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Bowl of chicken enchilada soup with a spoon

Chicken Enchilada Soup

  • Author: April @ Girl Gone Gourmet
  • Prep Time: 20 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 4 servings 1x


Creamy chicken enchilada soup, made with pepper jack cheese and topped with a simple pico de gallo and crispy tortilla garnish. I’ve included instructions for roasting a chicken breast (see the notes for details), but the easiest thing to do is pick-up one of those rotisserie chickens at the store. You’ll have more meat than you’ll need for this recipe, but it’ll save you some time. You can also use store-bought tortilla chips to garnish, but making your own crispy strips is easy to do while the soup simmers.



For the Pico de Gallo Garnish

  • 1/2 cup quartered cherry tomatoes
  • 1/4 cup diced red onion
  • 1 tbsp finely diced jalapeno
  • 1 tbsp chopped cilantro
  • Juice of 1 lime
  • 1/2 tsp kosher salt

For the Soup

  • 1 tbsp olive oil
  • 1/2 cup diced red onion
  • 2 tsp chopped garlic
  • 3 cups shredded cooked chicken
  • 1 cup frozen corn
  • 1 1/2 tsp kosher salt
  • 1/4 cup unsalted butter
  • 1/4 cup all-purpose flour
  • 6 cups water
  • 8 ounces half & half
  • 1 1/2 cups shredded pepper jack cheese

For the Crispy Tortilla Strips

  • 2 white corn tortillas, cut into 1/4-inch strips
  • 3 tbsp vegetable oil
  • kosher salt


  1. Make the Pico de Gallo: Mix all of the ingredients for the pico in a small bowl. Cover and place in the refrigerator to chill while you make the soup.
  2. Make the Soup: In a large pot, heat the olive oil over medium heat. Add the onion and garlic and cook them, stirring frequently, until the onion starts to soften. Add the cooked chicken, corn, salt, and butter. Stir until the butter is melted and then add the flour and stir to combine. Add the water and increase the heat to bring the pot to a boil. Lower the heat to maintain a simmer and cook the soup, uncovered, for 20 to 30 minutes. Add the half & half and, after it’s warmed through, add the cheese stirring until it’s melted and smooth.
  3. Make the Crispy Tortilla Strips: You can make the tortilla strips while the soup is simmering (before you add the half & half). Heat the vegetable oil over medium-high heat. Once heated, place one tortilla strip in the oil. If the oil bubbles around the strip go ahead and add a few more. If not, your oil may not be hot enough so warm it a little longer or turn the heat up a bit. Fry the strips in a couple of batches until they are golden brown. Transfer them to a plate lined with a paper towel and season them with a few pinches of salt while they’re hot.
  4. To Serve: Ladle the soup into bowls. Float a few tortilla strips in the soup and top them with a few tablespoons of the cold pico de gallo.


If you need to cook  some chicken because you don’t have any leftover over (or don’t want to buy a rotisserie chicken) just rub two large bone-in skin-on chicken breast with some olive oil and salt and pepper and roast it at 400 degrees for about 45 minutes to an hour or until the internal temperature is 165 degrees. Discard the skin and bones and shred the meat to use in the recipe.

  • Category: Dinner
  • Method: Simmer
  • Cuisine: American


  • Serving Size: 1/4 of recipe
  • Calories: 636
  • Sugar: 6.4g
  • Sodium: 1813.4mg
  • Fat: 29.4g
  • Saturated Fat: 14.2g
  • Unsaturated Fat: 14.1g
  • Trans Fat: 0.3g
  • Carbohydrates: 26.4g
  • Fiber: 2.4g
  • Protein: 28.4g
  • Cholesterol: 131.7mg

Keywords: chicken enchilada soup