Enchilada Suizas gets quarantined with Tortilla Soup and…BANG…you’ve got my Easy Creamy Chicken Enchilada Soup!
This recipe is creamy, hearty, cheesy, and slightly spicy. But yet, surprisingly light because it’s in a soup form vs. a heavy enchilada. The green chiles give so much tangy and subtle spicy backdrop. Then the other smokey seasonings along with scallions and cilantro bring depth and enchilada flare. Corn tortilla strips act like the noodles in this soup, but give you that traditional enchilada corn flavor. Then top with cheese, sour scallions, cilantro and it’s an enchilada party!
While I give you the steps to cook the chicken in this recipe, this soup is a fantastic way to use leftover chicken if you have it too! Click here to get 30 More Leftover Protein Dinner Ideas!
Suizas means Swiss in spanish, so Enchilada Suizas just means Swiss-style enchiladas. The recipe originated when Swiss immigrants moved to Mexico, where they started dairies to produce cream and cheese. They brought their cooking style with them and created their own version of Enchiladas topped with a milk- or cream-based white sauce. It’s typically mixed with a salsa verde.
So, I riffed on this to create my Creamy Chicken Enchilada Soup! What makes my soup more Enchiladas vs. a Tortilla Soup is that it has less tomato and more creamy green chili sauce. If you have even a 10th of my Mexican food obsession, you need to check out these recipes!
- White Enchilada Casserole with Chicken Veggies
- Taco Casserole with Ground Chicken & Black Beans
- Chicken & Cheese Corn Tortilla Quesadillas
- Baked Chicken Taquitos!
- Mouthwatering Slow Cooker Pork Tacos
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EQUIPMENT NEEDED
PREP-AHEAD FOR YOUR CREAMY CHICKEN ENCHILADA SOUP
For this recipe, you can make the entire soup ahead and reheat it! But if you’re looking to split up some of the prep, here are the steps you can do ahead.
Slice the scallions. Chop the cilantro. Mince the garlic. Slice the tortillas into thin strips using a knife or cooking shears. Depending on how many tortillas you want, you can add more. I start with 2 tortillas that are about 6″ diameter. But you can definitely add up to 4 for a more hearty soup.
COOK YOUR CREAMY CHICKEN ENCHILADA SOUP!
Add 5 cups of chicken broth to a large pot and bring up to a boil and then add the chicken, making sure that it is immersed in the broth. Bring back to a boil and cook for 10 minutes or until the chicken is cooked through.
When the chicken is done, remove it from the broth and set aside to cool enough to shred. When the chicken has cooled, shred it into bite-size pieces with your fingers or two forks.
Set the chicken to the side for now. To the same broth, add the salt, chili powder, cumin, garlic, cilantro and scallions.
To a small mixing bowl or measuring cup, add 1/2 cup cold milk and 3 tbsp cornstarch. Whisk together until dissolved. Then slowly whisk into the soup and bring back to a simmer as it starts to thicken, about 3-4 minutes.
Add the green chilis, tortilla strips, and the shredded Chicken. Cook for another 5 minutes.
That’s it! This soup can be made up to 5 days in advance stored in the fridge or can be frozen and stored in the freezer for a few months. Serve, garnish with favorite toppings and Enjoy! 😍 Carrie
30-Minute Creamy Chicken Enchilada Soup
This Creamy Chicken Enchilada Soup is based on my favorite Enchiladas Suizas. It's creamy, hearty, slightly spicy, but surprisingly light because it's in a soup form vs. a heavy enchilada. The green chiles give a tangy and subtle spicy backdrop and the smokey seasonings bring so much depth. Corn tortilla strips act like the noodles in this soup, but give you that traditional enchilada corn flavor. Then top with cheese, sour scallions, cilantro and it's an enchilada party! #enchiladas #easydinner #healthydinner #familydinner #tortillasoup #easysoups
Ingredients
Chicken Enchilada Soup
- 1 lb Chicken Breasts, boneless, skinless
- 5 cups Chicken Broth
- 1 tbsp Ground Cumin
- 1 tbsp Chili Powder
- 1 tsp Salt
- 1 clove Garlic, minced
- 2 Scallions
- 3 tbsp Cornstarch
- 1/2 cup Milk
- 1/2 cup Green Chilis
- 4 Corn Tortillas, 6"
- 1/4 cup Fresh Cilantro
Toppings (Optional)
- 2 cups Shredded Cheddar Cheese for garnish
- 1/4 cup Corn Tortilla Chips crushed for garnish
- 1/2 cup Sour Cream for garnish
- 1/4 cup Fresh Cilantro
- 2 Scallions
Instructions
Prep-Ahead Steps
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Slice the scallions. Chop the cilantro. Mince the garlic. Slice the tortillas into thin strips.
Cook
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Add 5 cups of chicken broth to a large pot and bring up to a boil and then add the chicken, making sure that it is immersed in the broth. Bring back to a boil and cook for 10 minutes or until the chicken is cooked through.
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When the chicken is done, remove it from the broth and set aside to cool enough to shred. When the chicken has cooled, shred it into bite-size pieces with your fingers or two forks. Set the chicken aside.
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To the same broth, add the salt, chili powder, cumin, garlic, cilantro and scallions.
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To a small mixing bowl or measuring cup, add 1/2 cup cold milk and 3 tbsp cornstarch. Whisk together until dissolved. Then slowly whisk into the soup and bring back to a simmer as it starts to thicken, about 3-4 minutes.
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Add the green chilis, tortilla strips, and the shredded Chicken. Bring back to a boil, stirring as the soup thickens, then cook for another 5 minutes.
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That's it! This soup can be made up to 5 days in advance stored in the fridge or can be frozen and stored in the freezer for a few months.
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Serve, garnish with favorite toppings and Enjoy!
