EASY CHICKEN TORTILLA SOUP WITH ENCHILADA SAUCE RECIPES
EASY ENCHILADA SOUP - THE PIONEER WOMAN
Soup season is here!
Provided by Sommer Collier
Categories stews
Total Time 35 minutes
Prep Time 10 minutes
Cook Time 25 minutes
Yield 5 servings
Number Of Ingredients 11
Steps:
- Add oil, chopped onion, and garlic to a large sauce pot. Place over medium heat and sauté for 3–5 minutes to soften.Place chicken breasts in the pot along with cumin, chicken broth, and enchilada sauce. Bring to a boil, then lower heat and simmer for 15–20 minutes, until chicken is cooked through.Remove chicken from pot and place on a cutting board. Add corn, black beans, and salsa to the soup. Chop or shred the chicken breasts and place back into the pot. Stir well, and salt and pepper to taste.When ready to serve, ladle into soup bowls and sprinkle with fresh toppings.Note: Possible toppings include shredded cheese, sour cream, chopped scallions, chopped avocado, cilantro, and tortilla chips.
ENCHILADA CHICKEN SOUP RECIPE: HOW TO MAKE IT
Canned soups, enchilada sauce and a few other convenience items make this chicken enchilada soup recipe one of my fast favorites. Use mild green chiles if they suit your taste, or try a spicier variety to give the soup more kick. —Cristin Fischer, Bellevue, Nebraska
Provided by Taste of Home
Categories Lunch
Total Time 10 minutes
Prep Time 5 minutes
Cook Time 5 minutes
Yield 7 servings.
Number Of Ingredients 7
Steps:
- In a large saucepan, combine the soups, milk, chicken, enchilada sauce and chiles. Cook and stir over medium heat until heated through. Serve with sour cream.
Nutrition Facts : Calories 207 calories, FatContent 10g fat (4g saturated fat), CholesterolContent 41mg cholesterol, SodiumContent 992mg sodium, CarbohydrateContent 15g carbohydrate (7g sugars, FiberContent 2g fiber), ProteinContent 14g protein.
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EASY ENCHILADA SOUP - THE PIONEER WOMAN
Soup season is here!
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Total Time 35 minutes
Category stews
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Total Time 35 minutes
Category stews
- Add oil, chopped onion, and garlic to a large sauce pot. Place over medium heat and sauté for 3–5 minutes to soften.Place chicken breasts in the pot along with cumin, chicken broth, and enchilada sauce. Bring to a boil, then lower heat and simmer for 15–20 minutes, until chicken is cooked through.Remove chicken from pot and place on a cutting board. Add corn, black beans, and salsa to the soup. Chop or shred the chicken breasts and place back into the pot. Stir well, and salt and pepper to taste.When ready to serve, ladle into soup bowls and sprinkle with fresh toppings.Note: Possible toppings include shredded cheese, sour cream, chopped scallions, chopped avocado, cilantro, and tortilla chips.
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Canned soups, enchilada sauce and a few other convenience items make this chicken enchilada soup recipe one of my fast favorites. Use mild green chiles if they suit your taste, or try a spicier variety to give the soup more kick. —Cristin Fischer, Bellevue, Nebraska
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Reviews 4.4
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