Cheese Enchilada Chowder
Warm, creamy, and irresistibly cheesy, this Cheese Enchilada Chowder is a comforting fusion of Tex-Mex flavors and hearty soup goodness. Packed with zesty green chiles, bold enchilada sauce, and two kinds of melty cheese—sharp cheddar and Monterey Jack—this one-pot wonder captures the essence of cheese enchiladas in a bowl. A velvety base made with a buttery roux, chicken broth, and whole milk is elevated with a medley of spices like cumin and chili powder, while sweet bursts of corn add balance. Ready in just 45 minutes, this crowd-pleaser is perfect for weeknight dinners or cozy gatherings. Serve it with crispy tortilla chips for an irresistible crunch, or garnish with fresh cilantro for a pop of color and flavor. Whether you call it enchilada soup or chowder, this recipe is guaranteed to satisfy your cravings for cheesy, Mexican-inspired comfort food!
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Recipe Information
Ingredients
- 2 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 4 cups chicken broth
- 2 cups whole milk
- 1 4-ounce can diced green chiles
- 1 cup enchilada sauce (red or green)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 cup frozen corn
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons fresh cilantro, chopped (optional)
- 1 bag tortilla chips, for serving
Instructions
In a large pot or Dutch oven, melt the butter over medium heat.
Add the diced onion and sauté for about 4-5 minutes until translucent.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Sprinkle the flour over the onions and garlic, stirring constantly to form a roux. Cook for 1-2 minutes to get rid of the raw flour taste.
Slowly pour in the chicken broth while whisking to prevent lumps. Bring the mixture to a gentle simmer.
Stir in the milk, green chiles, enchilada sauce, cumin, and chili powder. Let the soup simmer for about 10 minutes, stirring occasionally.
Reduce the heat to low. Gradually add the shredded cheddar and Monterey Jack cheese, one handful at a time, stirring until melted and combined.
Add the frozen corn, salt, and black pepper. Simmer for another 5-7 minutes until heated through and slightly thickened.
Taste and adjust seasonings as needed. If the soup is too thick, add a splash of milk or broth to reach your desired consistency.
Ladle the chowder into bowls and garnish with chopped cilantro, if desired.
Serve hot with tortilla chips on the side for dipping or crumbling on top.
Nutrition Facts
Calories |
3280 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 201.3 g | 258% | |
| Saturated Fat | 99.0 g | 495% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 463 mg | 154% | |
| Sodium | 8540 mg | 371% | |
| Total Carbohydrate | 260.5 g | 95% | |
| Dietary Fiber | 22.2 g | 79% | |
| Total Sugars | 43.7 g | ||
| Protein | 140.1 g | 280% | |
| Vitamin D | 6.0 mcg | 30% | |
| Calcium | 3359 mg | 258% | |
| Iron | 13.8 mg | 77% | |
| Potassium | 2835 mg | 60% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
