Recipe courtesy of
Emily Weinberger
for
Food Network Kitchen
Recipe courtesy of
Emily Weinberger
for
Food Network Kitchen
Watch how to make this recipe.
Chicken Enchilada Soup
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- Level: Easy
- Total: 35 min
- Active: 45 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 474
- Total Fat
- 32 g
- Saturated Fat
- 8 g
- Carbohydrates
- 23 g
- Dietary Fiber
- 4 g
- Sugar
- 7 g
- Protein
- 27 g
- Cholesterol
- 90 mg
- Sodium
- 1003 mg
This soup packs the satisfying flavors of beloved chicken enchiladas into one big, comforting pot of soup. Chicken breasts simmer and flavor a broth that includes red enchilada sauce, then they’re shredded and added back for hearty texture. Since no enchilada is complete without creamy cheese, we used two: Cheddar and cream cheese. While everything is simmering together, we fry up strips of corn tortillas to make the perfect crunchy topper for this cozy weeknight meal.
- Level: Easy
- Total: 35 min
- Active: 45 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 474
- Total Fat
- 32 g
- Saturated Fat
- 8 g
- Carbohydrates
- 23 g
- Dietary Fiber
- 4 g
- Sugar
- 7 g
- Protein
- 27 g
- Cholesterol
- 90 mg
- Sodium
- 1003 mg
Ingredients
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Directions
- Heat the olive oil in a large heavy pot over medium-high heat. Add the onion, garlic, 1 teaspoon salt and a few grinds black pepper and cook, stirring occasionally, until the vegetables soften, 2 to 3 minutes. Add the chili powder, cumin, smoked paprika and cayenne and stir until combined with the oil. Add the enchilada sauce, green chiles with liquid, bouillon cube, 8 cups water, 1 teaspoon salt and a few grinds of black pepper and stir. Add the chicken breasts. Bring the mixture to a boil then reduce to a simmer, cover and cook until the chicken is tender and shreds easily with 2 forks, 25 to 30 minutes.
- Meanwhile, heat the vegetable oil in a large skillet over medium heat. Cut the tortillas into 2-by-1/2-inch strips. Add them to the hot oil and fry until golden-brown and crispy, 2 to 3 minutes. Use a slotted spoon to transfer to a plate lined with paper towels to drain. Sprinkle with salt.
- Remove the chicken from the pot and place it in a medium bowl. Use 2 forks to shred it; set aside. Stir the Cheddar and cream cheese into the soup until melted, about 2 minutes. Add the corn and the shredded chicken and stir until the corn is warmed through, 2 to 3 minutes.
- Ladle the soup into bowls and top with the tortilla strips and chopped red onion. Garnish with avocado, cilantro and lime juice, if desired.
