This is a wonderful substantial Mexican-inspired soup based on the flavors of enchiladas. It is a wonderful beginning to a fiesta! Serve with tortilla chips on the side.

Kathy
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • Combine chicken stock and tortilla strips in a large pot. Cook over medium heat until strips soften and broth thickens somewhat.

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  • Stir in enchilada sauces and cumin. Stir in chicken and half-and-half; heat through.

  • Divide among four bowls and garnish with diced tomato, jalapeno pepper, and cheese. Serve with tortilla chips.

Nutrition Facts

619 calories; 32 g total fat; 151 mg cholesterol; 871 mg sodium. 39.9 g carbohydrates; 43.8 g protein; Full Nutrition

Reviews (98)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/28/2005
I've made this soup 4 times in a month it tastes exactly like Chili's restaurant enchilada soup which is my favorite. I only use 5 tortillas to put in the chix broth so it's not as thick. I also add one can of chopped chilis. I take the rest of the tortillas and cut them into thin strips and fry them in a little olive oil to make crispy strips to put in the soup for a bit of crunch....delicious!!!!! I made it for a group of people yesterday they raved and raved! Read More
(51)

Most helpful critical review

Rating: 2 stars
02/21/2003
the corn tortillas got mushy and fell all apart in my soup my husband ended up puting it on top of nachoes. Read More
(4)
120 Ratings
  • 5 star values: 71
  • 4 star values: 40
  • 3 star values: 2
  • 2 star values: 5
  • 1 star values: 2
Rating: 5 stars
01/28/2005
I've made this soup 4 times in a month it tastes exactly like Chili's restaurant enchilada soup which is my favorite. I only use 5 tortillas to put in the chix broth so it's not as thick. I also add one can of chopped chilis. I take the rest of the tortillas and cut them into thin strips and fry them in a little olive oil to make crispy strips to put in the soup for a bit of crunch....delicious!!!!! I made it for a group of people yesterday they raved and raved! Read More
(51)
Rating: 5 stars
01/28/2005
I've made this soup 4 times in a month it tastes exactly like Chili's restaurant enchilada soup which is my favorite. I only use 5 tortillas to put in the chix broth so it's not as thick. I also add one can of chopped chilis. I take the rest of the tortillas and cut them into thin strips and fry them in a little olive oil to make crispy strips to put in the soup for a bit of crunch....delicious!!!!! I made it for a group of people yesterday they raved and raved! Read More
(51)
Rating: 5 stars
04/06/2006
This is a wonderful creamy soup that is great when short on time. I use a roasted chicken (shredded) one large can of green sauce (no red sauce) and a small can of green chilis (no jalapeno). Add more broth if it gets too thick. I use a stick blender and give it a few whirls in the pot to smooth out the soup. top with grated cheese sour cream avocado and tortilla strips. (My husband makes strips by cutting corn tortillas into 1/4"x3" pieces laying them on a paper towel in the microwave and cooking for less than a minute. Watch it well as it will burn quickly!!!) Read More
(27)
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Rating: 5 stars
03/13/2003
I added a can of Nacho Cheddar cheese soup - really made it wonderful Read More
(21)
Rating: 4 stars
01/24/2011
Very good but I think it needed some tweaks to make it 5 stars. Ten tortillas is too many for the amount of liquid...I cut it to 8 and still needed to add more broth. Granted it gave me more soup but it was also a bit bland since I didn't have more enchilada sauce to match the amount of broth. I used fat free half-and-half just to cut calories and obviously fat! Next time I'll do 4 or 5 tortillas and maybe a bit of cayenne...and I'll definitely make it again. Read More
(10)
Rating: 5 stars
02/27/2003
This is an excellent recipe! Very versatile as it can be eaten as soup or used as a dip for chips or crackers. I have done both. Read More
(10)
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Rating: 5 stars
02/21/2003
Tasted just like enchiladas! Very easy to make and delicious! Made enough for 4 generous servings. The tortillas did turn to mush so if you don't like a chowder consistency add them at the end and allow to soften slightly before serving. Either way delicious!! Will definitely make again and again. Read More
(9)
Rating: 4 stars
02/21/2003
Everyone loved it. We spread on it crackers cocktails rye and dipped with tortillas - couldn't go wrong with any of them. Hotness Hint: If you don't want too much of a kick eliminate the jalapeno. Read More
(8)
Rating: 5 stars
02/03/2007
This is a WONDERFUL soup. It is sooo much like the enchilada soup at a popular eating establishment. Trust me... you won't be sorry you tried it. Now I wasn't too sure about the corn tortillas with the chicken broth but it worked really well as a thickening base. Read More
(8)
Rating: 4 stars
09/11/2003
I didn't have the corn tortillas so the soup was much thinner than it should have been. Added some extra spices- cumin and chili powder to kick up the flavor. Fresh chopped green pepper cheddar cheese and tortilla chips were an excellent topping. Read More
(8)
Rating: 2 stars
02/21/2003
the corn tortillas got mushy and fell all apart in my soup my husband ended up puting it on top of nachoes. Read More
(4)