chicken enchilada tortilla soup recipe

Written BySheba G Updated On
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The Best chicken enchilada tortilla soup recipe

Chicken enchilada tortilla soup takes what I love about chicken enchiladas and turns it into a pot of soup. I make it on nights when I want something warm and filling but do not have the time to roll and bake a pan of enchiladas. Everything cooks in one pot with ingredients I usually already have in the pantry, and it is ready in about 40 minutes start to finish. The broth tastes like enchilada sauce, the chicken shreds right into it, and a handful of crushed tortilla chips on top gives it that crunch I am always looking for.

My kids actually eat this one without complaining, which says a lot. They load their bowls with crushed chips and shredded cheese and leave the jalapeño off, and my husband adds hot sauce to his. I like that I can set the toppings out and everyone builds their own bowl. It also reheats well the next day, so I often pack the leftovers for lunch.

This soup works for a lot of occasions. I have brought it to potlucks, made it for game day, and served it on plain Tuesday nights when nobody wanted to cook anything complicated. It is hearty enough to fill you up without feeling heavy, and it brings in protein from the chicken along with vegetables like tomatoes, corn, peppers, and onion. That balance is why it stays in our regular rotation instead of getting filed away as a once in a while meal.

Chicken Enchilada Tortilla Soup

4.9 from 951 votes

A brothy, deeply seasoned soup that takes everything you love about chicken enchiladas and puts it in a bowl. Shredded chicken, black beans, and corn simmer in a red enchilada-spiked broth, then get topped with crispy tortilla strips, melted cheese, and avocado.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Soup

2 tbsp olive oil
1 medium yellow onion, diced
3 cloves garlic, minced
1 tsp ground cumin
1 tsp chili powder
1/2 tsp smoked paprika
1/4 tsp salt
4 cups low-sodium chicken broth
1 (10 oz) can red enchilada sauce
1 (14.5 oz) can fire-roasted diced tomatoes, undrained
1 (15 oz) can black beans, rinsed and drained
1 cup frozen corn kernels
3 cups shredded cooked chicken
1 tbsp fresh lime juice
2 tbsp chopped fresh cilantro

For the Toppings

2 cups tortilla strips
1 cup shredded Monterey Jack cheese
1 avocado, diced
1/4 cup sour cream
1 small jalapeño, thinly sliced
Lime wedges, for serving

👨‍🍳Directions

1Warm the olive oil in a large Dutch oven over medium heat. Add the diced onion and cook for 5 to 6 minutes, stirring occasionally, until softened and translucent at the edges.
2Stir in the garlic, cumin, chili powder, smoked paprika, and salt. Cook for about 45 seconds, until the spices smell toasted and darken slightly. Keep the garlic moving so it does not brown.
3Pour in the chicken broth and scrape the bottom of the pot with a wooden spoon to lift up any browned bits. Stir in the enchilada sauce and the fire-roasted tomatoes with their juices.
4Add the black beans and corn. Bring the pot to a gentle boil, then lower the heat and simmer uncovered for 12 minutes so the flavors come together and the broth reduces slightly.
5Stir in the shredded chicken and simmer for 5 more minutes, just until the chicken is heated through. Taste and add a pinch more salt if the broth tastes flat.
6Turn off the heat and stir in the lime juice and chopped cilantro. The lime should brighten the broth without making it sour.
7Ladle the soup into bowls. Top each serving with a handful of tortilla strips and a quarter of the shredded cheese so it melts into the hot broth.
8Finish with diced avocado, a spoonful of sour cream, and a few jalapeño slices. Serve right away with lime wedges on the side.

🔧Equipment

Large Dutch oven or soup pot
Wooden spoon
Chef’s knife and cutting board
Can opener
Colander
Ladle
Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 12g💛Saturated Fat: 3.5g❤️Cholesterol: 55mg🧂Sodium: 980mg🌾Total Carbs: 35g🥦Dietary Fiber: 8g🍬Sugars: 7g🥩Protein: 26g

📝Notes

Tips: Rotisserie chicken saves about 15 minutes here, and any leftover cooked chicken works just as well. For crisp tortilla strips without frying, toss thin corn tortilla strips with a teaspoon of oil and bake at 400°F for 8 to 10 minutes, until golden and crisp. The soup thickens as it sits, so loosen leftovers with a splash of broth when reheating. Nutrition figures are estimates and will vary with the brand of enchilada sauce, broth, and toppings used.

Watch Video Of How Chicken Enchilada Tortilla Soup Works

I make this chicken enchilada tortilla soup year round because it fits whatever the day calls for, from a quick weeknight dinner to a table full of people on a weekend. It feeds a crowd without much extra work, and everyone can top their own bowl the way they like it. That flexibility is why it stays in my regular rotation for family gatherings.

❓ Frequently Asked Questions About Chicken Enchilada Tortilla Soup

1. Can I use rotisserie chicken instead of cooking chicken from scratch?

Yes. Shred about three cups of meat from a store-bought rotisserie chicken and stir it in during the last 10 to 15 minutes of simmering, just long enough to heat it through. You skip the poaching step entirely, which trims roughly 20 minutes off the total time. If you go this route, use low-sodium broth since rotisserie chickens are already well seasoned, then taste before adding extra salt.

2. How do I keep the tortilla strips from turning soggy?

Keep the crispy strips separate until serving. Ladle the soup into bowls first, then pile the tortillas on top right before the bowl hits the table. If you plan on leftovers, store the strips in a loosely covered container at room temperature and re-crisp them on a sheet pan at 350°F for three to four minutes. Stirring them into the pot early is what turns them to mush.

3. Can I make this soup ahead of time or freeze it?

The soup base holds well in the refrigerator for up to four days, and the flavor actually deepens overnight. Reheat gently on the stove over medium-low heat, adding a splash of broth if it has thickened too much. It freezes well for up to three months, but leave out the tortilla strips and any toppings. Freeze in portions, thaw overnight in the fridge, and add fresh strips and garnishes when you reheat.

4. How spicy is this soup, and how can I dial the heat up or down?

As written, it lands in mild-to-medium territory, with the enchilada sauce doing most of the work. To cool it down, choose a mild red enchilada sauce and skip or seed the jalapeño. To bring the heat, use a hot enchilada sauce, leave the jalapeño seeds in, and finish each bowl with sliced fresh serrano or a shake of cayenne. Add heat early in the cooking so it mellows into the broth rather than sitting sharp on top.

5. What can I use if I do not have enchilada sauce on hand?

A quick substitute: whisk two tablespoons of chili powder, one teaspoon each of cumin and smoked paprika, half a teaspoon of garlic powder, and a tablespoon of flour into two tablespoons of oil, then thin it with a cup of tomato sauce and simmer for five minutes. Another option is a can of red chile sauce or a jar of mild salsa blended smooth. Avoid swapping in plain tomato sauce alone, since the soup leans on those chile and spice notes for its character.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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