Nancys Chicken Enchilada Soup Recipes

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EASY CHICKEN ENCHILADA SOUP



Easy Chicken Enchilada Soup image

Pressure cooker or slow cooker! Super easy set-it-and-forget-it meal, with all the enchilada taste in a soup. Garnish with cilantro, avocado, red onion, shredded cheese, sour cream, and tortilla strips or chips.

Provided by Gregory Chapman

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Chicken Soup Recipes

Time 1h

Yield 6

Number Of Ingredients 11

2 pounds skinless, boneless chicken breast halves
2 (14 ounce) cans black beans, rinsed and drained
2 cups chicken stock
1 (15 ounce) can whole kernel corn, drained
1 (14 ounce) can fire-roasted diced tomatoes, with juice
1 (10 ounce) can enchilada sauce
1 (4 ounce) can diced green chiles
1 white onion, diced
2 cloves garlic, minced
1 teaspoon salt
1 teaspoon ground cumin

Steps:

  • Combine chicken breasts, black beans, chicken stock, corn, tomatoes, enchilada sauce, green chiles, onion, garlic, salt, and cumin in a multi-functional pressure cooker. Close and lock the lid. Select Stew mode and cook on high pressure according to manufacturer's instructions; set timer for 30 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Remove chicken, shred it with 2 forks, and return it to the soup.

Nutrition Facts : Calories 389.9 calories, Carbohydrate 45.5 g, Cholesterol 78.3 mg, Fat 5.4 g, Fiber 12.1 g, Protein 41.1 g, SaturatedFat 1.3 g, Sodium 1915 mg, Sugar 5.6 g

SLOW-COOKED CHICKEN ENCHILADA SOUP



Slow-Cooked Chicken Enchilada Soup image

This soup delivers a big bowl of fresh comfort-just ask my husband. Toppings like avocado, sour cream and tortilla strips are a must. -Heather Sewell, Harrisonville, Missouri

Provided by Taste of Home

Categories     Lunch

Time 6h25m

Yield 8 servings (3-1/4 quarts).

Number Of Ingredients 15

1 tablespoon canola oil
2 Anaheim or poblano peppers, finely chopped
1 medium onion, chopped
3 garlic cloves, minced
1 pound boneless skinless chicken breasts
1 carton (48 ounces) chicken broth
1 can (14-1/2 ounces) Mexican diced tomatoes, undrained
1 can (10 ounces) enchilada sauce
2 tablespoons tomato paste
1 tablespoon chili powder
2 teaspoons ground cumin
1/2 teaspoon pepper
1/2 to 1 teaspoon chipotle hot pepper sauce, optional
1/3 cup minced fresh cilantro
Optional toppings: Shredded cheddar cheese, cubed avocado, sour cream and crispy tortilla strips

Steps:

  • In a large skillet, heat oil over medium heat. Add peppers and onion; cook and stir until tender, 6-8 minutes. Add garlic; cook 1 minute longer. Transfer pepper mixture and chicken to a 5- or 6-qt. slow cooker. Stir in broth, tomatoes, enchilada sauce, tomato paste, seasonings and, if desired, pepper sauce. Cook, covered, on low 6-8 hours or until chicken is tender (a thermometer should read at least 165°)., Remove chicken from slow cooker. Shred with 2 forks; return to slow cooker. Stir in cilantro. Serve with toppings as desired. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little water if necessary.

Nutrition Facts : Calories 125 calories, Fat 4g fat (1g saturated fat), Cholesterol 35mg cholesterol, Sodium 1102mg sodium, Carbohydrate 9g carbohydrate (4g sugars, Fiber 3g fiber), Protein 14g protein.

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