Best Easy Cheesy Chicken Enchilada Soup Recipes

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EASY CHEESY CHICKEN ENCHILADA SOUP



Easy Cheesy Chicken Enchilada Soup image

Turn cream of chicken soup into a fiesta of flavors with chicken, cheese, and enchilada sauce. Olé!

Provided by edlong1121

Categories     Mexican Chicken Soups and Stews

Time 20m

Yield 6

Number Of Ingredients 8

2 (10.5 ounce) cans condensed, 98% fat-free cream of chicken soup with 30% less sodium
1 (15.25 ounce) can yellow corn, drained
1 (15 ounce) can black beans, rinsed and drained
1 (10 ounce) can enchilada sauce (such as Old El Paso®)
1 (9 ounce) package frozen, cooked Southwestern-seasoned chicken strips, thawed and chopped
2 cups milk
1 cup shredded reduced-fat Cheddar cheese
¾ cup tortilla chips

Steps:

  • Mix condensed soup, corn, black beans, enchilada sauce, chicken, milk, and Cheddar cheese together in a 3-quart saucepan. Cook over medium-low heat, stirring occasionally, until heated through and cheese is melted, about 10 minutes.
  • Ladle into bowls and top individual servings with tortilla chips.

Nutrition Facts : Calories 347.6 calories, Carbohydrate 43.5 g, Cholesterol 55.8 mg, Fat 9.9 g, Fiber 7.7 g, Protein 23.8 g, SaturatedFat 3.7 g, Sodium 1738.6 mg, Sugar 7.2 g

EASY CHEESY CHICKEN ENCHILADA SOUP



Easy Cheesy Chicken Enchilada Soup image

This receipe is so simple to make, but it has a lot of flavor. Nice for a cold winter day.

Provided by Michelle Combs @poolgirl69

Categories     Chicken Soups

Number Of Ingredients 9

2 can(s) cream of chicken soup
1 cup(s) milk
1 large can(s) enchilada sauce
2 or 3 - large chicken breasts, cooked and shredded
1 package(s) taco seasoning
1 can(s) tomatoes with chilies
8 ounce(s) finely shredded co-jack, or a mexican blend cheese
1/2 to 1 cup(s) water
1/2 to 1 cup(s) corn

Steps:

  • In a soup pot, boil your chicken breasts until just tender. Shred the chicken and put into a pot. Add your taco seasoning and water and simmer until the mix gets a little thicker.
  • Add your cream of chicken soup, milk, enchilada sauce, and your tomatoes with chilis to the chicken mixture. Bring to a boil for about 5 minutes. Turn the heat down and add your shredded mexican cheese and corn if desired. Simmer for about 10 minutes.
  • Top with crushed tortilla chips and sour cream for that extra texture.

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