Chicken Enchilada Soup

Name: Chicken Enchilada Soup
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 8 servings
Ingredients: 4 cups water; 4 breast half, bone and skin removed (blank)s 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

Rating: 4.63 stars

16 Ratings
14 Reviews
3 Photos

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.

By thedailygourmet

Gallery

Recipe Summary

prep:

10 mins

cook:

40 mins

total:

50 mins

Servings:

Yield:

8 servings

Nutrition Info

Directions

Step 1

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.

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Step 2

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.
Step 3

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.

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:

220.2 calories; protein 17.6g 35% DV; carbohydrates 25.7g 8% DV; fat 5.9g 9% DV; cholesterol 37.3mg 12% DV; sodium 828.8mg 33% DV. Full Nutrition

Reviews (14)

Most helpful positive review

MrsFisher0729

10/05/2012

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 that change I added one tablespoon of chicken flavored Better Than Boullion to the water to provide the stock that my batch was missing due to using the pre-cooked chicken. I let it simmer on the stove on low for sabout four hours (simulating a Crock Pot) which reduced the liquid slightly and concentrated the wonderful spices. Perfect chicken enchilada soup! Read More

Helpful

(10)

Most helpful critical review

SunnyDaysNora

08/25/2012

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. Read More

Helpful

(9)

16 Ratings

5 star values: 12
4 star values: 2
3 star values: 2
2 star values: 0
1 star values: 0

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

MrsFisher0729

10/05/2012

Helpful

(10)

SunnyDaysNora

08/25/2012

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. Read More

Helpful

(9)

teresaparsons320

05/10/2016

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! Read More

Helpful

(2)

Bimbee

10/06/2012

Loved it! Will make again for sure. Only needed more salt. Read More

Helpful

(1)

Kate D.

02/26/2015

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 Read More

Helpful

(1)

Emida

05/28/2014

Didn't change anything very tasty we loved it! Emida Read More

Helpful

(1)

Tara Melissa Thomas

07/18/2020

This is one of my husband’s favorites. We added a packet of taco seasoning and it’s amazing! Read More

Anonymous

11/16/2015

Very good soup!! Flavorful and healthy! Thx!! Read More

mgregoire

01/04/2014

We loved this recipe. Only change I made was for my family - I used a lot less Chilli Powder - I only used 1/2 teaspoon. This still ended up being a hearty yummy soup. Read More

More Reviews

Back to Chicken Enchilada Soup

All Reviews for Chicken Enchilada Soup

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Nutritional Information

Chicken Enchilada Soup

Servings Per Recipe: 8
Calories: 220.2

% Daily Value *

protein: 35 %

carbohydrates: 8 %

exchange other carbs:

dietary fiber: 21 %

sugars:

fat: 9 %

saturated fat: 10 %

cholesterol: 12 %

vitamin a iu: 15 %

niacin equivalents: 54 %

vitamin b6: 16 %

vitamin c: 10 %

folate: 8 %

calcium: 7 %

iron: 20 %

magnesium: 12 %

potassium: 9 %

sodium: 33 %

thiamin: 8 %

calories from fat:

percent of calories from carbs:

percent of calories from fat:

percent of calories from protein:

percent of calories from sat fat:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Reviews for: Photos of Chicken Enchilada Soup

1 of 14

All Reviews

MrsFisher0729

10/05/2012

Helpful

(10)

SunnyDaysNora

08/25/2012

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.

Helpful

(9)

teresaparsons320

05/10/2016

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!

Helpful

(2)

Bimbee

10/06/2012

Loved it! Will make again for sure. Only needed more salt.

Helpful

(1)

Kate D.

02/26/2015

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

Helpful

(1)

Emida

05/28/2014

Didn't change anything very tasty we loved it! Emida

Helpful

(1)

Tara Melissa Thomas

07/18/2020

This is one of my husband’s favorites. We added a packet of taco seasoning and it’s amazing!

Anonymous

11/16/2015

Very good soup!! Flavorful and healthy! Thx!!

mgregoire

01/04/2014

We loved this recipe. Only change I made was for my family - I used a lot less Chilli Powder - I only used 1/2 teaspoon. This still ended up being a hearty yummy soup.

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SunnyDaysNora

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MrsFisher0729

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Chicken Enchilada Soup

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Chicken Enchilada Soup

Ingredients

Directions

Cook's Notes:

Nutrition Facts

Reviews (14)

Most helpful positive review

Most helpful critical review

All Reviews for Chicken Enchilada Soup

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Chicken Enchilada Soup

Ingredients

Directions

Cook's Notes:

Nutrition Facts

Reviews (14)

Most helpful positive review

Most helpful critical review

All Reviews for Chicken Enchilada Soup