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Chicken Enchilada Soup

Warm up with this Chicken Enchilada Soup, a cozy dish brimming with tender chicken, vibrant veggies, and a rich, spicy broth. Topped with melty cheddar cheese and crispy tortilla strips, this soup is perfect for family dinners or gatherings with friends. With its irresistible aroma and customizable ingredients, you’ll have everyone asking for seconds!

  • Total Time: 45 minutes
  • Yield: Serves 6

Ingredients

Scale
  • 3–4 boneless, skinless chicken breasts (about 1.5 lbs)
  • 4 cloves fresh garlic, minced
  • 1 medium onion, finely chopped
  • 1 red bell pepper, chopped
  • 1 green bell pepper, chopped
  • 1 can (14.5 oz) diced tomatoes with green chilies
  • 4 cups low-sodium chicken broth
  • 1 cup crispy tortilla strips
  • 1 cup shredded sharp cheddar cheese
  • ¼ cup fresh cilantro, chopped

Instructions

  1. Gather your ingredients and chop the veggies.
  2. In a large pot over medium heat, heat oil and sauté onions and garlic until translucent.
  3. Add bell peppers and diced chicken; cook for 5-7 minutes until chicken is browned.
  4. Stir in canned tomatoes and chicken broth; bring to a boil.
  5. Season with cumin, chili powder, salt, and pepper to taste. Reduce heat and simmer for 20 minutes to blend flavors.
  6. Serve hot in bowls topped with cheddar cheese, tortilla strips, and cilantro.
  • Author: Ashley Adams
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Soup
  • Method: Sautéing
  • Cuisine: Mexican

Nutrition

  • Serving Size: 1 bowl (approximately 2 cups)
  • Calories: 350
  • Sugar: 6g
  • Sodium: 780mg
  • Fat: 12g
  • Saturated Fat: 6g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 38g
  • Fiber: 6g
  • Protein: 28g
  • Cholesterol: 85mg

Keywords: For added flavor, consider using rotisserie chicken or black beans for a vegetarian twist. Enhance the freshness by adding corn or avocado as toppings. Store leftovers in an airtight container for up to five days; reheat on the stove over medium heat.