Recipe For Chicken Enchilada Soup


This is my new favorite soup. I love soup, but this one is number one on my list, at least this month. It’s even better the next day, too. The corn tortillas have a chance to thicken up a little, almost like little homemade noodles.

In my large family, I have to double or triple the recipe (depending on how many leftovers I want). I have used rotisserie chickens from the store, canned chicken, leftover chicken and fresh chicken….it all works, so use what is convenient. I have used cans of Rotel, but on days when there was none in the pantry, I have used diced tomatoes and a jar of salsa. This is a very forgiving recipe.

1. Info for Chicken Enchilada Soup

  • Cook Time: unavailable
  • Total Time: unavailable
  • Servings: unavailable
  • Calories: unavailable

2. Ingredients for Chicken Enchilada Soup

  • 4-6 green onions, chopped
  • 2 cloves garlic, minced
  • 1 can chopped green chiles
  • 2 14 ounce cans tomatoes with chiles (like Rotel)
  • 2 14 ounce cans chicken broth (or 4 cups homemade)
  • 1 cup chopped cooked chicken
  • 1 8 ounce brick cream cheese
  • 4 small corn tortillas, cut into small squares
  • salt and pepper to taste
  • garnishes: fresh cilantro, sour cream, cheddar cheese

3. Directions:

  1. In a stockpot, saute the green onions, garlic and green chiles in the butter or olive oil.
  2. When soft, add the tomatoes and chicken broth.
  3. Bring to a boil.
  4. Add the chicken and simmer 20 minutes.
  5. Add the cream cheese and tortillas, stirring to melt the cream cheese.
  6. Add the seasonings, stir through and serve.

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