CHICKEN ENCHILADA SOUP RECIPES

EASY CHICKEN ENCHILADA SOUP RECIPE | ALLRECIPES

Easy Chicken Enchilada Soup Recipe | Allrecipes image

Pressure cooker or slow cooker! Super easy set-it-and-forget-it meal, with all the enchilada taste in a soup. Garnish with cilantro, avocado, red onion, shredded cheese, sour cream, and tortilla strips or chips.

Provided by Gregory Chapman

Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes

Total Time 1 hours 0 minutes

Prep Time 10 minutes

Cook Time 40 minutes

Yield 6 servings

Number Of Ingredients 11

Ingredients

2 pounds skinless, boneless chicken breast halves
2 (14 ounce) cans black beans, rinsed and drained
2 cups chicken stock
1 (15 ounce) can whole kernel corn, drained
1 (14 ounce) can fire-roasted diced tomatoes, with juice
1 (10 ounce) can enchilada sauce
1 (4 ounce) can diced green chiles
1 white onion, diced
2 cloves garlic, minced
1 teaspoon salt
1 teaspoon ground cumin

Steps:

Combine chicken breasts, black beans, chicken stock, corn, tomatoes, enchilada sauce, green chiles, onion, garlic, salt, and cumin in a multi-functional pressure cooker. Close and lock the lid. Select Stew mode and cook on high pressure according to manufacturer's instructions; set timer for 30 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Remove chicken, shred it with 2 forks, and return it to the soup.

Nutrition Facts : Calories 389.9 calories, CarbohydrateContent 45.5 g, CholesterolContent 78.3 mg, FatContent 5.4 g, FiberContent 12.1 g, ProteinContent 41.1 g, SaturatedFatContent 1.3 g, SodiumContent 1915 mg, SugarContent 5.6 g

CHICKEN ENCHILADA SOUP RECIPE | ALLRECIPES

Chicken Enchilada Soup Recipe | Allrecipes image

This soup takes the flavor of enchiladas and turns it into a soup that is both savory and hearty. It's good on those blustery winter days, or nippy fall days! It can easily be prepped, frozen, and then popped into a slow cooker.

Provided by thedailygourmet

Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes

Total Time 50 minutes

Prep Time 10 minutes

Cook Time 40 minutes

Yield 8 servings

Number Of Ingredients 12

Ingredients

4 cups water
4 skinless, boneless chicken breast halves
1 (10.75 ounce) can condensed cream of chicken soup
1 (15 ounce) can whole kernel corn, drained
1 (15 ounce) can ranch-style beans, undrained
1 (14.5 ounce) can stewed tomatoes, undrained
1?½ tablespoons ground cumin
1?½ tablespoons chili powder
1?½ teaspoons garlic powder
1 tablespoon butter
½ onion, chopped
salt and ground black pepper to taste

Steps:

Bring water to a boil in a dutch oven or large pot; cook chicken breasts in boiling water over medium-high heat until chicken is no longer pink in the center, about 20 minutes. Remove chicken from pot and shred, reserving cooking liquid.
Stir cream of chicken soup, corn beans, and tomatoes into cooking liquid. Add shredded chicken; season with cumin, chili powder, and garlic powder and continue simmering.
Melt butter in a skillet over medium heat; cook and stir onion until lightly browned, about 15 minutes. Stir onion into soup and season with salt and black pepper.

Nutrition Facts : Calories 220.2 calories, CarbohydrateContent 25.7 g, CholesterolContent 37.3 mg, FatContent 5.9 g, FiberContent 5.1 g, ProteinContent 17.6 g, SaturatedFatContent 2 g, SodiumContent 828.8 mg, SugarContent 4.5 g

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This soup is so easy to throw together and is really tasty. It gets quite a bit of heat from the enchilada sauce so be careful about adding extra spice. I serve with cheese quesadillas for a filling meal. Enjoy!
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A tasty, quick, hot meal! We like to top the bowls of soup with crushed corn tortilla chips, shredded cheese or chopped green onions -- sometimes all three.
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