Chicken Enchilada Soup

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Who doesn’t love enchiladas? Get all the flavor of enchiladas in a comforting soup. The corn tortillas help to thicken the soup, while the cheddar and cream cheese add depth and richness. If you want a healthy side, consider adding some crunchy jicama slaw topped with a little lime juice and olive oil. 


Active Time: 30 minutes

Total Time: 45 minutes



1 tablespoon olive oil

½ cup chopped onion

4 garlic cloves, minced

5 cups chicken broth

1 15-oz. can diced tomatoes

1 4-oz. can diced green chiles

6 corn tortillas, chopped

3 teaspoons chili powder

1 teaspoon cumin powder

2 cups shredded cooked chicken breast

4 oz. cream cheese, softened

1 cup shredded Cheddar cheese

1-½ teaspoons cornstarch

Cilantro and sour cream for garnish

Serve with FiestaMex or ZestyMex tortilla chips



  • Heat oil in a large pot over medium heat. Add the onion, occasionally stirring until translucent, approximately 6-8 minutes. Add garlic and cook for approximately 1 minute, stirring. Add broth, tomatoes, chiles, tortillas, chili powder and cumin. Bring to a low boil, occasionally stirring to prevent it from burning. Reduce heat to a steady simmer, cover and cook for 20 minutes.
  • Add chicken. Add cream cheese and stir until melted. Remove from heat.
  • Combine the cheddar cheese and cornstarch in a small bowl. Gradually add to the soup, stirring until completely melted. 
  • Return the pot to medium heat, cooking until heated through, approximately 1-2 minutes. 
  • Serve the soup with cilantro, sour cream and TacoMex tortilla chips. 

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