Cheesy Chicken Enchilada Soup with Tortellini

Cheesy Chicken Enchilada Soup with Tortellini is the easiest throw-it-all-in-a-pot, cozy fall soup. It’s packed with tender chicken, sweet corn, tortellini, the most delicious enchilada-like flavor, plenty of sharp cheddar cheese. Comforting and so delicious.

Course Soup

Cuisine American

Keyword chicken enchilada soup, taco soup, tortellini soup

Prep Time 10

Cook Time 25

Total Time 35

Servings people

Calories 405kcal

Author Nicole

Cost $25

Equipment

stock pot

Ingredients

2 tsp olive oil
1/2 cup chopped onion
2 large garlic cloves
3/4 tsp kosher salt, divided
2 tbsp + 1 tsp tomato paste
2 tbsp all-purpose flour
32 oz low-sodium chicken stock
2 tbsp chili powder
2 tsp ground cumin
1 tbsp apple cider vinegar
1 lb chicken tenders
2 cups tortellini
1 cup frozen corn
1 1/2 cups shredded sharp cheddar cheese

Instructions

Add olive oil to a large stock pot. Heat to medium. Add onion, garlic, and 1/4 teaspoon salt. Sweat veggies until slightly softened, about 2-3 minutes. Cook 1 more minute. Add tomato paste, stir. Cook 1 more minute. Add flour. Stir to combine. Cook another minute.
Stir in chicken broth, chili powder, remaining 1/2 teaspoon salt, cumin, and apple cider vinegar. Stir. Add chicken tenders and tortellini. Bring to a boil and reduce to a simmer. Simmer until chicken is cooked through, about 10-12 minutes.
Remove chicken and shred with two forks. Add chicken, corn, and cheese to the soup. Stir. Simmer until 5-6 minutes until corn is warmed through and cheese is melted. Season with salt and pepper.

Nutrition