This Chicken Enchilada Soup delivers everything you crave from a hearty Tex-Mex meal—bold flavor, satisfying texture, and a creamy, cheesy finish—all in one warm, comforting bowl. The combination of green chilies, shredded chicken, tender tortillas, and melty cheddar cheese creates a soup that’s deeply flavorful and irresistibly cozy.
Ingredient Breakdown
At the foundation of this savory soup is a trio that sets the tone for richness and depth: olive oil, flour, and chopped onions. These ingredients work together to build a roux that slightly thickens the broth while infusing it with a subtle nuttiness and mellow sweetness from the sautéed onions.
For the heart of the dish, you’ll need shredded chicken and diced green chilies. The chicken adds protein and substance, while the chilies contribute warmth without overwhelming heat. Together, they create a balance that’s both comforting and flavorful.
The broth base is made from low-sodium chicken broth, enhanced by a sprinkle of garlic powder for a gentle kick. A touch of cornstarch, dissolved in cold water, helps bring body to the soup without making it too heavy.
Corn tortillas are torn into strips and added directly to the pot, softening as they soak up the spiced broth. They thicken the soup subtly and give it that classic enchilada texture. The final touch is a generous layer of finely shredded extra-sharp cheddar cheese, melted into the soup for richness and gooey appeal.
Step-by-Step Cooking Instructions
Begin by heating olive oil in a medium saucepan. Add chopped onions and sauté until they become soft and translucent, releasing their natural sweetness and aroma. Sprinkle in the flour and stir continuously for about a minute. This forms a light roux, which thickens the soup gently and binds the flavors together.
Next, add the diced green chilies, shredded chicken, garlic powder, and chicken broth. Stir everything well and bring it to a simmer. Let it bubble gently for five minutes, giving the ingredients time to meld into a flavorful base.
In a small bowl, whisk the cornstarch with cold water until smooth. Pour this slurry into the simmering soup and stir as it begins to thicken. The broth should take on a slightly velvety texture after just a couple of minutes.
Tear the corn tortillas into strips, then cut them into thirds. Add them to the pot and allow them to soften in the broth, stirring occasionally to ensure they don’t clump together. As they heat, they’ll absorb the flavor of the soup and create that unmistakable enchilada essence.
Finally, scatter the shredded cheddar cheese evenly across the top of the soup. Cover the pan with a lid and let it sit over low heat until the cheese is melted into the broth. Once melted, stir gently to combine and serve immediately while piping hot.
Recipe Tips
Best way to shred chicken for tender bites:
Use two forks to pull apart cooked chicken breast while it’s still warm. This results in long, tender shreds that absorb broth beautifully.
How to avoid lumps when adding cornstarch:
Always dissolve cornstarch in cold water before adding it to hot soup. Pour slowly while stirring for a smooth, lump-free finish.
Tips for keeping tortilla strips from sticking:
Stir the soup frequently after adding the tortilla pieces. Make sure the strips are well separated before dropping them in.
Cheese matters: why extra-sharp cheddar works best:
Its bold flavor stands up to the heat and spices, and it melts into a creamy texture without turning greasy.
Storing leftovers without losing texture:
Refrigerate in an airtight container for up to 3 days. Reheat gently on the stovetop and add a splash of broth to loosen the texture if needed.
What to Serve With This Recipe
A warm slice of skillet cornbread or a flaky biscuit complements this soup perfectly, ideal for dipping into the cheesy broth. Balance the richness with a bright green salad tossed in lime vinaigrette for a refreshing bite between spoonfuls. Sliced avocado, a dollop of sour cream, or a dash of hot sauce can be served on the side to allow guests to customize their bowl. For extra crunch, pair it with crispy tortilla chips and guacamole or a fresh tomato salsa.
Creative Variations
Add a handful of black beans or corn kernels to the pot for added texture and heartiness. Swap out the shredded chicken for ground turkey or beef if you’re looking for a twist on the protein. Stir in a spoonful of sour cream or a chunk of cream cheese just before serving to give the soup a creamy, decadent consistency. Garnish with freshly chopped cilantro, thin slices of jalapeño, or a handful of crushed tortilla chips for added flavor and flair.
Frequently Asked Questions
Can I use flour tortillas instead of corn?
Corn tortillas are preferred for texture and flavor, but flour tortillas can work—they’ll simply soften more quickly.
Is it okay to use pre-cooked rotisserie chicken?
Absolutely. Rotisserie chicken is a time-saving substitute and adds a savory depth from its seasoning.
How spicy is the soup with diced green chilies?
Mild green chilies provide warmth without overwhelming heat. For extra spice, opt for medium or hot varieties.
Can I freeze this soup for later?
Yes, but leave out the tortillas and cheese before freezing. Add them fresh when reheating to maintain the best texture.
How can I make this recipe vegetarian?
Replace the chicken with beans or plant-based protein and use vegetable broth instead of chicken stock.
Chicken Enchilada Soup is a bold and satisfying one-pot meal that captures the essence of enchiladas in a cozy, spoonable form. With layers of flavor from green chilies, shredded chicken, tender tortillas, and melted cheddar, it’s an effortless crowd-pleaser. Whether you’re cooking for family, meal prepping for the week, or just craving a warm and flavorful escape, this soup brings the heat and the heart straight to the table.
Ingredients
1 tablespoon olive oil
1/4 cup all-purpose flour
2/3 onion, chopped
2 1/2 cups diced green chilies
2 cups cooked, shredded chicken breast
2 cups low-sodium chicken broth
1/2 teaspoon garlic powder
1 tablespoon cornstarch
8 corn tortillas (6-inch size)
1 1/2 cups extra-sharp cheddar cheese, finely shredded
Instructions
In a medium-sized saucepan, warm the olive oil over medium heat. Add the chopped onion and sauté until softened and fragrant, about 3 to 4 minutes. Stir in the flour and cook for 1 minute, stirring constantly to form a light roux.
Stir in the diced green chilies, shredded chicken, chicken broth, and garlic powder. Bring the mixture to a gentle simmer and let it cook uncovered for 5 minutes, allowing the flavors to meld together.
In a small bowl, dissolve the cornstarch in 1/4 cup of cold water, ensuring there are no lumps. Pour this slurry into the soup and cook for an additional 2 minutes, stirring continuously, until the soup thickens slightly.
Tear the corn tortillas into strips, then cut each strip into thirds. Add the tortilla pieces to the soup and stir gently. Let them heat through for a few minutes, stirring occasionally so they soften evenly without sticking together.
Sprinkle the shredded cheddar cheese across the surface of the soup. Cover the saucepan with a lid and let it sit over low heat until the cheese is fully melted and gooey. Serve the soup piping hot, garnished as desired.
Chicken Enchilada Soup Recipe
Ingredients
- 1 tablespoon olive oil
- 1/4 cup all-purpose flour
- 2/3 onion chopped
- 2 1/2 cups diced green chilies
- 2 cups cooked shredded chicken breast
- 2 cups low-sodium chicken broth
- 1/2 teaspoon garlic powder
- 1 tablespoon cornstarch
- 8 corn tortillas 6-inch size
- 1 1/2 cups extra-sharp cheddar cheese finely shredded
Instructions
- In a medium-sized saucepan, warm the olive oil over medium heat. Add the chopped onion and sauté until softened and fragrant, about 3 to 4 minutes. Stir in the flour and cook for 1 minute, stirring constantly to form a light roux.
- Stir in the diced green chilies, shredded chicken, chicken broth, and garlic powder. Bring the mixture to a gentle simmer and let it cook uncovered for 5 minutes, allowing the flavors to meld together.
- In a small bowl, dissolve the cornstarch in 1/4 cup of cold water, ensuring there are no lumps. Pour this slurry into the soup and cook for an additional 2 minutes, stirring continuously, until the soup thickens slightly.
- Tear the corn tortillas into strips, then cut each strip into thirds. Add the tortilla pieces to the soup and stir gently. Let them heat through for a few minutes, stirring occasionally so they soften evenly without sticking together.
- Sprinkle the shredded cheddar cheese across the surface of the soup. Cover the saucepan with a lid and let it sit over low heat until the cheese is fully melted and gooey. Serve the soup piping hot, garnished as desired.
