ENCHILADA PASTA SOUP RECIPES

Name: Easy Enchilada Soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 5 servings
Ingredients: 1 tbsp. Olive Oil; 1 Onion, Peeled And Chopped; 4 cloves Garlic, Minced; 1 1/2 lb. Boneless Chicken Breast; 2 tsp. Ground Cumin; 4 c. Chicken Broth; 2 cans (10 Oz. Size) Red Enchilada Sauce; 2 c. Frozen Corn; 1 can (15 Oz. Size) Black Beans, Drained; 1 1/2 c. Fresh Tomato Salsa; Your Favorite Toppings (See Note)

EASY ENCHILADA SOUP - THE PIONEER WOMAN – RECIPES ...

Easy Enchilada Soup - The Pioneer Woman – Recipes ... image

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

Ingredients

1 tbsp. Olive Oil
1 Onion, Peeled And Chopped
4 cloves Garlic, Minced
1 1/2 lb. Boneless Chicken Breast
2 tsp. Ground Cumin
4 c. Chicken Broth
2 cans (10 Oz. Size) Red Enchilada Sauce
2 c. Frozen Corn
1 can (15 Oz. Size) Black Beans, Drained
1 1/2 c. Fresh Tomato Salsa
Your Favorite Toppings (See Note)

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.

SLOW COOKER CHICKEN ENCHILADA SOUP RECIPE | ALLRECIPES

Slow Cooker Chicken Enchilada Soup Recipe | Allrecipes image

Not quite a tortilla soup, not quite a taco soup, this comes together fast and gets better overnight. Stores like a dream and has fabulous flavor. Serve with sour cream and cheese on top, with either tortilla chips or cornbread on the side. Or if you're feeling fancy, you could make some paninis with pepper Jack cheese, roasted red peppers, avocados, tomatoes and mushrooms. Very tasty!

Provided by Sabbath Jackson

Categories Chicken Soup

Total Time 6 hours 30 minutes

Prep Time 15 minutes

Cook Time 6 hours 15 minutes

Yield 8 servings

Number Of Ingredients 11

Ingredients

4 cups chicken broth
2 (15 ounce) cans black beans, drained
2 (10 ounce) cans diced tomatoes with green chile peppers
1 (12 fluid ounce) can pale ale
1 (10 ounce) package frozen corn
1 (8 ounce) package red enchilada sauce (such as Frontera®)
1 onion, diced
1 (1.25 ounce) package taco seasoning
1 jalapeno pepper, seeded and diced
1 pound frozen chicken breasts
1 bunch cilantro, chopped

Steps:

Mix chicken broth, black beans, diced tomatoes, pale ale, corn, red enchilada sauce, onion, taco seasoning, and jalapeno pepper together in a slow cooker. Add whole chicken breasts.
Cook on Low until an instant-read thermometer inserted into the center of the chicken reads at least 165 degrees F (74 degrees C), 5 to 6 hours. Remove chicken and shred using 2 forks; stir back into the slow cooker. Continue cooking, 1 to 2 hours more.
Stir cilantro into the slow cooker. Cook on Low until flavors combine, about 15 minutes.

Nutrition Facts : Calories 266.8 calories, CarbohydrateContent 37.4 g, CholesterolContent 31.7 mg, FatContent 2.7 g, FiberContent 9.8 g, ProteinContent 20.6 g, SaturatedFatContent 0.5 g, SodiumContent 1594.8 mg, SugarContent 5.2 g

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