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Chicken Enchilada Soup

Chicken enchilada soup with golden broth simmered with shredded chicken, cumin, and chili powder, then topped with crispy tortilla strips and melted cheese. A fast one-pot method that delivers classic Mexican comfort in every spoonful.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main
Cuisine: Mexican
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

Soup base
  • 2 tbsp olive oil
  • 1 onion
  • 4 garlic cloves
  • 3 cup chicken broth
  • 1 can (14.5 oz) diced tomatoes with green chiles
  • 1 jar (10 oz) red enchilada sauce
  • 3 cup shredded cooked chicken
  • 1 tsp cumin
  • 0.5 tsp chili powder
  • salt to taste
  • pepper to taste
Toppings
  • tortilla strips for serving
  • shredded cheese for serving
  • cilantro for serving
  • avocado for serving
  • lime wedges for serving

Equipment

  • 1 Dutch oven

Method
 

Sauté the aromatics
  1. Heat 2 tbsp olive oil in a large pot over medium heat, then sauté the diced onion until softened, about 5 minutes, stirring occasionally so the onions don’t brown.
  2. Add the minced garlic and cook for 1 minute, stirring constantly, until fragrant and lightly golden.
Simmer the soup
  1. Pour in the chicken broth, diced tomatoes with green chiles, and red enchilada sauce, then stir well to combine into a smooth, reddish broth.
  2. Add the shredded cooked chicken, cumin, and chili powder, stirring until the chicken is evenly coated.
  3. Bring the soup to a simmer and cook for 20 minutes, stirring occasionally, until the flavors meld and the broth looks cohesive and golden.
  4. Season with salt and pepper to taste, tasting at least once near the end of cooking and adjusting as needed.
Serve
  1. Serve the soup hot, then top each bowl with tortilla strips, shredded cheese, cilantro, avocado, and fresh lime juice, letting the heat soften the cheese into a melty layer.

Notes

For the crispiest tortilla strips, use store-bought and keep them separate until serving so they stay crunchy in the hot broth. Refrigerate leftovers in a covered container for up to 3 days; freeze soup (without toppings) up to 3 months. For a dairy-light option, use a reduced-fat shredded cheese or skip the cheese and add extra cilantro and lime for brightness.