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
Slice the scallions. Chop the cilantro. Mince the garlic. Slice the tortillas into thin strips.
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 aside.
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. Bring back to a boil, stirring as the soup thickens, then 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!