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Chicken Enchilada Soup

Chicken enchilada soup with a golden, spiced broth and tender shredded chicken. Simmered until flavorful, then finished with crispy tortilla strips, melted cheese, avocado, and cilantro for that classic enchilada feel.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main
Cuisine: Mexican
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tbsp olive oil
  • 1 onion diced
  • 4 clove garlic cloves minced
  • 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 and pepper to taste
  • 1 tortilla strips for topping
  • 1 shredded cheese for topping
  • 1 cilantro fresh, for topping
  • 1 avocado sliced, for topping
  • 1 lime wedges for serving

Equipment

  • 1 Dutch oven

Method
 

Sauté aromatics
  1. Heat olive oil in a large pot over medium heat. Sauté diced onion until softened, about 5 minutes.
  2. Add minced garlic and cook for 1 minute, stirring, until fragrant.
Build the soup
  1. Pour in chicken broth, diced tomatoes with green chiles, and red enchilada sauce, then stir until fully combined.
  2. Add shredded chicken, cumin, and chili powder, stirring to coat the chicken evenly.
Simmer
  1. Bring the soup to a simmer and cook for 20 minutes, stirring occasionally, until the flavors meld.
  2. Season with salt and pepper to taste.
Serve
  1. Ladle the soup into bowls while hot, then top each with tortilla strips and shredded cheese.
  2. Finish with cilantro, avocado, and fresh lime juice (serve with lime wedges).

Notes

For extra texture, crisp tortilla strips just before serving so they stay crunchy. Store leftovers in the refrigerator up to 3 days in a covered container; reheat gently on the stovetop. Freezing is not recommended because tortilla strips and avocado lose texture. Dietary swap: use low-sodium chicken broth and choose a low-sodium enchilada sauce to reduce overall sodium.