Enchilada Chicken Tortilla Soup
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A cozy enchilada-flavored soup with shredded chicken and crispy tortilla strips, garnished with fresh toppings. A quick, flavourful dinner that comes together in under 40 minutes.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 2 bone-in chicken breasts (skin-on)
- 2 teaspoons olive oil
- 1/2 yellow onion (peeled and roughly chopped)
- 3 garlic cloves (peeled and roughly chopped)
- Salt
- 3 cups chicken stock (divided)
- 1 15-ounce can of enchilada sauce OR 15 ounces of homemade enchilada sauce
- 2 tablespoons vegetable oil
- 2 to 3 tortillas (cut into 1-inch strips)
- 1/2 avocado (diced)
- Handful of cilantro
- Sliced radishes
- Crema
- Cotija Cheese
- Sliced green onions
At a glance
PER SERVING · TIME 35M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 25m
- Sodium
- 1117mg
- Total sugar
- 5g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 683mg
- Calcium
- 119mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1117MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.