Somersizing Chicken Enchilada Soup Recipes
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
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!
SOMERSIZING CHICKEN ENCHILADA SOUP
This is a recipe from the website that other Somersizers have posted - said to be terrific and it fits within the guidelines. I saw many used a rotisserie chicken - bet that would add come nice flavor and speed to this dish! I enjoyed Somersizing last time around, and OBVIOUSLY need to get back to it!! ;) Enjoy!! Appears to be Level One meal - but there is an additional section for anyone wanting to make it a LEVEL TWO meal. **Original posting called for 3tbsp of tomato paste, but most reviewers semed to like the recipe changed this way, so I am posting as such.
Provided by Mommy Diva
Categories Chicken
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- Puree first 3 ingredients together in food processor.
- Heat stock pot with olive oil add the puree, chili powder, cumin and tomato paste, sauté stirring constantly about 1 minute.
- Add broth and let simmer for 15 minutes. (You can simmer longer to enhance flavors).
- Add in thinly sliced chicken breast (or shredded rotisserie) and simmer about 15 more minutes.
- Add in lime juice, salt and pepper (a few dashes of Tabasco are good too) to your liking.
- 3.Before serving stir in a cup of cheddar cheese until melted.
- 4.Ladle into serving bowls and garnish with full fat sour cream , more cheese, diced tomatoes and scallions.
- ****FOR LEVEL 2:.
- After step 1 add 4 broken up corn tortillas (toasted in oven).Simmer for additional 10 minutes then puree with hand held blender.
- Continue on to step 2.****.
Nutrition Facts : Calories 396.1, Fat 24.9, SaturatedFat 9.3, Cholesterol 68.8, Sodium 1918.7, Carbohydrate 15.1, Fiber 3.1, Sugar 7.2, Protein 29.1
CHICKEN ENCHILADA SOUP FOR THE STOVETOP
Low-calorie, low-fat enchilada soup with a surprising twist that brings it all together. Serve with shredded fat-free Cheddar cheese and crushed baked tortilla chips if you like.
Provided by SlimCookins
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes
Time 30m
Yield 8
Number Of Ingredients 8
Steps:
- Bring broth to a boil in a large pot. Add celery and onion, reduce heat, and simmer until slightly tender, about 5 minutes. Stir in enchilada sauce and pumpkin. Return soup to a simmer and add chicken and corn. Mix well. Cook until heated through, 3 to 5 minutes. Add a dash or more of hot sauce.
Nutrition Facts : Calories 200.3 calories, Carbohydrate 15 g, Cholesterol 43.9 mg, Fat 10.2 g, Fiber 3.9 g, Protein 13.8 g, SaturatedFat 4.4 g, Sodium 328.8 mg, Sugar 3.2 g
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
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
COPYCAT SOUPER SALAD CHICKEN ENCHILADA SOUP
Make and share this Copycat Souper Salad Chicken Enchilada Soup recipe from Food.com.
Provided by bsimm78
Categories Chicken Breast
Time 45m
Yield 4-6 bowls, 4-6 serving(s)
Number Of Ingredients 10
Steps:
- In a non stick skillet over medium heat cook together the chicken, onions and garlic.
- Add the Enchilada mix and stir to coat chicken.
- Add remaining ingredients and cook on medium for around 40 minutes, stirring often to prevent sticking.
- Cut corn tortillas into strips (as many as you want), add to pot and remove from heat.
- Allow to cool and serve.
Nutrition Facts : Calories 786.5, Fat 28.4, SaturatedFat 9.1, Cholesterol 115.8, Sodium 2133.3, Carbohydrate 81.7, Fiber 9.4, Sugar 3.6, Protein 52.2
CHICKEN ENCHILADA SOUP LVL 1 SOMERSIZE
Make and share this Chicken Enchilada Soup Lvl 1 Somersize recipe from Food.com.
Provided by Julia AdriEnne
Categories Low Cholesterol
Time 2h5m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Puree first three ingredients.
- Heat olive oil, and add puree, chili powder, cumin and tomato paste. Saute. Stirring constantly for 1 minute. Add broth and simmer for 15 minutes.
- Add chicken, lime, salt, and pepper. Simmer for 1-2 hours.
- When serving add cheese to each bowl. Garnish with sour cream and diced tomatoes.
Nutrition Facts : Calories 312.8, Fat 16, SaturatedFat 5.3, Cholesterol 68.8, Sodium 1462, Carbohydrate 13.1, Fiber 2.5, Sugar 5.8, Protein 29.4
ENCHILADA CHICKEN SOUP
Canned soups, enchilada sauce and a few other convenience items make this chicken enchilada soup recipe one of my fast-to-fix 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
Time 10m
Yield 7 servings.
Number Of Ingredients 7
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, Fat 10g fat (4g saturated fat), Cholesterol 41mg cholesterol, Sodium 992mg sodium, Carbohydrate 15g carbohydrate (7g sugars, Fiber 2g fiber), Protein 14g protein.
SOUTHWEST CHEESY CHICKEN ENCHILADA SOUP
The taste of chicken enchiladas in a soup. I combined my favorite homemade enchilada sauce recipe with my old enchilada soup recipe and this emerged. My family goes wild when they find out this Southwest cheesy chicken enchilada is for dinner. Garnish with sour cream and black olives.
Provided by bleucheeseme
Categories Mexican Chicken Soups and Stews
Time 8h20m
Yield 8
Number Of Ingredients 15
Steps:
- Combine broth, chicken, tomato sauce, pinto beans, salsa, chili powder, onion, garlic, oregano, basil, cayenne pepper, cumin, and salt in a slow cooker. Cook on Low for 8 hours.
- Use forks to shred chicken. Stir in cooked rice.
- Ladle into bowls and garnish with Monterey Jack cheese.
Nutrition Facts : Calories 307.7 calories, Carbohydrate 27.9 g, Cholesterol 58.9 mg, Fat 11.7 g, Fiber 5.2 g, Protein 23.9 g, SaturatedFat 6 g, Sodium 1969.4 mg, Sugar 5.3 g
EXTRA CHEESY CHICKEN ENCHILADA SOUP
This soup is easy to make and comes together nicely with the help of an Instant Pot®. Top with avocado slices if desired.
Provided by thedailygourmet
Categories Mexican Chicken Soups and Stews
Time 1h
Yield 6
Number Of Ingredients 10
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®), add oil, select Saute function. When oil is hot, add onion and cook until soft and translucent, about 5 minutes. Add chicken; cook and stir until browned, about 5 minutes. Add beans, diced tomatoes and green chiles, corn, and chicken broth.
- Beat enchilada sauce and cream cheese in a bowl until smooth. Pour into the Instant Pot® but do not stir. Hit Cancel.
- Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 6 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, 10 minutes. Release remaining pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid.
- Ladle soup into bowls and top with Monterey Jack cheese.
Nutrition Facts : Calories 430.3 calories, Carbohydrate 29.9 g, Cholesterol 88.1 mg, Fat 23.7 g, Fiber 5.7 g, Protein 26.2 g, SaturatedFat 12.7 g, Sodium 741.7 mg, Sugar 2.6 g
CREAMY CHICKEN ENCHILADA SOUP
If you love sour cream chicken enchiladas, you will love this soup. It's easy to throw together and is not too spicy (unless you want to use more spicy ingredients). It is thick and creamy and wonderful comfort food. Makes a large pot of delicious, mildly spicy, creamy soup that tastes just like sour cream chicken enchiladas!
Provided by JeriM in Austin, Tx
Categories Mexican Soups and Stews
Time 25m
Yield 8
Number Of Ingredients 8
Steps:
- Mix chicken, condensed soup, enchilada sauce, milk, chiles, tortillas, and garlic powder together in a large pot; bring to a boil. Reduce heat and let simmer for 15 minutes.
- Remove soup from the heat and stir in sour cream until well blended.
Nutrition Facts : Calories 390.2 calories, Carbohydrate 25.2 g, Cholesterol 86.3 mg, Fat 20 g, Fiber 2.1 g, Protein 27 g, SaturatedFat 8.1 g, Sodium 1125 mg, Sugar 4.5 g
CHICKEN ENCHILADA MARINATED CHICKEN- HOMEMADE GOURMET
Great chicken marinade using Homemade Gourmet's Chicken Enchilada Soup Seasoning. For more recipes using Homemade Gourmet mixes see Cookingfor7s public recipe book, "Homemade Gourmet Recipes".
Provided by Homemade Gourmet Ju
Categories Chicken Breast
Time 45m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Mix first three ingredients together in a gallon zip top bag by zipping bag closed and squishing until ingredients are well mixed. Add chicken pieces and shake until chicken is coated.
- Marinade overnight if using the next day.
- If freezing, squeeze out excess air and freeze. (Make sure you are using a freezer bag if you are freezing.).
- Broil, grill or bake chicken pieces until meat is fork tender and juices run clear. Broil or grill on medium-high heat about 10 minutes on each side, or bake at 350F for 30-45 minutes.
Nutrition Facts : Calories 430.2, Fat 25.5, SaturatedFat 6.6, Cholesterol 145.2, Sodium 143.3, Protein 47.3
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