Authentic Enchilada Tortilla Soup Recipe: Easy & Flavorful

By Chef Liu Wei
Authentic Enchilada Tortilla Soup Recipe: Easy & Flavorful

The authentic enchilada tortilla soup recipe combines tender chicken, rich enchilada sauce, crispy tortilla strips, and melted cheese for a comforting Mexican-inspired meal. Key ingredients include 6 corn tortillas, 2 cups shredded chicken, 4 cups chicken broth, 1 can black beans, 1 can diced tomatoes, 2 cups enchilada sauce, 1 onion, 2 garlic cloves, and toppings like avocado, cilantro, and queso fresco. Simmer broth, sauce, beans, and tomatoes for 15 minutes, add shredded chicken, and serve over baked tortilla strips with your favorite garnishes.

The Ultimate Guide to Perfect Enchilada Tortilla Soup

Enchilada tortilla soup represents the beautiful fusion of traditional Mexican flavors with comforting soup preparation. This beloved dish transforms simple pantry staples into a restaurant-quality meal that warms both body and soul. Unlike standard tortilla soup, the enchilada version incorporates the rich, complex flavors of authentic enchilada sauce, creating a deeper, more satisfying broth that stands apart from simpler tomato-based variations.

Why This Enchilada Tortilla Soup Recipe Works

What makes this particular recipe exceptional is its balance of authentic ingredients and practical preparation. Many online versions cut corners with canned soups or artificial flavorings, but our approach uses quality components that build genuine depth of flavor. The secret lies in properly toasting the tortillas before adding them to the soup, which prevents sogginess while maintaining that essential corn flavor profile.

Complete Ingredient List

Gather these fresh ingredients for authentic results:

  • 6 corn tortillas, cut into strips
  • 2 cups cooked shredded chicken (rotisserie works well)
  • 4 cups low-sodium chicken broth
  • 1 (15oz) can black beans, rinsed
  • 1 (14.5oz) can fire-roasted diced tomatoes
  • 2 cups homemade or quality store-bought red enchilada sauce
  • 1 medium white onion, finely diced
  • 2 garlic cloves, minced
  • 2 tbsp olive oil or avocado oil
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • 1 jalapeño, seeds removed (optional for heat)

Step-by-Step Preparation

  1. Prepare tortilla strips: Toss tortilla strips with 1 tbsp oil and a pinch of salt. Bake at 375°F for 10-12 minutes until crisp. Set aside.
  2. Sauté aromatics: In a large pot, heat remaining oil over medium heat. Add onions and cook until translucent (5 minutes). Add garlic, cumin, and oregano; cook 1 minute until fragrant.
  3. Build the broth: Pour in chicken broth, enchilada sauce, black beans, and diced tomatoes. Bring to a gentle simmer.
  4. Simmer for depth: Reduce heat to low and let the soup simmer uncovered for 15-20 minutes to allow flavors to meld.
  5. Add protein: Stir in shredded chicken and cook for additional 5 minutes to heat through.
  6. Assemble: Place a handful of baked tortilla strips in each bowl, ladle hot soup over them, and add your preferred toppings.
Prep Time Cook Time Total Time Servings
20 minutes 30 minutes 50 minutes 4-6 servings

Pro Tips for Best Results

Professional chefs recommend these techniques for elevating your homemade enchilada tortilla soup:

  • Homemade enchilada sauce: While quality store-bought works, making your own from dried chilies creates superior depth. Toast 3-4 dried guajillo chilies, remove stems and seeds, blend with garlic, cumin, and broth.
  • Tortilla texture: Never add raw tortillas directly to the soup. Baking them separately maintains their structure and corn flavor.
  • Layering flavors: For richer taste, brown the chicken with onions before adding broth when making from scratch.
  • Acidity balance: A squeeze of fresh lime juice just before serving brightens the entire dish.

Popular Variations

This versatile recipe adapts beautifully to different dietary needs and preferences:

  • Vegetarian enchilada tortilla soup: Substitute vegetable broth and omit chicken. Add extra beans or roasted sweet potatoes for protein.
  • Spicy version: Include chipotle peppers in adobo sauce or increase jalapeño quantity.
  • Quick weeknight meal: Use rotisserie chicken and quality store-bought enchilada sauce for a 30-minute preparation.
  • Gluten-free option: Ensure your enchilada sauce and broth are certified gluten-free (most corn tortillas are naturally GF).

Serving Suggestions

Traditional Mexican presentation enhances the experience:

  • Serve in wide, shallow bowls to showcase the colorful toppings
  • Offer lime wedges on the side for custom acidity
  • Pair with warm cornbread or crusty bolillos
  • Complete the meal with a simple green salad dressed with lime vinaigrette

Storage and Reheating Instructions

Proper storage maintains quality for future enjoyment:

  • Refrigeration: Store soup (without tortilla strips) in airtight container for up to 4 days
  • Freezing: Freeze broth portion for up to 3 months; add fresh tortillas when serving
  • Reheating: Warm gently on stove over medium-low heat. Add reserved tortilla strips just before serving to maintain crispness
  • Reviving leftovers: Add a splash of broth when reheating to restore proper consistency

Frequently Asked Questions

Can I make enchilada tortilla soup in a slow cooker?

Yes, this easy enchilada tortilla soup recipe adapts perfectly to slow cooking. Combine all ingredients except tortilla strips and fresh garnishes in the slow cooker. Cook on low for 4-6 hours or high for 2-3 hours. Add baked tortilla strips and fresh toppings just before serving to maintain texture.

What's the difference between tortilla soup and enchilada soup?

Traditional tortilla soup features a tomato-based broth with crispy tortilla strips, while authentic enchilada tortilla soup uses red enchilada sauce as the flavor base, creating a richer, more complex broth with distinctive chili pepper notes. The enchilada version typically includes shredded chicken throughout the soup rather than just as a topping.

How can I make my enchilada tortilla soup thicker?

For a thicker enchilada tortilla soup texture, blend 1 cup of the soup (without tortillas) and return it to the pot. Alternatively, create a slurry with 1 tbsp cornstarch mixed with 2 tbsp cold water, then stir into simmering soup. Avoid over-thickening as the soup naturally thickens upon standing.

What are traditional toppings for enchilada tortilla soup?

Authentic toppings include queso fresco or cotija cheese, sliced avocado, fresh cilantro, lime wedges, and additional baked tortilla strips. Some regional variations add a dollop of Mexican crema, sliced radishes, or a fried egg on top for a complete meal.

Can I use flour tortillas instead of corn for this recipe?

While traditional enchilada tortilla soup uses corn tortillas, you can substitute flour tortillas for a different texture. However, corn tortillas provide the authentic flavor and hold up better in the soup without becoming overly soggy. If using flour tortillas, reduce baking time to 8-10 minutes to prevent burning.

Chef Liu Wei

Chef Liu Wei

A master of Chinese cuisine with special expertise in the regional spice traditions of Sichuan, Hunan, Yunnan, and Cantonese cooking. Chef Liu's culinary journey began in his family's restaurant in Chengdu, where he learned the complex art of balancing the 23 distinct flavors recognized in traditional Chinese gastronomy. His expertise in heat management techniques - from numbing Sichuan peppercorns to the slow-building heat of dried chilies - transforms how home cooks approach spicy cuisines. Chef Liu excels at explaining the philosophy behind Chinese five-spice and other traditional blends, highlighting their connection to traditional Chinese medicine and seasonal eating practices. His demonstrations of proper wok cooking techniques show how heat, timing, and spice application work together to create authentic flavors. Chef Liu's approachable teaching style makes the sophisticated spice traditions of China accessible to cooks of all backgrounds.