Easy Cheesy Chicken Enchilada Soup Recipes

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

Ingredients

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

CHEESY CHICKEN ENCHILADA SOUP

Cheesy Chicken Enchilada Soup image

This is a thick and hearty soup with all your favorite enchilada flavors! The masa harina adds a lovely texture and touch of corn flavor to the soup, which is actually somewhat stew-like in consistency. You can increase or decrease the seasonings to your taste preference, and make each bowl your own by topping with your favorite extras, such as tortilla chips, diced avocado, shredded cheese, sour cream, and salsa.

Provided by Rebekah Rose Hills

Time 55m

Yield 6

Number Of Ingredients 15

Ingredients

1 tablespoon olive oil, or more to taste
1 medium white onion, diced
1 tablespoon minced garlic
½ cup masa harina
3 cups chicken stock
3 cups shredded cooked chicken
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can fire-roasted diced tomatoes, undrained
1 (10 ounce) can enchilada sauce
1 (4 ounce) can chopped green chile peppers
1 chipotle pepper in adobo sauce, minced
1 teaspoon ground cumin, or more to taste
1 teaspoon garlic powder, or more to taste
1 cup shredded Mexican cheese blend
½ teaspoon salt, or more to taste

Steps:

Heat oil in a soup pot over medium to medium-high heat. Add onion and saute until tender and beginning to get some color, about 8 minutes. Add garlic and saute until fragrant, about 1 minute.
Stir in masa harina and cook for 1 minute. Add chicken stock and stir until well blended. Add chicken, black beans, diced tomatoes with juice, enchilada sauce, chile peppers, chipotle in adobo sauce, 1 teaspoon cumin, and 1 teaspoon garlic powder. Stir until well blended and bring to a simmer. Reduce heat and simmer until heated through, about 15 minutes.
Add Mexican cheddar, one handful at a time. As it melts into the soup, add a little more until all has been added and is incorporated. Adjust salt and other seasonings as needed.

Nutrition Facts : Calories 390.7 calories, Carbohydrate 29.6 g, Cholesterol 74.4 mg, Fat 16.7 g, Fiber 8.2 g, Protein 31.4 g, SaturatedFat 7.2 g, Sodium 1661.4 mg, Sugar 2 g

EASY CHEESY CHICKEN ENCHILADAS!

Easy Cheesy Chicken Enchiladas! image

This is a quick, throw-together recipe I made up with ingredients I happened to have in the cupboard! We like to eat this with tortilla chips on the side, as the enchiladas come out very creamy!

Provided by usmcpatience

Categories One Dish Meal

Time 35m

Yield 6-8 enchilladas, 4-6 serving(s)

Number Of Ingredients 5

Ingredients

6 -8 burrito-size flour tortillas
2 -3 cups cooked chicken, white meat (I used canned when available)
3 cups enchilada sauce (we use the Mild or Medium canned version!)
2 -4 cups shredded cheddar cheese
1 (14 ounce) can cheddar cheese soup

Steps:

Preheat oven to 400 degrees.
In a large mixing bowl, blend together chicken, 1 1/2 cups enchilada sauce, can of cheddar cheese soup, and about 2 cups of shredded cheddar cheese.
Scoop mixture into soft-shell tortillas, and fold burrito style. Lay flat in 9x13 baking dish, making sure to put seam-side of tortilla down. Do this until baking dish is full.
Pour remaining enchilada sauce over all enchiladas, and top with remaining cheddar cheese.
Bake at 400 for about 20-25 minutes, or until cheese is melted entirely.

Nutrition Facts : Calories 579.5, Fat 21.5, SaturatedFat 8.4, Cholesterol 75.3, Sodium 1758, Carbohydrate 64.1, Fiber 4.4, Sugar 3.1, Protein 30.5

EASY CHICKEN ENCHILADA SOUP

Easy Chicken Enchilada Soup image

Came across this recipe in a Kraft cookbook and did a few little changes. It's very simple and quick to do. It has become a regular in our house hold. Hope you enjoy!

Provided by BJoshua

Categories Mexican

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 15

Ingredients

3 chicken breasts, cubed
1 medium onion, chopped
1 tablespoon olive oil
1 (1 1/4 ounce) packet taco seasoning
1/2 cup water
2 -3 garlic cloves, minced
1 jalapeno, seeded and chopped
2 (10 1/2 ounce) cans cream of chicken soup
1 (15 ounce) can enchilada sauce
2 cups milk
1 teaspoon lemon juice
1 tablespoon cilantro
salt & pepper
corn tortilla strips (optional)
cheddar cheese (optional)

Steps:

Over medium heat, in a saucepan, add Olive Oil, Onion and Chicken Breast and cook till chicken is almost done and juices are almost clear. About 4 to 6 minutes. Add Garlic and Jalapeno and cook for two more minutes. Add Taco Seasoning and Water and cook till the water has almost completly evaporated.
Once the water is just about gone , add the rest of the ingredients and heat to just before it boils and remove. Serve with tortilla strips and cheddar cheese.

Nutrition Facts : Calories 478, Fat 28.1, SaturatedFat 8.5, Cholesterol 98.6, Sodium 1810.2, Carbohydrate 24.9, Fiber 1.3, Sugar 3.3, Protein 31

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