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Easy Family Recipes: Creamy Chicken Enchilada Soup

Creamy Chicken Enchilada SoupThank goodness that rascally rodent, Punxsutawney Phil, has predicted an early spring. Still, my thermometer is reading in the 20’s and I’m feeling cold right down to my bones. The only way to get warm, other than a fuzzy blanket and a warm puppy of course, is soup! Thick, creamy, delicious soup. Don’t let the ingredient list on this recipe for Creamy Chicken Enchilada Soup scare you. There’s not a ton of prep here and it comes together in a flash. If the kids are sensitive to heat, cut back on the green chilies a little, though they’re not typically terribly hot. They’re a fairly mild chile and add nice flavor to this warm, wonderful, weeknight-friendly meal.


Creamy Chicken Enchilada Soup

Servings: 4 to 6

Prep Time: 20 minutes

Cook Time: 45 minutes


  • 1 pound boneless, skinless chicken thighs
  • 1/2 cup canola oil, divided
  • 1/2 teaspoon salt, divided
  • 2 soft corn tortillas, sliced into 1/4-inch strips
  • 1 small onion, diced
  • 1 clove garlic, minced
  • 1 1/2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1/4 cup lime juice
  • 1/4 teaspoon lime zest
  • 1 quart College Inn® Chicken Broth
  • 1 can (14.5 ounces) Del Monte® Diced Tomatoes, undrained
  • 1 4-ounce can diced green chilies, drained
  • 4 ounces reduced-fat cream cheese, cut into small cubes


  •  Fried tortilla strips
  • 1/2 cup shredded cheddar cheese
  • 2 green onions, sliced into 1/4-inch pieces

1. Preheat oven to 350°F.

2. Place chicken in 8×8-inch glass baking dish. Brush with 1 tablespoon oil and sprinkle with 1/4 teaspoon salt. Bake 15 to 20 minutes or until no longer pink inside. Shred cooked chicken meat with 2 forks and set aside.

3. Heat remaining oil in small skillet. Add tortilla strips in 2 batches; fry until golden brown, about 2 minutes each batch. Drain on paper towel-lined plate. Sprinkle with 1/4 teaspoon salt and set aside. Reserve 1 tablespoon oil for Step 4.

4. Heat reserved 1 tablespoon oil in Dutch oven over medium heat. Add onions and cook until translucent, about 3 minutes. Add garlic and cook 30 to 60 seconds, stirring constantly. Do not brown garlic. Add chili powder and cumin; stir and cook 15 to 30 seconds.

5. Quickly stir in lime juice, lime zest, broth, tomatoes, and diced chilies. Bring mixture to a boil, and reduce heat to simmer. Add cream cheese. Simmer until cream cheese is melted.

6. Stir in shredded chicken, cook about 5 minutes.

7. Ladle into individual soup bowls, and garnish with tortilla strips, cheddar cheese and green onion.


Recipe adapted form the fine folks at College Inn

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