Creamy Chicken Enchilada Soup + Video
User Reviews
5
Creamy Chicken Enchilada Soup + Video
Description
Creamy Chicken Enchilada Soup combines torn corn tortillas, green enchilada sauce, and water pureed together, providing a thickened foundation distinct from typical tortilla soup bases. Onion and garlic sautéed with chili seasoning, cumin, and oregano form the aromatic flavor base. Chicken pieces cook directly in the pot before adding the tortilla puree and chicken broth, allowing flavors to meld during simmering. Cream cheese and Monterey Jack cheese are stirred in at the end, melting slowly and enriching the soup with creamy, savory notes. The soup's texture can stay chunky for more rustic appeal or be blended smooth according to preference.
The soup can be garnished with chopped Roma tomato, jalapeño, cilantro, and sour cream for additional layers of flavor and texture, balancing the rich broth with fresh and mildly spicy accents. It serves well as a warming main dish with hearty ingredients that satisfy.
Mexican oregano is recommended for its citrus and licorice undertones but Mediterranean oregano may be substituted. The recipe can utilize raw chicken breast or cooked rotisserie chicken, offering convenience variations. Cooking the chicken pieces until no longer pink ensures food safety. The recipe includes homemade chili powder but allows for alternatives.
Ingredients
Tortilla Puree
- 8 corn tortillas (6-inch round)
- 3 cups water
- 2 cups Green enchilada sauce
Soup
- 2 tbsp olive oil
- 1 yellow onion diced (about 2 cups, large
- 3 garlic minced, cloves
- 1 tsp salt
- 1 tsp chili seasoning (See Note 1)
- 1 tsp cumin
- 1 tsp oregano (See Note 2)
- 1 lb chicken breast See Note 3
- 4 cups chicken broth
- 8 oz cream 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
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
- Mexican oregano offers a citrusy, mild licorice flavor preferred for authenticity, but Mediterranean oregano can work if unavailable.
- You may use either raw chicken breast diced or cooked rotisserie chicken for ease; cook raw chicken thoroughly.
- Homemade chili powder can be used for seasoning or substitute your favorite blend.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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