Chicken Enchilada Soup

    30 min

    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.

    2 people made this

    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 in English (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