I love Mexican food. Tamales, enchiladas, burritos, you name it, I love it. Confession time. I can’t take the heat in most Mexican recipes. If you’re like me and prefer mild over the it’s so hot you better call the fire department, than this recipe is for you. It’s an easy to make creamy mild chicken enchilada tortellini soup recipe that comes together quickly with the aide of rotisserie chicken and some cheese tortellini. Hearty, cheap, and flavorful.
What I love about this soup, is that you can make it creamy (like I did) or keep it thin like chicken noodle soup. It’s perfect for a cold fall or winter day. Like today, first real day that feels like fall. (Window is still open because I’ll enjoy every second of this crisp cool air.)
I love to make my sauces from scratch, but honestly, if it ain’t broken….why fix it? Unless you have the time and recipe this green chile enchilada sauce from Old El Paso works fine. If you want more heat, go for the red sauce.
If you have some frozen chicken breasts or leftover chicken, this is a fantastic way to use it up. If you’re short on time, store ready rotisserie chicken works like a charm. Shred it up and keep it to the side for now.
Let’s work on the essence of this dish. Just because we’re using easy add ins does not mean we are short on flavor. Fresh herbs is a must. You’d be surprised at what a bay leaf and thyme can do to a dish. (Remember to remove the bay leaf and thyme stems before serving.)
Look at this thick and creamy soup as it’s coming together! Tip, to make it creamy in a small dish add 1/4 cup of cornstarch+ 1/4 cup of water, mix it well and add it to your soup. I like to do this right before adding in the tortellini.
After you add in the tortellini and let it soften, throw in some cilantro, serve, garnish and enjoy. This would go great with an ice cold drink of your choice. For some reason, a coquito sounds super good right now! Enjoy this recipe, don’t forget to subscribe and share. Buen provecho mi gente! Let me know in the comments section what you want to see made next.
- 2 tablespoons of vegetable oil
- ¼ cup of onion, chopped
- 1 teaspoon of oregano
- 1 teaspoon of garlic powder
- ½ teaspoon of cumin
- 3 stems of fresh thyme
- 1 cup of black beans, drained
- 1 cup of corn kernels
- 1 bay leaf
- 4 cups of cooked shredded chicken
- ½ to 1 cup of green enchilada sauce (depending on how much heat you want)
- 6-7 cups of chicken broth
- salt and pepper to taste
- 14oz of cheese tortellini, defrosted
- ¼ cup of fresh chopped cilantro
- For creamy soup:
- ¼ cup of water
- ¼ cup of cornstarch
- (Mix together and add at the last two minutes of cook time.)
- In a large dutch oven pan heat oil over medium high heat. Add in onions and saute for 2-3 minutes, or until onions are translucent. Then add in seasonings, black beans, corn, and bay leaf. Mix and saute an additional minute. Once aromatic, add in enchilada sauce, chicken broth, and chicken, taste and add in salt and pepper to desired taste. Lower heat to medium and allow to simmer for 20 minutes.
- After twenty minutes, return heat to medium high and stir gently before adding in tortellini and cilantro. Cook tortellini until softened. Once tortellini has softened it is ready to serve, unless you'd like it thicker, for a thicker/creamier soup, add in water and cornstarch mixture, gently mix it in and cook for an additional minute or until thickened, then turn off soup and serve.