RECIPES FOR CHICKEN ENCHILADA SOUP RECIPES

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

CHICKEN ENCHILADA SOUP RECIPE - FOOD.COM

Chicken Enchilada Soup Recipe - Food.com image

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!

Total Time 25 minutes

Prep Time 10 minutes

Cook Time 15 minutes

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

1 cup cooked chicken, diced
3 cups chicken broth (bouillon works just fine)
1 (15 ounce) can black beans, drained
1 (19 ounce) can enchilada sauce (I prefer Old El Paso)
1 (14 1/2 ounce) can diced tomatoes
1 (10 3/4 ounce) can cream of chicken soup
1/2 cup onion, diced
1/2 cup green pepper, diced
1 (10 ounce) package frozen corn
1 tablespoon oil
1 teaspoon salt

Steps:

In large soup pot, sauté onion and green pepper in oil over medium-high. Heat until soft, about 5 minutes.
Add all other ingredients and mix until well blended.
Let simmer over medium heat for 10-15 minutes so flavors can blend.
Ladle into bowls and enjoy!

Nutrition Facts : Calories 289.5, FatContent 8.2, SaturatedFatContent 1.9, CholesterolContent 21.6, SodiumContent 1919.6, CarbohydrateContent 38, FiberContent 8.4, SugarContent 9.3, ProteinContent 17.8

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