Best Creamy Chicken Enchilada Soup Recipes
CREAMY CHICKEN ENCHILADA SOUP FOR THE CROCK POT
One morning, the weather man said it was going to be 4 degrees that night. So I knew I had to make soup and didn't want to go to the store. So I scrounged in the cabinet and this recipe was born. Use hotter sauce if want more heat. This has a mild spice just right for my guy, who doesn't like hot.
Provided by MsSally
Categories Easy
Time 9h5m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Put chicken breasts in crock pot, cover with remaining ingredients except rice and cream of chicken.
- Cook on low 8 hours. At end of cook time, with spoon, break up chicken. Stir in cream of chicken. Cook on high for 30 mins more.
- Serve over rice in bowls. You may mix the rice into the soup but the leftovers will be very thick and you may have to add some broth to help consistancy.
Nutrition Facts : Calories 579.6, Fat 5.2, SaturatedFat 1, Cholesterol 87.8, Sodium 964.4, Carbohydrate 84.3, Fiber 12.6, Sugar 9.2, Protein 48.9
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
CREAMY CHICKEN ENCHILADA SOUP RECIPE - (4.6/5)
Provided by Pattywak
Number Of Ingredients 18
Steps:
- Preheat oven to 350°F. Place chicken in 8×8-inch glass baking dish. Brush with 1 tablespoon oil and sprinkle with 1/4 teaspoon salt. Bake 15 to 20 minutes or until no longer pink inside. Shred cooked chicken meat with 2 forks and set aside. Heat remaining oil in small skillet. Add tortilla strips in 2 batches; fry until golden brown, about 2 minutes each batch. Drain on paper towel-lined plate. Sprinkle with 1/4 teaspoon salt and set aside. Reserve 1 tablespoon oil for Step 4. Heat reserved 1 tablespoon oil in Dutch oven over medium heat. Add onions and cook until translucent, about 3 minutes. Add garlic and cook 30 to 60 seconds, stirring constantly. Do not brown garlic. Add chili powder and cumin; stir and cook 15 to 30 seconds. Quickly stir in lime juice, lime zest, broth, tomatoes, and diced chilies. Bring mixture to a boil, and reduce heat to simmer. Add cream cheese. Simmer until cream cheese is melted. Stir in shredded chicken, cook about 5 minutes. Ladle into individual soup bowls, and garnish with tortilla strips, cheddar cheese and green onion.
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