Cozy Up with Copycat Souper Salad Chicken Enchilada Soup

My first encounter with Chicken Enchilada Soup wasn’t in a fancy restaurant, but during a particularly gray and drizzly week in college. A friend, battling a nasty cold, swore by the healing powers of Souper Salad’s version. One spoonful of that creamy, cheesy, subtly spiced broth, loaded with tender chicken and tortilla strips, and I understood. It was pure comfort in a bowl, chasing away the chill and the lingering sniffles. Recreating that experience at home has become a ritual, a culinary hug on a cold day.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Servings: 6-8
• Yield: Varies depending on bowl size
• Dietary Type: Not specified, but can be made gluten-free with GF tortillas.

Ingredients

• 4 chicken breasts (cubed)
• ½ cup onion, chopped medium
• 2 garlic cloves, minced
• 1 ¼ ounces dry enchilada mix (I like Fiesta Brand in the white bottle)
• 2 (24 ounce) cans chicken broth
• 1 (10 ½ ounce) can cream of chicken soup
• 1 (10 ounce) can Rotel Tomatoes
• 2 cups milk
• 2 cups shredded cheddar cheese
• 1 (24 count) package corn tortillas

Equipment Needed

• Non-stick skillet
• Large pot or Dutch oven
• Knife
• Cutting board
• Measuring cups and spoons

Instructions

1. In a non-stick skillet over medium heat, cook the cubed chicken breasts, chopped onion, and minced garlic together. Cook until the chicken is no longer pink and the onions are translucent, about 5-7 minutes.
2. Add the dry enchilada mix to the skillet and stir thoroughly to coat the chicken and vegetables. This step helps to bloom the spices and release their aroma.
3. Transfer the chicken mixture to a large pot or Dutch oven.
4. Add the two cans of chicken broth, the can of cream of chicken soup, and the can of Rotel Tomatoes (undrained) to the pot. Stir well to combine all ingredients.
5. Pour in the two cups of milk. Stir again to ensure everything is evenly distributed.
6. Bring the soup to a simmer over medium heat. Once simmering, reduce the heat to low and cook for approximately 40 minutes, stirring often to prevent sticking and burning. This simmering time allows the flavors to meld together and the soup to thicken slightly.
7. While the soup is simmering, prepare the corn tortilla strips. Using a sharp knife, cut the corn tortillas into thin strips. The amount of tortillas you use is up to your personal preference – add as many or as few as you like.
8. Once the soup has simmered for 40 minutes, add the shredded cheddar cheese to the pot. Stir until the cheese is fully melted and incorporated into the soup, creating a creamy and cheesy texture.
9. Add the corn tortilla strips to the pot. Stir them in to coat them with the soup.
10. Remove the pot from the heat. Allowing the tortilla strips to sit in the hot soup off the heat will soften them to the perfect texture.
11. Allow the soup to cool slightly before serving. This will prevent burning your mouth and allow the flavors to develop further.

Expert Tips & Tricks

• Boost the flavor: For an extra layer of flavor, try adding a small can of diced green chilies to the soup along with the Rotel tomatoes.
• Spice it up: If you prefer a spicier soup, add a pinch of cayenne pepper or a dash of your favorite hot sauce. You can also use a spicier enchilada seasoning.
• Creamier texture: For an even creamier soup, consider using half-and-half or heavy cream instead of milk. Be careful not to boil the soup after adding the cream, as it may curdle.
• Make ahead: This soup is a great make-ahead dish. Prepare it a day or two in advance and store it in the refrigerator. The flavors will deepen as it sits. Add the tortilla strips just before serving to prevent them from becoming soggy.
• Thickening: If the soup is too thin, you can thicken it by mixing a tablespoon of cornstarch with a tablespoon of cold water to create a slurry. Stir the slurry into the simmering soup and cook until thickened. Alternatively, you can mash some of the chicken and beans against the side of the pot to release their starches and naturally thicken the soup.
• Using pre-cooked chicken: To save time, you can use pre-cooked rotisserie chicken. Simply shred the chicken and add it to the soup along with the other ingredients.

Serving & Storage Suggestions

Serve this Chicken Enchilada Soup hot, garnished with extra shredded cheddar cheese, a dollop of sour cream or Greek yogurt, and a sprinkle of fresh cilantro. You can also offer additional toppings like diced avocado, sliced green onions, and jalapeños for those who like a little extra heat.

Leftover soup can be stored in an airtight container in the refrigerator for up to 3-4 days. For longer storage, you can freeze the soup for up to 2-3 months. When freezing, it’s best to omit the tortilla strips until reheating, as they will become mushy when thawed. To reheat, simply thaw the soup in the refrigerator overnight and then heat it in a pot over medium heat, stirring occasionally, until heated through. You can also reheat it in the microwave in a microwave-safe bowl. Add fresh tortilla strips just before serving.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	450 kcal	23%
Total Fat	25g	38%
Saturated Fat	15g	75%
Cholesterol	100mg	33%
Sodium	1200mg	50%
Total Carbohydrate	30g	10%
Dietary Fiber	5g	20%
Sugars	5g	N/A
Protein	30g	60%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Gluten-Free: To make this soup gluten-free, simply use gluten-free corn tortillas.
• Dairy-Free: For a dairy-free version, substitute the milk with a plant-based milk alternative such as almond milk, soy milk, or oat milk. Use a dairy-free cream of chicken soup substitute or make your own using vegetable broth and a thickening agent. You can also omit the cheddar cheese or use a dairy-free shredded cheese alternative.
• Vegetarian: To make a vegetarian version, omit the chicken and add a can of black beans or pinto beans. You can also add other vegetables such as corn, bell peppers, or zucchini. Use vegetable broth instead of chicken broth.
• Spicy Chicken Tortilla Soup: Add a can of green chilies, or a chopped jalapeño to the pot for some added heat.
• Mexican Chicken Soup: Add a can of black beans, a can of corn, and some cumin to the pot to make this soup even more similar to chicken tortilla soup!

FAQs (Frequently Asked Questions)

Q: Can I use rotisserie chicken instead of cooking chicken breasts?
A: Absolutely! Using pre-cooked rotisserie chicken is a great time-saver. Simply shred the chicken and add it to the soup along with the other ingredients.

Q: How do I prevent the tortillas from getting soggy?
A: Add the tortilla strips to the soup just before serving. This will prevent them from becoming too soft. You can also serve the soup with tortilla chips on the side for dipping.

Q: Can I make this soup in a slow cooker?
A: Yes, you can! Brown the chicken, onions, and garlic in a skillet first. Then, transfer all ingredients to a slow cooker and cook on low for 6-8 hours or on high for 3-4 hours. Add the cheese and tortilla strips during the last 30 minutes of cooking time.

Q: Can I freeze this soup?
A: Yes, you can freeze this soup for up to 2-3 months. It’s best to omit the tortilla strips until reheating, as they will become mushy when thawed.

Q: What can I serve with this soup?
A: This soup is delicious on its own, but you can also serve it with a side of cornbread, a green salad, or a quesadilla.

Final Thoughts

I hope this copycat recipe brings you the same comforting warmth and flavor that it brings me. Feel free to experiment with different toppings and variations to create your own unique version. Don’t be afraid to adjust the spices to your liking and make it your own. This soup is perfect for a cozy night in, a potluck dinner, or any occasion that calls for a delicious and satisfying meal. So grab your pot, gather your ingredients, and get ready to enjoy a bowl of pure comfort! I’d love to hear how it turns out, so please share your feedback and photos!