This soup packs the satisfying flavors of beloved chicken enchiladas into one big, comforting pot of soup. Chicken breasts simmer and flavor a broth that includes red enchilada sauce, then they’re shredded and added back for hearty texture. Since no enchilada is complete without creamy cheese, we used two: Cheddar and cream cheese. While everything is simmering together, we fry up strips of corn tortillas to make the perfect crunchy topper for this cozy weeknight meal.
| Level: | Easy |
| Total: | 35 min |
| Active: | 45 min |
| Yield: | 6 to 8 servings |
Ingredients
- 3 tablespoons olive oil
- 1 red onion, finely chopped, plus more for garnish
- 2 cloves garlic, minced
- Kosher salt and freshly ground black pepper
- 1 tablespoon chili powder
- 1 tablespoon ground cumin
- 1/4 teaspoon smoked paprika
- Pinch cayenne pepper
- One 19-ounce can red enchilada sauce
- One 4 1/2-ounce can diced green chiles, with liquid
- 1 chicken bouillon cube, crumbled
- 2 boneless, skinless chicken breasts (about 1 1/2 pounds)
- 1/2 cup vegetable oil
- 2 corn tortillas
- 1 cup shredded Cheddar
- 4 ounces cream cheese, diced, at room temperature
- One 10-ounce bag frozen corn
- Chopped avocado, chopped cilantro, and lime wedges for garnish, optional
Instructions
- Heat the olive oil in a large heavy pot over medium-high heat. Add the onion, garlic, 1 teaspoon salt and a few grinds black pepper and cook, stirring occasionally, until the vegetables soften, 2 to 3 minutes. Add the chili powder, cumin, smoked paprika and cayenne and stir until combined with the oil. Add the enchilada sauce, green chiles with liquid, bouillon cube, 8 cups water, 1 teaspoon salt and a few grinds of black pepper and stir. Add the chicken breasts. Bring the mixture to a boil then reduce to a simmer, cover and cook until the chicken is tender and shreds easily with 2 forks, 25 to 30 minutes.
- Meanwhile, heat the vegetable oil in a large skillet over medium heat. Cut the tortillas into 2-by-1/2-inch strips. Add them to the hot oil and fry until golden-brown and crispy, 2 to 3 minutes. Use a slotted spoon to transfer to a plate lined with paper towels to drain. Sprinkle with salt.
- Remove the chicken from the pot and place it in a medium bowl. Use 2 forks to shred it; set aside. Stir the Cheddar and cream cheese into the soup until melted, about 2 minutes. Add the corn and the shredded chicken and stir until the corn is warmed through, 2 to 3 minutes.
- Ladle the soup into bowls and top with the tortilla strips and chopped red onion. Garnish with avocado, cilantro and lime juice, if desired.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 474 |
| Total Fat | 32 g |
| Saturated Fat | 8 g |
| Carbohydrates | 23 g |
| Dietary Fiber | 4 g |
| Sugar | 7 g |
| Protein | 27 g |
| Cholesterol | 90 mg |
| Sodium | 1003 mg |
Reviews
This was delicious. I used 5 cups of water vs 8 as recommended, 2 chicken bouillon cubes and cut up rotisserie chicken (had leftovers) as changes. To make cream cheese and cheddar dissolve better, I used a whisk then added chicken back in sauce.
This recipe was very good. The reason for 3 stars is that I had to work with this recipe to get the flavor right. Way too much water was used in the recipe so the flavors were very diluted. I had to keep adjusting the ingredients to get the full flavor. I used 4 good sized teaspoons of Better Than Bullion chicken base for the soup to not taste watered down. Next time I make this I will use less liquid as it made too much broth. I will also try using chicken broth in place of some of the water. The basic recipe has a great spice combination but it needs help. Sometimes Food Network does not copy recipes accurately which is sooo frustrating. Have had this happen more than once.
The soup was better than expected, very tasty. But I can never get the cream cheese to completely dissolve :/ I only used 5 cups of water and 13oz of jalepeno enchilada mix in jar from target (target brand) and used about 1/2 of a quarter cup of chopped onions because I don’t like onions. I would recommend. One side note, I would make more than 2 tortillas for the last part.
Excellent – easy and definitely different!
Delicious! I used La Victoria mild sauce for the enchilada base and a little extra garlic. Next time I will prepare the chicken soup (after sauteing the onion/garlic/herbs) in the pressure cooker to get super tender chicken. Possibly a little less liquid as well. Overall, a very comforting soup! Don’t forget your cilantro on top!
Amazing! So good we are making it again this month! Yummy