Chicken Enchilada Soup

Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 225
  • Calories from fat: 26%
  • Fat: 6.6g
  • Saturated fat: 2g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 20.2g
  • Carbohydrate: 20g
  • Fiber: 0.0g
  • Cholesterol: 38mg
  • Iron: 0.0mg
  • Sodium: 397mg
  • Calcium: 0.0mg


  • 1 (6-inch) corn tortilla
  • Vegetable cooking spray
  • 1 teaspoon vegetable oil
  • 1 (4-ounce) skinned, boned chicken breast half, cubed
  • 2 tablespoons all-purpose flour
  • 1/2 cup no-salt-added tomato sauce
  • 1/4 cup skim milk
  • 1 (13 1/2-ounce) can no-salt-added chicken broth
  • 3/4 teaspoon chili powder
  • 1/4 teaspoon ground cumin
  • 1/8 teaspoon salt
  • 1/8 teaspoon garlic powder
  • Dash of ground red pepper
  • 1/4 cup seeded, chopped tomato
  • 2 tablespoons (1/2 ounce) shredded reduced-fat sharp Cheddar cheese
  • 1/2 teaspoon minced jalapeno pepper (optional)


  1. Cut tortilla into very thin strips; place on a baking sheet. Bake at 325° for 10 minutes or until crisp. Set aside.
  2. Coat a medium saucepan with cooking spray; add oil. Place over medium-high heat until hot. Add chicken; saute 4 minutes or until lightly browned. Add flour, and cook, stirring constantly, 1 minute. Gradually stir in tomato sauce, milk, and chicken broth. Stir in chili powder and next 4 ingredients. Cover, reduce heat, and simmer 15 minutes, stirring occasionally.
  3. To serve, ladle soup into individual bowls, and top each serving with half of tortilla strips, 2 tablespoons tomato, 1 tablespoon cheese, and, if desired, 1/4 teaspoon jalapeno pepper.
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