Copycat Souper Salad Chicken Enchilada Soup
Satisfy your comfort food cravings with this Copycat Souper Salad Chicken Enchilada Soup, a rich and creamy Tex-Mex delight bursting with bold flavors! Inspired by a restaurant favorite, this hearty soup is made with tender shredded chicken, creamy cheese, tangy red enchilada sauce, and a kick of spice from cumin, chili powder, and paprika. Diced tomatoes with green chilies add a zesty edge, while a base of chicken broth ties it all together. Perfect for chilly days or when you're looking to elevate your weeknight dinner routine, this one-pot recipe delivers restaurant-quality taste in just 45 minutes. Top it off with crispy tortilla strips, fresh cilantro, and a dollop of sour cream for the ultimate finishing touch. Whether you’re serving it to guests or savoring a bowl on your own, this enchilada soup guarantees satisfaction with every spoonful!
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Recipe Information
Ingredients
- 2 cups Cooked chicken breast, shredded or diced
- 1 medium Yellow onion, finely diced
- 2 cloves Garlic, minced
- 2 tablespoons Butter
- 4 cups Chicken broth
- 1 cup Red enchilada sauce
- 8 ounces Cream cheese, softened and cubed
- 1 cup Cheddar cheese, shredded
- 1 10-ounce can Canned diced tomatoes with green chilies (e.g., Rotel), undrained
- 1 teaspoon Cumin
- 1 teaspoon Chili powder
- 1 teaspoon Paprika
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 4 pieces Corn tortillas, cut into strips (optional, for garnish)
- 2 tablespoons Fresh cilantro, chopped (optional, for garnish)
- 0.5 cup Sour cream (optional, for garnish)
Instructions
In a large pot or Dutch oven, melt the butter over medium heat. Add the diced onion and minced garlic, and sauté until the onion is soft and translucent, about 5 minutes.
Add the cumin, chili powder, paprika, salt, and black pepper to the pot. Stir well to coat the onions in the spices and cook for 1 minute until fragrant.
Pour in the chicken broth, enchilada sauce, and diced tomatoes with green chilies. Stir to combine.
Bring the mixture to a boil, then reduce the heat to low and let it simmer for 10 minutes to allow the flavors to meld together.
Add the softened cream cheese cubes to the pot, stirring continuously until the cream cheese is melted and fully incorporated into the soup.
Stir in the shredded cheddar cheese until it is melted and the soup is smooth.
Add the shredded or diced chicken to the pot and let it cook for an additional 5 minutes, ensuring the chicken is heated through.
If desired, fry the tortilla strips in a bit of oil until crispy and set them aside for garnish.
Ladle the hot soup into bowls and garnish with crispy tortilla strips, chopped cilantro, and a dollop of sour cream, if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
505 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.2 g | 40% | |
| Saturated Fat | 17.4 g | 87% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 147 mg | 49% | |
| Sodium | 1440 mg | 63% | |
| Total Carbohydrate | 18.3 g | 7% | |
| Dietary Fiber | 1.8 g | 6% | |
| Total Sugars | 5.8 g | ||
| Protein | 35.6 g | 71% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 245 mg | 19% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 572 mg | 12% | |
*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.
