Chicken Enchilada Soup I

Chicken Enchilada Soup I


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About this recipe: This is a wonderful substantial Mexican-inspired soup. It is a wonderful beginning to a fiesta! Serve with tortilla chips on the side.


Makes: 4 

  • 300mls chicken stock
  • 10 (6 inch) corn tortillas, cut into strips
  • 240ml green enchilada sauce
  • 1 (200g) tin red enchilada sauce
  • 1 teaspoon ground cumin
  • 4 cooked, skinless chicken breasts
  • 240ml single cream
  • 1 tomato, chopped
  • 1 jalapeno chilli pepper, seeded and minced
  • 120g grated Cheddar cheese

Prep:15min  ›  Cook:15min  ›  Ready in:30min 

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

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