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Creamy Chicken Enchilada Soup Recipe Easy Homemade with Crispy Tortilla Strips

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A comforting and creamy chicken enchilada soup with a spicy kick, topped with crispy homemade tortilla strips. Perfect for cozy nights and quick weeknight dinners.

Ingredients

Scale
  • 3 cups shredded cooked chicken (rotisserie chicken recommended)
  • 1 cup enchilada sauce
  • 4 cups chicken broth
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup frozen corn kernels
  • 1 medium yellow onion, diced
  • 3 garlic cloves, minced
  • 1 can (4 oz) diced green chilies
  • 1 cup heavy cream
  • 2 tablespoons olive oil or vegetable oil
  • Salt and pepper to taste
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • Fresh cilantro, chopped (optional)
  • 4–5 corn tortillas, cut into thin strips

Instructions

  1. Heat the oil in a large pot over medium heat (about 325°F). Add diced onions and cook for about 5 minutes until softened and translucent.
  2. Add minced garlic and diced green chilies; cook for 1-2 minutes until fragrant, being careful not to burn the garlic.
  3. Stir in ground cumin and chili powder; toast lightly for 30 seconds to release aroma.
  4. Pour in enchilada sauce and chicken broth. Bring to a gentle boil, then reduce heat to low and simmer for 10 minutes.
  5. Add shredded chicken, black beans, and corn. Stir well to combine.
  6. Simmer for another 10 minutes, stirring occasionally.
  7. Stir in heavy cream and season with salt and pepper to taste. Cook for 2-3 minutes until heated through but not boiling.
  8. While soup simmers, heat 2 tablespoons oil in a skillet over medium-high heat (350°F). Fry tortilla strips in batches until golden and crisp, about 2-3 minutes per batch. Drain on paper towels and lightly salt.
  9. Ladle soup into bowls and garnish with crispy tortilla strips and fresh cilantro if desired.

Notes

If soup is too thick, add extra chicken broth or water to reach desired consistency. Fry tortilla strips at consistent medium heat to avoid burning or greasiness. For dairy-free, substitute heavy cream with coconut milk. Use gluten-free tortillas if needed. Adding a squeeze of fresh lime juice before serving brightens flavors.

Nutrition

Keywords: chicken enchilada soup, creamy soup, tortilla strips, easy soup recipe, Mexican soup, weeknight dinner, comfort food

Find it online: https://tempotaste.com/creamy-chicken-enchilada-soup-recipe-easy-homemade-with-crispy-tortilla-strips/