Enchilada Chicken Tortilla Soup

There’s something truly special about a warm bowl of Enchilada Chicken Tortilla Soup on a chilly winter evening. I recall the first time I made this dish; the aroma of spices filled my kitchen, drawing my family in like moths to a flame. As they entered, they could already taste the comforting blend of flavors waiting for them. This soup isn’t just a meal; it’s a cozy gathering around the table, sharing laughter and stories. The combination of tender, shredded chicken and the vibrant, zesty broth brought such joy to our dinner. You see, this recipe has a way of transforming a mundane day into something memorable, making it perfect for any occasion.

Recipe Ingredients for Enchilada Chicken Tortilla Soup

In preparing Enchilada Chicken Tortilla Soup, it’s essential to choose ingredients that complement each other beautifully. The heart of this dish lies in the rich and flavorful broth created from the combination of fresh vegetables and spices. The key players here are the tender chicken, aromatic onion, and vibrant enchilada sauce, which work together to create a delightful symphony of flavors.

• 2 bone-in chicken breasts, skin-on: The star of the dish, these breasts provide rich flavor and tenderness once shredded.
• 2 teaspoons olive oil: Used for sautéing, it adds a subtle richness to the flavor profile.
• 1/2 yellow onion, peeled and roughly chopped: Adds sweetness and depth to the broth.
• 3 garlic cloves, peeled and roughly chopped: Brings a fragrant, aromatic layer essential for any good soup.
• Salt: Enhances all the flavors and is crucial in seasoning.
• 3 cups chicken stock, divided: The base of the soup, providing moisture and flavor.
• 15-ounce can of enchilada sauce OR 15 ounces of homemade enchilada sauce: This ingredient gives the soup its signature flavor and beautiful color.
• 2 tablespoons vegetable oil: For frying tortilla strips, adding a lovely crunch to the dish.
• 2 to 3 tortillas, cut into 1-inch strips: Adds texture and substance to the soup; fried until crispy for a delightful topping.
• 1/2 avocado, diced: A creamy and fresh addition, balancing the spiciness of the soup.
• Handful of cilantro: Freshness and aroma, making the dish feel vibrant.
• Sliced radishes: Crunchy and peppery, they add a refreshing contrast to the soup.
• Crema: For drizzling atop, adding a rich creaminess.
• Cotija cheese: Offers a salty, crumbly texture that complements the soup perfectly.
• Sliced green onions: Adds a fresh, mild onion flavor and a pop of color.

How to Cook Enchilada Chicken Tortilla Soup

Making Enchilada Chicken Tortilla Soup is a delightful process, and I can’t wait to share the steps with you! Follow along as we create a comforting bowl of goodness. Each step brings you closer to that warm, inviting meal. Let’s dive into the cooking process!

1. Preheat your oven to 350 degrees F. Start by sprinkling the chicken breasts with salt. This simple step is crucial as it enhances the flavor of the chicken. Next, place the seasoned chicken on a lined baking sheet. I prefer using foil for easy cleanup. Bake the chicken for 30 to 35 minutes until it’s beautifully cooked through and tender. Once done, allow the chicken to cool to room temperature until it’s cool enough to handle. This is where the magic begins! Shred the chicken into bite-sized pieces using two forks, making sure to get all that juicy goodness.
2. While the chicken is baking, take a medium pot and set it over medium heat. Add the olive oil. As it warms, toss in the onion, garlic, and a few pinches of salt. Sauté for about 5 minutes until the onions are slightly softened and the garlic is aromatic. This step creates a flavorful base for your soup.
3. Once the onion mixture is ready, it’s time to transfer it to a blender. Add 2 cups of chicken stock to the blender and blend until smooth, which will take about a minute. This mixture will serve as the foundation for the soup, creating a velvety texture.
4. Pour the onion and broth mixture back into the medium pot. Now add the remaining 1 cup of chicken stock and the enchilada sauce. Bring this mixture up to a gentle simmer over medium heat. Let it cook for about 15 minutes, allowing the flavors to meld together beautifully. Don’t forget to give it a taste! You might want to adjust the salt to your liking; I usually add about 1/2 teaspoon of extra salt here.
5. Add the shredded chicken to the pot and stir it in well. This is when your kitchen starts to smell heavenly! Let it simmer for a few more minutes, allowing the chicken to soak up the delicious flavors of the broth.
6. Now, it’s time to prepare the tortilla strips! Place a few sheets of paper towels on a plate to absorb excess oil. In a small saucepan, set over medium-high heat, add the vegetable oil. Once the oil is hot, carefully add the tortilla strips in batches. Fry them for about 1 to 2 minutes until they turn golden brown and crisp. Transfer them to the paper towels and sprinkle with a bit of salt. Repeat this process until all the strips are crispy and ready to go.
7. Now comes the fun part! Divide the soup into bowls, and it’s time to top with all your favorite goodies. I usually add some diced avocado, fresh cilantro, sliced radishes, a sprinkle of Cotija cheese, and of course, don’t forget that drizzle of crema. Each topping adds not only flavor but also visual appeal!
8. Serve immediately and enjoy the warm embrace of Enchilada Chicken Tortilla Soup with family or friends. I can guarantee this will become a favorite in no time!

Ways to Adapt This Recipe

If you’re looking to customize your Enchilada Chicken Tortilla Soup, you’re in for a treat! There are countless ways to adapt this recipe to suit your taste or dietary needs. Here are some great ideas to get you started:

• Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Just reheat on the stove before serving!
• Freezing: Can you freeze this? Yes! Once cooled, store in freezer-safe containers for up to 3 months. Just thaw in the refrigerator overnight before reheating.
• Pairing: Serve with a side of warm corn bread, tortilla chips, or a fresh salad to round out the meal.
• Vegetarian Option: For a vegetarian version, replace the chicken with black beans or lentils, and use vegetable broth instead of chicken stock.
• Grain Additions: For a heartier meal, consider adding cooked rice or quinoa to the soup for added texture and nutrition.
• Batch Cooking: This soup is perfect for batch cooking. Make a double batch and enjoy it throughout the week!

Best Served With

When it comes to enjoying your Enchilada Chicken Tortilla Soup, there are plenty of delightful ways to serve it. Here are some ideas to make your meal even more enjoyable:

• With Fresh Tortillas: Warm some tortillas on the side for dipping. They complement the soup perfectly!
• Ideal for Family Gatherings: This soup is fantastic for sharing. Make a large batch for family dinners or casual gatherings.
• Perfect for Game Days: Serve it during game days; it’s great for feeding a crowd!
• Seasonal Sides: Pair with seasonal sides like roasted vegetables or a simple green salad.
• Lunch Options: This soup is a perfect work lunch; just pack it in a thermos to keep it warm!
• Elevate with Toppings: Each bowl can be personalized with toppings like extra cilantro, lime, or even a spicy salsa for some extra kick.

FAQ

Conclusion

The comforting and rich flavors of Enchilada Chicken Tortilla Soup make it a must-try recipe for any soup lover. It’s not just a meal; it’s an experience filled with warmth and satisfaction. I encourage you to give it a go and share it with friends and family. You’ll create lasting memories around the dinner table, one delicious bowl at a time.

Enchilada Chicken Tortilla Soup

The ultimate comfort food, Enchilada Chicken Tortilla Soup is a creamy, zesty delight that will warm your soul. Perfect for weeknight dinners or cozy gatherings, this easy dish is packed with flavor and topped with delicious crunchy tortillas. Make it tonight for a meal everyone will love!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings: 6 servings

Course: Dinner, Soups

Cuisine: Mexican

Calories: 410

Ingredients Equipment Method Notes

Ingredients

  

• 2 pieces bone-in chicken breasts, skin-on
• 2 teaspoons olive oil
• 1/2 piece yellow onion, peeled and roughly chopped
• 3 cloves garlic, peeled and roughly chopped
• to taste pinches Salt for seasoning
• 3 cups chicken stock, divided
• 15 ounces can of enchilada sauce OR homemade enchilada sauce
• 2 tablespoons vegetable oil for frying
• 2-3 pieces tortillas, cut into 1-inch strips
• 1/2 piece avocado, diced for garnish
• 1 handful cilantro for garnish
• Sliced radishes for garnish
• to taste Crema for drizzling
• to taste Cotija cheese for garnish
• Sliced green onions for garnish

Equipment

• Baking Sheet lined with foil for easy clean up
• medium pot
• Blender
• Small Saucepan

Method

 

1. Preheat your oven to 350 degrees F. Start by sprinkling the chicken breasts with salt. This simple step is crucial as it enhances the flavor of the chicken. Next, place the seasoned chicken on a lined baking sheet. I prefer using foil for easy cleanup. Bake the chicken for 30 to 35 minutes until it’s beautifully cooked through and tender. Once done, allow the chicken to cool to room temperature until it’s cool enough to handle. This is where the magic begins! Shred the chicken into bite-sized pieces using two forks, making sure to get all that juicy goodness.
2. While the chicken is baking, take a medium pot and set it over medium heat. Add the olive oil. As it warms, toss in the onion, garlic, and a few pinches of salt. Sauté for about 5 minutes until the onions are slightly softened and the garlic is aromatic. This step creates a flavorful base for your soup.
3. Once the onion mixture is ready, it’s time to transfer it to a blender. Add 2 cups of chicken stock to the blender and blend until smooth, which will take about a minute. This mixture will serve as the foundation for the soup, creating a velvety texture.
4. Pour the onion and broth mixture back into the medium pot. Now add the remaining 1 cup of chicken stock and the enchilada sauce. Bring this mixture up to a gentle simmer over medium heat. Let it cook for about 15 minutes, allowing the flavors to meld together beautifully. Don’t forget to give it a taste! You might want to adjust the salt to your liking; I usually add about 1/2 teaspoon of extra salt here.
5. Add the shredded chicken to the pot and stir it in well. This is when your kitchen starts to smell heavenly! Let it simmer for a few more minutes, allowing the chicken to soak up the delicious flavors of the broth.
6. Now, it’s time to prepare the tortilla strips! Place a few sheets of paper towels on a plate to absorb excess oil. In a small saucepan, set over medium-high heat, add the vegetable oil. Once the oil is hot, carefully add the tortilla strips in batches. Fry them for about 1 to 2 minutes until they turn golden brown and crisp. Transfer them to the paper towels and sprinkle with a bit of salt. Repeat this process until all the strips are crispy and ready to go.
7. Now comes the fun part! Divide the soup into bowls, and it’s time to top with all your favorite goodies. I usually add some diced avocado, fresh cilantro, sliced radishes, a sprinkle of Cotija cheese, and of course, don’t forget that drizzle of crema. Each topping adds not only flavor but also visual appeal!
8. Serve immediately and enjoy the warm embrace of Enchilada Chicken Tortilla Soup with family or friends. I can guarantee this will become a favorite in no time!

Notes

• Tip 1: Use leftover cooked chicken from a rotisserie chicken instead of baking it from scratch for a quicker meal.
• Tip 2: Add black beans, canned/frozen corn, or green chiles to the soup for a different flavor.
• Tip 3: This soup is a great freezer-meal! Double this recipe and save the leftovers for freezer meals.
• Tip 4: Once cooled, store in freezer-safe containers or Ziploc freezer bags for up to 3 months.

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Meet Brooke Davis

I’m all about cozy, comforting food made with fresh, local ingredients. I develop most of our weeknight dinners and heartier main dishes. My specialty is taking a classic comfort food and giving it a bright, California twist. We all cook and test together, but I’m usually the one in charge of the main event and making sure every recipe is perfect.