This chicken enchilada soup brings a creamy texture with a mild spice and a rich, savory base. It combines shredded chicken, a smooth broth, and simple seasonings to create a comforting bowl similar in style to restaurant versions.
The recipe is easy to follow and works well for a cozy meal.
What You’ll Need
Ingredients
- 2 cups cooked chicken, shredded
- 1 tablespoon oil
For the base
- 1 small onion, chopped
- 2 garlic cloves, minced
For the soup
- 3 cups chicken broth
- 1 cup tomato sauce
- 1 cup milk
For flavor
- 1 teaspoon chili powder
- ½ teaspoon cumin
- ½ teaspoon black pepper
- Salt to taste
For thickness
- 2 tablespoons all-purpose flour
Optional toppings
- Shredded cheese
- Tortilla strips
- Fresh cilantro
Tools
- Large pot
- Spoon
- Whisk
- Knife
- Cutting board
Step-by-Step Instructions
1. Cook the base
Heat oil in a pot over medium heat. Add onion and garlic, cook until soft.
2. Add chicken
Stir in shredded chicken and mix well.
3. Add liquids
Pour in chicken broth and tomato sauce. Stir to combine.
4. Season
Add chili powder, cumin, black pepper, and salt.
5. Thicken
In a small bowl, mix flour with a little milk. Add to the soup along with remaining milk. Stir continuously until slightly thickened.
6. Simmer
Let the soup cook for 15 to 20 minutes on low heat.
7. Serve
Top with shredded cheese, tortilla strips, and fresh cilantro if using.
Serving Suggestions
This soup pairs well with:
- Bread
- Chips
- Light salad
Tips for Best Results
Use cooked chicken for faster prep.
Stir while adding flour mixture to avoid lumps.
Adjust spice level to taste.
Serve warm for best flavor.
Storage and Reheating
Store in an airtight container in the refrigerator for up to 3 days. Reheat gently while stirring.
Variations
Add beans for extra texture.
Use cream instead of milk for a richer version.
Add corn for a slightly sweet balance.
