Easy creamy chicken enchilada soup from Serious Eats by J. Kenji López-Alt

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • jenmacgregor18 on October 18, 2020

    I had to sub new mexican chiles for anchos as that was what I could find in the store. otherwise, made as described. it was ok; but I don't see me making again.

  • chawkins on March 21, 2017

    This is a great soup. Beware when you microwave the chiles, I set the timer for 30 secs instead of doing it in 15 secs intervals, the microwave was filled with smoke when I opened it and I had to run the vent for hours to get rid of the chile smell. I used leftover roast chicken instead of raw chicken breast.

  • Rutabaga on December 23, 2015

    This a wonderful, hearty winter soup, brightened by the inclusion of a little lime juice and cilantro. Since I had recently made chile powder with dried chiles, I added the powder to the stock along with the chicken rather than work with whole dried chiles as suggested in the recipe. Since my chile powder was mild, I was pleased to find the final dish was not too spicy, even with the canned green chiles and pepper jack cheese, making it palatable for children, and allowing the parents to spice it up to taste with chile sauce. For the tomatoes, I used whole fire-roasted canned tomatoes. Having doubled the recipe, I'm looking forward to heating up the leftovers from the freezer later this winter.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.