Thick and Tasty Chicken Tortilla / Enchilada Soup
photo by ThatSouthernBelle
- Ready In:
- 50mins
- Ingredients:
- 19
- Serves:
-
6
ingredients
-
Soup
- 4 cups chicken broth
- 2 cups cooked chicken, cubed (white or dark)
- 1 (10 ounce) can cream of chicken soup
- 1 cup green enchilada sauce
- 1⁄4 cup onion, chopped
- 1⁄4 cup green pepper, chopped
- 1⁄2 cup sour cream
- 1⁄2 cup stewed tomatoes, chopped
- 1 bay leaf
- 2 tablespoons chicken bouillon
- 1 dash cayenne pepper
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon onion powder
- 4 tablespoons white flour
-
Garnish
- cheddar cheese, shredded
- pico de gallo, with cilantro
- sour cream
- tortilla chips, crushed
directions
- Soup: Pour all ingredients except chicken, sour cream and flour into a pot and bring to a boil.
- Mix Flour and Water to make a pour-able paste.
- Add flour water mixture to soup while stirring constantly.
- Add more flour/water mix if it is not the consistency you desire.
- Stir until it thickens.
- Reduce heat.
- Add Chicken and Sour Cream.
- Mix Gently.
- Ladle into bowls and add garnish on top.
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Reviews
-
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.
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DD & I thought this was wonderful!! DH, however, did not care for it. He thought it was too spicy(?) I'm not partial to terribly spicy food, myself, but I thought this was really good! I didn't add green peppers, only because I forgot to buy one. I added some shredded cheese directly to the soup because we like cheesy soup. Other than that, I made it exactly as written and I probably will make it again, but maybe try to cut down on the spice, add a bit more chicken and remember the green pepper!! Thanks for sharing!
Tweaks
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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.