Recipes / Spicy Southwest Chicken Enchilada Soup

Spicy Southwest Chicken Enchilada Soup



  • As Needed Non-Stick Cooking Spray
  • 3/4 cup Onion, Chopped
  • 1 tablespoon Garlic, Minced
  • 3 5/8 cups Furmano's Diced Petite Tomatoes with Chilies
  • 10 ounces Mild Enchilada Sauce
  • 3 cups Chicken Stock
  • 1 teaspoon Salt
  • 1/2 teaspoon Oregano
  • 1 teaspoon Cumin
  • 1/2 teaspoon Ground Chipotle Pepper
  • 1 tablespoon Cornstarch
  • 2 each Tortillas
  • 2 cups Cooked Chicken, Cooled & Chopped
  • As Needed Asadero Cheese, Shredded
  • As Needed Cilantro, Chopped
  1. Spray bottom of large Dutch oven liberally with non-stick cooking spray; saute onion and garlic over medium heat for three minutes or until translucent.
  2. Add Furmano's Diced Petite Tomatoes with Chilies with the juices, enchilada sauce, and 2 1/2 cups of the chicken stock.
  3. Bring to a boil, reduce heat, and simmer for 15 minutes.
  4. Stir into the soup the salt, oregano, cumin, and chipotle pepper powder.
  5. Increase heat to boiling once more.
  6. Mix cornstarch with remaining 1/2 cup chicken stock and pour into soup, stirring constantly.
  7. Reduce heat and cook for 5 minutes.
  8. Meanwhile, cut tortillas in half, then cut into very thin strips and place on a baking sheet.
  9. Toast in 350 degree oven for 3-5 minutes or until lightly toasted. Remove from baking sheet to cool.
  10. Remove the Dutch oven from heat and stir in the cooked chicken. Sit, covered for one minute.
  11. Ladle soup into bowls, top with toasted tortilla strips, and sprinkle with shredded asadero cheese.
  12. Garnish with chopped cilantro.