Chicken Enchilada Soup Recipe: Easy, Cozy Meal with Crunchy Tortilla Strips

Picture this: you walk into your kitchen after a chilly day, and suddenly the air is filled with the mouthwatering aroma of simmering tomatoes, smoky spices, and tender chicken. The moment that first whiff of my chicken enchilada soup hits, it’s like the world pauses. Honestly, it’s one of those heartwarming scents that immediately makes your stomach rumble and your soul sigh with relief. The first time I made this recipe, I was trying to recreate the cozy comfort I remembered from my grandma’s Sunday suppers—she always had a knack for turning simple ingredients into something magical. Let’s face it, there’s nothing quite like a bowl of something warm and hearty when you’re knee-high to a grasshopper or, you know, just plain hungry after a long day.

Years ago, I stumbled upon the idea for chicken enchilada soup at a neighborhood potluck. One spoonful and I was instantly hooked—the kind of moment where you pause, take a deep breath, and just smile because you know you’re onto something truly special. It brings back memories of rainy weekends spent in the kitchen, experimenting with new recipes and sharing them with anyone who happened to walk through my door. My family couldn’t stop sneaking crunchy tortilla strips off the tray (and I can’t really blame them). The soup itself is dangerously easy to throw together, but the payoff? Pure, nostalgic comfort.

If you’re looking for a recipe that’s perfect for potlucks, a sweet treat for your kids after school, or just something to brighten up your Pinterest board, this chicken enchilada soup with crunchy tortilla strips is exactly what you want. Honestly, I’ve tested this recipe more times than I care to admit—in the name of research, of course—and it’s become a staple for family gatherings, gifting to friends, and cozy nights in. It feels like a warm hug in a bowl, and you’re going to want to bookmark this one for every chilly evening that rolls through.

Why You’ll Love This Recipe

This chicken enchilada soup recipe isn’t just another version—it’s my tried-and-true favorite after years of tweaking and testing in my own kitchen. Whether you’re a busy parent, a college student, or just someone who craves comfort food done right, you’re going to love this soup for so many reasons. Let me break it down for you:

• Quick & Easy: Comes together in under 45 minutes, making it a lifesaver for busy weeknights or those last-minute dinner decisions.
• Simple Ingredients: No fancy grocery trips needed—you probably have everything in your pantry already.
• Perfect for Any Occasion: This soup is a hit at potlucks, cozy dinners, football Sundays, and even those casual nights when you just want something satisfying.
• Crowd-Pleaser: Kids, adults, picky eaters—all have given this recipe rave reviews. It’s honestly hard to go wrong.
• Unbelievably Delicious: The creamy, bold flavor with tender chicken, melted cheese, and that irresistible crunch from homemade tortilla strips is next-level comfort food.

What sets this chicken enchilada soup apart from the rest is the way the flavors build as you simmer—rich tomato base, smoky cumin, zesty chili powder, and a gentle heat that doesn’t overpower. I use a special trick: blending half the soup base before adding the chicken, which gives it that velvety texture you just can’t get from canned versions. Plus, crunchy tortilla strips made fresh (not store-bought!) add the kind of texture you didn’t know you were missing.

This isn’t just good soup—it’s the kind that makes you close your eyes after the first bite and just savor. Comfort food reimagined: faster, healthier, and still every bit as soul-soothing as the original. Whether you’re impressing guests or just turning a simple meal into something memorable, this chicken enchilada soup recipe is the one you’ll reach for again and again.

What Ingredients You Will Need

Let’s talk ingredients! This chicken enchilada soup uses simple, wholesome ingredients to deliver bold flavor and a satisfying texture without any fuss. Most of these items are pantry staples, and the fresh produce adds a punch of color and nutrition. Here’s what you’ll need for a batch that’ll have everyone asking for seconds:

• For the Soup Base:
• 2 tablespoons olive oil (or vegetable oil, for sautéing)
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 1 red bell pepper, diced (adds sweetness and color)
• 1 jalapeño, seeded and minced (optional, for a little kick)
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika (adds a gentle smokiness)
• 1/2 teaspoon dried oregano
• 1 (15 oz / 425 g) can diced tomatoes (fire-roasted preferred for deeper flavor)
• 1 (10 oz / 283 g) can enchilada sauce (red or green, your choice)
• 4 cups (960 ml) low-sodium chicken broth
• 1 (15 oz / 425 g) can black beans, drained and rinsed
• 1 cup (150 g) frozen corn
• For the Chicken:
• 2 cups (about 300 g) cooked chicken, shredded (rotisserie works great or leftover grilled chicken)
• For Creaminess:
• 1/2 cup (120 ml) heavy cream or half-and-half (can substitute with plain Greek yogurt for lighter option)
• 1 cup (100 g) shredded cheddar cheese (Monterey Jack or Mexican blend works too)
• For Crunchy Tortilla Strips:
• 4 small corn tortillas, cut into thin strips
• 2 teaspoons olive oil
• Pinch of salt
• Optional Toppings:
• Fresh cilantro, chopped
• Avocado slices
• Extra shredded cheese
• Sour cream or Greek yogurt
• Green onions, sliced
• Lime wedges (for a burst of brightness)

If you need to switch things up, swap the black beans for pinto beans, use dairy-free cheese and yogurt for a lactose-free version, or sub in leftover turkey after the holidays. I recommend the Old El Paso brand enchilada sauce for authentic flavor, and Cabot cheddar for the creamiest melt. In summer, fresh sweet corn instead of frozen is a real treat! Honestly, this recipe is as flexible as your pantry allows.

Equipment Needed

Let’s talk kitchen tools! You don’t need anything fancy to make this chicken enchilada soup, but having the right equipment sure makes things easier. Here’s what I use:

• Large Soup Pot or Dutch Oven: For simmering the soup—mine is an old cast iron Dutch oven that’s seen more chili and soup than I can count.
• Sharp Chef’s Knife: Makes chopping veggies a breeze. If you have a food processor, that’s a time-saver for dicing onions and peppers.
• Cutting Board: Preferably non-slip (I always put a damp towel underneath to keep it steady).
• Wooden Spoon or Silicone Spatula: Great for stirring and scraping the bottom of the pot.
• Measuring Cups and Spoons: For precision—trust me, too much chili powder can sneak up on you!
• Baking Sheet: For making those crunchy tortilla strips. You can use a toaster oven tray if that’s all you’ve got.
• Parchment Paper: Optional, but keeps cleanup easy when baking tortilla strips.
• Soup Ladle: For serving up the perfect bowl. I use a stainless steel one that’s never let me down.

If you don’t own a Dutch oven, any large heavy-bottomed pot works. For tortilla strips, I’ve used everything from pizza pans to air fryers—just keep an eye on them so they don’t burn. Maintenance tip: always hand-wash your chef’s knife and dry it right away to keep it sharp. If you’re on a budget, thrift stores are goldmines for sturdy soup pots and ladles. Honestly, good tools make home cooking way more fun.

Preparation Method

Let’s get cooking! Here’s how to make chicken enchilada soup with crunchy tortilla strips, step by step. I’ll include some time-saving tips and little troubleshooting notes (learned from plenty of trial and error):

1. Prep the Veggies (10 minutes):
   Dice your onion, bell pepper, and jalapeño. Mince the garlic. Cut corn tortillas into thin strips for later. (Tip: do all your chopping first and set veggies aside in bowls—it keeps things organized!)
2. Make the Crunchy Tortilla Strips (12 minutes):
   Preheat oven to 400°F (200°C). Toss tortilla strips with olive oil and a pinch of salt. Spread on a parchment-lined baking sheet in a single layer. Bake for 10-12 minutes, flipping halfway, until golden and crisp. (Watch closely—they go from golden to burnt in a flash.)
3. Sauté the Aromatics (5 minutes):
   Heat olive oil in your soup pot over medium heat. Add onion, bell pepper, and jalapeño, sauté until soft and fragrant, about 4 minutes. Stir in garlic and cook for another minute. (The smell at this stage is pure magic.)
4. Add Spices & Build the Base (3 minutes):
   Sprinkle in cumin, chili powder, paprika, and oregano. Stir well so the veggies are coated and the spices bloom. (If the mixture looks dry, add a splash more oil.)
5. Pour in Liquids & Simmer (15 minutes):
   Add diced tomatoes, enchilada sauce, and chicken broth. Bring to a gentle boil, then reduce to low and simmer for 15 minutes. The soup should smell smoky and spicy at this point.
6. Blend for Creaminess (Optional, 2 minutes):
   For extra velvety texture, use an immersion blender to puree half the soup directly in the pot, then stir to combine. (If you don’t have a blender, skip this step—the soup will just be a bit chunkier.)
7. Stir in Beans, Corn, and Chicken (5 minutes):
   Add black beans, corn, and shredded chicken to the pot. Simmer for another 5 minutes until everything is heated through. (Taste and adjust salt or spice if needed.)
8. Add Creaminess (2 minutes):
   Reduce heat to low. Stir in heavy cream (or Greek yogurt), and shredded cheese until melted and smooth. The soup will thicken slightly and turn a beautiful orange-red.
9. Serve & Garnish:
   Ladle soup into bowls, top with crunchy tortilla strips, cilantro, avocado, extra cheese, and lime wedges as desired. (Pro tip: serve immediately for maximum crunch.)

If your soup seems too thick, add a splash more broth until it’s just right. Too thin? Simmer uncovered for a few extra minutes. The tortilla strips can be made ahead and stored in an airtight container. Honestly, this soup is forgiving and always tastes fantastic—even if you eyeball a few measurements.

Cooking Tips & Techniques

Over the years, I’ve picked up a handful of tricks for making chicken enchilada soup that’s rich, flavorful, and never bland. Here’s what works best (and what I learned the hard way):

• Layer Your Spices: Always add spices early, right after sautéing veggies. It helps release their oils and build depth. Skipping this step leaves the soup tasting flat.
• Don’t Overcook the Chicken: If you’re using pre-cooked chicken, just warm it through—boiling leads to dry, stringy meat. I’ve done this more times than I care to admit!
• Easy Blending: For a velvety texture, blend half the soup base (before adding chicken and beans). If you don’t have an immersion blender, a regular blender works—just let the soup cool slightly first to avoid splatters.
• Crunchy Tortilla Strips: Always bake rather than fry for less mess and fewer calories. Cut the strips evenly so they crisp up at the same rate. If some burn, don’t worry—just pick them out (I usually eat those as a kitchen snack!).
• Multitasking: While the soup simmers, bake your tortilla strips. It saves time, and the kitchen smells amazing.
• Consistency: For a thicker soup, simmer uncovered for the last 5 minutes. For thinner, add extra broth or even a splash of milk.
• Taste Test: Always taste before serving. Add lime juice, more salt, or extra chili powder if you want more zip. Soup is forgiving, so don’t stress!

Honestly, I’ve burned my share of tortilla strips and under-seasoned my soup once or twice. But with these tips, you’ll get it just right—and you can tweak the flavor to match your mood. Soup’s all about comfort, not perfection!

Variations & Adaptations

This chicken enchilada soup is endlessly customizable. Let’s face it—sometimes you just want to shake things up or work with what’s in your fridge. Here are my favorite ways to make it your own:

• Vegetarian Version: Skip the chicken and add an extra can of beans (pinto or kidney are great) and a cup of diced zucchini or mushrooms. Use vegetable broth instead of chicken broth.
• Low-Carb Variation: Omit the corn and beans, swap the tortillas for thinly sliced radishes or jicama chips for a crunchy topping. Use full-fat Greek yogurt for creaminess.
• Dairy-Free Adaptation: Replace cream and cheese with coconut milk and a sprinkle of nutritional yeast. Dairy-free cheese melts surprisingly well and keeps the soup creamy.
• Seasonal Twist: In summer, add fresh corn off the cob and diced tomatoes. In fall, use roasted butternut squash for a sweet, earthy flavor.
• Spicy Kick: Use chipotle peppers in adobo sauce, and add diced green chiles. My family loves it extra spicy, especially on cold nights.

Allergen note: For gluten-free, use certified gluten-free corn tortillas and double-check your enchilada sauce. I’ve tried swapping chicken for leftover turkey after Thanksgiving, and it’s fantastic—super hearty and thrifty. The soup is a blank canvas, so don’t be afraid to experiment!

Serving & Storage Suggestions

This chicken enchilada soup is best served piping hot, straight from the pot. Ladle into deep bowls and pile on crunchy tortilla strips, fresh cilantro, avocado, and a dollop of sour cream. Presentation tip: sprinkle a little extra cheese on top and finish with a lime wedge for color—perfect for those Pinterest-worthy photos!

Pair with a simple side salad, Mexican rice, or cornbread for a complete meal. I love serving it with a cold glass of limeade or a classic margarita for an easygoing dinner party.

For storage, let soup cool completely before transferring to airtight containers. It will keep in the refrigerator for up to 4 days—just reheat on the stove over low heat, stirring gently. The flavors actually deepen overnight, making leftovers even tastier. For longer storage, freeze in single-serve portions for up to 3 months; thaw in the fridge and reheat gently, adding a splash of broth if needed.

Tortilla strips are best made fresh, but store well in a zip-top bag at room temperature for 2-3 days. If they soften, pop them back in the oven for a few minutes to re-crisp. Honestly, the soup gets better with time, and the toppings make each bowl a little celebration.

Nutritional Information & Benefits

Each serving of chicken enchilada soup (about 2 cups/480 ml) has roughly:

• Calories: 320
• Protein: 23g
• Fat: 12g (with cream and cheese)
• Carbohydrates: 28g
• Fiber: 6g

Key health benefits come from lean chicken (great source of protein), black beans (fiber and minerals), and tomatoes (antioxidants like lycopene). Using corn tortillas instead of flour keeps it gluten-free. You can easily lower the fat by using Greek yogurt or skipping the cheese. Potential allergens include dairy (cheese, cream), corn, and gluten (if using regular tortillas).

From a wellness perspective, this soup is filling and nutrient-dense—ideal for busy families or anyone looking for a healthier comfort food. I love that it’s easy to adapt for different dietary needs without sacrificing flavor.

Conclusion

If you’re looking for a recipe that’s easy, cozy, and guaranteed to please everyone at the table, this chicken enchilada soup with crunchy tortilla strips is the one to try. It’s warm, comforting, and packed with flavor—plus, the crunchy topping makes it fun to eat and share. Whether you want to stick to the classic version or put your own spin on it, this soup is endlessly adaptable to your taste and pantry.

Honestly, this recipe has become a family favorite in my house, and I know you’ll love it just as much. Don’t be afraid to experiment with toppings, spice levels, or even swap out ingredients based on what you have. I’d love to hear how you make it your own—drop a comment below, share your photos, and let me know your favorite variations. Cozy meals are meant to be shared, so pass this recipe along to friends and family!

Here’s to full bowls, warm kitchens, and the kind of comfort food that makes you smile. Happy cooking!

Frequently Asked Questions

How spicy is chicken enchilada soup?

The soup has a gentle warmth from chili powder and jalapeño, but you can adjust the heat by skipping the jalapeño or adding more if you like it spicy. Chipotle peppers are great for extra kick!

Can I make chicken enchilada soup in a slow cooker?

Absolutely! Add all ingredients except cream, cheese, and tortilla strips to your slow cooker and cook on low for 6 hours. Stir in cream and cheese before serving, then top with crispy tortilla strips.

Is this recipe gluten-free?

Yes, as long as you use certified gluten-free corn tortillas and double-check your enchilada sauce. Most canned enchilada sauces are gluten-free, but always read the label.

Can I freeze chicken enchilada soup?

Definitely. Let the soup cool, store in airtight containers, and freeze for up to 3 months. Thaw overnight in the fridge and reheat gently, adding a splash of broth if needed. Leave out the tortilla strips until serving.

What can I use instead of chicken?

You can swap in cooked turkey, ground beef, or go vegetarian with extra beans and veggies. The soup base works with almost any protein or plant-based substitute!

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