Chicken Enchilada Soup I

    (117)
    30 min

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


    109 people made this

    Ingredients
    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

    Method
    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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    Reviews & ratings
    Average global rating:
    (117)

    Reviews in English (95)

    by
    49

    I've made this soup 4 times in a month, it tastes exactly like Chili's restaurant enchilada soup which is my favorite. I only use 5 tortillas to put in the chix broth, so it's not as thick. I also add one can of chopped chilis. I take the rest of the tortillas and cut them into thin strips and fry them in a little olive oil to make crispy strips to put in the soup for a bit of crunch....delicious!!!!! I made it for a group of people yesterday, they raved and raved!  -  28 Jan 2005  (Review from Allrecipes US | Canada)

    by
    24

    This is a wonderful creamy soup that is great when short on time. I use a roasted chicken (shredded), one large can of green sauce (no red sauce) and a small can of green chilis (no jalapeno). Add more broth if it gets too thick. I use a stick blender and give it a few whirls in the pot to smooth out the soup. top with grated cheese, sour cream, avocado, and tortilla strips. (My husband makes strips by cutting corn tortillas into 1/4"x3" pieces, laying them on a paper towel in the microwave and cooking for less than a minute. Watch it well as it will burn quickly!!!)  -  06 Apr 2006  (Review from Allrecipes US | Canada)

    by
    21

    I added a can of Nacho Cheddar cheese soup - really made it wonderful  -  20 Nov 2000  (Review from Allrecipes US | Canada)

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