Cheesy Chicken Enchilada Soup Recipe: Easy & Delicious!

Updated at: 23/12/2024

Craving comfort food that's both satisfying and surprisingly easy to make? Look no further than this cheesy chicken enchilada soup! This recipe captures all the delicious flavors of classic enchiladas – tender chicken, rich tomato broth, melted cheese, and a hint of spice – in a warm and hearty soup perfect for a chilly evening or a cozy weekend lunch. Forget complicated layering and messy cleanup; this one-pot wonder requires minimal effort but delivers maximum flavor. It's the perfect weeknight meal for busy families or anyone who appreciates a quick, delicious, and satisfying dinner.

This recipe expertly balances creamy, cheesy goodness with the vibrant tang of tomatoes and spices, creating a flavor profile that's both comforting and exciting. Get ready to dive into a bowl of cheesy chicken enchilada soup perfection! Ready to transform your kitchen into a culinary haven? Let's get started with the step-by-step instructions.

Tools Needed

  • Large pot
  • Blender
  • Dutch oven or large pot
  • Frying pan
  • Forks

Ingredients

  • Chicken: 3 pounds
  • Water: 5 quarts
  • Salt
  • Garlic cloves: 2
  • White onion: 1/2
  • Bay leaves: 3
  • Cilantro
  • Tomatillos: 20
  • Anaheim peppers: 6
  • Chili serranos: 2 (optional)
  • Onion: small piece
  • Chicken broth: 2 cups + 6 cups
  • Chicken bouillon: 2 tablespoons
  • Cumin: 1 teaspoon
  • Black pepper: 2 teaspoons
  • Sugar: 1/2 teaspoon
  • Flour: 1/4 cup
  • Oil: 1/2 cup
  • Tortillas: 20
  • Cheese
  • Purple onion
  • Queso fresco
  • Crema Mexicana or sour cream
  • Avocado

Step-by-Step Instructions

Step 1. Prepare the Chicken and Broth

  • Bring 5 quarts of water to a boil in a large pot over medium-high heat.
  • Add 3 pounds of chicken (breast or thigh) to the boiling water.
  • Add salt, 2 garlic cloves, 1/2 white onion, 3 crushed bay leaves, and cilantro to the pot.
  • Skim off any foam from the top of the water.
Bring 5 quarts of water to a boil in a large pot over medium-high heat.Add 3 pounds of chicken (breast or thigh) to the boiling water.Add salt, 2 garlic cloves, 1/2 white onion, 3 crushed bay leaves, and cilantro to the pot.Skim off any foam from the top of the water.
Prepare the Chicken and Broth
  • Cover the pot, reduce heat to medium, and simmer for 35 minutes.
  • Once the chicken is cooked, remove it from the pot and let it cool to shred.
  • In a blender, combine the remaining cilantro, 2 tbsp chicken bouillon, 1 tsp cumin, 2 tsp black pepper, 1/2 tsp sugar, and 2 cups of chicken broth.
  • Blend until smooth.
Cover the pot, reduce heat to medium, and simmer for 35 minutes.Once the chicken is cooked, remove it from the pot and let it cool to shred.In a blender, combine the remaining cilantro, 2 tbsp chicken bouillon, 1 tsp cumin, 2 tsp black pepper, 1/2 tsp sugar, and 2 cups of chicken broth.Blend until smooth.
Prepare the Chicken and Broth
  • Shred the cooked chicken.
Shred the cooked chicken.
Prepare the Chicken and Broth

Step 2. Roast and Blend the Vegetables

  • Roast 20 tomatillos, 6 Anaheim peppers, 2 garlic cloves, 2 chili serranos (optional), and a small piece of onion.
  • Once roasted, transfer tomatillos, onion, and garlic to a blender.
  • Place roasted chilis in a bag or bowl, cover with foil, and let them steam for 10 minutes.
  • Remove the skins, stems, and seeds from the chilis. Chop one chili for later use.
Roast 20 tomatillos, 6 Anaheim peppers, 2 garlic cloves, 2 chili serranos (optional), and a small piece of onion.Once roasted, transfer tomatillos, onion, and garlic to a blender.Place roasted chilis in a bag or bowl, cover with foil, and let them steam for 10 minutes.Remove the skins, stems, and seeds from the chilis. Chop one chili for later use.
Roast and Blend the Vegetables

Step 3. Make the Enchilada Soup

  • In a Dutch oven or large pot, heat a little oil over medium heat. Add 1/2 diced onion and the prepared Anaheim peppers and cook for a few minutes.
  • Add 1/4 cup flour and mix with the onions and peppers.
  • Add the blended sauce and 6 cups of strained chicken broth to the pot.
  • Bring the sauce to a simmer. Season with salt to taste.
In a Dutch oven or large pot, heat a little oil over medium heat. Add 1/2 diced onion and the prepared Anaheim peppers and cook for a few minutes.Add 1/4 cup flour and mix with the onions and peppers.Add the blended sauce and 6 cups of strained chicken broth to the pot.Bring the sauce to a simmer. Season with salt to taste.
Make the Enchilada Soup
  • Add the shredded chicken and simmer for another 5 minutes.
Add the shredded chicken and simmer for another 5 minutes.
Make the Enchilada Soup

Step 4. Assemble and Serve

  • Cut 20 tortillas into small strips and fry them in 1/2 cup of corn oil until golden brown.
  • Layer tortilla strips, cheese, and the enchilada soup in a bowl. Add your favorite toppings (onions, chili serranos, queso fresco, crema, avocado).
  • Enjoy!
Cut 20 tortillas into small strips and fry them in 1/2 cup of corn oil until golden brown.Layer tortilla strips, cheese, and the enchilada soup in a bowl. Add your favorite toppings (onions, chili serranos, queso fresco, crema, avocado).
Assemble and Serve

Read more: Creamy Caldo de Papa Recipe: Easy Mexican Potato Soup

Tips

  • You can use either chicken breast or thigh.
  • Chili serranos are optional.

Nutrition

  • Calories: approximately 600-700
  • Fat: 30-40gg
  • Carbs: 50-60gg
  • Protein: 40-50gg

FAQs

1. Can I make this soup ahead of time?

Yes! This soup tastes even better the next day. Store leftovers in an airtight container in the refrigerator for up to 3 days.

2. What can I substitute for the chicken?

Ground beef or shredded pork are great alternatives. Just brown the meat before adding it to the pot.


This cheesy chicken enchilada soup is a guaranteed crowd-pleaser, perfect for weeknights or special occasions. Its simple preparation and vibrant flavors make it a recipe you'll return to again and again. So grab your ingredients and get ready to enjoy a bowl of deliciousness!