Description
A creamy, cheesy Mexican-inspired chicken soup that’s ready in just 30 minutes. Packed with shredded chicken, enchilada sauce, and bold spices, it’s hearty, flavorful, and perfect for weeknights or cozy weekends.
Ingredients
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2 cups (280 g) cooked shredded chicken
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2 tbsp (30 ml) olive oil
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1 small onion, diced
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2 cloves garlic, minced
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2 cups (480 ml) chicken broth
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1 can (15 oz / 425 g) enchilada sauce
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1 can (15 oz / 425 g) diced tomatoes
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1 cup (240 ml) milk
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1 cup (115 g) shredded cheddar cheese
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1 tsp (2 g) ground cumin
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1/2 tsp (1 g) chili powder
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1/2 tsp (3 g) salt
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1/4 tsp (0.5 g) black pepper
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Optional toppings: sour cream, chopped cilantro, avocado slices, tortilla strips
Instructions
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Heat olive oil in a large pot over medium heat.
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Add diced onion; cook 3–4 minutes until softened. Stir in garlic; cook 30 seconds.
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Add shredded chicken, broth, enchilada sauce, and diced tomatoes. Stir well.
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Reduce heat and stir in milk, cheddar cheese, cumin, chili powder, salt, and pepper. Cook until cheese melts.
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Simmer 10–15 minutes, stirring occasionally. Adjust seasoning to taste.
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Serve hot with your choice of toppings.
Notes
Shortcut: use rotisserie chicken for quicker prep.
For thicker soup, simmer uncovered for a few extra minutes.
Spice it up with jalapeños or cayenne.
Shred cheese from a block for smoother melting.
Can substitute turkey, or go vegetarian with beans and corn.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican-American