5 from 6 votes
Enchilada Chicken Tortilla Soup
Enchilada chicken tortilla soup is the ultimate cozy soup recipe! It's filled with juicy chicken, enchilada sauce, then garnished with crispy tortilla strips. It's quick and easy to make with minimal ingredients and after the chicken is cooked this soup only takes 20 minutes to put together. Load your bowl with toppings and serve with Hatch Chile Cornbread for dinner!
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
Servings:
6
Calories:
195 kcal
Course:
Soup
Cuisine:
Mexican
Ingredients
The Chicken:
- 2 chicken breast skin-on, bone-in
Soup:
- 2 teaspoons olive oil
- 1/2 yellow onion peeled and roughly chopped
- 3 garlic peeled and roughly chopped, cloves
- salt
- 3 cups chicken stock divided
- 1 enchilada sauce 15-ounce can or 15 ounces homemade
Crispy Tortilla Strips:
- 2 tablespoons vegetable oil
- 2 to 3 tortillas cut into 1-inch strips
- salt
Toppings (feel free to use what you have on hand or what you’re feeling!):
- 1/2 avocado diced
- cilantro handful
- radish sliced
- crema
- cotija cheese
- green onion sliced
Instructions
To Make the Chicken:
- Preheat the oven to 350 degrees F. Sprinkle the chicken breasts with salt. Place on a lined-baking sheet (I used foil for easy clean-up) and bake the chicken for 30 to 35 minutes. When done, allow to cool to room temperature until it’s cool enough to handle. Shred the chicken with two forks.
Cup of Yum
To Make the Soup:
- To a medium pot, set over medium heat, add the olive oil. When warm, add the onion, garlic and a few pinches of salt. Cook slightly softened about 5 minutes. Add the onion mixture to the blender, along with 2 cups of chicken stock. Blend until smooth, about a minute.
- Pour the onion/broth mixture back into the medium pot, along with the remaining 1 cup of chicken broth and enchilada sauce. Bring up to a gentle simmer and cook for about 15 minutes, until the flavors are all married together. Give it a taste and salt to your liking. I added about 1/2 teaspoon of extra salt. Add the shredded chicken to the soup and stir.
To Make the Crispy Tortillas:
- Place a few sheets of paper towels on a plate. To a small saucepan, set over medium-high heat, add the oil. Frying them in batches, add the tortilla strips to the oil and allow to fry up for 1 to 2 minutes. Transfer to the paper towels and sprinkle with salt. Repeat with the remaining tortillas.
To Assemble:
- Divide amongst bowls and top with whatever toppings you’d like to add. I added a bit of avocado, cilantro, sliced radishes, cotija cheese and green onions.
Notes
- In a hurry? Use leftover cooked chicken from a rotisserie chicken instead of baking it from scratch.
- Optional ingredients. Add black beans, canned/ frozen corn or green chiles to the soup for a different flavor.
- It's a great freezer-meal! Double this recipe and save the leftovers for freezer-meals. Once cooled, store in freezer-safe containers or Ziploc freezer bags for up to 3 months.
Nutrition Information
Serving
4g
Calories
195kcal
(10%)
Carbohydrates
11g
(4%)
Protein
17g
(34%)
Fat
9g
(14%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
4g
(20%)
Trans Fat
0.1g
(5%)
Cholesterol
42mg
(14%)
Sodium
285mg
(12%)
Potassium
290mg
(6%)
Fiber
1g
(4%)
Sugar
3g
(6%)
Vitamin A
55IU
(1%)
Vitamin C
1mg
(1%)
Calcium
30mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6 Serving
Amount Per Serving
Calories 195
% Daily Value*
| Serving | 4g | |
| Calories | 195kcal | 10% |
| Carbohydrates | 11g | 4% |
| Protein | 17g | 34% |
| Fat | 9g | 14% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 42mg | 14% |
| Sodium | 285mg | 12% |
| Potassium | 290mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 55IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 30mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.