Thick and Tasty Chicken Tortilla / Enchilada Soup

Total Time
Prep 30 mins
Cook 20 mins

Pretty much my favorite soup in the world. It has a thick broth rather than a thin, clear one. Yum! My family now has their own substitutions for the bullion and the cream of chicken soup (it still tastes as good with the substitutes) but this is the original recipe from my mom.

Ingredients Nutrition


  1. Soup: Pour all ingredients except chicken, sour cream and flour into a pot and bring to a boil.
  2. Mix Flour and Water to make a pour-able paste.
  3. Add flour water mixture to soup while stirring constantly.
  4. Add more flour/water mix if it is not the consistency you desire.
  5. Stir until it thickens.
  6. Reduce heat.
  7. Add Chicken and Sour Cream.
  8. Mix Gently.
  9. Ladle into bowls and add garnish on top.


Most Helpful

This looks so great! I am making it tonight! Thanks for sharing.

rebeccawiener8 March 18, 2009

YUM I loved it! I substituted cornstarch for flour and it was still thick and creamy. I added canned (rinsed) white beans and white hominy because I wanted more bulk without taking away from the beautiful creamy white color. I used Mexican style diced tomatoes with lime and cilantro added. I cut up corn tortillas with scissors to make thin strips, fried them til crispy and served the soup with a handful of those and cut up cilantro on top.

Miss Louise October 20, 2008

I enjoyed this soup. Followed reciped, but added black beans and corn. That really added to the soup for me

latina73 November 14, 2007

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