Chili Mac and Cheese Recipe

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Chili Mac and Cheese on a plate with fork.  This Recipe has creamy and cheesy pasta topped with smokey, tangy, savory beef chili! #macandcheese #chilirecipes

This Chili Mac and Cheese Recipe is a no-apologies meal that layers indulgence on top of indulgence and then garnishes with a bit more indulgence.  It has a super creamy and cheesy curly pasta on the bottom that lays a perfect foundation.  Then it’s topped with smokey, tangy, savory beef chili filled with tomatoes, onions, and carrots for layers of sweet and savory flavors.  Both the mac and cheese and the chili are super easy to make.  They can be made ahead and then reheated, making them great for weeknight dinners. 

This recipe is also a great one to make directly from your freezer and pantry!  The chili can be cooked ahead and frozen to pull out, warm, and add to mac and cheese any time you want!  Click here to get lots more Freezer Hacks to make easy dinners!

Scooping Chili out of pot for Chili Mac and Cheese. This Recipe has creamy and cheesy pasta topped with smokey, tangy, savory beef chili! #macandcheese #chilirecipes

Substitutes – Because you don’t have time to worry!

With our crazy schedules and limited time, you sometimes have to make do with whatever you have in the house, so here are your swaps and substitutes!

Chili Subs

  • Ground Beef – you can easily sub with ground turkey or chicken here!  I use 90% lean beef, but you can use any fat content.  You can also ADD chorizo or ground pork.
  • Seasonings – Feel free to use a Chili Spice mix you like, just taste for salt and pepper.  Paprika and Cayenne are optional, but I find they really boost the smokiness and give a bit of heat.  You can also add more of both of these!
  • Veggies – I use mirepoix for this recipe – onion, carrot, and celery – which bring the right amount of sugar and flavor.  You could eliminate the carrot and celery, but the onion is a must as it brings so much flavor!  You can also add in green or red pepper!

Mac and Cheese Subs

  • Pasta – I suggest using a short-cut curly pasta, such as Rotini, Fusilli,  or Riccioli.  These will hold the cheese and chili in every nook and cranny.  You can also use tube-cut pastas, such as Penne, Rigatti, or even elbows.  Frankly, any pasta will taste great, if you don’t have any of these!
  • Cheese – I prefer to shred my own aged cheddar for homemade mac and cheese.  I find that a little goes a long way for deep cheesy flavor and it melts perfectly smooth and creamy!  Any cheddar you have on hand can be used for shredding.  You could also use Fontina, Monterey Jack.  You can also use a pre-shredded cheese.

Here are a couple other comforting family dinners to try:  Shell Pasta with Italian Chicken Sausage and Kale  or Easy Cottage Pie with Beef & Chorizo!

Chili Mac and Cheese on a plate with fork. This Recipe has creamy and cheesy pasta topped with smokey, tangy, savory beef chili! #macandcheese #chilirecipes

Quick note!  This post contains affiliate links, which means I earn a commission (at no extra cost to you) if you purchase from them.  This commission is what helps me keep this blog afloat :).  But, I also share these links because I have used the products, genuinely love them, and want you to know exactly what I used. 

EQUIPMENT NEEDED

You need 2 pots for this recipe, unless you make the Chili a day or more ahead. For the Chili, you need a large (5-6 quart) pot with lid that can go from the stove to the oven. My prized possession dutch oven was perfect for this! Or any good quality enameled cast iron 5-6 quart dutch oven with lid is great. For the pasta, any large pot to boil the water and cook the pasta will work!

PREP-AHEAD FOR YOUR CHILI MAC AND CHEESE RECIPE

We are all extremely busy and making dinner during the week can be overwhelming. Here are the steps you prepare in the day(s) in advance and store in the fridge as your meal Kit… (Full recipe below!) 

For this recipe, you can either just prep the veggies and seasonings or make the Chili entirely ahead, as it reheats perfectly!  In fact, you can make it months ahead and freeze too!

For the veggies…Dice the onion, carrots, and celery. Remove the skin and mince the garlic cloves. 

Diced onion, celery, and carrots Chili Mac and Cheese. This Recipe has creamy and cheesy pasta topped with smokey, tangy, savory beef chili! #macandcheese #chilirecipes

Measure out your seasonings and spices, Chili Powder, Cumin, Salt, Pepper, Cayenne Pepper, and Paprika.

Spices for Chili Mac and Cheese. This Recipe has creamy and cheesy pasta topped with smokey, tangy, savory beef chili! #macandcheese #chilirecipes

If your cheese is not shredded, you can also shred that ahead of time.

At this point, you can either make the chili in advance and store it in the fridge/freezer or you can stop for today and pick up cooking in the next couple days! 

COOK YOUR CHILI! 

Preheat your dutch oven or large pot (with lid) on high. Drizzle in a tsp of Olive Oil and then add the ground beef to the pot, breaking it apart so that it can all cook evenly. Let it brown without touching it for 4-5 minutes. Once you see the pink starting to disappear, you can stir the meat so that it browns and cooks on all sides.

Beef cooking in pot for Chili Mac and Cheese. This Recipe has creamy and cheesy pasta topped with smokey, tangy, savory beef chili! #macandcheese #chilirecipes

When the meat is fully browned, add the garlic, carrots, onions, and celery. Stir to combine and start to cook the veggies. Cook for 5 minutes.

Veggies and beef in pot for Chili Mac and Cheese. This Recipe has creamy and cheesy pasta topped with smokey, tangy, savory beef chili! #macandcheese #chilirecipes

Next add the Seasonings, broth, diced tomatoes and the tomato paste. Stir to combine and bring to a simmer. Stir again and then cover and simmer for 20-60 minutes stirring every 10-15 minutes. (The longer you cook this, the more the ingredients will meld together and become one amazing chili!)

Diced tomatoes and beef in pot for Chili Mac and Cheese. This Recipe has creamy and cheesy pasta topped with smokey, tangy, savory beef chili! #macandcheese #chilirecipes

Adding tomato paste to chili pot for Chili Mac and Cheese. This Recipe has creamy and cheesy pasta topped with smokey, tangy, savory beef chili! #macandcheese #chilirecipes

COOK YOUR MAC AND CHEESE 

For the pasta, I recommend a short curly variety, such as Rotini, Fusilli, or this fun Riccioli.

Boil the pasta until al dente (about 5-10 minutes depending on the pasta). Remove 1 cup of the pasta water and then drain the pasta. Leave the pasta in the strainer or transfer to a large mixing bowl until the sauce is ready.

In a small pot or in the microwave, warm up the milk (do not boil).

Make your roux by adding 2 tbsp of butter and 2 tbsp of flour to a preheated pan (heated to medium, not high heat). Whisk the butter and flour together as the butter melts.

Butter and flour in pot for Chili Mac and Cheese. This Recipe has creamy and cheesy pasta topped with smokey, tangy, savory beef chili! #macandcheese #chilirecipes

Once they are fully combined, slowly pour in the milk, whisking the entire time to incorporate it into the roux and prevent lumps from forming.  Bring the sauce up to a simmer so that it starts to thicken.  You can test the sauce by coating the back of a spoon and running your finger through it.  If it leaves a trail, you’re set.

Adding slurry to roux for Chili Mac and Cheese. This Recipe has creamy and cheesy pasta topped with smokey, tangy, savory beef chili! #macandcheese #chilirecipes

sauce with whisk and spoon for Chili Mac and Cheese. This Recipe has creamy and cheesy pasta topped with smokey, tangy, savory beef chili! #macandcheese #chilirecipes

When the sauce is thickened, stir in the cheese until you have a smooth cheese sauce.

Adding cheese to sauce for Chili Mac and Cheese. This Recipe has creamy and cheesy pasta topped with smokey, tangy, savory beef chili! #macandcheese #chilirecipes

Whisking cheese sauce for Chili Mac and Cheese. This Recipe has creamy and cheesy pasta topped with smokey, tangy, savory beef chili! #macandcheese #chilirecipes

Either add the pasta to the sauce or pour the sauce over the pasta in a bowl and fold it in to coat each pasta.

Pouring Cheese sauce over pasta for Chili Mac and Cheese. This Recipe has creamy and cheesy pasta topped with smokey, tangy, savory beef chili! #macandcheese #chilirecipes

Mixed Mac and Cheese for Chili Mac and Cheese. This Recipe has creamy and cheesy pasta topped with smokey, tangy, savory beef chili! #macandcheese #chilirecipes

To serve, simply add a heaping scoop of mac and cheese to each plate, then top with an equally heaping scoop of chili! Sprinkle cheese on top and dig in!

ENJOY!  😍 Carrie

Ladling Chili over Mac and Cheese on a plate. This Recipe has creamy and cheesy pasta topped with smokey, tangy, savory beef chili! #macandcheese #chilirecipes

Beef Chili Mac and Cheese Recipe

This Chili Mac and Cheese Recipe is a no-apologies meal that layers indulgence on top of indulgence and then garnishes with a bit more indulgence.  It has creamy and cheesy pasta topped with smokey, tangy, savory beef chili.  Both the mac and cheese and the chili are super easy to make.  They can be made ahead and then reheated, making them great for weeknight dinners.  #macandcheese #chilirecipes #familydinnerideas #easydinners #comfortfood

Course Main Course
Cuisine American
Keyword chili, easy dinner, ground beef, Mac and cheese
Prep Time 10 minutes
Cook Time 40 minutes
Servings 6 servings
Author Carrie Tyler

Ingredients

Chili

  • 1 lb ground lean beef, 90% lean raised without antibiotics
  • 1 tsp Extra Virgin Olive Oil
  • 1/2 cup onion
  • 1/2 cup carrots
  • 1/2 cup celery
  • 2 cloves garlic minced
  • 1 tbsp chili Powder
  • 1 tbsp cumin
  • 2 tsp salt
  • 1 tsp black pepper
  • 1 tsp Paprika
  • 1/4 tsp Cayenne Pepper
  • 2 tbsp Tomato Paste
  • 28 oz Diced Tomatoes (whole peeled tomatoes in sauce or crushed tomatoes are fine too.)
  • 1 cup beef or chicken broth (vegetable stock is fine too)

Mac and Cheese

  • 10 oz Dry Curly Pasta
  • 2 tbsp All-purpose flour
  • 2 tbsp Salted Butter
  • 1.5 cups Milk warmed
  • 4-6 oz Shredded Cheddar
  • 1/2 tsp Salt
  • 1/2 tsp Black Pepper

Instructions

Prep Ahead Steps

  1. Dice the onion, carrots, and celery. Remove the skin and mince the garlic cloves.

    Diced onion, celery, and carrots Chili Mac and Cheese. This Recipe has creamy and cheesy pasta topped with smokey, tangy, savory beef chili! #macandcheese #chilirecipes
  2. Measure out your seasonings and spices, Chili Powder, Cumin, Salt, Pepper, Cayenne Pepper, and Paprika.

    Spices for Chili Mac and Cheese. This Recipe has creamy and cheesy pasta topped with smokey, tangy, savory beef chili! #macandcheese #chilirecipes
  3. If your cheese is not shredded, you can also shred that ahead of time.

  4. At this point, you can either make the chili in advance and store it in the fridge/freezer or you can stop for today and pick up cooking in the next couple days!

Cook your Chili

  1. Preheat your dutch oven or large pot (with lid) on high. Drizzle in a tsp of Olive Oil and then add the ground beef to the pot, breaking it apart so that it can all cook evenly. Let it brown without touching it for 4-5 minutes. Once you see the pink starting to disappear, you can stir the meat so that it browns and cooks on all sides.

    Beef cooking in pot for Chili Mac and Cheese. This Recipe has creamy and cheesy pasta topped with smokey, tangy, savory beef chili! #macandcheese #chilirecipes
  2. When the meat is fully browned, add the garlic, carrots, onions, and celery. Stir to combine and start to cook the veggies. Cook for 5 minutes.

    Veggies and beef in pot for Chili Mac and Cheese. This Recipe has creamy and cheesy pasta topped with smokey, tangy, savory beef chili! #macandcheese #chilirecipes
  3. Next add the Seasonings, broth, diced tomatoes and the tomato paste. Stir to combine and bring to a simmer. Stir again and then cover and simmer for 20-60 minutes stirring every 10-15 minutes. (The longer you cook this, the more the ingredients will meld together and become one amazing chili!)

    Adding tomato paste to chili pot for Chili Mac and Cheese. This Recipe has creamy and cheesy pasta topped with smokey, tangy, savory beef chili! #macandcheese #chilirecipes

Cook your Mac and Cheese

  1. Boil a large pot of water for the pasta. Once the pasta water is boiling, add a splash of Olive Oil and a pinch of salt. Add the pasta and stir so that it's all immersed in the water and doesn't stick it itself. Boil the pasta until al dente (about 5-10 minutes depending on the pasta). Remove 1 cup of the pasta water and then drain the pasta. Leave the pasta in the strainer or transfer to a large mixing bowl until the sauce is ready.

  2. In a small pot or in the microwave, warm up the milk (do not boil).

  3. Make your roux by adding 2 tbsp of butter and 2 tbsp of flour to a preheated pan (heated to medium, not high heat). Whisk the butter and flour together as the butter melts. Once they are fully combined, slowly pour in the milk, whisking the entire time to incorporate it into the roux and prevent lumps from forming.

    Adding slurry to roux for Chili Mac and Cheese. This Recipe has creamy and cheesy pasta topped with smokey, tangy, savory beef chili! #macandcheese #chilirecipes
  4. Bring the sauce up to a simmer so that it starts to thicken.  You can test the sauce by coating the back of a spoon and running your finger through it.  If it leaves a trail, you're set.

    sauce with whisk and spoon for Chili Mac and Cheese. This Recipe has creamy and cheesy pasta topped with smokey, tangy, savory beef chili! #macandcheese #chilirecipes
  5. When the sauce is thickened, stir in the cheese until you have a smooth cheese sauce.

    Adding cheese to sauce for Chili Mac and Cheese. This Recipe has creamy and cheesy pasta topped with smokey, tangy, savory beef chili! #macandcheese #chilirecipes
  6. Either add the pasta to the sauce or pour the sauce over the pasta in a bowl and fold it in to coat each pasta

    Pouring Cheese sauce over pasta for Chili Mac and Cheese. This Recipe has creamy and cheesy pasta topped with smokey, tangy, savory beef chili! #macandcheese #chilirecipes

Serve!

  1. Simply add a heaping scoop of mac and cheese to each plate, then top with an equally heaping scoop of chili! Sprinkle cheese on top and dig in!

    Ladling Chili over Mac and Cheese on a plate. This Recipe has creamy and cheesy pasta topped with smokey, tangy, savory beef chili! #macandcheese #chilirecipes

Easy Creamy Chicken Enchilada Soup

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Creamy Chicken Enchilada Soup in a bowl topped with cheese, sour cream, and cilantro!  It's creamy, hearty, slightly spicy with green chiles and smokey seasonings that bring so much depth.  Corn tortilla strips act like the noodles in this soup!

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!

Creamy Chicken Enchilada Soup in a pot with ladle scooping. It's creamy, hearty, slightly spicy with green chiles and smokey seasonings that bring so much depth.  Corn tortilla strips act like the noodles in this soup!

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!

Spoon with Creamy Chicken Enchilada Soup in a bowl topped with cheese, sour cream, and cilantro! It's creamy, hearty, slightly spicy with green chiles and smokey seasonings that bring so much depth.  Corn tortilla strips act like the noodles in this soup!

Quick note!  This post contains affiliate links, which means I earn a commission (at no extra cost to you) if you purchase from them.  This commission is what helps me keep this blog afloat :).  But, I also share these links because I have used the products, genuinely love them, and want you to know exactly what I used. 

EQUIPMENT NEEDED

For this recipe, you need a large pot.  I used my dutch oven, but any large pot or dutch oven will be great.

PREP-AHEAD FOR YOUR CREAMY CHICKEN ENCHILADA SOUP

We’re all extremely busy, so here are the steps you can prepare in the day(s) ahead and store in the fridge until ready to cook… (Full recipe below!)

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.

Cutting corn tortillas for Creamy Chicken Enchilada Soup.  It's creamy, hearty, slightly spicy with green chiles and smokey seasonings that bring so much depth.  Corn tortilla strips act like the noodles in this 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.

Chicken boiling for Creamy Chicken Enchilada Soup.  It's creamy, hearty, slightly spicy with green chiles and smokey seasonings that bring so much depth.  Corn tortilla strips act like the noodles in this soup!

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.

Shredded chicken for Creamy Chicken Enchilada Soup.  It's creamy, hearty, slightly spicy with green chiles and smokey seasonings that bring so much depth.  Corn tortilla strips act like the noodles in this soup!
Set the chicken to the side for now.  To the same broth, add the salt, chili powder, cumin, garlic, cilantro and scallions.

Cilantro added to broth for Creamy Chicken Enchilada Soup.  It's creamy, hearty, slightly spicy with green chiles and smokey seasonings that bring so much depth.  Corn tortilla strips act like the noodles in this soup!

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.

Cornstarch in milk for Creamy Chicken Enchilada Soup. It's creamy, hearty, slightly spicy with green chiles and smokey seasonings that bring so much depth.  Corn tortilla strips act like the noodles in this soup!

Adding slurry to soup for Creamy Chicken Enchilada Soup. It's creamy, hearty, slightly spicy with green chiles and smokey seasonings that bring so much depth.  Corn tortilla strips act like the noodles in this soup!

Add the green chilis, tortilla strips, and the shredded Chicken. Cook for another 5 minutes.

Chicken and tortillas added to soup for Creamy Chicken Enchilada Soup. It's creamy, hearty, slightly spicy with green chiles and smokey seasonings that bring so much depth.  Corn tortilla strips act like the noodles in this soup!

Creamy Chicken Enchilada Soup in a pot. It's creamy, hearty, slightly spicy with green chiles and smokey seasonings that bring so much depth.  Corn tortilla strips act like the noodles in this soup!

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

Creamy Chicken Enchilada Soup in a bowl topped with cheese, sour cream, and cilantro! It's creamy, hearty, slightly spicy with green chiles and smokey seasonings that bring so much depth.  Corn tortilla strips act like the noodles in this soup!

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

Course Main Course
Cuisine Mexican
Keyword Chicken Enchiladas, chicken soup, enchiladas, enchiladas suizas, soup
Prep Time 15 minutes
Cook Time 15 minutes
Servings 4 servings
Author Carrie Tyler

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

  1. Slice the scallions. Chop the cilantro. Mince the garlic. Slice the tortillas into thin strips.

    Cutting corn tortillas for Creamy Chicken Enchilada Soup. It's creamy, hearty, slightly spicy with green chiles and smokey seasonings that bring so much depth.  Corn tortilla strips act like the noodles in this soup!

Cook

  1. 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.

    Chicken boiling for Creamy Chicken Enchilada Soup. It's creamy, hearty, slightly spicy with green chiles and smokey seasonings that bring so much depth.  Corn tortilla strips act like the noodles in this soup!
  2. 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.

    Shredded chicken for Creamy Chicken Enchilada Soup. It's creamy, hearty, slightly spicy with green chiles and smokey seasonings that bring so much depth.  Corn tortilla strips act like the noodles in this soup!
  3. To the same broth, add the salt, chili powder, cumin, garlic, cilantro and scallions.

    Cilantro added to broth for Creamy Chicken Enchilada Soup. It's creamy, hearty, slightly spicy with green chiles and smokey seasonings that bring so much depth.  Corn tortilla strips act like the noodles in this soup!
  4. 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.

    Adding slurry to soup for Creamy Chicken Enchilada Soup. It's creamy, hearty, slightly spicy with green chiles and smokey seasonings that bring so much depth.  Corn tortilla strips act like the noodles in this soup!
  5. 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.

    Chicken and tortillas added to soup for Creamy Chicken Enchilada Soup. It's creamy, hearty, slightly spicy with green chiles and smokey seasonings that bring so much depth.  Corn tortilla strips act like the noodles in this soup!
  6. 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.

    Creamy Chicken Enchilada Soup in a pot. It's creamy, hearty, slightly spicy with green chiles and smokey seasonings that bring so much depth.  Corn tortilla strips act like the noodles in this soup!
  7. Serve, garnish with favorite toppings and Enjoy!

    Creamy Chicken Enchilada Soup in a bowl topped with cheese, sour cream, and cilantro! It's creamy, hearty, slightly spicy with green chiles and smokey seasonings that bring so much depth.  Corn tortilla strips act like the noodles in this soup!