Copycat Souper Salad Chicken Enchilada Soup

Satisfy your comfort food cravings with this Copycat Souper Salad Chicken Enchilada Soup, a rich and creamy Tex-Mex delight bursting with bold flavors! Inspired by a restaurant favorite, this hearty soup is made with tender shredded chicken, creamy cheese, tangy red enchilada sauce, and a kick of spice from cumin, chili powder, and paprika. Diced tomatoes with green chilies add a zesty edge, while a base of chicken broth ties it all together. Perfect for chilly days or when you're looking to elevate your weeknight dinner routine, this one-pot recipe delivers restaurant-quality taste in just 45 minutes. Top it off with crispy tortilla strips, fresh cilantro, and a dollop of sour cream for the ultimate finishing touch. Whether you’re serving it to guests or savoring a bowl on your own, this enchilada soup guarantees satisfaction with every spoonful!

Nutriscore Rating: 67/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 6

Ingredients

• 2 cups Cooked chicken breast, shredded or diced
• 1 medium Yellow onion, finely diced
• 2 cloves Garlic, minced
• 2 tablespoons Butter
• 4 cups Chicken broth
• 1 cup Red enchilada sauce
• 8 ounces Cream cheese, softened and cubed
• 1 cup Cheddar cheese, shredded
• 1 10-ounce can Canned diced tomatoes with green chilies (e.g., Rotel), undrained
• 1 teaspoon Cumin
• 1 teaspoon Chili powder
• 1 teaspoon Paprika
• 0.5 teaspoon Salt
• 0.5 teaspoon Black pepper
• 4 pieces Corn tortillas, cut into strips (optional, for garnish)
• 2 tablespoons Fresh cilantro, chopped (optional, for garnish)
• 0.5 cup Sour cream (optional, for garnish)

Directions

Step 1

In a large pot or Dutch oven, melt the butter over medium heat. Add the diced onion and minced garlic, and sauté until the onion is soft and translucent, about 5 minutes.

Step 2

Add the cumin, chili powder, paprika, salt, and black pepper to the pot. Stir well to coat the onions in the spices and cook for 1 minute until fragrant.

Step 3

Pour in the chicken broth, enchilada sauce, and diced tomatoes with green chilies. Stir to combine.

Step 4

Bring the mixture to a boil, then reduce the heat to low and let it simmer for 10 minutes to allow the flavors to meld together.

Step 5

Add the softened cream cheese cubes to the pot, stirring continuously until the cream cheese is melted and fully incorporated into the soup.

Step 6

Stir in the shredded cheddar cheese until it is melted and the soup is smooth.

Step 7

Add the shredded or diced chicken to the pot and let it cook for an additional 5 minutes, ensuring the chicken is heated through.

Step 8

If desired, fry the tortilla strips in a bit of oil until crispy and set them aside for garnish.

Step 9

Ladle the hot soup into bowls and garnish with crispy tortilla strips, chopped cilantro, and a dollop of sour cream, if desired. Serve warm and enjoy!

Nutrition Facts

Serving size	(2608.3g)

Amount per serving	% Daily Value*
Calories	2609.8

Total Fat 150.6g	0%
Saturated Fat 78.5g	0%
Polyunsaturated Fat 0.7g
Cholesterol 766.3mg	0%
Sodium 8071.7mg	0%
Total Carbohydrate 112.7g	0%
Dietary Fiber 10.3g	0%
Total Sugars 36.0g
Protein 186.7g	0%

Vitamin D 4.5IU	0%
Calcium 692.5mg	0%
Iron 16.6mg	0%
Potassium 3402.3mg	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: 29.3%

Carbs: 17.7%