ENCHILADA CHICKEN SOUP RECIPES

Name: Enchilada Chicken Soup
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 7 servings.
Cuisine: North America, Mexican
Ingredients: 1 can (10-3/4 ounces) condensed nacho cheese soup, undiluted; 1 can (10-1/2 ounces) condensed cream of chicken soup, undiluted; 2-2/3 cups whole milk; 1 can (10 ounces) chunk white chicken, drained; 1 can (10 ounces) enchilada sauce; 1 can (4 ounces) chopped green chiles; Sour cream

ENCHILADA CHICKEN SOUP RECIPE: HOW TO MAKE IT

Enchilada Chicken Soup Recipe: How to Make It image

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

Ingredients

1 can (10-3/4 ounces) condensed nacho cheese soup, undiluted
1 can (10-1/2 ounces) condensed cream of chicken soup, undiluted
2-2/3 cups whole milk
1 can (10 ounces) chunk white chicken, drained
1 can (10 ounces) enchilada sauce
1 can (4 ounces) chopped green chiles
Sour cream

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.

CHICKEN ENCHILADA SOUP (CHILI'S COPYCAT) RECIPE - FOOD.COM

Chicken Enchilada Soup (Chili's Copycat) Recipe - Food.com image

Make and share this Chicken Enchilada Soup (Chili's Copycat) recipe from Food.com.

Total Time 1 hours 10 minutes

Prep Time 10 minutes

Cook Time 1 hours

Yield 12 serving(s)

Number Of Ingredients 11

Ingredients

1 tablespoon vegetable oil
1 lb chicken breast fillet (approx. 3 fillets)
1/2 cup diced onion
1 garlic clove, pressed, to taste
4 cups reduced-sodium chicken broth
1 (16 ounce) can refried beans
1 cup enchilada sauce
16 ounces Velveeta cheese
1 teaspoon salt
1 teaspoon chili powder
1/2 teaspoon cumin

Steps:

Add 1 tablespoon of oil to a large pot over medium heat. Add chicken breasts to pot and brown for 4-5 minutes per side. Set chicken aside.
Add onions and garlic to pot and sauté over medium heat for about 2 minutes, or until onions begin to become translucent.
Add chicken broth & refried beans. Whisk until blended.
Add enchilada sauce, cheese and spices to pot and bring mixture to a boil.
Shred the chicken into small, bite-size pieces and add it to the pot.
Reduce heat and simmer soup for 30-40 minutes or until thick.
Serve soup in cups or bowls. Can garnish with shredded cheddar cheese, crumbled corn tortilla chips, Olives or pico de gallo.

Nutrition Facts : Calories 225.5, FatContent 11.3, SaturatedFatContent 6, CholesterolContent 54.1, SodiumContent 1168.6, CarbohydrateContent 12.9, FiberContent 2.5, SugarContent 4.9, ProteinContent 18.2

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CHICKEN ENCHILADA SOUP RECIPE - FOOD.COM

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