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Creamy Chicken Enchilada Soup Recipe Easy Dinner with Crunchy Tortilla Strips

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This creamy chicken enchilada soup is a cozy, Tex-Mex inspired dinner featuring tender shredded chicken, a velvety cheese-infused broth, and crunchy homemade tortilla strips. It’s quick, easy, and perfect for family dinners or gatherings.

Ingredients

Scale
  • 2 large boneless, skinless chicken breasts (about 1 pound), cooked and shredded (or use rotisserie chicken)
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced (or 1 tablespoon jarred minced garlic)
  • 1 medium red bell pepper, diced
  • 1 (4 oz) can diced green chiles
  • 2 cups red enchilada sauce (homemade or store-bought)
  • 4 cups low-sodium chicken broth (or vegetable broth)
  • 1 (15 oz) can black beans, rinsed and drained
  • 1 cup frozen or canned sweet corn (drained if canned)
  • 4 oz cream cheese, cubed (full-fat or light, or dairy-free if needed)
  • 1 cup shredded Mexican blend cheese (or cheddar, Monterey Jack, or a mix)
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika (optional)
  • Salt and black pepper to taste
  • For the Crunchy Tortilla Strips:
  • 4–5 small corn tortillas, cut into thin strips
  • 1 tablespoon olive oil
  • Coarse salt
  • To Serve (Optional Toppings):
  • Sour cream or Greek yogurt
  • Chopped fresh cilantro
  • Sliced jalapeños
  • Extra shredded cheese
  • Lime wedges
  • Avocado slices

Instructions

  1. Preheat your oven to 400°F (200°C). Slice 4-5 corn tortillas into 1/4-inch strips. Toss strips in 1 tablespoon olive oil and a pinch of coarse salt. Spread evenly on a parchment-lined baking sheet. Bake for 10-12 minutes, tossing halfway, until golden and crisp. Watch closely.
  2. While the strips bake, heat 1 tablespoon olive oil in your soup pot over medium heat. Add diced onion and bell pepper. Sauté for 4-5 minutes until softened and fragrant. Add minced garlic and cook 1 minute more.
  3. Stir in cumin, chili powder, and smoked paprika. Toast the spices for 30 seconds. Add green chiles, enchilada sauce, and chicken broth. Scrape up any browned bits from the bottom. Bring to a gentle simmer, cover partially, and let cook for 10 minutes.
  4. If you want a silky-smooth soup, blend the base using an immersion blender for about 30 seconds, until mostly smooth but not pureed. If using a countertop blender, work in batches and vent the lid.
  5. Stir in black beans, corn, shredded chicken, and cream cheese. Reduce heat to low. Stir occasionally for 5-7 minutes, until the cream cheese melts and the soup is creamy and rich. If it’s too thick, add a splash more broth.
  6. Turn off the heat and stir in 1 cup shredded cheese until melted. Taste and adjust salt and pepper. If you like more heat, add a pinch of cayenne or a splash of hot sauce.
  7. Ladle soup into bowls. Top generously with crunchy tortilla strips and your favorite toppings—sour cream, cilantro, jalapeños, avocado, more cheese, lime wedges.

Notes

For a vegetarian version, substitute chicken with chickpeas and use vegetable broth. For gluten-free, use certified gluten-free tortillas and enchilada sauce. Blend the soup base for extra creaminess. Tortilla strips are best fresh but can be made a day ahead. The soup can be made ahead and flavors improve overnight. Adjust spice level to taste.

Nutrition

Keywords: chicken enchilada soup, creamy soup, Tex-Mex, easy dinner, tortilla strips, comfort food, family dinner, gluten-free option

Find it online: https://zorbmeal.com/creamy-chicken-enchilada-soup-recipe-easy-dinner-with-crunchy-tortilla-strips/