Chicken Enchilada Soup

(from castro15’s recipe box)

Categories: Soup


  • 1 tbsp. canola oil
  • 1 cup chopped onion
  • 3 garlic cloves, minced
  • 5 cups chicken broth
  • 15 oz. can diced tomatoes
  • 4 oz. can diced green chiles
  • 6 corn tortillas, chopped
  • 2 tsp chili powder
  • 1 tsp ground cumin
  • 2 cups shredded cooked chicken breast
  • 4 oz. cream cheese, softened
  • 3/4 cup shredded Cheddar
  • 1 1/2 tsp cornstarch
  • Fresh cilantro, sour cream and/or guacamole


  1. Heat oil in a large pot over medium heat. Add onion and cook, stirring occasionally, until softened, about 3 minutes. Add garlic and cook, stirring, for 1 minute. Add broth, tomatoes, chiles, tortillas, chili powder and cumin. Bring to a boil, stirring occasionally. Reduce heat to a simmer. Cover and cook for 20 minutes.

  2. Add chicken and cream cheese, stirring until the cream cheese is melted. Remove from heat. Combine shredded cheese and cornstarch in a small bowl and gradually add to the soup, stirring until melted. Return the pot to medium heat and cook until hot, 1 to 2 minutes. Serve the soup with cilantro, sour cream, and/or guacamole.

Email to a friend | Print this recipe | Back