Creamy Chicken Enchilada Soup Recipes

CREAMY CHICKEN ENCHILADA SOUP

Creamy Chicken Enchilada Soup image

Thick, creamy, and easy to make. Loaded with chicken and your favorite Tex-Mex ingredients.

Provided by Rena

Categories Soup

Time 35m

Number Of Ingredients 18

Ingredients

1 Tbsp Butter or Ghee (or avocado oil)
1 Medium Onion (diced)
2 Celery Stalks (sliced)
1 Medium Carrot (thinly sliced)
1 Large Red Bell Pepper (diced)
2-3 Garlic Cloves (chopped)
1½ Tsp Ground Cumin
1 Tbsp Chili Powder
1 Tsp Dried Oregano
15 oz Diced fire-roasted Tomatoes (1 can)
¼ Cup Tomato Paste
4 Cups Low Sodium Chicken Broth
14.5 oz Red Kidney Beans (drain and rinsed, 1 can)
14.5 oz Black Beans (drain and rinsed, 1 can)
1 Cup Fresh or Frozen Sweet Corn
2 Cups Shredded Cooked Chicken
1 Cup Mexican Shredded Cheese Blend (for garnishing)
Salt and pepper, to your taste

Steps:

Melt butter or ghee (add avocado oil if using) in a large stockpot over medium-high heat.
Add onion, celery, carrots, bell pepper, garlic and cook until softens, about 5-6 minutes.
Stir in seasonings, diced tomatoes, tomato paste, and chicken broth and bring to a boil. Lower the heat and simmer for about 10-15 minutes, or until veggies are very tender.
Remove from heat and using a hand blender, blend the soup until smooth and creamy. Place the soup back over medium heat and add in beans, corn and shredded cooked chicken.
Stir to combine and boil for a couple of minutes, just to heat it all up.
Then pour into bowls and top with shredded cheese or your favorite toppings. Enjoy!

Nutrition Facts : Calories 450 kcal, Carbohydrate 52 g, Protein 34 g, Fat 13 g, SaturatedFat 6 g, Cholesterol 59 mg, Sodium 444 mg, Fiber 15 g, Sugar 6 g, ServingSize 1 serving

CREAMY CHICKEN ENCHILADA SOUP

Creamy Chicken Enchilada Soup image

Creamy chicken enchilada soup is packed full of flavors with black beans, shredded chicken, corn, diced tomatoes and more for a creamy and delicious, comforting bowl of soup that everyone will love!

Provided by Aimee

Time 45m

Number Of Ingredients 17

Ingredients

2-3 large chicken breasts (raw and thawed)
1 10 oz can red enchilada sauce
1 14 oz can black beans (rinsed and drained)
1 14 oz can corn (drained)
1 4 oz can diced green chiles
1 14 oz can diced tomatoes (with juices)
2 cups chicken broth or stock (or about 1 14oz can)
1 TBS minced garlic
1 tsp salt
1 TBS taco seasoning
1 8 oz block cream cheese
1/2 cup shredded mozzarella cheese
shredded mozzarella or cheddar cheese
cilantro
tortilla strips (or tortilla chips)
avocado
diced green onion

Steps:

Pour all ingredients except the cream cheese and mozzarella into a large pot heated over medium high heat on the stove top.
Allow to cook for about 30 minutes, or until chicken is cooked through.
Remove chicken from pot and shred in a bowl using 2 forks. Return to pot.
Cut the cream cheese into small cubes and add them and the shredded mozzarella cheese to the pot.
Stir well until the cream cheese has melted completely into the soup.
Serve topped with sour cream, shredded cheese, tortilla strips, etc.

INSTANT POT CREAMY ENCHILADA SOUP RECIPE

Instant Pot Creamy Enchilada Soup Recipe image

I love enchiladas, but I don't always love the work! With this fantastic Instant Pot creamy chicken enchilada soup recipe, it takes all the thinking and work right out of the recipe.

Provided by Momma Cyd

Categories Soup

Time 30m

Number Of Ingredients 15

Ingredients

3 boneless chicken breasts (skinless)
2 cloves garlic (minced)
1 teaspoon chili powder
1 teaspoon Worcestershire sauce
1 teaspoon Sriracha sauce
1 onion (diced)
1 red bell pepper (diced)
15 ounces black beans (rinsed and drained)
15 ounces corn (do not drain)
19 ounces red enchilada sauce
4 cups chicken broth
salt and pepper (to taste)
½ cup heavy cream
½ cup sour cream
2 cups sharp cheddar cheese (shredded)

Steps:

Place chicken in the Instant Pot.
Add in the garlic, chili powder, Worcestershire sauce, sriracha sauce, onion, red pepper, black beans, and corn.
Then add in the enchilada sauce, chicken broth, salt and pepper, to taste.
Place the lid on the Instant Pot and put in locked position. Set the knob to sealing. Press the Manual/Pressure Cook button and set the timer for 20 minutes.
When cook time is done, do a quick release.
Remove chicken breasts from the pot and shred, then return chicken to the pot.
Add in cream, sour cream, and cheddar cheese; stir until completely melted and soup is smooth.
Serve topped with tortilla chips and fresh cilantro.

Nutrition Facts : Calories 426 kcal, Carbohydrate 33 g, Protein 25 g, Fat 23 g, SaturatedFat 12 g, TransFat 1 g, Cholesterol 85 mg, Sodium 830 mg, Fiber 8 g, Sugar 9 g, ServingSize 1 serving

CREAM OF CHICKEN SOUP ENCHILADAS RECIPE

Cream of Chicken Soup Enchiladas Recipe image

I found this recipe when searching for a recipe to use up some leftover grilled chicken breast. Plus it can be put together early in the day, then cooked for dinner.

Provided by Jellyqueen

Categories One Dish Meal

Time 55m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

1 (10 3/4 ounce) can cream of chicken soup
1/2 cup sour cream
1 (4 1/2 ounce) can chopped green chilies
8 12-inch flour tortillas
2 cups shredded cheddar cheese
2 cups chopped cooked chicken

Steps:

Heatr oven to 350°F.
Spray 13x9 baking dish with cooking spray.
In medium bowl, mix soup, sour cream and green chiles, chicken and 1 cup of the cheese.
Place 1/4 cup mixture in center of each tortilla and roll, placing them in baking dish seam side down.
Spoon remaining mixture onto top of the tortillas and cover pan with foil.
Bake 30 to 35 minutes.
Remove from oven and top with the reserved cup of cheese.
Bake 5 minutes longer, or until cheese is melted.

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