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My review
Chicken Enchilada Soup
thedailygourmet
"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."
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Ingredients
50 m servings 220 calsOriginal recipe yields 8 servings
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Directions
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Prep
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Cook
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Ready In
- 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.
Footnotes
- Cook's Notes:
- To serve, place tortilla chips in the bottom of a soup bowl, ladle the soup on top, garnish with your preferred toppings, cheese, sour cream, black olives, additional tortilla chips etc.,
- This can also be made by slow cooking. To do so, follow the steps for cooking the chicken, transfer the water and shredded chicken, plus remaining ingredients to the slow cooker, cook on low setting for 4-5 hours.
Nutrition Facts
Per Serving: 220 calories; 5.9 g fat; 25.7 g carbohydrates; 17.6 g protein; 37 mg cholesterol; 829 mg sodium. Full nutrition
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Reviews
Read all reviews 1012 Ratings
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Most helpful positive review
10/4/2012
My husband and I really enjoyed this soup topped with sour cream, sharp cheddar cheese and black olives. I cheated and used the meat from an entire store-bought rotisserie chicken. Because of th...
Most helpful critical review
8/25/2012
This was rather bland as written. I added 1 tsp salt, 1 tsp pepper, 1 tsp ground cayenne, 2 tsp oregano, and an extra tsp garlic powder- with the changes this is a 4 star recipe.
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8/25/2012
This was rather bland as written. I added 1 tsp salt, 1 tsp pepper, 1 tsp ground cayenne, 2 tsp oregano, and an extra tsp garlic powder- with the changes this is a 4 star recipe.
10/4/2012
My husband and I really enjoyed this soup topped with sour cream, sharp cheddar cheese and black olives. I cheated and used the meat from an entire store-bought rotisserie chicken. Because of th...
5/10/2016
Excellent recipe! I left out the onion because my husband hates them and added an extra 1/2 tsp of garlic powder. We loved it!
2/26/2015
2 ench cans, 1 rotel w/habanero, 1 box and can chick broth, 2 blk bn, doubl spices, 1 1/4 corn meal. Reserve can broth to mix with corn meal