EASY CHICKEN ENCHILADA SOUP
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
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
CHEESY CHICKEN ENCHILADA SOUP
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
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
CHEESY CHICKEN ENCHILADA SOUP
This Creamy Cheesy Chicken Enchilada Soup is a fiesta of flavors full of chunks of chicken, black beans, corn and diced tomatoes, for a complete satisfying and comforting bowl of soup.
Provided by Joanna Cismaru
Categories Soup
Time 30m
Number Of Ingredients 12
Steps:
- Heat the olive oil in a Dutch oven or soup pot, over medium heat. Add the onion and bell pepper and cook for about 5 minutes until the onion is soft and translucent.
- Add the enchilada sauce and cream cheese. Break down the cream cheese with a wooden spoon and cook until the cheese has completely melted.
- Add the diced tomatoes, black beans, frozen corn and stir.
- Add the chopped chicken breast and chicken broth. Stir and cook for about 10 to 15 minutes, stirring occasionally, just until the soup is really hot. You don't really want to boil this soup for too long because the cream cheese could curdle. If you find the soup is too thick, add a bit more chicken broth.
- Remove from heat and top with green onions and mozzarella cheese before serving.
Nutrition Facts : Calories 359 kcal, Carbohydrate 26.9 g, Protein 23.6 g, Fat 18.1 g, SaturatedFat 8.9 g, Cholesterol 70 mg, Sodium 533 mg, Fiber 5.8 g, Sugar 4.5 g, ServingSize 1 serving
EASY CHEESY CHICKEN ENCHILADA SOUP
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
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
CAMPBELL'S® EASY CHICKEN AND CHEESE ENCHILADAS
A creamy filling of chicken, sour cream, and cheese gets an added kick stirred into it with Pace® Picante Sauce. Rolled up in tortillas and baked until bubbly, these enchiladas couldn't be easier, or any more delicious.
Provided by Campbell's Kitchen
Categories Trusted Brands: Recipes and Tips Campbell's Kitchen
Time 50m
Yield 6
Number Of Ingredients 9
Steps:
- Stir the soup, sour cream, picante sauce and chili powder in a medium bowl.
- Stir 1 cup picante sauce mixture, chicken and cheese in a large bowl.
- Divide the chicken mixture among the tortillas. Roll up the tortillas and place them seam side up in 11 x 8" shallow baking dish. Pour the remaining picante sauce mixture over the filled tortillas. Cover the baking dish.
- Bake at 350 degrees F. for 40 min. or until the enchiladas are hot and bubbling. Top with the tomato and onion.
Nutrition Facts : Calories 455.6 calories, Carbohydrate 45.9 g, Cholesterol 55.9 mg, Fat 19.4 g, Fiber 4.9 g, Protein 23.2 g, SaturatedFat 7.7 g, Sodium 1247.5 mg, Sugar 5.1 g
EXTRA CHEESY CHICKEN ENCHILADA SOUP
This soup is easy to make and comes together nicely with the help of an Instant Pot®. Top with avocado slices if desired.
Provided by thedailygourmet
Categories Mexican Chicken Soups and Stews
Time 1h
Yield 6
Number Of Ingredients 10
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®), add oil, select Saute function. When oil is hot, add onion and cook until soft and translucent, about 5 minutes. Add chicken; cook and stir until browned, about 5 minutes. Add beans, diced tomatoes and green chiles, corn, and chicken broth.
- Beat enchilada sauce and cream cheese in a bowl until smooth. Pour into the Instant Pot® but do not stir. Hit Cancel.
- Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 6 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, 10 minutes. Release remaining pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid.
- Ladle soup into bowls and top with Monterey Jack cheese.
Nutrition Facts : Calories 430.3 calories, Carbohydrate 29.9 g, Cholesterol 88.1 mg, Fat 23.7 g, Fiber 5.7 g, Protein 26.2 g, SaturatedFat 12.7 g, Sodium 741.7 mg, Sugar 2.6 g
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