Enchilada Tortilla Soup Recipe

Enchilada Tortilla Soup is one of those dishes that bring comfort and bold flavors into a bowl. It’s rich, hearty, and packed with the deep, smoky heat of traditional Mexican flavors, but with a twist that makes it feel completely new. Imagine all the components of your favorite enchiladas-tender tortillas, a savory broth, melty cheese, and seasoned meat-transformed into a soul-warming soup that you can enjoy in a cozy bowl. Whether you’re looking to impress at dinner or just craving a comforting meal for yourself, this Enchilada Tortilla Soup is sure to hit the spot.

But what makes this soup stand out? It’s all about layers-layers of flavor, textures, and ingredients that meld together perfectly. You’ve got the crispy tortillas that soften in the broth, the richness of the enchilada sauce, and the freshness of toppings like cilantro, cheese, and avocado. Plus, it’s a flexible dish, so you can easily tweak it to suit your taste.

Let’s dive into the recipe, and we’ll go through each element in detail to make sure your soup turns out delicious and satisfying.

Enchilada Tortilla Soup Recipe

This soup is a great combination of classic Mexican ingredients with a modern, soup-friendly twist. The best part? It’s super customizable. You can adjust the level of spice, swap ingredients, or load it with all your favorite toppings.

Ingredients Needed

• 2 tablespoons olive oil – For sautéing the veggies and adding a rich base to the soup.
• 1 medium onion, finely chopped – This adds sweetness and depth to the soup’s flavor.
• 2 cloves garlic, minced – For that aromatic, savory undertone.
• 1 red bell pepper, diced – Brings a bit of sweetness and a pop of color.
• 1 can (14.5 oz) diced tomatoes – A tangy base that provides the signature richness.
• 1 can (4 oz) green chilies – Adds heat and a slight smokiness.
• 4 cups chicken broth – The soul of the soup, lending it a rich, savory depth.
• 1 can (10 oz) enchilada sauce – The star of the show! Adds that unmistakable enchilada flavor.
• 1 teaspoon ground cumin – Warmth and earthiness to complement the other spices.
• 1 teaspoon chili powder – Adds that gentle, smoky heat.
• 1 teaspoon smoked paprika – For depth and a smoky undertone.
• Salt and pepper, to taste – To balance the flavors.
• 6 corn tortillas, cut into strips – These form the base of the soup and give it texture.
• 1 ½ cups cooked chicken (shredded) – Adds protein and makes it a complete meal.
• ½ cup shredded cheddar cheese – For melty goodness and extra flavor.
• ½ cup sour cream – A creamy topping to balance the heat.
• Fresh cilantro – To garnish and add a fresh, herbal note.
• 1 ripe avocado, diced – For a creamy texture and fresh contrast.

Cooking Instructions

1. Sauté the veggies: Heat the olive oil over medium heat in a large pot. Add the chopped onion and bell pepper, cooking for about 5 minutes until softened and translucent. Toss in the garlic and cook for another 1-2 minutes until fragrant.
2. Add tomatoes and spices: Stir in the canned diced tomatoes, green chilies, cumin, chili powder, smoked paprika, salt, and pepper. Cook for another 2 minutes to let the spices bloom and the flavors mingle.
3. Pour in the liquids: Add the chicken broth and enchilada sauce to the pot, stirring well to combine. Bring the mixture to a boil, then reduce the heat and let it simmer for about 10 minutes to let all the flavors meld together.
4. Crisp the tortillas: While the soup is simmering, heat a separate skillet over medium heat. Lightly fry the tortilla strips in a bit of oil until golden and crispy, about 4-5 minutes. Set aside.
5. Shred the chicken: If you haven’t already, shred your cooked chicken (rotisserie chicken works great for this) and set it aside.
6. Assemble the soup: Add the shredded chicken to the soup and let it simmer for an additional 5 minutes to warm through. Stir in the tortilla strips, making sure they soak up the broth and soften slightly.
7. Finish and serve: Ladle the soup into bowls and top with shredded cheddar cheese, a dollop of sour cream, fresh cilantro, and diced avocado. Serve hot, and enjoy the delicious blend of flavors and textures!

Ingredient Insights

• Corn Tortillas: These are key to achieving that signature enchilada flavor. When cut into strips and fried, they become the backbone of the soup, providing a slightly crispy texture that contrasts beautifully with the rich broth.
• Enchilada Sauce: The store-bought variety works well, but if you want to take it to the next level, you can make your own from scratch with dried chiles, garlic, and spices. This sauce is what defines the soup’s flavor, so don’t skimp on quality!
• Smoked Paprika: While regular paprika is fine, smoked paprika lends a depth of flavor and a slight smokiness that elevates the soup. It’s the secret ingredient that makes it feel like a slow-cooked dish, even though it’s ready in no time.
• Chicken: You can use shredded rotisserie chicken for convenience, but if you have the time, cooking your own chicken with a bit of seasoning will enhance the flavor. You can also substitute with beef, pork, or even beans for a vegetarian version.

Expert Tips

• Don’t skip the crispy tortillas: While the soup will still be tasty without them, the crispy tortilla strips add an essential texture that elevates the dish. If you’re short on time, you can bake them in the oven instead of frying.
• Control the heat: If you like it spicy, consider adding extra jalapeños or hot sauce to the soup. If you prefer it milder, stick to the green chilies and maybe omit the chili powder for a less intense kick.
• Make it a meal: To turn this into a more filling meal, serve it with a side of Mexican rice, or even add some beans directly to the soup for extra fiber and protein.
• Use homemade chicken broth: If possible, make your own broth from a rotisserie chicken or leftover chicken bones. Homemade broth is so much more flavorful than store-bought, and it really takes the soup to the next level.

Recipe Variations

• Vegetarian Enchilada Soup: Omit the chicken and replace it with beans (black beans or pinto beans are great choices) or roasted vegetables like zucchini, corn, and sweet potatoes for a hearty vegetarian version.
• Beef Enchilada Soup: Swap the chicken for ground beef or shredded beef for a heartier soup with a different flavor profile. Add a bit more cumin and chili powder for extra depth.
• Spicy Enchilada Soup: For an extra punch, add fresh diced jalapeños or even a chipotle pepper in adobo sauce to the soup base. This will infuse the broth with a smoky heat that’s irresistible.
• Taco Soup Twist: Add taco seasoning instead of some of the spices, and throw in some beans (like black beans or kidney beans). This creates a fusion of taco and enchilada flavors.

Final Words

This Enchilada Tortilla Soup is the definition of comfort food with a flavorful punch. It’s the kind of meal that warms you up from the inside out and is perfect for everything from casual dinners to family gatherings. The rich, savory broth combined with the crispy tortilla strips and toppings like cheese, sour cream, and avocado make for a perfect, well-rounded dish.