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 Chicken
If not using pre-cooked chicken, cook chicken in a pot of boiling water until fully cooked. Shred and set aside.
- 2
Gather Ingredients
Collect all ingredients and have them ready for cooking.
Cooking
- 3
Combine Ingredients
In a large pot, combine shredded chicken, fire-roasted diced tomatoes (with juices), enchilada sauce, chicken broth, cream cheese, cumin, chili powder, garlic powder, onion powder, salt, and black pepper.
- 4
Simmer
Bring the mixture to a boil over medium heat, then reduce heat to low and let it simmer for about 20 minutes, stirring occasionally.
- 5
Blend for Creaminess
After simmering, use an immersion blender to blend the soup until creamy and smooth. If you don’t have an immersion blender, carefully transfer the soup in batches to a blender.
Serving
- 6
Serve the Soup
Ladle the soup into bowls, and top with crispy tortilla strips, fresh cilantro, and a drizzle of sour cream.
