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Creamy Chicken Enchilada Soup


Creamy enchilada soup is perfect when you are craving Mexican food. Shredded chicken with a broth made from tomatoes and seasonings, mixed with cream cheese to make it creamy and delicious!

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  • 4 to 5 boneless, skinless chicken thighs or breasts, about 1 pound
  • 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 InnChicken Broth
  • 1 can (14.5 ounces) Del Monte Diced Tomatoes, undrained
  • 1 can (4 ounces) diced green chilies, drained
  • 4 ounces reduced-fat cream cheese
  • Fried tortilla strips
  • 1/2 cup shredded cheddar cheese
  • 2 green onions, sliced into 1/4-inch pieces


Adapted from


Step 1

Preheat oven to 350°F.

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.

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.

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.

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.

Stir in shredded chicken, cook about 5 minutes.

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

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