Chicken Enchilada Soup Recipe
Shredded chicken, fire-roasted tomatoes, and enchilada spices simmered in a creamy broth. Topped with crispy tortilla strips, cilantro, and a drizzle of sour cream
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Ingredients
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Main Ingredients
Spices and Seasonings
Toppings
Method
Preparation
- 1
Prepare the Ingredients
Gather all the ingredients needed for the soup. Shred the cooked chicken if not already done.
- 2
Chop Toppings
Chop the fresh cilantro and set aside. If using store-bought tortilla strips, set them aside as well.
Cooking
- 3
Combine Ingredients
In a large pot, combine the shredded chicken, fire-roasted diced tomatoes, enchilada sauce, chicken broth, and cream cheese.
- 4
Add Spices
Stir in the cumin, chili powder, garlic powder, onion powder, salt, and black pepper.
- 5
Simmer the Soup
Bring the mixture to a simmer over medium heat, stirring occasionally until the cream cheese is melted and fully incorporated, about 10 minutes.
Serving
- 6
Serve the Soup
Ladle the soup into bowls. Top each bowl with crispy tortilla strips, chopped cilantro, and a drizzle of sour cream to taste.
- 7
Enjoy!
Serve hot and enjoy your delicious Chicken Enchilada Soup.
