Chicken Enchilada Soup Recipe

by GettingFreedom on January 24, 2013

Chicken Enchilada Soup is one of those recipes that’s easy to put together on a busy night–or one that you can toss all of the ingredients into a freezer container and pop out when you need it.

Not to mention that it’s pretty versatile and forgiving–so feel free to add your own flair to it, too!

I featured this recipe on my recent segment on my local news station.  We were having some technical difficulties with the cook top, so I wasn’t able to snap a final photo.

As I mentioned in the video, I created this recipe basically out of leftovers from a previous dish.  By utilizing my crockpot earlier in the week to cook a whole chicken, I was able to create this dish with very little time or cost involved!

Chicken Enchilada Soup

Cook Time: 30 minutes


  • 1 onion; chopped
  • 2 Tbsp butter
  • 1 garlic clove; minced
  • 3 tsp Taco Seasoning {homemade taco seasoning works great!}
  • 2 Tbsp flour
  • 2 cups cubed cooked chicken
  • 2 cups water
  • 3 cups chicken broth
  • 3 cups shredded cheese


  1. Saute onion in butter until tender.
  2. Add garlic and cook roughly one more minute.
  3. Add in 2 Tbsp of flour and stir until you've created a roux.
  4. Stir in water, chicken broth, taco seasoning, and chicken.
  5. Bring to a boil; cook and stir for 2 minutes or until slightly thickened.
  6. Reduce heat and stir in cheese until melted.
  7. Top additional shredded cheese, tortilla strips, sour cream and pico de gallo..


Create your own seasoned tortilla strips by cutting flour or corn tortillas into ¼ in strips with a pizza cutter. Toss them in a ziploc bag, drizzle with olive oil, a dash of chilli powder and salt and shake until they're covered. Bake in a 400° oven for roughly 6 minutes.

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