Here’s a Chicken Enchilada Soup that’s so creamy and delicious I’m so excited to share it with you!
Last month we went to Cabo San Lucas for the Christmas holiday and on the plane we had the most delicious chicken tortilla soup. I know, weird that the airplane food was something to write about on a food blog, but that soup was so good! We loved it and my husband has asked me a few times since to try to make it. The soup was fairly thick and creamy, not a broth-like soup base one would expect to see with chicken tortilla soup. It reminded me of a chicken enchilada soup I use to make many years ago with canned cream of chicken soup and enchilada sauce. I couldn’t find that recipe to see what all was in it, so I just improvised with my favorite Mexican ingredients for this soup.
What makes this soup so quick and simple to prepare is the use of pantry staples like canned beans, corn, tomatoes and enchilada sauce. I even used the breast meat from a rotisserie chicken so I didn’t have to cook any chicken. The only real “work” required was dicing the onion, bell pepper and garlic. On of my favorite chili recipes uses some masa flour to thicken it so I decided to use that here to thicken the soup as well. It added a really nice flavor to the soup but I still wanted the soup a bit creamier so I added some cream cheese. That was the perfect addition! We tend to like our Mexican food on the spicier side so I added some additional chipotle chile powder. I suppose the spice level will depend upon the enchilada sauce you use and your personal preference for spiciness. So just taste and adjust as you like.
I love to have additional toppings to add to soups like this so I chopped up some cilantro, added a squeeze of lime juice, some avocado, a sprinkle of grated cheddar and crushed tortilla chips. Even if you choose not to have any toppings, this chicken enchilada soup is so satisfying. You’re gonna feel all cozy and happy eating this!
- 2 Tbls. olive oil
- 1 onion, diced
- ½ yellow bell pepper, diced
- 3 cloves garlic, chopped
- 1 32oz. box chicken broth
- 1 can fire roasted, diced tomatoes
- 1 can enchilada sauce
- Shredded chicken, use breast meat from rotisserie chicken, or cook up a couple breasts, then shred
- 1 can black beans, drained and rinsed
- 1 can corn, drained
- 3 Tbls. masa flour
- Water - enough to make a runny paste with the masa (about ⅓-1/2 c.)
- 2 oz. cream cheese
- ½ tsp. chipotle chili powder (add if you want it a bit spicier)
- salt & pepper
- Cilantro, chopped
- Lime wedges
- Tortilla chips
- Shredded cheddar cheese
- Avocado, diced
- In soup pot, heat oil. Add onions and bell peppers, a pinch of salt and pepper. Saute over medium heat until they soften, then add garlic and cook about a minute or so more.
- Add broth, tomatoes with their juice, and enchilada sauce.
- In small bowl or cup add masa flour, then slowly add water while stirring, to get a mixture that's thick but still pours (kind of like the texture of a thick salad dressing). Slowly pour masa into soup while stirring to combine.
- Add beans, corn, chicken and cream cheese. Stir to combine and let the cream cheese melt.
- Taste soup and add chipotle powder if you want more spice (or your favorite chili powder).
- Top soup with desired toppings.
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