Cheese Enchilada Chowder

Warm, creamy, and irresistibly cheesy, this Cheese Enchilada Chowder is a comforting fusion of Tex-Mex flavors and hearty soup goodness. Packed with zesty green chiles, bold enchilada sauce, and two kinds of melty cheese—sharp cheddar and Monterey Jack—this one-pot wonder captures the essence of cheese enchiladas in a bowl. A velvety base made with a buttery roux, chicken broth, and whole milk is elevated with a medley of spices like cumin and chili powder, while sweet bursts of corn add balance. Ready in just 45 minutes, this crowd-pleaser is perfect for weeknight dinners or cozy gatherings. Serve it with crispy tortilla chips for an irresistible crunch, or garnish with fresh cilantro for a pop of color and flavor. Whether you call it enchilada soup or chowder, this recipe is guaranteed to satisfy your cravings for cheesy, Mexican-inspired comfort food!

Nutriscore Rating: 64/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 6

Ingredients

• 2 tablespoons unsalted butter
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 3 tablespoons all-purpose flour
• 4 cups chicken broth
• 2 cups whole milk
• 1 4-ounce can diced green chiles
• 1 cup enchilada sauce (red or green)
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 2 cups shredded sharp cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 1 cup frozen corn
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 2 tablespoons fresh cilantro, chopped (optional)
• 1 bag tortilla chips, for serving

Directions

Step 1

In a large pot or Dutch oven, melt the butter over medium heat.

Step 2

Add the diced onion and sauté for about 4-5 minutes until translucent.

Step 3

Stir in the minced garlic and cook for an additional 1 minute until fragrant.

Step 4

Sprinkle the flour over the onions and garlic, stirring constantly to form a roux. Cook for 1-2 minutes to get rid of the raw flour taste.

Step 5

Slowly pour in the chicken broth while whisking to prevent lumps. Bring the mixture to a gentle simmer.

Step 6

Stir in the milk, green chiles, enchilada sauce, cumin, and chili powder. Let the soup simmer for about 10 minutes, stirring occasionally.

Step 7

Reduce the heat to low. Gradually add the shredded cheddar and Monterey Jack cheese, one handful at a time, stirring until melted and combined.

Step 8

Add the frozen corn, salt, and black pepper. Simmer for another 5-7 minutes until heated through and slightly thickened.

Step 9

Taste and adjust seasonings as needed. If the soup is too thick, add a splash of milk or broth to reach your desired consistency.

Step 10

Ladle the chowder into bowls and garnish with chopped cilantro, if desired.

Step 11

Serve hot with tortilla chips on the side for dipping or crumbling on top.

Nutrition Facts

Serving size	(2679.0g)

Amount per serving	% Daily Value*
Calories	3280.0

Total Fat 201.3g	0%
Saturated Fat 99.0g	0%
Polyunsaturated Fat 0.5g
Cholesterol 462.7mg	0%
Sodium 8539.5mg	0%
Total Carbohydrate 260.5g	0%
Dietary Fiber 22.2g	0%
Total Sugars 43.7g
Protein 140.1g	0%

Vitamin D 238.7IU	0%
Calcium 3359.2mg	0%
Iron 13.8mg	0%
Potassium 2834.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 53.1%

Protein: 16.4%

Carbs: 30.5%