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

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This chicken enchilada soup is a quick, comforting meal featuring a rich tomato base, tender chicken, smoky spices, and crunchy homemade tortilla strips. It’s perfect for chilly evenings, potlucks, or family gatherings and can be easily adapted to suit different dietary needs.

Ingredients

Scale
  • 2 tablespoons olive oil (or vegetable oil)
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 red bell pepper, diced
  • 1 jalapeño, seeded and minced (optional)
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon dried oregano
  • 1 (15 oz) can diced tomatoes (fire-roasted preferred)
  • 1 (10 oz) can enchilada sauce (red or green)
  • 4 cups low-sodium chicken broth
  • 1 (15 oz) can black beans, drained and rinsed
  • 1 cup frozen corn
  • 2 cups cooked chicken, shredded (rotisserie or leftover grilled chicken)
  • 1/2 cup heavy cream or half-and-half (or plain Greek yogurt)
  • 1 cup shredded cheddar cheese (Monterey Jack or Mexican blend)
  • 4 small corn tortillas, cut into thin strips
  • 2 teaspoons olive oil (for tortilla strips)
  • Pinch of salt (for tortilla strips)
  • Fresh cilantro, chopped (optional topping)
  • Avocado slices (optional topping)
  • Extra shredded cheese (optional topping)
  • Sour cream or Greek yogurt (optional topping)
  • Green onions, sliced (optional topping)
  • Lime wedges (optional topping)

Instructions

  1. Prep the veggies: Dice onion, bell pepper, and jalapeño. Mince garlic. Cut corn tortillas into thin strips for later.
  2. Make the crunchy tortilla strips: Preheat oven to 400°F. 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.
  3. Sauté the aromatics: Heat olive oil in a large 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.
  4. Add spices & build the base: Sprinkle in cumin, chili powder, paprika, and oregano. Stir well to coat veggies and bloom spices.
  5. Pour in liquids & simmer: Add diced tomatoes, enchilada sauce, and chicken broth. Bring to a gentle boil, then reduce to low and simmer for 15 minutes.
  6. Blend for creaminess (optional): Use an immersion blender to puree half the soup directly in the pot, then stir to combine. Skip if you prefer a chunkier soup.
  7. Stir in beans, corn, and chicken: Add black beans, corn, and shredded chicken to the pot. Simmer for another 5 minutes until heated through. Taste and adjust seasoning.
  8. Add creaminess: Reduce heat to low. Stir in heavy cream (or Greek yogurt) and shredded cheese until melted and smooth.
  9. Serve & garnish: Ladle soup into bowls, top with crunchy tortilla strips, cilantro, avocado, extra cheese, and lime wedges as desired. Serve immediately for maximum crunch.

Notes

For a vegetarian version, omit chicken and use extra beans and veggies. Use gluten-free corn tortillas and check enchilada sauce labels for gluten. Blend half the soup for a velvety texture. Tortilla strips are best fresh but can be stored and re-crisped. Adjust spice level by adding or omitting jalapeño and chili powder. Soup thickens as it sits; add broth to thin if needed.

Nutrition

Keywords: chicken enchilada soup, Mexican soup, comfort food, easy dinner, tortilla strips, family meal, gluten-free, cozy soup, potluck recipe

Find it online: https://evabake.com/chicken-enchilada-soup-recipe-easy-cozy-meal-with-crunchy-tortilla-strips/