Chicken Enchilada Soup

IMG_9330My love of Mexican food runs deep and I’m not quite sure why I haven’t shared this with you before. It’s super simple but very warming and homey on a fast-paced week night. I usually only cook/eat flour or whole wheat tortillas, but the corn tortillas are what really make this dish…


Chicken Enchilada Soup


1 onion-diced
1 clove garlic-minced
2 teaspoons canola oil
1 (14 1/2 ounce) can beef broth
1 (14 1/2 ounce) can chicken broth
1 (10 3/4 ounce) can cream of mushroom soup
1 1/2 cups water
2 (12 1/2 ounce) cans white meat chicken-drained
1 tablespoon Worcestershire sauce
1 (4 ounce) can chopped green chiles
1 teaspoon cumin
1 teaspoon chili powder
pinch of pepper
And if you used low sodium broths, add in a pinch of salt
8 corn tortillas-cut into strips
1 cup cheddar cheese-shredded


In a soup pot, over medium heat, sauté the onions and garlic in the oil. Add the remaining ingredients except the tortilla strips and cheese; bring to a boil. Cover and reduce heat and simmer for 1 hour., stirring occasionally.

Uncover: stir in the tortilla strips and cheese. Simmer an additional 10 minutes. Serve with sour cream, cheese, chives or green onions on top.

adapted from

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3 Responses to “Chicken Enchilada Soup”

  1. 1
    Jessica@AKitchenAddiction — February 27, 2013 @ 3:41 pm

    Love the idea of turning chicken enchiladas into soup! Sounds wonderful!

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