Chicken Enchilada Soup I Recipes

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CHICKEN ENCHILADA SOUP

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!

Provided by KLBoyle

Categories     Chicken

Time 25m

Yield 6 serving(s)

Number Of Ingredients 11



Chicken Enchilada Soup image

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!

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

CHICKEN ENCHILADA SOUP (CHILI'S COPYCAT)

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

Provided by Aunt Sukki

Categories     Chicken Breast

Time 1h10m

Yield 12 serving(s)

Number Of Ingredients 11



Chicken Enchilada Soup (Chili's Copycat) image

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.

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

CHEESY CHICKEN ENCHILADA SOUP

This is a thick and hearty soup with all your favorite enchilada flavors! The masa harina adds a lovely texture and touch of corn flavor to the soup, which is actually somewhat stew-like in consistency. You can increase or decrease the seasonings to your taste preference, and make each bowl your own by topping with your favorite extras, such as tortilla chips, diced avocado, shredded cheese, sour cream, and salsa.

Provided by Rebekah Rose Hills

Time 55m

Yield 6

Number Of Ingredients 15



Cheesy Chicken Enchilada Soup image

Steps:

  • Heat oil in a soup pot over medium to medium-high heat. Add onion and saute until tender and beginning to get some color, about 8 minutes. Add garlic and saute until fragrant, about 1 minute.
  • Stir in masa harina and cook for 1 minute. Add chicken stock and stir until well blended. Add chicken, black beans, diced tomatoes with juice, enchilada sauce, chile peppers, chipotle in adobo sauce, 1 teaspoon cumin, and 1 teaspoon garlic powder. Stir until well blended and bring to a simmer. Reduce heat and simmer until heated through, about 15 minutes.
  • Add Mexican cheddar, one handful at a time. As it melts into the soup, add a little more until all has been added and is incorporated. Adjust salt and other seasonings as needed.

Nutrition Facts : Calories 390.7 calories, Carbohydrate 29.6 g, Cholesterol 74.4 mg, Fat 16.7 g, Fiber 8.2 g, Protein 31.4 g, SaturatedFat 7.2 g, Sodium 1661.4 mg, Sugar 2 g

1 tablespoon olive oil, or more to taste
1 medium white onion, diced
1 tablespoon minced garlic
½ cup masa harina
3 cups chicken stock
3 cups shredded cooked chicken
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can fire-roasted diced tomatoes, undrained
1 (10 ounce) can enchilada sauce
1 (4 ounce) can chopped green chile peppers
1 chipotle pepper in adobo sauce, minced
1 teaspoon ground cumin, or more to taste
1 teaspoon garlic powder, or more to taste
1 cup shredded Mexican cheese blend
½ teaspoon salt, or more to taste

FLAVORFUL CHICKEN ENCHILADA SOUP

A mild but flavorful soup I created after my local store stopped carrying the enjoyable Cugino's "Ridiculously Delicious! Chicken Enchilada Soup!" You can simmer the soup for less time, but the flavors need time to meld together.

Provided by SiouxzQzz

Categories     One Dish Meal

Time 1h

Yield 11 cups, 5 serving(s)

Number Of Ingredients 16



Flavorful Chicken Enchilada Soup image

Steps:

  • In large pot; onion, garlic, and bell peppers in oil.
  • Add chicken, soup, tomato sauce, water, spices, and corn.
  • Bring to a boil.
  • Cover and simmer 45 minutes, stirring occasionally.
  • Crush tortilla chips into each bowl.
  • Ladle soup over the top.
  • Sprinkle with cheese.

Nutrition Facts : Calories 546.1, Fat 27.6, SaturatedFat 7.7, Cholesterol 56.5, Sodium 1336.8, Carbohydrate 54.2, Fiber 5.7, Sugar 5.2, Protein 24.7

1/4 onion, chopped
2 garlic cloves, crushed and chopped
3/4 bell pepper, chopped (green, yellow, and or red)
1 tablespoon oil
2 chicken breasts, cooked and cubed
10 3/4 ounces condensed cream of chicken soup
15 ounces tomato sauce
2 cups water
2 teaspoons chicken bouillon
1 teaspoon Worcestershire sauce
1 teaspoon dried oregano, crushed
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1 cup frozen corn
8 ounces tortilla chips
1 cup cheese, shredded (Mexican blend = Mild Cheddar, Monterey Jack, Queso Quesadilla, and Asadero)

CHICKEN ENCHILADA SOUP

Make and share this Chicken Enchilada Soup recipe from Food.com.

Provided by PugMomma Brenda

Categories     Chicken

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 15



Chicken Enchilada Soup image

Steps:

  • Saute onion and garlic in olive oil. Add the next 10 ingredients;.
  • bring to a boil. Cover, simmer for one hour. Cut tortillas into 1/2".
  • strips; add with the cheese to the soup. Simmer (uncovered) for 10.
  • minutes. Serve.

Nutrition Facts : Calories 447.8, Fat 29.8, SaturatedFat 14.1, Cholesterol 64.1, Sodium 1645.5, Carbohydrate 24.2, Fiber 1.6, Sugar 3.1, Protein 21.6

1 small onion, chopped
1 garlic clove, chopped
2 tablespoons olive oil
1 (14 ounce) can beef broth
1 (14 ounce) can chicken broth
1 (10 3/4 ounce) can cream of chicken soup
1 (4 ounce) can chopped green chilies
2 cups chicken breasts, cooked and shredded
1 1/2 cups water
1 tablespoon Worcestershire sauce
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon pepper
6 flour tortillas
3 cups grated cheddar cheese

EASY CHICKEN ENCHILADA SOUP

Pressure cooker or slow cooker! Super easy set-it-and-forget-it meal, with all the enchilada taste in a soup. Garnish with cilantro, avocado, red onion, shredded cheese, sour cream, and tortilla strips or chips.

Provided by Gregory Chapman

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Chicken Soup Recipes

Time 1h

Yield 6

Number Of Ingredients 11



Easy Chicken Enchilada Soup image

Steps:

  • Combine chicken breasts, black beans, chicken stock, corn, tomatoes, enchilada sauce, green chiles, onion, garlic, salt, and cumin in a multi-functional pressure cooker. Close and lock the lid. Select Stew mode and cook on high pressure according to manufacturer's instructions; set timer for 30 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Remove chicken, shred it with 2 forks, and return it to the soup.

Nutrition Facts : Calories 389.9 calories, Carbohydrate 45.5 g, Cholesterol 78.3 mg, Fat 5.4 g, Fiber 12.1 g, Protein 41.1 g, SaturatedFat 1.3 g, Sodium 1915 mg, Sugar 5.6 g

2 pounds skinless, boneless chicken breast halves
2 (14 ounce) cans black beans, rinsed and drained
2 cups chicken stock
1 (15 ounce) can whole kernel corn, drained
1 (14 ounce) can fire-roasted diced tomatoes, with juice
1 (10 ounce) can enchilada sauce
1 (4 ounce) can diced green chiles
1 white onion, diced
2 cloves garlic, minced
1 teaspoon salt
1 teaspoon ground cumin

CHICKEN ENCHILADA SLOW COOKER SOUP

A tasty, quick, hot meal! We like to top the bowls of soup with crushed corn tortilla chips, shredded cheese or chopped green onions -- sometimes all three.

Provided by AMBERNPETTY

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Chicken Soup Recipes

Time 6h45m

Yield 6

Number Of Ingredients 14



Chicken Enchilada Slow Cooker Soup image

Steps:

  • Rinse and pat dry the chicken breasts, then place into the bottom of a slow cooker. Add the corn, tomatoes, chicken broth, enchilada sauce, green chiles, onion, cilantro, bay leaves, garlic, cumin, chili powder, salt, and black pepper.
  • Cook on Low for 6 hours. Transfer the chicken to a large plate, then shred the meat with two forks. Return the chicken to the slow cooker and continue cooking for 30 minutes to 1 hour.

Nutrition Facts : Calories 186 calories, Carbohydrate 22.9 g, Cholesterol 39 mg, Fat 3.4 g, Fiber 3.4 g, Protein 18.4 g, SaturatedFat 0.7 g, Sodium 1074.7 mg, Sugar 5.5 g

1 pound skinless, boneless chicken breast halves
1 (15.25 ounce) can whole kernel corn, drained
1 (14.5 ounce) can diced tomatoes including juice
1 (14.5 ounce) can chicken broth
1 (10 ounce) can enchilada sauce
1 (4 ounce) can diced green chiles
1 white onion, chopped
¼ cup chopped fresh cilantro
2 bay leaves
3 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon salt
¼ teaspoon ground black pepper, or to taste

CHICKEN ENCHILADA SOUP

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

Time 50m

Yield 8

Number Of Ingredients 12



Chicken Enchilada Soup image

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, Carbohydrate 25.7 g, Cholesterol 37.3 mg, Fat 5.9 g, Fiber 5.1 g, Protein 17.6 g, SaturatedFat 2 g, Sodium 828.8 mg, Sugar 4.5 g

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

CHICKEN ENCHILADA SOUP

This is one of our favorite recipes. There was a deli that made this and I got the recipe indirectly from the owner. My kids love it and is very easy to make. I'm sure you'll love it, too. Everyone that I have shared this with makes it all the time!

Provided by jlikewhateverhmm

Categories     Chicken

Time 1h20m

Yield 8 cups, 4-6 serving(s)

Number Of Ingredients 21



Chicken Enchilada Soup image

Steps:

  • Cut 6 tortillas into 1/2 inch wide strips, set aside; cut 6 into 1/4 inch strips and fry in hot oil until crisp, set aside for garnish.
  • Saute onion and garlic in 2 T.
  • hot oil in a Dutch oven.
  • Add remaining ingredients except 1/2 inch tortilla strips, cheese and paprika; bring to a boil.
  • Cover, reduce heat and simmer 1 hour.
  • Add tortilla strips, velveeta simmer uncovered, 10 minutes.
  • Sprinkle with paprika, and serve with garnishes on top.

Nutrition Facts : Calories 670.1, Fat 35, SaturatedFat 12.3, Cholesterol 102.8, Sodium 1949, Carbohydrate 47.5, Fiber 5.6, Sugar 4, Protein 42.2

1 dozen corn tortilla
vegetable oil
1 small onion, chopped
1 clove garlic, crushed
2 tablespoons vegetable oil
1 (4 ounce) can chopped green chilies, undrained
1 can beef broth (I use bouillon)
1 can chicken broth (I use bouillon or water from cooked chicken)
1 can cream of chicken soup
3 chicken breasts, boiled and chopped
1 1/2 cups water (leftover from cooking chicken)
1 tablespoon steak sauce
2 teaspoons Worcestershire sauce
1 teaspoon ground cumin
1 teaspoon chili powder
1/8 teaspoon pepper
1 1/2 cups cubed cheese (Velveeta type)
paprika
shredded cheddar cheese
monterey jack cheese
diced avocado

ENCHILADA SOUP

This recipe came from a co-worker of mine who is a wonderful cook and a wonderful person. This is VERY easy throw together meal. It doesn't look realy appetizing I must say, but the taste and flavor is wonderful! Everyone in my family likes this one...not an easy task either! My youngest son said we should try corn chips instead of the tortilla strips next time. Would be good garnished with a dollop of sour cream on top and maybe even a bit of guacamole.

Provided by BarbJG

Categories     One Dish Meal

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 17



Enchilada Soup image

Steps:

  • Cut tortillas in 1/2" strips (set aside).
  • Saute onion and garlic in oil.
  • Add next 11 ingredients.
  • Bring to boil.
  • Reduce heat and simmer covered, 1 hour.
  • Add tortilla strips and cheese.
  • Simmer uncovered for 10 minutes.
  • Garnish with paprika.

7 corn tortillas, cut in strips (or more)
1 small onion, chopped
1 tablespoon chopped garlic (from a jar)
1 tablespoon oil
1 can chopped green chili pepper
1 (14 1/2 ounce) can beef broth
1 (10 3/4 ounce) can chicken broth
1 (10 3/4 ounce) can cream of chicken soup
1 1/2 cups water
2 cups diced chicken (or more)
1 tablespoon steak sauce (any kind you like)
2 tablespoons Worcestershire sauce
1 tablespoon ground cumin
1 tablespoon ground red chili powder
1/8 teaspoon paprika
1/8 teaspoon pepper
2 cups shredded cheese

ENCHILADA SOUP

This is one of my most favorite soup recipes! my family requests it on cold rainy days or for a Mexican fiesta. It will definitely take the chill off your bones. Be sure to watch the amount of pepper, or you will get it too hot! The enchilada sauce is spicy in itself. I've added cooked Fajita chicken to this to make it even heartier.

Provided by Vseward Chef-V

Categories     Spanish

Time 40m

Yield 10 serving(s)

Number Of Ingredients 11



Enchilada Soup image

Steps:

  • In large sauce pan combine all ingredients except tortillas and cheese bring to boil;.
  • Reduce heat to low (add chopped chicken if desired) and simmer uncovered 30 minutes.
  • (Meanwhile in lg skillet heat oil - add 12 cut strips of tortillas and fry until crisp).
  • To serve soup; place generous handful of tortilla strips and some of the cheese in large individual soup bowls - fill with soup - garnish with a few tortilla strips and cheese.
  • ENJOY ~V.

Nutrition Facts : Calories 211.9, Fat 8.5, SaturatedFat 4.9, Cholesterol 21.4, Sodium 1461.4, Carbohydrate 24.5, Fiber 4.1, Sugar 9.2, Protein 11

3 (14 ounce) cans beef broth
2 (14 ounce) cans stewed tomatoes
1 (28 ounce) can enchilada sauce
3/4 cup finely chopped onion
2 garlic cloves, minced
1 teaspoon cumin
1 teaspoon dried oregano leaves
3/4 teaspoon pepper
10 corn tortillas (cut into 1/2 inch strips cooked until crisp, drain on paper towels)
8 ounces shredded monterey jack cheese
2 cups cooked chicken (optional)

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From fooddiez.com

CREAMY CHICKEN ENCHILADA SOUP - CLOSET COOKING
A chicken enchilada soup that’s packed with vegetables and plenty of melted cheese! Heat the oil in a large saucepan over medium-high heat, add the onions and cook until tender, about 5-7 minutes. Add the garlic, cumin and chili powder and cook until fragrant, about 30 seconds. Add the broth, enchilada sauce, tomatoes and chicken, bring to a ...
From closetcooking.com

CHICKEN ENCHILADA SOUP - HEALTHY EATING AND GOOD FOOD HABITS
Place chicken into the bottom of your slow cooker. Top with enchilada sauce, Ro-tel, black beans, corn, chicken stock, chili powder, paprika, cumin, and salt. Stir to combine. Cover and cook on high for 3- 4 hours, until the chicken shreds easily. Add in the heavy cream and stir to combine. Cook for an additional 30 minutes.
From eattricks.com

IS CHICKEN ENCHILADA SOUP CHILIS GOOD? – FOOD & DRINK
What Is Chicken Enchilada Soup Made Of? The onions, peppers, and garlic should be sautéed until slightly soften in olive oil/butter. You should take care to add seasonings and vegetables including chili flakes, diced tomatoes, beans, corn, …
From smallscreennetwork.com

CHICKEN ENCHILADA SOUP - THE COZY COOK
Sauté onions, peppers, and garlic in olive oil/butter until softened. Add seasonings, enchilada sauce, diced tomatoes, black beans, corn, hot sauce, chicken broth, and chicken. Boil gently for 15-20 minutes. Remove chicken and use 2 forks to shred. Return to soup. Add softened cream cheese and stir to combine.
From thecozycook.com

CAN I HAVE CHILIS CHICKEN ENCHILADA SOUP ON KETO? – FOOD ...
410 calories are found in the Chicken Enchilada Soup Bowl at Chili’s. The majority of those calories (57%) are from fat. Does Chicken Tortilla Soup Have A Lot Of Sodium? A sodium level of 112 is considered healthy. There are 254 calories in 5 mg of this product. A 4 in terms of fat per unit. A 2 in terms of total fat per unit. I would recommend 1 gram ieble Fat: 0. …
From smallscreennetwork.com

CHICKEN ENCHILADA SOUP - SOUPADDICT
Instructions. Heat 1 tablespoon of oil in a 4 or 5 quart Dutch oven or soup pot over medium heat until shimmering. Saute the onions, red bell peppers, and garlic until the onions are soft. Stir in the green chilis and corn. Scootch the vegetables to one side of the pan and add the remaining 1 tablespoon to the cleared side.
From soupaddict.com

CHICKEN ENCHILADA SOUP RECIPE BY SOUTHERN.CHEF | IFOOD.TV
Holiday Series: 2 Spinach & Artichoke Dip Appetizer . By: CookingWithCarolyn CookingWithCarolyn
From ifood.tv

WHAT CAN I SERVE WITH CHICKEN ENCHILADA SOUP? – FOOD & DRINK
The reduced-sugar version of chicken tortilla soup makes it a tasty treat for the whole family considering the soup could typically be very heavy. Even so, it does not have to be unhealthy just because it’s healthy. I love how well the enchilada sauce, spice, and green chilis work together to give this soup its taste.
From smallscreennetwork.com

CREAMY CHICKEN ENCHILADA SOUP (CHILI'S COPYCAT) - THE FOOD ...
Instructions. In a large soup pot, heat 2 teaspoons oil over medium high heat. When it is hot, add the chopped onion. Saute over medium high for about 4 minutes, until the onions are starting to look translucent. Add 1 teaspoon salt, and 1 …
From thefoodcharlatan.com

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