Sopa De Enchilada (Mexican Enchilada Soup) Recipe

Name: Sopa De Enchilada (Mexican Enchilada Soup)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 corn tortillas, cut into thin strips; 1/4 cup vegetable oil; 2 tablespoons vegetable oil; 1 yellow onion, chopped; 1 tablespoon garlic, minced; 1 red bell pepper, chopped; 1/2 cup corn; 5 cups chicken stock; 1 (15 ounce) can tomato puree; 1/2 teaspoon coarse salt; 1 1/4 teaspoons chili powder; 1/4 teaspoon fresh ground black pepper; 1 1/4 teaspoons sugar; 3/4 teaspoon tapatio hot sauce; 1 teaspoon Worcestershire sauce; 4 teaspoons flour; 1/2 cup water; 2 1/2 cups cooked chicken, shredded; 1/2 cup heavy cream; 1/4 cup sour cream; 1 cup mild cheddar cheese, shredded; 1/2 cup black beans, drained rinsed; 1/4 cup fresh cilantro, chopped (garnish)

Servings: persons

5 corn tortillas, cut into thin strips
1/4 cup vegetable oil
2 tablespoons vegetable oil
1 yellow onion, chopped
1 tablespoon garlic, minced
1 red bell pepper, chopped
1/2 cup corn
5 cups chicken stock
1 (15 ounce) can tomato puree
1/2 teaspoon coarse salt
1 1/4 teaspoons chili powder
1/4 teaspoon fresh ground black pepper
1 1/4 teaspoons sugar
3/4 teaspoon tapatio hot sauce
1 teaspoon Worcestershire sauce
4 teaspoons flour
1/2 cup water
2 1/2 cups cooked chicken, shredded
1/2 cup heavy cream
1/4 cup sour cream
1 cup mild cheddar cheese, shredded
1/2 cup black beans, drained rinsed
1/4 cup fresh cilantro, chopped (garnish)

1
Heat 1/4 cup vegetable oil in a 10-inch skillet. When oil is hot, add tortilla strips and stir until golden and crisp, 2 to 3 minutes. Drain on paper towels and set aside.
2
Cook onion in remaining 2 tablespoons oil in a medium saucepan over medium heat until translucent. Add garlic, bell pepper and corn; cook for about 2 minutes.
3
Stir in chicken stock, tomato puree, salt, chili powder, pepper, sugar, hot sauce, and Worcestershire sauce; bring to a boil. Lower heat and simmer for 15 minutes.
4
Whisk flour and water in a small bowl and stir into soup. Bring to a boil, then simmer 4 minutes.
5
Add chicken and bring back to a simmer. Stir in cream, sour cream, shredded cheese, and black beans.
6
To serve, garnish with fried tortilla strips and cilantro.

1405

kcal

Calories

Fat

Carbs

156

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: 5 corn tortillas, cut into thin strips, 1/4 cup vegetable oil, 2 tablespoons vegetable oil, 1 yellow onion, chopped, and more.

Yes, Sopa De Enchilada (Mexican Enchilada Soup) falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Sopa De Enchilada (Mexican Enchilada Soup)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions