Enchiladas Soup
A hearty, flavorful enchiladas soup with tender chicken, spicy enchilada sauce, and toppings like cheese and cilantro, perfect for a comforting meal.
Ingredients
Instructions
- Saute chopped onion and shredded cooked chicken in a pot.
- Add enchiladas sauce, chicken stock, chopped garlic, diced Ortega chilies, milk, and oregano.
- Simmer the mixture for 45 minutes.
- Thicken the soup with 2 tablespoons of cornstarch mixed in 1 cup cold water, then pour into the soup and stir.
- Prepare tortilla strips or buy chips and crush into bowls.
- Pour the hot soup over the tortilla strips.
- Top with shredded cheese, chopped cilantro, diced tomatoes, or diced onions as desired.
- Serve and enjoy!
Tips & Substitutions
For a creamier texture, consider using half-and-half instead of milk. If you prefer a spicy kick, add more diced Ortega chilies or some jalapeños. To save time, rotisserie chicken works well as a shortcut for shredded chicken. If you need gluten-free options, serve the soup without tortilla strips or use gluten-free tortillas instead, which can also be great for pairing with other Mexican recipes.
Serving Suggestions
This enchilada soup pairs beautifully with tortilla strips or crushed tortilla chips sprinkled on top. For added flavor, garnish with shredded cheese, fresh cilantro, diced tomatoes, or onions. Consider serving it alongside a simple side salad or with a side of Arroz Mexicano for a complete meal. This dish is perfect for cozy gatherings or family dinner.
Storage & Reheating
Leftover enchilada soup can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it on the stove over medium heat until heated through, stirring occasionally. You can also reheat it in the microwave, using a covered microwave-safe dish, for about 2-3 minutes, stirring halfway for even heating.
Nutrition & Diet Analysis (per serving)
Each serving of Enchiladas Soup contains roughly 1233 calories, with 28g protein, 217g carbohydrates, and 40g fat. It is an excellent source of iron (222% of the Daily Value), dietary fiber (186% of the Daily Value), and calcium (154% of the Daily Value), and a good source of vitamin D. Note that it is relatively high in sodium, at 1260mg per serving (55% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh chicken instead of cooked chicken?
Yes, you can use fresh chicken. Simply add it to the pot with the sautéed onions and cook until fully cooked before shredding. Adjust cooking time accordingly, as it may take around 20-25 minutes for the chicken to cook through before adding the other ingredients.
What can I use instead of enchilada sauce?
If you don't have enchilada sauce, you can use a mix of tomato sauce, chili powder, and cumin as a substitute. This will give you a similar flavor profile. Alternatively, salsa verde can provide a different but delicious twist to the soup.
Can I freeze the enchilada soup?
Yes, enchilada soup freezes well. Store it in an airtight container or freezer bag for up to 3 months. To reheat, thaw it overnight in the fridge and then warm it on the stove or in the microwave. Be aware that texture may change slightly upon freezing.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).