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Chicken Enchilada Soup

  • 2 tablespoons vegetable oil
  • 1 cup yellow onion, diced
  • 1 cup poblano chile, stemmed, seeded, diced
  • 1 tablespoon minced garlic
  • 2 teaspoons ground cumin
  • 2 teaspoons good-quality chili powder
  • 1/3 cups all-purpose flour
  • 2 cups AE Milk
  • 4 cups low-sodium chicken broth
  • 1 can (14.5 oz.) diced tomatoes, drained
  • 8 ounces finely shredded sharp Cheddar cheese
  • ½ cup AE Mexican Style Dip
  • 4 cups shredded cooked chicken
  • ½ cup chopped fresh cilantro
  • 2 tablespoons lime juice
  • Salt to taste
  • Crushed tortilla or corn chips
  • Sliced scallions
  • Chopped cilantro



Heat the oil in a large stock pot or soup pot over medium-high. Add onion and sauté until translucent, about 4 minutes. Stir in the poblano chile, garlic, cumin, and chili powder; cook until the poblanos are soft, about another 4 minutes.

Sprinkle the flour over the vegetables and stir to coat; cook for 1 minute. Gradually whisk in the milk, stirring constantly to prevent lumps from forming. Cook for a few minutes (to remove the floury taste), until slightly thickened. Stir in the broth and tomatoes and simmer for 15 minutes.

Gradually stir in the Cheddar a handful at a time, making sure that each addition is melted before adding more. Whisk in the dip and chicken, and cook over low heat, stirring often (do not allow soup to boil or the dip may curdle). Finish with the ½ cup cilantro, lime juice, and salt. Serve with chips, scallions, and additional cilantro for sprinkling in the soup.

Perfect for tailgating parties, this soup is a delicious alternative to chili. Keep it warm in a slow cooker so people can enjoy it throughout the game!


Remember this recipe for the day after Thanksgiving—it also tastes great with leftover turkey!


Makes Makes 10 cups