a boil and tear the tortillas and add them to the soup (6 will be pretty thick, it just depends on personal preference). Cover and turn the heat down to low and simmer 30-45 minutes or until the tortillas are breaking apart. Remove from heat. Whip out your immersion blender again and blend until smooth. Add the remaining tomatoes, the shredded chicken breast meat from a rotisserie chicken

rotisserie chicken for enchilada soup

and the cream and stir until combined. Season to taste with salt and pepper. Serve immediately with green onions, shredded cheese, and fried tortilla strips. Makes 8 servings.

Chicken Enchilada Soup from Our Best Bites

 

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Ingredients

  • 1 medium onion, chopped
  • 56 cloves garlic, chopped
  • 2 carrots, peeled and chopped
  • 2 stalks celery, chopped
  • 1 red bell pepper, chopped
  • 1 jalapeno pepper, chopped (remove the seeds and membranes to cut down on the heat)
  • 1 1/2 teaspoons chili powder
  • 1 heaping teaspoon cumin
  • 1 heaping teaspoon ground coriander
  • 1 teaspoon dried oregano
  • 3/4 teaspoon smoked paprika
  • 6 cups chicken broth
  • 1 14.5-ounce can diced tomatoes, divided
  • 1 cup water
  • 56 6″ yellow corn tortillas
  • kosher salt and freshly ground black pepper to taste
  • Shredded breast meat from 1 medium rotisserie chicken
  • 1/2 cup heavy cream
  • chopped green onions
  • sour cream
  • shredded cheddar or pepper jack cheese

Instructions

  1. In a large soup pot or Dutch oven, heat 2 tablespoons of extra-virgin olive oil over medium heat. When hot, add the onion, garlic, carrots, celery, bell pepper, and saute until fragrant and the vegetables are tender.
  2. While the vegetables are cooking, combine the chili powder, cumin, coriander, oregano, and smoked paprika. When the vegetables are tender, add the spices and stir to combine. add the chicken broth, 1/2 cup diced tomatoes, and water and then blend until smooth using an immersion blender (you can also it in batches in a regular blender). Bring to a boil and tear the tortillas and add them to the soup (6 will be pretty thick, it just depends on personal preference). Cover and turn the heat down to low and simmer 30-45 minutes or until the tortillas are breaking apart. Remove from heat. Whip out your immersion blender again and blend until smooth. Add the remaining tomatoes, the shredded chicken breast meat and the cream and stir until combined. Season to taste with salt and pepper. Serve immediately with green onions, shredded cheese, and fried tortilla strips.

Notes

Slow Cooker Instructions

  • After sautéing the vegetables, add them to your slow cooker and add the spices. Stir to combine. Blend with the chicken broth and 1/2 cup of tomatoes until smooth, either with an immersion blender or in a traditional blender. Add water and torn tortillas and cook on low for 8 hours or high for 4 hours. If necessary, blend again. Add the remaining diced tomatoes, shredded chicken breast and cream, stir to combine, and serve immediately.

Nutrition

  • Serving Size: 8

 

47 comments

  1. This was totally delicious and everyone in my family (husband and my 9 year old twins) loved it! My only substitution was using a handful of tortilla chips instead of soft tortillas, because I have a heck of a time finding fresh corn tortillas in my neck of the woods. On that note, I also use hard taco shells instead of corn tortillas when I make enchiladas. When they bake in the sauce they get nice and soft and you would be hard pressed to notice the difference in the end product.

  2. Made this last night as I somehow had every ingredient except the bell pepper (which I did have, but it was no longer fresh). This was actually quite easy despite all the perceived chopping! Since I knew I was going to be blending the soup anyway, I just did a rough chop on all the veggies. And to be honest, I forgot to blend it the first time when it was just the veggies and broth, so I really only blended it the once and it turned out great!! Thanks again for another hit!

  3. I am making the slow cooker taco chicken tonight, and am sure to have leftovers, which I think could go nicely in this soup! About how many cups of shredded chicken do you put in this recipe? Thanks!

  4. Looks great! But I have Masa Harina (spelling?) in my cupboard… could I substitute that for the tortillas? How much? Just needs more recipes that use it up. Thanks.

    1. I know there are similar recipes out there that use masa harina, but I have had better luck with the corn tortillas and I also don’t have any idea how much you would need. I’m so sorry I’m not of more help!

  5. Made this last night, and it was a hit with the entire family. Sooo delicious, and I love that there are all of those veggies in there. Definitely way different than Chicken Tortilla soup, everyone make this! (P.S. I wasn’t in the mood for the tomatoes-in-my-soup fight last night, so I blended the whole can instead of dividing, and it was great, so it’s an option.)

  6. This looks incredible I love chicken enchilada soup and no one seems to have a very healthy and yummy version, but yours seems fabulous and I will be making it tonight for dinner!

  7. Oh my goodness!! I just made this soup, and…wow! I have tried other enchilada soup recipes and this one is by far the best ever! My family loves it! This isn’t what I would call an easy recipe, but all that chopping is sure worth it. Thanks for a great new soup recipe!

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