Thick and Tasty Chicken Tortilla Enchilada Soup
Cozy up with a hearty bowl of Thick and Tasty Chicken Tortilla Enchilada Soup, a flavor-packed fusion of bold spices and creamy comfort. Perfect for busy weeknights or casual gatherings, this Mexican-inspired soup features tender shredded chicken simmered in a rich, smoky broth made with enchilada sauce, diced tomatoes, and a vibrant medley of black beans and corn. What sets this recipe apart is the velvety addition of cream cheese and softened corn tortilla strips, creating a luxuriously thick texture that will keep you craving more. Garnished with shredded Mexican blend cheese, a dollop of sour cream, fresh cilantro, and buttery avocado slices, every bite is a celebration of layered flavor. Ready in under an hour, this one-pot wonder is ideal for serving with lime wedges for an irresistible tangy finish. Keywords: chicken tortilla soup, enchilada soup, creamy soup recipe, Mexican soup, easy dinner recipe, comfort food.
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 2 tablespoons olive oil
- 2 pieces chicken breasts, boneless and skinless
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- 15 ounces canned diced tomatoes, with juices
- 10 ounces canned enchilada sauce (red)
- 4 cups chicken broth
- 15 ounces canned black beans, rinsed and drained
- 1 cup frozen corn kernels
- 4 ounces cream cheese, softened and cubed
- 6 pieces corn tortillas, cut into strips
- 1 cup shredded Mexican blend cheese (for garnish)
- 0.5 cup sour cream (optional, for garnish)
- 0.25 cup fresh cilantro, chopped (for garnish)
- 1 piece avocado, sliced (optional, for garnish)
- 1 piece lime wedges (for serving)
Directions
Step 1
Heat the olive oil in a large pot or Dutch oven over medium-high heat.
Step 2
Season the chicken breasts with salt and pepper, then add them to the pot. Sear for 3-4 minutes per side until golden brown. Remove the chicken from the pot and set aside.
Step 3
In the same pot, add the diced onion and sauté for 3-4 minutes until softened. Stir in the minced garlic, chili powder, cumin, and paprika, cooking for another 1-2 minutes until fragrant.
Step 4
Add the canned diced tomatoes, enchilada sauce, chicken broth, black beans, and corn kernels. Stir to combine.
Step 5
Return the seared chicken breasts to the pot, cover, and simmer on medium-low heat for 20 minutes, or until the chicken is fully cooked.
Step 6
Remove the chicken from the pot, shred it with two forks, and return it to the soup.
Step 7
Add the cubed cream cheese and stir well until it is fully melted and the soup is creamy.
Step 8
Stir in the tortilla strips, letting them soften for about 2-3 minutes for added thickness.
Step 9
Taste the soup and adjust the seasoning with salt and pepper if necessary.
Step 10
Serve hot, topped with shredded cheese, sour cream, chopped cilantro, sliced avocado, and a wedge of lime for squeezing. Enjoy!
Nutrition Facts
| Serving size | (3752.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3846.1 |
| Total Fat 184.3g | 0% |
| Saturated Fat 72.0g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 573.2mg | 0% |
| Sodium 6785.2mg | 0% |
| Total Carbohydrate 351.8g | 0% |
| Dietary Fiber 78.3g | 0% |
| Total Sugars 55.3g | |
| Protein 219.9g | 0% |
| Vitamin D 27.5IU | 0% |
| Calcium 1814.6mg | 0% |
| Iron 29.2mg | 0% |
| Potassium 6615.3mg | 0% |
Source of Calories