Candis Chicken Enchilada Soup Recipes

CHICKEN ENCHILADA SOUP

Chicken Enchilada Soup image

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.

Provided by thedailygourmet

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

Time 50m

Yield 8

Number Of Ingredients 12

Ingredients

4 cups water
4 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

Steps:

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.
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.
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.

Nutrition Facts : Calories 220.2 calories, Carbohydrate 25.7 g, Cholesterol 37.3 mg, Fat 5.9 g, Fiber 5.1 g, Protein 17.6 g, SaturatedFat 2 g, Sodium 828.8 mg, Sugar 4.5 g

CANDI'S CHICKEN ENCHILADA SOUP

Candi's Chicken Enchilada soup image

My husband had a chicken enchilada soup at a little deli and asked me to try to make some like it! It took me a couple tries, but he likes mine best now! Enjoy! All pictures in this recipe were taken by me

Provided by Candi Hummer @nvmommyx6

Categories Chicken Soups

Number Of Ingredients 16

Ingredients

1 can(s) tomato sauce 15oz
1 small can diced green chilies
1 can(s) diced tomatoes undrained 15oz
2 tablespoon(s) chicken bullion
- apporx 2 cups water
- approx 2 cups milk
1 tablespoon(s) diy taco seasoning (or store bought)
1/2 teaspoon(s) cumin
1 small diced onion
1 can(s) pinto beans rinsed
5 medium garlic cloves diced
1-2 pound(s) diced chicken breast (boneless skinless)
TOPPINGS
1-2 cup(s) crushed tortilla chips
1-1 1/2 cup(s) shredded cheddar cheese
2 tablespoon(s) diced fresh green onion

Steps:

Add 1st 8 ingredients to pot on stove top at med heat until warm, blend with hand mixer, this mixes all ingredients very well and dices up the chili and tomato pieces (I do it this way because my husband wont eat the tomato chunks, you do not have to do it this way!) once it is warm and to your liking add to slow cooker with beans.
Fry chicken, onion and garlic in butter or olive oil until tender. add to slow cooker and cook on low or warm for 3-5 hours
serve with crushed tortilla chips, cheese and diced green onions on top!

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

Ingredients

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

GREEN CHILE CHICKEN ENCHILADA SOUP

Green Chile Chicken Enchilada Soup image

I created this cheesy chicken enchilada soup by accident trying to make a casserole that flopped. I decided to create a soup out of it instead! Yum!

Provided by VenturaMama77

Categories Chicken Soup

Time 45m

Yield 10

Number Of Ingredients 7

Ingredients

1 (32 ounce) container chicken broth
1 (28 ounce) can green enchilada sauce
1 (10.5 ounce) can condensed cream of chicken soup
¼ cup sour cream
1 (27 ounce) can whole green chiles, drained
1 (3 pound) rotisserie chicken, boned and shredded
2 cups shredded Cheddar-Monterey Jack cheese blend

Steps:

Combine chicken broth, enchilada sauce, condensed soup, and sour cream in a large pot. Whisk until well combined. Add green chiles and Cheddar-Monterey Jack cheese. Blend with an immersion blender to desired consistency. Add chicken.
Heat over medium-low heat until cheese is melted and soup is heated through, at least 30 minutes.

Nutrition Facts : Calories 364.2 calories, Carbohydrate 12.8 g, Cholesterol 94.6 mg, Fat 21.6 g, Fiber 1.8 g, Protein 28.9 g, SaturatedFat 9.2 g, Sodium 1926.3 mg, Sugar 3.5 g

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