Creamy Chicken Enchilada Soup + Video
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5.0
45 reviews
Excellent
Creamy Chicken Enchilada Soup + Video
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Creamy chicken enchilada soup has tortilla puree for a silky, creamy consistency. Make this recipe for a flavorful, creamy tortilla soup!
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Ingredients
Tortilla Puree
- 8 corn tortillas (6-inch round)
- 3 cups water
- 2 cups Green enchilada sauce
Soup
- 2 tbsp olive oil
- 1 large yellow onion diced (about 2 cups)
- 3 garlic cloves minced
- 1 tsp salt
- 1 tsp chili seasoning (See Note 1)
- 1 tsp cumin
- 1 tsp oregano (See Note 2)
- 1 lb chicken breasts (See Note 3)
- 4 cups chicken broth
- 8 oz cream cheese cheese (room temp) cut into small cubes
- 8 oz Monterey jack cheese (or sharp cheddar cheese)
Toppings (optional)
- 1 Roma tomato diced
- 1 Jalapeño seeded and diced
- cilantro chopped
- sour cream or Mexican crema
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Instructions
- If using raw chicken: Slice chicken into strips and then cut crosswise into 1-inch pieces, set aside.
- Tear the tortillas into quarters and add to a blender. Add the water and enchilada sauce. Purée until smooth. Set aside.
- In a large dutch oven add the olive oil over medium heat. Add onions and cook for 3 minutes. Add the garlic, salt, chili powder, cumin, oregano and stir. Cook for another minute or until onions are translucent and starting to get some color.
- Add the diced chicken pieces to the dutch oven, stirring to mix. If using raw chicken, cook for 4 minutes until no longer pink. If using cooked rotisserie chicken that you cubed, stir.
- Pour in the puréed tortilla/enchilada mix and chicken broth. Stir well and bring to a boil. Cover and simmer for 10 minutes on low heat.
- Add the Monterey Jack cheese (or cheddar cheese) and cream cheese. Stir well and simmer until melted on low. Leave soup chunky OR use a stick blender to puree.
- Serve the soup with toppings (optional).
Notes
- A LITTLE INFORMATION FOR YOU ON THE TWO DIFFERENT OREGANOS: Mexican oregano is a relative of Lemon Verbena and is native to Mexico. Similar in that it’s pungent like Mediterranean oregano, Mexican oregano has notes of mild licorice and citrus. Mediterranean oregano is a member of the mint family and most often is used in Greek and Italian recipes. Mediterranean oregano is the one most found in spice racks and supermarkets.
- boneless skinless (or chicken tenders).
- I make my own chili powder and you can find the recipe here.
- I like to use Mexican oregano in my Latin cooking as it has a more authentic flavor. If you can’t find Mexican oregano, please, by all means use whatever oregano you have on hand. A LITTLE INFORMATION FOR YOU ON THE TWO DIFFERENT OREGANOS: Mexican oregano is a relative of Lemon Verbena and is native to Mexico. Similar in that it’s pungent like Mediterranean oregano, Mexican oregano has notes of mild licorice and citrus. Mediterranean oregano is a member of the mint family and most often is used in Greek and Italian recipes. Mediterranean oregano is the one most found in spice racks and supermarkets.
- Either use cooked rotisserie chicken breasts cubed, OR boneless skinless (or chicken tenders).
Nutrition Information
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Calories
396kcal
(20%)
Carbohydrates
20g
(7%)
Protein
24g
(48%)
Fat
24g
(37%)
Saturated Fat
11g
(55%)
Cholesterol
92mg
(31%)
Sodium
1273mg
(53%)
Potassium
468mg
(13%)
Fiber
3g
(12%)
Sugar
6g
(12%)
Vitamin A
1200IU
(24%)
Vitamin C
14.6mg
(16%)
Calcium
283mg
(28%)
Iron
1.7mg
(9%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 396 kcal
% Daily Value*
| Calories | 396kcal | 20% |
| Carbohydrates | 20g | 7% |
| Protein | 24g | 48% |
| Fat | 24g | 37% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 92mg | 31% |
| Sodium | 1273mg | 53% |
| Potassium | 468mg | 10% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 1200IU | 24% |
| Vitamin C | 14.6mg | 16% |
| Calcium | 283mg | 28% |
| Iron | 1.7mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
45 reviews
Excellent
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