ENCHILADA 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

Easy Enchilada Soup - The Pioneer Woman 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.

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.

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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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