Chicken Enchilada Soup

Chicken Enchilada Soup

Here’s a Chicken Enchilada Soup that’s so creamy and delicious I’m so excited to share it with you!

Last month we went to Cabo San Lucas for the Christmas holiday and on the plane we had the most delicious chicken tortilla soup.  I know, weird that the airplane food was something to write about on a food blog, but that soup was so good! We loved it and my husband has asked me a few times since to try to make it. The soup was fairly thick and creamy, not a broth-like soup base one would expect to see with chicken tortilla soup.  It reminded me of a chicken enchilada soup I use to make many years ago with canned cream of chicken soup and enchilada sauce.  I couldn’t find that recipe to see what all was in it, so I just improvised with my favorite Mexican ingredients for this soup.

Ingredients

  • 2 Tbls. olive oil
  • 1 onion, diced
  • ½ yellow bell pepper, diced
  • 3 cloves garlic, chopped
  • 1 32oz. box chicken broth
  • 1 can fire roasted, diced tomatoes
  • 1 can enchilada sauce
  • Shredded chicken, use breast meat from rotisserie chicken, or cook up a couple breasts, then shred
  • 1 can black beans, drained and rinsed
  • 1 can corn, drained
  • 3 Tbls. masa flour
  • Water - enough to make a runny paste with the masa (about ⅓-1/2 c.)
  • 2 oz. cream cheese
  • ½ tsp. chipotle chili powder (add if you want it a bit spicier)
  • salt & pepper
  • Cilantro, chopped
  • Lime wedges
  • Tortilla chips
  • Shredded cheddar cheese
  • Avocado, diced
Read the whole recipe on I'm Bored, Let's Go...