Chicken Enchilada Soup

Chicken Enchilada Soup


1 person made this

About this recipe: This is a Mexican inspired chicken soup. Corn tortillas are simmered with chicken in a creamy enchilada soup. Garnish with tomato, chilli and cheese before serving.


Makes: 4 

  • 300ml chicken stock
  • 10 corn tortillas, cut into 1.25cm strips
  • 1 1/2 (395g) jars enchilada sauce
  • 1 teaspoon ground cumin
  • 4 cooked, boneless and skinless chicken breasts, chopped
  • 250ml single cream
  • 1 tomato, chopped
  • 1 Scotch bonnet chilli, seeded and finely chopped
  • 125g 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 single cream; heat through.
  3. Divide the soup into four bowls and garnish with diced tomato, Scotch bonnet chilli and cheese.

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Reviews (1)


I am not a very good cook but thought i best start trying harder...made this while my partner was in work and it tastes soooooo good. Its so easy to make and is very filling and delicious. MUST TRY! - 17 May 2012

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