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
CHICKEN ENCHILADA SOUP (QUICK)
If you have ever tried Chili's Chicken Enchilada Soup, let me just say LUCKY YOU! It is fabulous! I created my own version. It's a pretty close imitation and only took about 15 minutes, start to finish!
Provided by Kathy Sandoz
Categories Tacos & Burritos
Time 15m
Number Of Ingredients 10
Steps:
- 1. Open all 4 cans of soup and combine in a large pot. Add water to the consistency that you like. Heat over medium heat.
- 2. Add all the seasonings and stir to mix well. Stir in the chicken. Heat thoroughly.
- 3. Ladle into bowls. Sprinkle grated cheese and tortilla strips on top and serve hot.
CHICKEN ENCHILADA SOUP
This soup is so easy to throw together and is really tasty. It gets quite a bit of heat from the enchilada sauce so be careful about adding extra spice. I serve with cheese quesadillas for a filling meal. Enjoy!
Provided by KLBoyle
Categories Chicken
Time 25m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In large soup pot, sauté onion and green pepper in oil over medium-high. Heat until soft, about 5 minutes.
- Add all other ingredients and mix until well blended.
- Let simmer over medium heat for 10-15 minutes so flavors can blend.
- Ladle into bowls and enjoy!
CREAMY CHICKEN ENCHILADA SOUP
If you love sour cream chicken enchiladas, you will love this soup. It's easy to throw together and is not too spicy (unless you want to use more spicy ingredients). It is thick and creamy and wonderful comfort food. Makes a large pot of delicious, mildly spicy, creamy soup that tastes just like sour cream chicken enchiladas!
Provided by JeriM in Austin, Tx
Categories Mexican Soups and Stews
Time 25m
Yield 8
Number Of Ingredients 8
Steps:
- Mix chicken, condensed soup, enchilada sauce, milk, chiles, tortillas, and garlic powder together in a large pot; bring to a boil. Reduce heat and let simmer for 15 minutes.
- Remove soup from the heat and stir in sour cream until well blended.
Nutrition Facts : Calories 390.2 calories, Carbohydrate 25.2 g, Cholesterol 86.3 mg, Fat 20 g, Fiber 2.1 g, Protein 27 g, SaturatedFat 8.1 g, Sodium 1125 mg, Sugar 4.5 g
EASY CHICKEN ENCHILADA SOUP
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
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
CHICKEN ENCHILADA SOUP (CHILI'S COPYCAT)
Make and share this Chicken Enchilada Soup (Chili's Copycat) recipe from Food.com.
Provided by Aunt Sukki
Categories Chicken Breast
Time 1h10m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Add 1 tablespoon of oil to a large pot over medium heat. Add chicken breasts to pot and brown for 4-5 minutes per side. Set chicken aside.
- Add onions and garlic to pot and sauté over medium heat for about 2 minutes, or until onions begin to become translucent.
- Add chicken broth & refried beans. Whisk until blended.
- Add enchilada sauce, cheese and spices to pot and bring mixture to a boil.
- Shred the chicken into small, bite-size pieces and add it to the pot.
- Reduce heat and simmer soup for 30-40 minutes or until thick.
- Serve soup in cups or bowls. Can garnish with shredded cheddar cheese, crumbled corn tortilla chips, Olives or pico de gallo.
CHILI'S CHICKEN ENCHILADA SOUP
This recipe may be halved. Masa Harina is a type of corn flour. It is found at most grocery stores in the flour section. From Copykat.com (http://www.copykat.com)
Provided by JustaQT
Categories Southwestern U.S.
Time 25m
Yield 1 1/2 gallons, 16-20 serving(s)
Number Of Ingredients 12
Steps:
- In large pot, place oil, chicken base, onion and spices.
- Sauté until onions are soft and clear, about 5 minutes.
- In another container, combine Masa Harina with 1 quart water.
- Stir until all lumps dissolve.
- Add to sautéed onions and bring to boil.
- Once mixture starts to bubble, continue cooking 2-3 minutes, stirring constantly.
- This will eliminate any raw taste from Masa Harina.
- Add remaining 3 quarts water to pot.
- Add tomatoes; let mixture return to boil stirring occasionally.
- Add cheese to soup.
- Cook stirring occasionally, until cheese melts.
- Add chicken; heat through.
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4.8/5 (8)Category Main DishCuisine American, MexicanCalories 549 per serving
- Heat olive oil in a large pot or dutch oven over medium high heat. Add the chopped onions and cook until translucent, about 4 minutes.
- Stir in the masa harina and cook for one more minute. Whisk in one cup of the chicken stock until well combined. Whisk in remaining chicken stock.
- Add the shredded chicken, enchilada sauce, black beans, diced tomatoes, green chiles, corn, and salt and pepper to the pot. Bring the soup to a simmer over medium heat and and cook for 10 minutes, stirring frequently to keep from sticking to the bottom.
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5/5 (6)Total Time 30 minsCategory DinnerCalories 463 per serving
- In large pot over medium-high heat add oil and preheat for 1 minute. Add onion and sauté until onions are translucent, about 4-5 minutes. Add garlic and cook until fragrant, about 30 seconds. Add masa harina and cook, stirring constantly, for 1 minute.
- Pour in chicken broth while stirring constantly; scraping up any brown bits from bottom of pot. Stir in chicken, enchilada sauce, black beans, Rotel, green chilies, and corn. Bring mixture to a simmer, then reduce heat to medium-low and simmer for 5 minutes, stirring occasionally. Turn heat off and stir in cheese until melted and combined. Season with salt to taste. Serve with optional toppings.
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